crockpot rice and chicken recipe
The Best crockpot rice and chicken recipe
I love this crockpot rice and chicken recipe because it’s one of those meals that just makes life easier. It’s simple to throw together in the morning, cooks all day without any fuss, and comes out perfectly every time. My kids always ask for seconds, which is a win in my book, and I appreciate that it’s packed with protein and veggies without being heavy or greasy. It’s the kind of dish that works just as well for a busy weeknight as it does for a casual weekend dinner with friends.
What I really love about this recipe is how versatile it is. You can swap out the veggies based on what’s in season or what you have on hand, and it still turns out great. The chicken stays tender, the rice soaks up all the flavors, and the whole house smells amazing while it cooks. Plus, it’s a balanced meal—lean protein, fiber from the rice, and vitamins from the vegetables—so I feel good about serving it to my family. It’s one of those go-to recipes that never lets me down.
Crockpot Chicken and Rice
A simple and flavorful one-pot meal with tender chicken, savory rice, and aromatic herbs. Perfect for a hassle-free weeknight dinner that the whole family will love.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1.5 cups long-grain white rice (uncooked)
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- 1 cup chicken broth
- 1 small onion, diced
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup grated Parmesan cheese (optional)
- 1 cup frozen peas or mixed vegetables
- 1/2 cup diced carrots
- 1/2 cup diced celery
👨🍳Directions
-
1 Rinse the rice under cold water and drain well. This helps remove excess starch for fluffier rice.
-
2 In a mixing bowl, combine the cream of chicken soup, cream of mushroom soup, chicken broth, diced onion, garlic powder, thyme, parsley, salt, and black pepper. Stir until well mixed.
-
3 Place the chicken breasts or thighs in the bottom of the crockpot.
-
4 Pour the rice evenly over the chicken, then spread the soup mixture on top. Do not stir.
-
5 Cover the crockpot and cook on LOW for 4 hours or on HIGH for 2-2.5 hours, until the chicken is cooked through and the rice is tender.
-
6 Once cooked, remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot and stir gently to combine with the rice.
-
7 If using, stir in the Parmesan cheese and any optional vegetables (like peas or carrots) during the last 30 minutes of cooking.
-
8 Taste and adjust seasoning if needed. Serve hot and enjoy!
🔧Equipment
- Crockpot (6-quart or larger)
- Mixing bowl
- Measuring cups and spoons
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crockpot Chicken and Rice Works
This crockpot rice and chicken recipe is one of those no-fail meals that always delivers, no matter the occasion. It’s simple enough for a weeknight dinner but hearty and flavorful enough to impress at family gatherings, potlucks, or holiday dinners. The best part is that it practically cooks itself, freeing up time to focus on other things while still serving up a satisfying, crowd-pleasing dish everyone will love.
❓ Frequently Asked Questions About Crockpot Chicken and Rice
1. Can I use any type of rice for this crockpot chicken and rice recipe?
Yes, you can use different types of rice, but the cooking time and liquid ratio may vary. Long-grain white rice (like basmati or jasmine) works best for this recipe as it absorbs flavors well and cooks evenly. Brown rice will require more liquid and a longer cooking time, while instant rice may turn mushy if cooked too long. Adjust the liquid and cook time accordingly if using a different variety.
2. How long does it take to cook chicken and rice in a crockpot?
The cooking time depends on your crockpot settings. On high heat, it typically takes 2.5 to 3 hours, while on low heat, it takes 4 to 5 hours. The chicken should reach an internal temperature of 165°F (74°C), and the rice should be tender and fully cooked. Avoid lifting the lid too often, as this can extend the cooking time.
3. Can I add vegetables to this crockpot chicken and rice recipe?
Absolutely! Adding vegetables like carrots, peas, bell peppers, or broccoli can enhance flavor and nutrition. For best results, add harder vegetables (like carrots or potatoes) at the beginning of cooking. Softer vegetables (like peas or spinach) should be added in the last 30 minutes to prevent them from becoming mushy. Frozen vegetables can also be used—just stir them in during the last hour.
4. What if my rice turns out mushy or undercooked?
If the rice is mushy, it likely had too much liquid or was cooked too long. To fix this, reduce the broth by ¼ to ½ cup next time and check for doneness earlier. If the rice is undercooked, add ¼ to ½ cup of warm water or broth, stir gently, and cook for another 30–60 minutes. Avoid over-stirring, as this can break the rice grains.
5. Can I make this recipe ahead of time or freeze leftovers?
Yes! This dish reheats well. To store in the fridge, let it cool completely, then refrigerate in an airtight container for up to 3–4 days. To freeze, portion into freezer-safe containers and store for up to 3 months. Reheat in the microwave or on the stovetop with a splash of water or broth to prevent drying. Note that rice may become slightly firmer after freezing, so adding extra liquid when reheating helps.
