crockpot cream of chicken recipe
The Best crockpot cream of chicken recipe
I’ve been making this Crockpot Cream of Chicken recipe for years, and it’s become one of my go-to comfort foods—not just because it’s easy, but because it’s always a hit with my family. My kids, especially my little one who’s picky, will eat it straight from the crockpot without a second thought, and my husband always asks for seconds. It’s that simple. There’s something about the tender chicken, the silky smooth cream sauce, and the way it melts into the rice or pasta that just makes it feel like home. It’s the kind of dish that feels special when you’re hosting a dinner party, but it’s also perfect for a quiet weeknight when you just want something hearty and easy to serve to everyone.
What I love most about this recipe is how it’s balanced—it’s rich enough to feel indulgent, but it’s also packed with nutrients that make it a healthier choice than many creamy sauces. The chicken is lean, and the cream sauce is made with a little bit of extra milk or broth to keep it light without sacrificing flavor. It’s a great way to get your family to eat more vegetables, too, since I often stir in steamed peas or carrots right before serving. It’s not just dinner; it’s a meal that’s easy to customize—swap the rice for quinoa, add some spinach, or even make it a one-pot meal with potatoes. And because it cooks slowly in the crockpot, there’s no stress, no last-minute scrambling, and no cleanup that takes hours. It’s the kind of meal that makes life a little simpler, and my family always appreciates that.
Slow Cooker Creamy Chicken and Rice
A comforting, creamy one-pot meal featuring tender chicken, fluffy rice, and a rich tomato-based sauce, perfect for a quick and hearty dinner. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 cup chicken broth
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ¼ cup chopped green onions
- 1 cup long-grain white rice
- 1 cup water or chicken broth
- ½ tsp salt
👨🍳Directions
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1 In a skillet, heat olive oil over medium heat. Season chicken breasts with thyme, rosemary, garlic powder, and onion powder. Cook for 5-6 minutes per side until golden and cooked through. Remove and set aside.
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2 In the slow cooker, combine chicken, chicken broth, and any remaining juices from the skillet. Cook on low for 2 hours or until chicken is fully cooked and shreds easily.
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3 While the chicken cooks, rinse rice and place it in a bowl with water or broth and salt. Let it sit for 10 minutes. Drain and set aside.
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4 In a separate bowl, mix heavy cream, milk, shredded cheese, tomato sauce, minced garlic, salt, black pepper, and paprika until smooth.
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5 After 2 hours, shred the chicken and stir it into the sauce in the slow cooker. Pour the creamy sauce mixture over the chicken and stir well. Cook on low for another 30 minutes.
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6 Add the drained rice to the slow cooker and stir to combine. Cook on low for an additional 15-20 minutes until rice is tender. Stir in chopped green onions just before serving.
🔧Equipment
- Slow cooker
- Large skillet
- Mixing bowls
- Measuring cups
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Creamy Chicken and Rice Works
This Crockpot Cream of Chicken recipe is always a go-to for me because it’s simple enough to make while I’m cooking other things, yet it turns out so tender and flavorful that no one ever notices the effort. It’s perfect for family gatherings—whether it’s a busy weekend meal or a potluck—because it serves a crowd without requiring last-minute stress, and the creamy, comforting taste always brings everyone together. Plus, it’s a great way to sneak in extra veggies if you’re feeding picky eaters, and the rich sauce makes it feel like a special dish, even when it’s just made from scratch.
❓ Frequently Asked Questions About Slow Cooker Creamy Chicken and Rice
How long should I cook the chicken and vegetables in the crockpot to make the cream of chicken?
For a classic Crockpot Cream of Chicken recipe, cook the chicken (thighs or drumsticks) and vegetables (such as potatoes, carrots, and celery) on Low setting for 6-8 hours or on High setting for 3-4 hours. If you prefer a creamier texture, you can also simmer the mixture uncovered for an additional 15-20 minutes after cooking.
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Can I use chicken breasts instead of thighs or drumsticks in this recipe?
Chicken breasts can be used, but they may dry out faster in the crockpot. To prevent this, trim excess fat, place them on the Low setting for 4-5 hours (or High for 2-3 hours), then add the broth and seasonings. For extra moisture, you can also add a splash of cream or milk before serving.
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What type of broth should I use for the best flavor?
For the best flavor, use chicken broth (homemade or low-sodium store-bought) instead of water. If you prefer a richer taste, you can also use chicken stock or even a mix of broth and cream for a velvety consistency. Avoid using vegetable broth, as it won’t complement the chicken flavor.
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Can I make this recipe ahead of time and reheat it?
Yes, you can prepare the Crockpot Cream of Chicken in advance and store it in the fridge for up to 4 days or freeze it for up to 3 months. To reheat, transfer it to a pot and warm it over medium heat, stirring occasionally until heated through. If you prefer crockpot-style reheating, place it back in the crockpot on Low for 1-2 hours (or High for 30-45 minutes).
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What are some common substitutions for the vegetables in this recipe?
The classic Crockpot Cream of Chicken includes potatoes, carrots, and celery, but you can easily swap them out for other veggies that cook well in slow cooker. Some great alternatives include: – Sweet potatoes (for a slightly sweeter taste) – Onions & mushrooms (for extra depth) – Zucchini or green beans (for a lighter option) – Corn kernels (if you prefer a grain-like texture) Always ensure the substitutions are soft enough to break down in the slow cooker.
