Crockpot Chicken and Rice Recipe
Cozy One-Pot Meal Main Course.
A comforting one-pot meal with tender chicken and fluffy rice, all made effortlessly in the crockpot.
I remember my mom making a version of this when I was a kid. The whole house would smell like chicken and herbs all afternoon. Coming home from school to that scent was the best feeling. I’ve tweaked her recipe over the years, making it even simpler with the crockpot. Now, I make it for my own family. It’s funny how a simple dish can hold so many memories. It's more than just food; it's a little piece of home.
Why This Recipe Feels Like Home
- •It’s a true one-pot wonder. Minimal cleanup is always a win.
- •The house smells absolutely amazing while it cooks.
- •The chicken becomes incredibly tender and flavorful.
- •It’s a complete meal with protein, grains, and veggies.
- •Perfect for busy weeknights when you need something comforting.
- •It’s wonderfully forgiving; no need to watch it constantly.
Wow, just wow. A friend of mine made this for her family and texted me, 'This is a game-changer! The chicken was so tender it just fell apart, and the rice was perfectly cooked.' It's honestly one of those recipes that gets rave reviews every single time. So simple, but so, so good.
Essential Ingredient Guide
- Chicken: Both chicken breasts and thighs work beautifully here. Thighs will give you a slightly richer flavor and stay a bit more moist, but breasts are just as lovely and shred perfectly.
- Long-Grain White Rice: It’s important to use long-grain white rice like Jasmine or Basmati. Brown rice or instant rice have different cooking times and liquid requirements, so they might not work as well without adjustments.
- Cream of Chicken Soup: This is our little secret for a creamy, cohesive texture. It binds everything together and adds a wonderful savory depth. You can use a low-sodium version to control the saltiness.
- Chicken Broth: Using broth instead of water is key for infusing the rice with so much flavor. Again, low-sodium is a great choice so you can season it to your own taste at the end.
Complete Cooking Process
- Gather all your ingredients. Chop your onion, carrots, and celery. I find doing this first makes everything feel so much calmer.
- Place the chicken at the bottom of your slow cooker. No need to brown it first, which is just lovely.
- In a bowl, mix your liquids and seasonings. This creates the flavorful base that will cook everything.
- Sprinkle the chopped veggies and then the uncooked rice over the chicken.
- Gently pour the broth mixture over everything. The goal is to have the rice submerged so it can cook perfectly.
- Don't stir! Just put the lid on and let the crockpot do its thing.
- Once the cooking time is up, the rice will be soft and the chicken cooked through.
- Carefully remove the chicken and shred it on a cutting board. It will fall apart so easily.
- Stir the shredded chicken back into the rice mixture. Let it all meld together for a few minutes before serving.
A Few Common Questions
→Can I use brown rice instead of white rice?
Brown rice takes much longer to cook and requires more liquid. If you want to use it, you'll likely need to increase the broth by about 1/2 cup and cook on low for 6-8 hours. The texture might be a little different, but it can work.
→My rice came out a little mushy. What happened?
This can sometimes happen if the crockpot runs too hot or cooks for too long. Every slow cooker is a little different. Next time, try checking it at the shorter end of the cooking time. Also, make sure you're not using instant rice!
→Can I add other vegetables?
Of course! Frozen peas or corn can be stirred in during the last 30 minutes of cooking. Mushrooms or bell peppers would also be a lovely addition—just add them in the beginning with the other veggies.
→Is this recipe freezer-friendly?
Yes, it freezes quite well. Let it cool completely, then store it in an airtight container for up to 3 months. The texture of the rice might change slightly upon reheating, but it will still be delicious.
Crockpot Chicken and Rice Recipe
Easy crockpot chicken and rice recipe. This one-pot meal with tender chicken is perfect for cozy family dinners!
Timing
Prep Time
10 minutes
Cook Time
4-6 hours
Total Time
4 hours 10 minutes
Recipe Details
Ingredients
For the Chicken and Rice
- 011.5 lbs boneless, skinless chicken breasts or thighs
- 021 cup uncooked long-grain white rice, rinsed
- 031 can (10.5 oz) cream of chicken soup
- 042.5 cups low-sodium chicken broth
- 051 medium onion, finely chopped
- 062 carrots, diced
- 072 celery stalks, diced
- 081 tsp garlic powder
- 091 tsp dried thyme
- 101/2 tsp black pepper
- 11Salt to taste
Optional Garnish
- 01Fresh parsley, chopped
Instructions
Place the chicken breasts at the bottom of the crockpot. Just lay them in a single layer.
In a separate bowl, whisk together the cream of chicken soup, chicken broth, garlic powder, dried thyme, and black pepper until it's smooth.
Sprinkle the chopped onion, carrots, and celery over the chicken. Then, pour the uncooked rice evenly over the vegetables.
Carefully pour the soup mixture over the rice and vegetables. Try not to stir too much, just make sure everything is mostly submerged.
Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The rice should be tender and the chicken cooked through.
About 15 minutes before serving, take the chicken out and shred it with two forks. It should be super tender.
Return the shredded chicken to the crockpot and stir everything together gently. Let it sit for a few minutes to absorb any remaining liquid.
Taste and add salt if needed. Serve warm, sprinkled with a little fresh parsley for a touch of color.
Notes & Tips
- 1Every crockpot cooks differently, so your cooking time might vary slightly.
- 2Don't substitute instant rice; it will turn to mush.
- 3For a creamy, dairy-free version, try using a cream of mushroom soup made with coconut cream.
Tools You'll Need
- •Resist the urge to lift the lid while it's cooking! Every time you do, heat escapes and it adds about 15-20 minutes to the cook time.
- •Make sure the rice is in an even layer and mostly covered by the liquid to ensure it cooks evenly.
- •Shredding the chicken and stirring it back in is key to getting that perfect texture in every bite.
- •If the final dish seems a bit too thick, you can stir in a splash of warm chicken broth to loosen it up.