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Creamy Crockpot Chicken and Rice = the easiest comfort food ever! Juicy chicken, tender rice, and a velvety sauce all made in your slow cooker. Family-approved and freezer-friendly! 💛 #EasyDinnerIdeas #CrockpotRecipes #ComfortFood

Crockpot Chicken and Rice

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Cook Time 5 hours
Total Time 5 hours
Course Dinner
Servings 4 people

Ingredients
  

For the Slow Cooker Base:

  • 1½ lbs boneless skinless chicken breasts or thighs
  • 2¼ cups chicken broth
  • 1 can 10.5 oz cream of chicken soup
  • ½ cup milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 cup diced carrots

To Add Later:

  • 1 cup uncooked long-grain white rice
  • 1 cup frozen peas or chopped broccoli
  • 1 cup shredded cheddar cheese optional

For Garnish:

  • Fresh parsley
  • Extra cheese
  • A squeeze of fresh lemon optional

Instructions
 

  • Start with the chicken base Add the chicken, chicken broth, cream of chicken soup, milk, all spices, onion, garlic, and carrots to the slow cooker. Stir gently to combine.
  • Cook without the rice Cover and cook on LOW for about 3½ hours (or HIGH for 1½–2 hours), until the chicken is nearly cooked through and the carrots have started to soften.
  • Add the rice Rinse the rice under cold water until the water runs clear to remove excess starch. Stir the rice into the slow cooker, making sure it is fully submerged in the liquid. If your slow cooker runs hot, keep a close eye at this stage or switch to warm slightly earlier.
  • Finish cooking Cover and continue cooking on LOW for 45–60 minutes, until the rice is tender and the chicken is fully cooked. If cooking on HIGH, reduce the time to 25–30 minutes and check early.
  • Add the veggies Stir in the peas or broccoli, then cover and let sit for 5–10 minutes until just tender.
  • Make it creamy (optional) Stir in the shredded cheddar cheese just before serving, if using.
  • Serve and garnish Spoon into bowls and garnish with fresh parsley, extra cheese, or a squeeze of lemon juice if desired.

Notes

  • Don’t add the rice too early
    Rice cooks much faster than chicken in a slow cooker. Adding it at the end keeps it tender instead of starchy and mushy.
  • Rinse the rice first
    This removes excess starch and helps the grains stay separate while they cook.
  • Shred the chicken after the rice cooks
    Letting the chicken finish cooking whole keeps it juicy. Shred it at the end and stir it back in for the best texture.
  • Watch the liquid level
    Slow cookers vary. If the mixture looks thick before adding the rice, stir in an extra splash of broth so there’s enough liquid for the rice to absorb.