Warm, creamy, and utterly low-effort, this Crock Pot Chicken and Rice is the kind of weeknight dinner that feels like a warm hug. With pantry-friendly ingredients and a hands-off cooking time, it’s perfect for busy families, meal prep, or anyone who wants comfort food without babysitting the stove. If you enjoy homestyle soups and casseroles, it’s in the same cozy category as classics like Grandma’s Chicken Soup — but with rice folded in for a more filling, one-pot finish.
Why you’ll love this dish
This recipe wins on simplicity, flavor, and practicality. It’s budget-friendly, kid-approved, and forgiving if you need to swap an ingredient or two. Make it when you want something warm, cheesy, and soothing after a long day.
“A lifesaver on hectic nights—melty cheese, tender chicken, and no fuss. My kids ask for seconds every time.” — a reader review
Because most of the cooking happens while you’re out or doing other things, it’s ideal for weeknight dinners, potlucks, and lunches for the week. Plus, using a slow cooker makes overcooking harder, so even novice cooks can get reliably tender chicken.
The cooking process explained
Quick overview so you know what to expect:
- Chicken breasts go into the Crock Pot first. They slow-cook in a creamy broth so they stay moist.
- A simple sauce made from cream of chicken soup and broth with diced vegetables is poured over the chicken.
- After 4–6 hours on low, the chicken is shredded in the pot.
- Cooked rice and cheese are stirred in last and warmed until melty.
This approach uses pre-cooked rice to prevent the grain from turning mushy, and finishes with shredded chicken so every bite has a creamy, even texture.
What you’ll need
Gather these ingredients before you start:
- 2 cups cooked rice (white, brown, or a mix; cooked and cooled)
- 1 pound chicken breasts (boneless, skinless)
- 1 (10.5 oz) can cream of chicken soup
- 1 cup shredded cheese (cheddar works great; use Monterey Jack, Colby, or a Mexican blend for variation)
- 1 cup chicken broth (low-sodium preferred)
- 1 cup diced mixed vegetables (frozen peas & carrots work perfectly)
- Salt and pepper to taste
Ingredient notes and substitutions:
- If you want lower sodium, use a low-sodium cream soup or dilute regular with extra broth and season carefully.
- For a lighter version, substitute half-and-half for some of the soup, or use a light cream soup.
- Use rotisserie chicken if you’re pressed for time—add it during the last 30–45 minutes instead of slow-cooking raw breasts.
How to prepare it
Step-by-step instructions written for clarity:
- Place the chicken breasts in the bottom of the Crock Pot in a single layer.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth. Stir in the diced vegetables.
- Pour the soup mixture evenly over the chicken. Season with a little salt and freshly cracked pepper.
- Cover and cook on LOW for 4–6 hours. The exact time depends on your slow cooker and thickness of the breasts; chicken is done when it reaches 165°F (74°C) and is easily shredded.
- Remove the lid. Use two forks to shred the chicken directly in the pot. Stir well to combine with the sauce.
- Add the cooked rice and shredded cheese. Stir until the rice is evenly mixed and the cheese begins to melt.
- Cover and cook for an additional 20–30 minutes on LOW, until heated through and the cheese is fully melted.
- Taste and adjust seasoning with salt and pepper before serving.
Quick safety tip: always check the chicken’s internal temperature with an instant-read thermometer. Reheat leftovers to 165°F before eating.
How to prepare it
(Alternate heading used above for Directions continuity.)
Best ways to enjoy it
Serving suggestions to elevate this humble pot-meal:
- Spoon into shallow bowls and top with chopped fresh parsley or sliced green onions for brightness.
- Add a squeeze of lemon or a dash of hot sauce for contrast.
- Pair with a crisp green salad or a simple vinaigrette to cut through the richness.
- Serve with crusty bread or garlic toast to mop up the creamy sauce.
For a family-style presentation, put the Crock Pot on the table and let everyone serve themselves—great for casual dinners and busy households.
Storage and reheating tips
Short-term storage:
- Refrigerate leftovers in an airtight container within 2 hours of cooking.
- Keep in the fridge for up to 3–4 days.
Freezing:
- Freeze in a well-sealed container for up to 3 months. Leave a little headspace; rice expands when frozen.
- Thaw overnight in the fridge before reheating for best texture.
Reheating:
- Stovetop: Warm gently in a saucepan over medium-low heat with a splash of broth to loosen the sauce. Stir frequently until heated to 165°F.
- Microwave: Reheat in 1-minute bursts, stirring between intervals. Add a tablespoon of broth if it looks dry.
- Oven: Cover with foil and bake at 350°F until heated through (about 20–25 minutes for a medium-sized portion).
Food safety reminder: reheat leftovers to at least 165°F and discard if left out at room temperature for more than 2 hours.
Pro chef tips
Small changes that make a big difference:
- Use pre-cooked rice: Uncooked rice added to a slow cooker with lots of liquid often becomes mush. Cook rice separately and fold it in at the end.
- Uniform chicken thickness: Pound thicker breasts to an even thickness for predictable cooking.
- Freeze-friendly portions: Divide into single-serving containers before freezing for easy lunches.
- Cheese choice: Use a good-melting cheese. Finely shred it yourself—pre-shredded cheese can contain anti-caking agents that affect melt.
- Texture control: If you like a creamier sauce, whisk in 2–4 tablespoons of cream cheese or a splash of half-and-half right before serving.
Creative twists
Try these variations to keep the recipe fresh:
- Tex-Mex: Add a can of diced green chiles, swap cheddar for pepper jack, and top with cilantro and avocado.
- Italian style: Use cream of mushroom soup, add a teaspoon of Italian seasoning, and finish with Parmesan and basil.
- Low-carb: Skip the rice; serve the shredded chicken and sauce over cauliflower rice.
- Buffalo flavor: Stir in a few tablespoons of hot sauce and a dash of Worcestershire, then top with blue cheese crumbles or ranch. For a fun party appetizer inspiration, check out these Buffalo Chicken Bombs to get ideas for serving spicy chicken bites.
Dietary swaps:
- Dairy-free: Use a dairy-free cream soup and vegan cheese, or stir in coconut milk for creaminess.
- Gluten-free: Ensure your cream of chicken soup is labeled gluten-free or use a homemade thickener of cornstarch and broth.
Your questions answered
Q: Can I use uncooked rice directly in the Crock Pot?
A: It’s not recommended for this recipe. Uncooked rice requires more liquid and longer, precise cooking to avoid gumminess. Using pre-cooked rice keeps texture consistent.
Q: How long does it take if I use frozen chicken breasts?
A: Frozen chicken can be used but increases total cook time and can result in uneven cooking. Thaw in the fridge first or expect an extra 1–2 hours on LOW. Always confirm the internal temperature reaches 165°F.
Q: Can I make this ahead for a potluck?
A: Yes. Finish the recipe but stop before adding the rice and cheese. Refrigerate and transport the chicken mixture, then stir in cooked rice and cheese at the venue or reheat and add them just before serving.
Q: Is this freezer-friendly?
A: Yes—freeze the chicken-and-sauce portion (without rice) for up to 3 months. Thaw and heat, then add cooked rice when reheating.
Q: How can I reduce sodium without losing flavor?
A: Use low-sodium broth and a low-sodium cream soup. Boost flavor with fresh garlic, onion powder, herbs, or a squeeze of lemon instead of extra salt.
If you want more easy comfort recipes that travel well for leftovers and family meals, try browsing similar options or use roasted chicken and simple sides to mix and match for the week.
Crock Pot Chicken and Rice
Ingredients
Main Ingredients
- 2 cups cooked rice (white, brown, or a mix; cooked and cooled) Pre-cooked rice prevents mushiness.
- 1 pound chicken breasts (boneless, skinless) Use uniform thickness for even cooking.
- 1 can cream of chicken soup (10.5 oz) Low-sodium recommended.
- 1 cup shredded cheese (cheddar or variation) Finely shred for best melt.
- 1 cup chicken broth Low-sodium preferred.
- 1 cup diced mixed vegetables (frozen peas & carrots work perfectly) Frozen is convenient.
- to taste Salt and pepper Adjust according to preference.
Instructions
Preparation
- Place the chicken breasts in the bottom of the Crock Pot in a single layer.
- In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth. Stir in the diced vegetables.
- Pour the soup mixture evenly over the chicken. Season with a little salt and freshly cracked pepper.
Cooking
- Cover and cook on LOW for 4–6 hours, until chicken reaches 165°F (74°C) and is easily shredded.
- Remove the lid and shred the chicken in the pot with two forks, stirring well to combine with the sauce.
- Add the cooked rice and shredded cheese, stirring until the rice is evenly mixed and the cheese begins to melt.
- Cover and cook for an additional 20–30 minutes on LOW until heated through and cheese is fully melted.
Serving
- Taste and adjust seasoning with salt and pepper before serving.
- Spoon into bowls and top with chopped fresh parsley or sliced green onions for brightness.
- Add a squeeze of lemon or a dash of hot sauce for contrast.