Crock Pot Chicken and Rice
A warm and creamy one-pot meal that combines tender chicken, creamy sauce, and rice for a comforting weeknight dinner.
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.
Notes
Short-term storage: Refrigerate leftovers in an airtight container within 2 hours of cooking; keep for up to 3–4 days. For freezing, use a well-sealed container for up to 3 months. Thaw overnight in the fridge. Reheat to at least 165°F.