Crock Pot Chicken and Rice

Here’s an easy and comforting recipe for Crock Pot Chicken and Rice — creamy, hearty, and full of flavor. It’s a true one-pot meal that practically cooks itself!

🍗 Crock Pot Chicken and Rice

📝 Ingredients:

• 1 ½ lbs boneless, skinless chicken breasts or thighs

• 1 cup uncooked long-grain white rice (do not use instant rice)

• 1 can (10.5 oz) cream of chicken soup

• 1 can (10.5 oz) cream of mushroom or cream of celery soup

• 1 ½ cups chicken broth

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• 1 cup shredded cheddar cheese (optional, for topping)

• Optional: 1 cup frozen peas, carrots, or broccoli

👨‍🍳 Instructions:

1. Spray or grease the inside of your Crock Pot.

2. Add uncooked rice to the bottom of the slow cooker.

3. Pour in cream soups, chicken broth, and seasonings. Mix well to combine.

4. Place chicken breasts on top of the rice mixture.

5. Cover and cook on:

   • Low for 6–7 hours

   • or High for 3½–4 hours
     (Rice should be tender, and chicken cooked through to 165°F)

6. About 30 minutes before serving:

   • Shred or dice the chicken, then stir it back in.

   • Stir in cheese and any optional vegetables.

7. Cover and let everything heat through until creamy and thickened.

📝 Tips:

• Don’t overcook or the rice may get mushy — check early the first time you make it.

• Want it richer? Use half-and-half instead of some of the broth.

• Prefer it without canned soup? I can give you a from-scratch version too!

Would you like a Mexican-style version with salsa and taco seasoning, or a cheesy broccoli twist?