When I’m looking for easy, creamy comfort food, I turn to this crockpot chicken and rice. It’s so simple to make– just mix some rice with a creamy sauce, pour over chicken thighs, and cook. I like to add cheddar cheese at the end because who doesn’t love cheese?! This is the perfect satisfying weeknight dinner the whole fam will love!
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What’s in this Crockpot Chicken and Rice Recipe?
Tender chicken is mixed with cheesy rice and slow-cooked to perfection. Chicken and Rice is a classic comfort dinner, and kids and adults will love this easy, cheesy crockpot recipe!
- Chicken: Boneless, skinless chicken thighs work best for this recipe, but you could also use chicken breasts.
- Cream of Chicken Soup: Makes this casserole ultra-creamy and enhances the chicken flavor.
- Cream of Mushroom Soup: Makes this casserole ultra-creamy and adds umami flavor.
- Chicken Broth: Helps thin the liquid to make the casserole the right consistency.
- Onion + Garlic Powder: Add a sweet and earthy flavor.
- Rice: I recommend using a long-grain rice for this recipe, as that’s what it was written for. You can use other types, but they may need a different cook time. Avoid instant or cauliflower rice.
- Cheese: Cheddar cheese makes this casserole gooey, cheesy, and delicious!
Variations To Try
- Swap one of the cans of soup for a can of cream of celery soup to change the flavor of your chicken and rice.
- Easily swap the chicken for turkey breast.
- Add veggies in the last hour of cooking, such as chopped carrots, broccoli, green beans, or celery.
- Swap the cheddar cheese for Parmesan cheese if you prefer.
How to Store and Reheat
Store leftover chicken and rice in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as cream-based recipes become grainy when thawed.
Reheat in the microwave in 30-second bursts until warmed through. You may wish to add a splash of water or chicken broth to help the rice steam.
Serving Suggestions
This crockpot chicken and rice is a meal on its own, but you can certainly add sides. Some of my favorites include Sauteed Asparagus with Pancetta, Lemon Parmesan Roasted Broccoli, Bacon Wrapped Green Bean Bundles, and Burgundy Mushrooms.
Notes from the Test Kitchen
Cook this recipe on high for 3-4 hours for the best rice texture. Cooking this recipe on lower heat for longer leads to mushy rice.
Crockpot Chicken and Rice Recipe
Equipment
Ingredients
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt divided, plus more to taste
- 1 teaspoon ground black pepper divided, plus more to taste
- 10.75 ounces condensed cream of chicken soup (1 can)
- 10.75 ounces condensed cream of mushroom soup (1 can)
- 1 cup low sodium chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ cups long-grain rice
- 1 cup shredded cheddar cheese
Instructions
- Place the chicken thighs in the crockpot insert. Season with half of the salt and pepper.1½-2 pounds boneless, skinless chicken thighs, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- In a large bowl, whisk the soups, chicken broth, onion powder, garlic powder, remaining salt and pepper, and rice. Pour over the chicken.10.75 ounces condensed cream of chicken soup, 10.75 ounces condensed cream of mushroom soup, 1 cup low sodium chicken broth, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1½ cups long-grain rice
- Cover the crockpot with the lid and cook on high for 3-4 hours.
- After cooking, turn off the crockpot. Remove the chicken, shred it, and add it back to the crockpot.
- Stir to combine and thin out with additional chicken broth, if needed.
- Taste and season with salt and pepper. Sprinkle the cheese on top, cover, and let it melt for 5-10 minutes before serving.1 cup shredded cheddar cheese
Video
Becky’s Tips
- If the rice isn’t cooked through, keep cooking! Temperature can vary in different crockpot models, so yours may need more time.
- If the rice seems dry, add more stock as needed to help it continue to cook!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Chicken and Rice Step by Step
Season the Chicken: Place 1½-2 pounds of boneless, skinless chicken thighs in the crockpot insert. Season with ½ teaspoon each of salt and pepper.
Mix the Liquid and Rice: In a large bowl, whisk a 10.75-ounce can of condensed cream of chicken soup, a 10.75-ounce can of condensed cream of mushroom soup, 1 cup of low-sodium chicken broth, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, the remaining ½ teaspoon each of salt and pepper, and 1½ cups of long-grain rice. Pour over the chicken.
Cook the Chicken and Rice: Cover the crockpot with the lid and cook on high for 3-4 hours.
Shred the Chicken: After cooking, turn off the crockpot. Remove the chicken, shred it, and add it back to the crockpot.
Stir to Combine: Stir to combine and thin out with additional chicken broth, if needed.
Top with Cheese: Taste and season with salt and pepper. Sprinkle 1 cup of shredded cheddar cheese on top, cover, and let it melt for 5-10 minutes before serving.
Disappointed, it took forever for the rice to cook and it did not hold its texture. Turned to mush and some rice was still barely cooked.
Hi Lorrie, what kind of rice did you use? It sounds like it may not have been fully submerged for the entire cook time if some of it was uncooked.
Hi Amanda, we’re sorry to hear this recipe didn’t turn out as expected. We do note in a comment to “Make sure there is enough liquid in the crockpot throughout the cooking process!” as well as the comment you reference about temperature. We will be sure to add these notes to the recipe for future reference!
This has good flavor but I couldn’t get the rice texture right. Maybe better to cook rice separately.
We’re sorry to hear this recipe didn’t turn out as expected, Jessica!
Made this for dinner tonight and it turned out great! Thanks for the recipe!
We’re so happy to hear you enjoyed it, Elizabeth!