This easy, creamy, cheesy Crockpot Chicken and Rice recipe is pure comfort food! Shredded chicken is slow-cooked in a creamy sauce and covered with cheese. It’s perfect for a super satisfying weeknight dinner.
What’s in this Chicken and Rice Crockpot 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 Thighs: Boneless, skinless chicken thighs work best for this recipe, but you could also use chicken breasts.
- Salt + Pepper: Enhance the flavor of the chicken.
- 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.
- Long-Grain Rice: Cooks to perfection in the crockpot.
- Cheddar Cheese: Makes this casserole gooey, cheesy, and delicious!
Pro Tip: 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.
Variations on Slow Cooker Chicken and Rice
- 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.
Instead of chicken thighs, use an equal amount of boneless, skinless chicken breasts.
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.
Instead of cream of chicken and cream of mushroom soups, use any combination of 2 10.75-ounce cans of cream of chicken, cream of mushroom, or cream of celery soups.
Unfortunately, this chicken and rice recipe is not gluten-free due to the fact that most “cream of” soups contain flour.
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.
Crockpot Chicken and Rice Recipe
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
Recommended Equipment
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
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- 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.
- 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.
Nutrition Information
When do you add the rice? Same time as the chicken?
Hi Ken, add in step 2!
I wish I read the comments beforehand. Rice was severely undercooked and not sure how it came out perfect for others. Was there something you did differently with the rice? Only gave it two stars because the taste of the chicken was good. Rice, need to update that.
Hi, it sounds like your rice needed a bit longer to cook. All slow cookers are a little bit different, so you may have needed closer to 4.5 hours to get the desired texture!
I was worried about the reviews saying the rice didn’t cook so I added a little extra stock at the 3 hr mark, mine cooked to perfection. I only added pre-cooked shredded chicken that I had in the fridge at the 4 hr mark. Along with frozen mixed veggies, cheese and another bit of the chicken stock to make it more saucy. Delicious!.
I’m so glad to hear this recipe was a hit, Lydia!
Great recipe! I had frozen chicken and cooked on low for 7 hours. Rice was mushy but our three boys didn’t care. I’ll start the crockpot later in the day next time and maybe more broth. Then added broccoli. I’ll do this meal again! Thanks!
I’m happy to hear it was a hit, Kelly!
Hi! So I want to make this recipe as I have picky teens…I like the long grain wild rice, and I would like a longer cook time in low. What would you recommend for the extra liquid amount to keep from overcooking?
The cook time should remain the same or close to it. Check at 3 hours and keep cooking if it doesn’t seem done!
Please do not identify this recipe as gluten free. Nearly all canned cream soups use wheat flour as a thickening agent. For someone with Celiac’s this recipe would cause harm unless you use a gluten-free version of the cream soup. Otherwise, delicious.
I’m so sorry, that was a total miss on my part! Recipe has been updated!
Rice came out super hard and ruined the recipe. Would not recommend this one.
I’m sorry this recipe didn’t work out for you, Marcus! It sounds like the rice didn’t cook all the way through! Make sure there is enough liquid in the crockpot throughout the cooking process!
Would recommend adding it to the instructions as I even waited longer than the 4 hours or recommend people to cook the rice beforehand and add it mid process. I see I wasn’t the only one and I doubt the last. Food is expensive now.
Made it for an after workout lunch and it was amazing. One question, is the nutrition calories per serving or per meal?
So glad you enjoyed it! Nutrition is per serving!
This has fantastic flavor! I cooked it for 4 hours and chicken got a little dry and had a little bit of burnt on the edges. Next time I’ll start checking it at 3 hours. Definitely a keeper recipe, thank you!
I’m so glad you enjoyed it, Laura!
Rice was basically uncooked after 4 hours on high.
I’m sorry this recipe didn’t work out as expected, Jesus! You may need to add more liquid to help keep the rice moist throughout the cooking process!