Go Back
Crockpot rice and chicken creamy casserole in slow cooker

Crockpot Rice and Chicken Recipe

This creamy and flavorful crockpot rice and chicken recipe is perfect for busy families. With tender chicken, uncooked rice, and savory soups cooked together in one pot, it delivers comfort food with minimal effort.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 hours
Servings: 4 People
Course: DINNER
Cuisine: American comfort food
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • 1 cup long grain white rice uncooked
  • 1 can 10.5 oz cream of chicken soup
  • 1 can 10.5 oz cream of mushroom or cream of celery soup
  • 1 ¾ cups low-sodium chicken broth
  • 1 small onion finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ½ tsp black pepper
  • Salt to taste
  • 1 cup shredded cheddar cheese optional
  • Fresh parsley for garnish optional

Equipment

  • Crockpot (slow cooker)
  • Mixing Bowl
  • Measuring cups and spoons
  • Forks for shredding (optional)
  • Spoon for stirring
  • Nutrition (per serving, approx.):
  • Calories: 450 kcal
  • Protein: 35g
  • Carbohydrates: 40g
  • Fat: 12g
  • Saturated Fat: 6g
  • Sodium: Moderate (from soups and broth)
  • Fiber: 2g
  • Sugar: 3g

Method
 

  1. Grease the Crockpot and place the chicken breasts in the bottom. Season with garlic powder, onion powder, paprika, black pepper, and salt.
  2. Pour the uncooked rice evenly over the chicken.
  3. In a mixing bowl, combine the cream of chicken soup, cream of mushroom (or celery) soup, chicken broth, and chopped onion. Stir well, then pour this mixture over the rice and chicken.
  4. Cover and cook on LOW for 5–6 hours or on HIGH for 3–4 hours until the chicken reaches 165°F internally and the rice is tender.
  5. About 10 minutes before serving, sprinkle shredded cheddar cheese on top, cover, and let it melt.
  6. Before serving, shred the chicken with two forks or serve whole. Stir gently to combine everything.
  7. Garnish with fresh parsley if desired and serve hot.

Notes

Using boneless skinless thighs instead of breasts will add more flavor and tenderness.
Adjust salt according to your taste and the sodium content of your soups and broth.
For a dairy-free option, omit the cheese or use a dairy-free alternative.
Leftovers keep well refrigerated for up to 3 days and reheat nicely.