Slow Cooker Chicken and Rice

why make this recipe

This slow cooker chicken and rice is easy and filling. It uses simple ingredients and little hands-on time. If you like slow cooker comfort food, try this slow cooker chicken and dumplings as another easy meal idea.

introduction

This recipe cooks rice and chicken together in a slow cooker. You put everything in, let it cook low and slow, then shred the chicken and stir in cheese. It makes a creamy, warm dish that kids and adults like.

how to make Slow Cooker Chicken and Rice

1. Spray or lightly oil the inside of the slow cooker so rice does not stick.
2. Add the rice, cream of chicken soup, chicken broth, chopped onion, garlic powder, salt, and pepper to the slow cooker and stir to mix.
3. Place the chicken breasts on top of the rice mixture.
4. Cover and cook on low for 4–6 hours or until the chicken is cooked through and the rice is tender.
5. Remove the lid and shred the chicken with two forks right in the slow cooker. Mix the shredded chicken into the rice.
6. Stir in the shredded cheese until it melts and the dish is creamy. Serve warm.

You can also serve this with a simple side. For a full slow cooker dinner, try pairing it with slow cooker garlic parmesan chicken and potatoes.

Ingredients :

• 2 cups of rice
• 4 boneless, skinless chicken breasts
• 1 can of cream of chicken soup
• 1 cup of chicken broth
• 1 cup of shredded cheese
• 1 onion, chopped
• 1 teaspoon garlic powder
• Salt and pepper to taste

Directions :

1. In the slow cooker, combine the rice, cream of chicken soup, chicken broth, chopped onion, garlic powder, salt, and pepper.
2. Place the chicken breasts on top of the rice mixture.
3. Cover and cook on low for 4-6 hours or until chicken is cooked through.
4. Before serving, shred the chicken in the slow cooker and mix in the cheese.
5. Serve warm.

how to serve Slow Cooker Chicken and Rice

Serve this dish warm from the slow cooker. Add a green side salad, steamed vegetables, or bread. You can top with extra cheese, chopped parsley, or a squeeze of lemon for brightness.

how to store Slow Cooker Chicken and Rice

Let the dish cool to room temperature for up to 2 hours. Put it in airtight containers and refrigerate for up to 3–4 days. To freeze, place in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently on the stove or in the microwave until hot.

tips to make Slow Cooker Chicken and Rice

• Use long-grain rice for best texture.
• Do not lift the lid often while cooking. Each lift adds time.
• If your slow cooker runs hot, check rice at 3.5–4 hours.
• Stir in the cheese at the end so it melts evenly.
• Taste and add a little more salt or pepper before serving.

variation (if any)

• Add vegetables: stir in frozen peas or carrots in the last 30 minutes.
• Use different cheeses: cheddar, Monterey Jack, or pepper jack for a kick.
• Make it creamier: add 1/2 cup sour cream or cream cheese with the shredded chicken.
• Spice it up: add 1/2 teaspoon paprika or a dash of hot sauce.

FAQs

Q: Can I use brown rice instead of white rice?
A: Brown rice takes longer. You will need more time and more liquid. Cook on low for longer and check rice for doneness.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs work well and stay moist. They may need similar cooking time.

Q: Can I make this on high instead of low?
A: You can, but rice may not cook evenly. If you use high, check at about 2–3 hours.

Q: Do I need to rinse the rice?
A: Rinsing removes extra starch and can help texture. It is optional.

Conclusion

For another slow cooker take on chicken and rice with video help, see this useful guide: Crock Pot Chicken and Rice Recipe (& VIDEO!) – Easy Chicken and …

Slow Cooker Chicken and Rice

This easy and filling slow cooker chicken and rice recipe combines simple ingredients for a creamy, comforting dish everyone loves.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups rice Use long-grain rice for best texture.
• 4 pieces boneless, skinless chicken breasts Chicken thighs can also be used.
• 1 can cream of chicken soup
• 1 cup chicken broth
• 1 cup shredded cheese Cheddar, Monterey Jack, or pepper jack are great options.
• 1 piece onion, chopped
• 1 teaspoon garlic powder
• to taste salt and pepper

Method

 

Preparation

1. Spray or lightly oil the inside of the slow cooker to prevent sticking.
2. In the slow cooker, combine rice, cream of chicken soup, chicken broth, chopped onion, garlic powder, salt, and pepper.
3. Place the chicken breasts on top of the rice mixture.

Cooking

1. Cover and cook on low for 4-6 hours, until the chicken is cooked through and the rice is tender.
2. Remove the lid and shred the chicken with two forks directly in the slow cooker.
3. Mix the shredded chicken into the rice and stir in shredded cheese until melted and creamy.

Serving

1. Serve warm, optionally with a green side salad, steamed vegetables, or bread.
2. Top with extra cheese, chopped parsley, or a squeeze of lemon for brightness.

Notes

Let the dish cool to room temperature and store in airtight containers in the fridge for 3-4 days, or freeze in freezer-safe containers for up to 2 months.