Easy Crockpot Chicken And Rice Recipe

I’m sharing my creamy crock pot chicken and rice and why Crockpot Chicken With Rice has become my reliable go-to for busy weeknights.

I never expected a dump and forget label to produce something this interesting, but here we are. My Easy Crockpot Chicken And Rice is built around boneless skinless chicken breasts and long grain white rice, yet it somehow surprises with layers of flavor you cant pin down.

I keep finding tiny variations each time I make it, little happy accidents that make dinner worth waiting for and yeah sometimes I check the pot like its a science experiment. If you like simple wins you should try it, its one of those Crockpot Meals Chicken And Rice that sticks.

Ingredients

• Chicken breasts: lean protein, keeps you full and builds muscle, kinda bland.
• White rice: simple carbs for quick energy, soft texture soaks up sauce well.
• Cream of chicken soup: rich and salty, gives creamy comfort, little processed though.
• Chicken broth: adds depth and saltiness, stops the rice from drying out.
• Carrots: sweet, lots of fiber and vitamin A, adds color and crunch.
• Frozen peas: tiny sweet pops, fiber and vitamins, easy and affordable.
• Cream cheese: optional but sooo good, makes it extra creamy and tangy.
• Onion and garlic: basic aromatics, add savory depth, they kinda make it homey.

Ingredient Quantities

• 4 boneless skinless chicken breasts about 1.5 to 2 pounds
• 1 cup long grain white rice uncooked
• 1 can 10.5 ounce cream of chicken soup
• 1 cup chicken broth
• 1/2 cup milk
• 1 small onion chopped
• 2 cloves garlic minced
• 2 medium carrots peeled and diced
• 1 cup frozen peas
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme or Italian seasoning
• 4 ounces cream cheese softened optional
• 2 tablespoons chopped fresh parsley optional

How to Make this

1. Rinse 1 cup long grain white rice under cold water until water runs clear, then set aside; pat 4 boneless skinless chicken breasts dry and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon dried thyme or Italian seasoning.

2. In a skillet melt 2 tablespoons butter over medium heat, add 1 small chopped onion, 2 cloves minced garlic and 2 diced carrots and cook until softened about 4 minutes; this brings out flavor and keeps the crockpot from getting mushy.

3. Spread the rinsed rice in an even layer in the bottom of the crockpot, pour in the veggie mixture on top of the rice so the rice does not stick, then add 1 can
10.5 ounce cream of chicken soup, 1 cup chicken broth and 1/2 cup milk; stir gently to combine but dont over stir the rice.

4. Nestle the seasoned chicken breasts on top of the saucy rice mixture, cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours; avoid lifting the lid while it cooks.

5. About 20 minutes before the end of cooking time, add 1 cup frozen peas on top, then recover and finish cooking so the peas heat through without getting mushy.

6. Check the chicken with a thermometer to make sure it reaches 165 F and check the rice texture; if rice needs a bit more time leave covered for 10 to 15 minutes longer.

7. Remove the chicken to a cutting board, shred or cube it with two forks, then return it to the crockpot and stir gently to mix the chicken into the rice and sauce.

8. If using, add 4 ounces softened cream cheese now and stir until melted and creamy; taste and adjust salt and pepper as needed.

9. Let the dish sit 5 minutes to thicken, then sprinkle with 2 tablespoons chopped fresh parsley if desired and serve warm.

Equipment Needed

1. Slow cooker or crockpot, about 4 to 6 quart you’ll want enough room
2. Large skillet or sauté pan for softening the onions, garlic and carrots
3. Cutting board
4. Chef’s knife
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula for stirring
7. Fine mesh sieve or colander to rinse the rice
8. Instant read meat thermometer to check the chicken
9. Can opener for the cream of chicken soup
10. Two forks or tongs to shred or handle the cooked chicken

FAQ

Easy Crockpot Chicken And Rice Recipe Substitutions and Variations

• Chicken breasts -> boneless skinless chicken thighs (same weight). Thighs stay juicier and cook the same time, or use 2 cups shredded rotisserie chicken added near the end for a faster shortcut.
• Long grain white rice -> jasmine or basmati rice (use same 1 cup, same liquid). If you want brown rice, pre-cook it or add extra liquid and cook much longer, otherwise it’ll come out underdone.
• Cream of chicken soup -> 1 can cream of mushroom or cream of celery for similar texture, or make a quick slurry: 2 tbsp butter + 2 tbsp flour cooked, whisk in 1 cup chicken broth + 1/2 cup milk till thick, then stir in.
• Cream cheese (optional) -> plain Greek yogurt or sour cream, stirred in at the end in equal amount; gives tang and creaminess but a bit less thickness.

Pro Tips

1) Sear or thin the chicken first — quick 2 to 3 minute sear on each side adds tons of flavor and helps keep the breasts from drying out. If your breasts are super thick, slice them in half or pound them so they cook evenly, otherwise one ends will be done and the middle wont.

2) Use low sodium soup and broth and taste at the end, add salt slowly — canned soup can be very salty so you can always add more later. A splash of lemon juice or a teaspoon of vinegar at the end brightens the whole dish, it makes it less flat.

3) Keep the rice handling minimal and layer smart — rinse the rice until water runs clear, put it in an even layer and dont stir much during cooking or it gets mushy. Use hot broth if you need to top up liquid so you dont cool the pot down, and add frozen peas only near the end so they stay poppy.

4) Finish and rescue moves — stir in cream cheese or a knob of butter at the end for silkiness, shred the chicken and return it so every bite gets saucy. If rice is underdone, cover and let sit off heat 10 to 15 minutes, if its too soupy mix 1 teaspoon cornstarch with cold water and stir in, then heat until thickened.

Easy Crockpot Chicken And Rice Recipe

Recipe by James Level

0.0 from 0 votes

I'm sharing my creamy crock pot chicken and rice and why Crockpot Chicken With Rice has become my reliable go-to for busy weeknights.

Pin

Servings

4

servings

Calories

761

kcal

Equipment: 1. Slow cooker or crockpot, about 4 to 6 quart you’ll want enough room
2. Large skillet or sauté pan for softening the onions, garlic and carrots
3. Cutting board
4. Chef’s knife
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula for stirring
7. Fine mesh sieve or colander to rinse the rice
8. Instant read meat thermometer to check the chicken
9. Can opener for the cream of chicken soup
10. Two forks or tongs to shred or handle the cooked chicken

Ingredients

• 4 boneless skinless chicken breasts about 1.5 to 2 pounds

• 1 cup long grain white rice uncooked

• 1 can 10.5 ounce cream of chicken soup

• 1 cup chicken broth

• 1/2 cup milk

• 1 small onion chopped

• 2 cloves garlic minced

• 2 medium carrots peeled and diced

• 1 cup frozen peas

• 2 tablespoons butter

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon dried thyme or Italian seasoning

• 4 ounces cream cheese softened optional

• 2 tablespoons chopped fresh parsley optional

Directions

• Rinse 1 cup long grain white rice under cold water until water runs clear, then set aside; pat 4 boneless skinless chicken breasts dry and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper and 1 teaspoon dried thyme or Italian seasoning.
• In a skillet melt 2 tablespoons butter over medium heat, add 1 small chopped onion, 2 cloves minced garlic and 2 diced carrots and cook until softened about 4 minutes; this brings out flavor and keeps the crockpot from getting mushy.
• Spread the rinsed rice in an even layer in the bottom of the crockpot, pour in the veggie mixture on top of the rice so the rice does not stick, then add 1 can
• 5 ounce cream of chicken soup, 1 cup chicken broth and 1/2 cup milk; stir gently to combine but dont over stir the rice.
• Nestle the seasoned chicken breasts on top of the saucy rice mixture, cover and cook on low for 3 to 4 hours or on high for 2 to 3 hours; avoid lifting the lid while it cooks.
• About 20 minutes before the end of cooking time, add 1 cup frozen peas on top, then recover and finish cooking so the peas heat through without getting mushy.
• Check the chicken with a thermometer to make sure it reaches 165 F and check the rice texture; if rice needs a bit more time leave covered for 10 to 15 minutes longer.
• Remove the chicken to a cutting board, shred or cube it with two forks, then return it to the crockpot and stir gently to mix the chicken into the rice and sauce.
• If using, add 4 ounces softened cream cheese now and stir until melted and creamy; taste and adjust salt and pepper as needed.
• Let the dish sit 5 minutes to thicken, then sprinkle with 2 tablespoons chopped fresh parsley if desired and serve warm.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 450g
• Total number of serves: 4
• Calories: 761kcal
• Fat: 25.8g
• Saturated Fat: 12.5g
• Trans Fat: 0.5g
• Polyunsaturated: 7g
• Monounsaturated: 12g
• Cholesterol: 194mg
• Sodium: 1367mg
• Potassium: 750mg
• Carbohydrates: 55g
• Fiber: 3.9g
• Sugar: 5.5g
• Protein: 68.5g
• Vitamin A: 5250IU
• Vitamin C: 16mg
• Calcium: 88mg
• Iron: 3.5mg