Introduction

This Crock Pot Chicken and Rice recipe is a comforting, hands-off meal perfect for busy days. Tender chicken, creamy rice, and melted cheddar come together effortlessly in your slow cooker for a delicious, hearty dish.

A close-up view of a creamy risotto dish in a black bowl, with a wooden spoon scooping some of the risotto from the middle. The risotto has a soft, slightly lumpy texture with visible white rice grains mixed with shredded cheddar cheese. Small green parsley flakes are spread evenly on top, adding spots of color. The overall color is a warm beige with orange streaks from the cheese. The image has a plain white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts (cut into 1-inch pieces)
1 teaspoon minced garlic
1 teaspoon black pepper
1 teaspoon salt
1/2 onion, chopped
3 cups chicken broth
1 can cream of chicken soup (10.5 oz can)
1 1/2 cups brown rice (uncooked)
2 cups cheddar cheese (shredded)

Instructions

Step 1: Place the cut chicken breasts, minced garlic, chopped onion, salt, and black pepper into the crock pot.
Step 2: Add the uncooked brown rice, chicken broth, and cream of chicken soup. Stir gently to combine all ingredients evenly.
Step 3: Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the rice is tender and the chicken is cooked through.
Step 4: About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top. Cover and let the cheese melt.
Step 5: Stir gently before serving to mix the melted cheese into the creamy rice and chicken mixture. Enjoy warm.

Tips & Variations

For extra flavor, add chopped bell peppers or mushrooms along with the onion.
Use white rice for a softer texture and shorter cooking time.
Replace cheddar with mozzarella or pepper jack for a different cheese twist.
Brown the chicken pieces briefly in a skillet before adding to the crock pot for added depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to keep it creamy.

How to Serve

A close-up of a creamy rice dish served in a white bowl with a smooth, moist texture. The rice is cooked fluffy and mixed evenly with melted orange cheese strands scattered throughout, giving a rich yellow contrast. Small bits of white chicken pieces are visible within the rice. The surface is dotted with finely chopped green herbs, adding a fresh touch. A wooden spoon with a natural brown grain is scooping up a portion from the center of the bowl. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts in this recipe?

It’s best to use thawed chicken breasts to ensure even cooking and to avoid extending the crock pot cooking time significantly.

Can I make this dish in advance?

Yes, you can prepare the ingredients in the crock pot insert and refrigerate overnight. Cook it the next day as directed, adding extra cooking time as needed if ingredients are cold.

Creamy Crock Pot Chicken and Rice Recipe

Print Recipe

★★★★★

4.4 from 82 reviews

This Crock Pot Chicken and Rice recipe is a comforting and easy-to-make meal featuring tender chicken breasts cooked slowly with brown rice, garlic, onion, and a creamy mixture of chicken broth and cream of chicken soup. Topped with melted cheddar cheese, it creates a savory and hearty dish perfect for busy days.

Author: Bella
Prep Time: 10 minutes
Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
Total Time: 6 hours 10 minutes to 8 hours 10 minutes (low) or 3 hours 10 minutes to 4 hours 10 minutes (high)
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Chicken and Seasoning

2 boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon minced garlic
1 teaspoon black pepper
1 teaspoon salt
1/2 onion, chopped

Base and Rice

3 cups chicken broth
1 can cream of chicken soup (10.5 oz can)
1 1/2 cup uncooked brown rice

Topping

2 cups shredded cheddar cheese

Instructions

Prepare Ingredients: Start by cutting the chicken breasts into 1-inch pieces for even cooking and chop the onion finely. Mince the garlic if not already minced.
Combine Ingredients in Crock Pot: Add the chicken pieces, minced garlic, chopped onion, salt, and black pepper into the crock pot. Stir in the uncooked brown rice, then pour in the chicken broth and cream of chicken soup. Mix everything gently to combine.
Cook: Cover the crock pot with its lid and cook on low heat for 6 to 8 hours or on high heat for about 3 to 4 hours, until the chicken is tender and the rice is fully cooked.
Add Cheese: About 10 minutes before serving, sprinkle the shredded cheddar cheese evenly over the top. Cover again to allow the cheese to melt completely into the hot mixture.
Serve: Once the cheese has melted, give the mixture a gentle stir if desired and serve warm. Enjoy the creamy, cheesy chicken and rice as a satisfying meal.

Notes

Brown rice requires a longer cooking time than white rice, so do not substitute without adjusting the cooking time accordingly.
For a lower sodium option, use low-sodium chicken broth and reduced-sodium cream of chicken soup.
You can add vegetables like peas or carrots in the last hour of cooking for added nutrition.
Make sure not to lift the crock pot lid too often during cooking as it can extend the cooking time.

Keywords: crock pot chicken and rice, slow cooker chicken recipe, easy chicken and rice, comfort food, shredded cheddar cheese chicken recipe