If you’re craving a comforting meal that you can effortlessly set and forget, this Crock Pot Chicken and Rice Recipe is an absolute game-changer. It blends tender chicken, creamy savory broth, and wholesome brown rice into a rich, cheesy dish that’s perfect for busy weeknights or cozy weekends. The magic happens as all those simple ingredients slowly meld together in the slow cooker, resulting in a flavorful, hearty meal that feels like a warm hug on a plate.
Ingredients You’ll Need
This recipe calls for straightforward pantry staples that come together to create a dish bursting with flavor and texture. Each ingredient plays a crucial role, whether it’s building the savory base, adding richness, or contributing a touch of sharpness and creaminess.
- Boneless skinless chicken breasts: Cut into 1-inch pieces to ensure even cooking and tender bites throughout.
- Minced garlic (1 teaspoon): Adds a subtle, aromatic depth without overpowering the dish.
- Black pepper (1 teaspoon): A gentle kick that balances the creaminess perfectly.
- Salt (1 teaspoon): Enhances all the natural flavors and ties everything together.
- Onion (1/2, chopped): Offers sweet and savory undertones, rounding out the flavor profile.
- Chicken broth (3 cups): The heart of the cooking liquid that infuses the rice and chicken with savory goodness.
- Cream of chicken soup (10.5 oz can): Delivers a luscious, velvety texture that makes the dish irresistibly creamy.
- Brown rice (1 1/2 cups, uncooked): Provides wholesome fiber and a nutty taste paired with a tender chew.
- Shredded cheddar cheese (2 cups): Melts in beautifully at the end, lending a sharp and gooey finish.
How to Make Crock Pot Chicken and Rice Recipe
Step 1: Combine Main Ingredients
Start by placing the cut chicken, minced garlic, salt, black pepper, chopped onion, chicken broth, cream of chicken soup, and uncooked brown rice directly into your slow cooker. Give everything a good stir so all the ingredients mix evenly, ensuring each bite will be packed with flavor.
Step 2: Slow Cook on High
Cover the crock pot and cook on high for about 3.5 to 4 hours. This slow simmer allows the rice to absorb all that rich broth, while the chicken becomes exceptionally tender. Resist the urge to lift the lid during cooking to keep the heat steady and the moisture locked in.
Step 3: Add Cheese and Melt
After the rice has fully cooked, sprinkle the shredded cheddar cheese over the hot mixture. Cover again and let it sit for 5 to 7 minutes off heat, allowing the cheese to melt into a smooth, gooey layer that ties everything together in the most delightful way.
Step 4: Serve and Enjoy!
Once the cheese is melted and bubbly, your Crock Pot Chicken and Rice Recipe is ready to be served warm. Grab your favorite bowl and dive into this hearty, cheesy, slow-cooked masterpiece.
How to Serve Crock Pot Chicken and Rice Recipe
Garnishes
To elevate your dish, consider fresh garnishes like chopped parsley or green onions. These add a pop of color and a burst of fresh flavor that balances the creaminess of the cheese and soup. For a little extra zest, a squeeze of lemon or a sprinkle of crushed red pepper flakes can brighten up the flavors wonderfully.
Side Dishes
This Crock Pot Chicken and Rice Recipe pairs beautifully with a crisp green salad or roasted vegetables. Steamed broccoli or sautéed green beans add a vibrant crunch, making your meal feel complete and wholesome. Soft dinner rolls or garlic bread also complement the creamy, cheesy base perfectly.
Creative Ways to Present
For a fun twist, serve the chicken and rice in individual ramekins and top each with a sprinkle of extra cheese and a sprinkle of paprika. Alternatively, use it as a warm filling for stuffed bell peppers or scoop it onto crispy baked potato skins for a crowd-pleasing appetizer or dinner variation.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool to room temperature before transferring to an airtight container. Store in the refrigerator for up to 3 days. When reheated, the flavors deepen and the texture remains satisfying, making it perfect for second-day meals.
Freezing
If you want to keep this delicious Crock Pot Chicken and Rice Recipe on hand for longer, it freezes well. Portion it into freezer-safe containers, and it will keep for up to 2 months. Just remember to thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers gently in the microwave or on the stovetop with a splash of chicken broth or water to restore moisture. Stir occasionally to ensure even heating, and add a little extra cheese on top if you want to bring back that fresh-out-of-the-crock pot gooeyness!
FAQs
Can I use white rice instead of brown rice?
Yes, you can substitute white rice if you prefer. Just be aware that white rice cooks faster, so reduce the cooking time accordingly to avoid overcooked, mushy rice.
Is it okay to use chicken thighs instead of breasts?
Absolutely! Chicken thighs provide a juicier, more flavorful option and can work wonderfully in this dish. Just ensure they are boneless and skinless for even cooking.
Can I add vegetables to this recipe?
Yes, adding diced carrots, peas, or mushrooms works well. Add sturdier veggies like carrots at the beginning and quicker-cooking ones like peas in the last hour to maintain their texture.
What if I don’t have cream of chicken soup?
You can make a quick substitute by mixing a little flour with milk or chicken broth and cooking it down until thickened, then adding some seasoning to taste. This keeps the creaminess without the canned soup.
How do I know when the chicken and rice are fully cooked?
The chicken should be tender and no longer pink inside, and the rice should have absorbed the liquid and be soft but not mushy. If needed, extend cooking by 15-20 minutes until done.
Final Thoughts
There’s truly nothing like coming home to a warm, cheesy, and comforting meal that practically cooks itself. The Crock Pot Chicken and Rice Recipe is a delightful crowd-pleaser that combines ease, flavor, and wholesome satisfaction. I can’t wait for you to try it and make it a regular favorite in your kitchen!
Print
Crock Pot Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crock Pot Chicken and Rice recipe is a comforting, easy-to-make meal perfect for busy days. Tender chunks of chicken breast cook slowly with brown rice, creamy soup, and savory seasonings, resulting in a flavorful one-pot dinner topped with melted cheddar cheese.
Ingredients
Main 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)
- 1 1/2 cups brown rice (uncooked)
- 2 cups cheddar cheese (shredded)
Instructions
- Combine Ingredients: Place the chicken pieces, minced garlic, salt, black pepper, chopped onion, chicken broth, cream of chicken soup, and uncooked brown rice in the slow cooker. Stir thoroughly to ensure all ingredients are evenly mixed.
- Cook: Cover the slow cooker and cook on high heat for 3.5 to 4 hours, allowing the rice to fully absorb the broth and the chicken to become tender.
- Add Cheese: Once cooking is complete, stir in the shredded cheddar cheese evenly throughout the mixture. Cover again and let it sit for an additional 5 to 7 minutes, giving the cheese time to melt smoothly.
- Serve: After the cheese has melted, serve the dish warm for a satisfying and hearty meal.
Notes
- You can substitute white rice for brown rice if you prefer a softer texture, but adjust cooking time accordingly.
- For a spicier version, add a pinch of cayenne pepper or chili flakes along with the other seasonings.
- If you want to reduce sodium, use low-sodium chicken broth and cream of chicken soup.
- This dish can be doubled easily by using a larger slow cooker and adjusting times slightly.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely.
