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Crock Pot Chicken And Rice Recipe

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I have been exploring Easy Crockpot Dinners that offer comforting flavors in a simple one pot meal. This recipe pairs tender chicken breasts with uncooked rice, cream of chicken and mushroom soups, and cheddar cheese alongside onions, garlic, and peas and carrots. A touch of thyme and paprika completes it.

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I’m super excited to share my Crock Pot Chicken and Rice recipe with you. I first tried it on a hectic weeknight when I needed a fast, satisfying meal.

I use 4 boneless skinless chicken breasts along with uncooked long grain white rice, low sodium chicken broth, and both cream of chicken and mushroom soup to create a rich, savory base that really pulls the dish together. I also add chopped onion and minced garlic for a bit of extra flavor, finishing it up with a good amount of shredded cheddar cheese and a handful of thawed frozen peas and carrots.

A little salt, black pepper, dried thyme and paprika give it depth and make it even more irresistible. I love how easy this dinner recipe is to put together and it reminds me of those classic chicken crockpot recipes that are both simple to make and absolutely packed with flavor.

Why I Like this Recipe

1. I like that this recipe is super easy to make and really cuts down on dinner prep time so I can relax after a long day.
2. I love how the chicken stays tender and the cheese melts into the rice, making every bite so comforting and full of flavor.
3. I appreciate that the recipe has a nice mix of ingredients like garlic, onions, and a few herbs that add a well-balanced taste without being too heavy.
4. I enjoy how the crock pot does most of the work for me, meaning I can throw everything in, set it, and just come back to a warm, satisfying meal.

Ingredients

Ingredients photo for Crock Pot Chicken And Rice Recipe

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  • Chicken breasts provide quality protein and rich flavor for hearty meal.
  • Uncooked long grain white rice acts as a carbohydrate powerhouse that fills you up.
  • Chicken broth is a light, savory liquid that enriches flavors with homemade warmth.
  • Cream soups add creaminess and mild tang, uniting all ingredients in pure comfort.
  • Onion and garlic boost flavor with hints of sweetness while offering vitamins and antioxidants.
  • Cheddar cheese gives a rich, melty texture and a subtle saltiness to the dish.
  • Frozen peas and carrots add necessary fiber, vitamins, color, and sweet earthy flavors.
  • Herbs and spices contribute subtle aromatics that brighten each component and improve overall flavor.

Ingredient Quantities

  • 4 boneless skinless chicken breasts (about 1.5 lbs)

  • 1 1/2 cups uncooked long grain white rice

  • 2 cups low sodium chicken broth

  • 1 can (10.5 oz) cream of chicken soup

  • 1 can (10.5 oz) cream of mushroom soup

  • 1 medium onion, chopped fine

  • 2 cloves garlic, minced

  • 1 cup shredded cheddar cheese

  • 1 cup frozen peas and carrots, thawed

  • 1 teaspoon salt (adjust as needed)

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon paprika

How to Make this

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1. Start by whisking together the chicken broth, cream of chicken soup and cream of mushroom soup in a bowl until it’s smooth well combined.

2. Pour this mixture into your crock pot and then stir in the uncooked rice, chopped onion, minced garlic, salt, black pepper, dried thyme and paprika.

3. Put the 4 chicken breasts in the crock pot, nestling them into the rice mixture so that they get coated with all that tasty sauce.

4. Cover the crock pot and cook on low for about 4-6 hours or on high for 2-3 hours until the chicken is fully cooked.

5. When there are about 20 minutes left, add the thawed peas and carrots on top and stir them in just a little.

6. Once done, take out the chicken breasts and shred them with a fork, then stir the shredded meat back into the rice.

7. After that, sprinkle in the shredded cheddar cheese, giving it a good stir so that the cheese melts and blends well.

8. Taste your dish and adjust the salt or pepper if needed.

9. Let the dish sit for a few minutes to let the flavors meld before serving.

10. Serve hot and enjoy this delicious and easy meal with your family!

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Crock pot
4. Stirring spoon
5. Fork for shredding chicken
6. Cutting board
7. Chef’s knife
8. Measuring cups and spoons

FAQ

A: It usually takes about 4 to 6 hours on low. Just make sure the chicken is fully cooked before serving.

A: Yea, you can substitute different cream soups, but you might need to tweak the seasonings to get the same flavor.

A: If that happens, try reducing the broth slightly next time. Rice will soak up a lot of liquid in the crock pot, so less broth can help.

A: Sure thing! Feel free to toss in extra veggies like corn or bell peppers, just remember to adjust the seasonings according to your taste.

A: Not really, as the slow cooking will cook the chicken through. But browning it a bit can add extra flavor if you have the time.

Crock Pot Chicken And Rice Recipe Substitutions and Variations

  • Chicken Broth: You can use vegetable broth or water with a bouillon cube if you can’t find low sodium chicken broth.
  • Cream of Chicken Soup: You might make a homemade version using milk, flour and a pinch of seasoning, or use cream of celery soup as a substitute.
  • Cream of Mushroom Soup: If that’s not available, try mixing a bit of milk with some sautéed mushrooms and a touch of flour to thicken it up.
  • Frozen Peas and Carrots: Fresh peas and diced carrots work just as well, just remember to adjust the cook time lightly if you’re using fresh veggies.

Pro Tips

1. Try browning the chicken in a pan before putting it in the slow cooker. It’ll add some extra flavor and color to the final dish even though its not really necessary if you’re pressed for time.
2. Keep an eye on the rice during the cooking process if you can. Slow cooker varies a lot and if the rice starts sticking or getting too thick you might want to stir and add a little extra broth.
3. Add the frozen veggies late but mix them in gently. You dont want them getting mushy so stir just enough so they stay a bit crunchy and add some texture.
4. Shred the chicken and then stir in the cheddar while everything’s still piping hot. This helps the cheese melt evenly throughout the dish and you can adjust the seasonings as needed after tasting.

Crock Pot Chicken And Rice Recipe

Crock Pot Chicken And Rice Recipe

Recipe by James Level

0.0 from 0 votes

I have been exploring Easy Crockpot Dinners that offer comforting flavors in a simple one pot meal. This recipe pairs tender chicken breasts with uncooked rice, cream of chicken and mushroom soups, and cheddar cheese alongside onions, garlic, and peas and carrots. A touch of thyme and paprika completes it.


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Servings

6

servings

Calories

450

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Crock pot
4. Stirring spoon
5. Fork for shredding chicken
6. Cutting board
7. Chef’s knife
8. Measuring cups and spoons

Ingredients

  • 4 boneless skinless chicken breasts (about 1.5 lbs)

  • 1 1/2 cups uncooked long grain white rice

  • 2 cups low sodium chicken broth

  • 1 can (10.5 oz) cream of chicken soup

  • 1 can (10.5 oz) cream of mushroom soup

  • 1 medium onion, chopped fine

  • 2 cloves garlic, minced

  • 1 cup shredded cheddar cheese

  • 1 cup frozen peas and carrots, thawed

  • 1 teaspoon salt (adjust as needed)

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon dried thyme

  • 1/2 teaspoon paprika

Directions

  • Start by whisking together the chicken broth, cream of chicken soup and cream of mushroom soup in a bowl until it's smooth well combined.
  • Pour this mixture into your crock pot and then stir in the uncooked rice, chopped onion, minced garlic, salt, black pepper, dried thyme and paprika.
  • Put the 4 chicken breasts in the crock pot, nestling them into the rice mixture so that they get coated with all that tasty sauce.
  • Cover the crock pot and cook on low for about 4-6 hours or on high for 2-3 hours until the chicken is fully cooked.
  • When there are about 20 minutes left, add the thawed peas and carrots on top and stir them in just a little.
  • Once done, take out the chicken breasts and shred them with a fork, then stir the shredded meat back into the rice.
  • After that, sprinkle in the shredded cheddar cheese, giving it a good stir so that the cheese melts and blends well.
  • Taste your dish and adjust the salt or pepper if needed.
  • Let the dish sit for a few minutes to let the flavors meld before serving.
  • Serve hot and enjoy this delicious and easy meal with your family!

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: 350g
  • Total number of serves: 6
  • Calories: 450kcal
  • Fat: 15g
  • Saturated Fat: 7g
  • Trans Fat: 0.5g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 5g
  • Cholesterol: 65mg
  • Sodium: 750mg
  • Potassium: 400mg
  • Carbohydrates: 45g
  • Fiber: 3g
  • Sugar: 4g
  • Protein: 35g
  • Vitamin A: 500IU
  • Vitamin C: 4mg
  • Calcium: 150mg
  • Iron: 1.5mg

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