Slow Cooker Crack Chicken and Rice features tender chicken, crispy bacon, and hearty rice smothered in a luscious blend of cream of chicken soup, milk, and ranch seasoning. Melted cheddar adds a rich finish, while optional veggies bring color, making this comforting dish an effortless and savory weeknight delight.

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I’ve gotta say, this Slow Cooker Crack Chicken and Rice recipe is one of my go-to meals for hectic work nights. I like that I can just toss 2 lbs of boneless, skinless chicken thighs, a packet of ranch dressing mix, and roughly chopped bacon into the crockpot along with 2 cans of cream of chicken soup, 1/2 cup milk, and 1 cup uncooked white rice.

When I throw in a cup of frozen mixed veggies and a cup of shredded cheddar cheese, the whole dish turns from an everyday dinner into a comforting, protein-packed meal with a good balance of carbs and fats. I love that it’s an easy one pot meal which means less clean up and more time eating.

Plus, its nutritional value is pretty solid with high protein and calcium content, making it a perfect choice for a big family dinner or even just a meal for one. Enjoy your cooking and get ready for leftovers that taste even better the next day!

Why I Like this Recipe

I really like this recipe because it’s super easy to throw together if I’m in a rush. I don’t have to spend hours chopping veggies or messing around in the kitchen, I just dump everything into the slow cooker and come back to a warm dinner.

I also love how the mix of ranch seasoning and bacon gives the dish a crazy good flavor that makes even a simple meal taste fancy. The creamy sauce with cheddar cheese just ties all the flavors together and I couldn’t get enough of it.

Another reason is that everything cooks perfectly together, from the tender chicken to the fluffy rice, making the whole meal feel hearty and homemade even on busy weeknights.

Ingredients

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Chicken Thighs: They are packed with protein and flavors that make the dish hearty.
Bacon: It adds a smoky, rich taste and extra protein.
White Rice: Provides carbohydrates for energy and acts as a base for the meal.
Mixed Veggies: Add fiber, vitamins and color to the dish, boosting its nutrition.
Cheddar Cheese: Offers a creamy, salty punch and extra protein that rounds out flavor.

Ingredient Quantities

2 lbs boneless, skinless chicken thighs (or breasts if ya prefer)

1 packet (1 oz) ranch dressing mix

8 slices bacon, chopped roughly

2 cans (10.5 oz each) cream of chicken soup

1/2 cup milk

1 cup uncooked white rice

1 cup frozen mixed veggies (optional)

1 cup shredded cheddar cheese

How to Make this

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1. Grease your slow cooker lightly and then pour in 1 cup of uncooked white rice evenly at the bottom.

2. Place the 2 lbs of chicken thighs (or breasts if you prefer) on top of the rice.

3. Sprinkle the 1 packet of ranch dressing mix evenly over the chicken.

4. Add the 8 roughly chopped bacon slices on top of the chicken, don’t worry if some fall off.

5. In a bowl, mix the 2 cans of cream of chicken soup with 1/2 cup of milk until they are well combined then evenly pour the mixture over the chicken.

6. If you want extra color and nutrition, add 1 cup of frozen mixed veggies on top.

7. Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken and rice are fully cooked.

8. When the cooking is almost done, remove the chicken and shred it with two forks then mix it back into the cooker with all the sauce.

9. Sprinkle 1 cup of shredded cheddar cheese over everything, then cover again and let it sit for about 5 minutes to let the cheese melt.

10. Give it a mix, taste, and adjust any seasoning if needed then serve hot and enjoy.

Equipment Needed

1. Slow cooker – used for all of the cooking
2. Mixing bowl – for mixing the cream of chicken soup with the milk
3. Measuring cups – to measure the milk, uncooked rice and other ingredients
4. Forks – at least two forks to shred the chicken once its cooked
5. Knife and cutting board – to roughly chop the bacon (and any veggies if needed)
6. Spoon or spatula – for stirring and mixing everything in the cooker

FAQ

Can I use chicken breasts instead of thighs?

Yup, you can use breasts but they tend to cook quicker so keep an eye on them or they might get dry.

How long should I cook it in the slow cooker?

Cook it on low for about 4 hours or on high for roughly 2-3 hours, though every slow cooker is a bit different.

Do I need to pre-cook the bacon?

Not really, just add the roughly chopped bacon directly in the cooker and let it render out while the chicken cooks.

Can I mix in other veggies besides the frozen mix?

Sure thing, throw in your fav veggies but remember some might need less time to cook so adjust if needed.

How should I store leftovers?

Pop them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water to keep it from drying out.

Slow Cooker Crack Chicken & Rice Recipe Substitutions and Variations

Instead of using chicken thighs, you can use chicken breasts or even turkey cutlets if you want a leaner option.
If you dont have ranch dressing packet, try mixing dried dill, parsley, garlic and onion powders along with a pinch of salt.
Swap bacon for turkey bacon or pancetta if you’re looking to change up the flavor.
Substitute the cream of chicken soup with cream of mushroom soup or make a quick homemade white sauce with butter, flour, and broth.
If white rice ain’t available, brown rice or quinoa works too, just adjust the liquid and cooking times slightly.

Pro Tips

1. Try browning the bacon in a pan for a few minutes before addin it to the slow cooker so it gets an extra crispy, flavorful kick without overcookin the rest of your dish later on.

2. Make sure the rice is spread out evenly on the bottom of the pot, this trick helps it cook through evenly without turnin into a mushy clump, cause sometimes the top ingredients can block the heat.

3. If you decide to use chicken breasts instead of thighs, keep an eye on the cookin time since breasts can dry out faster, so you might wanna check ’em a bit earlier.

4. Give yourself a few extra minutes after adding the cheddar cheese at the end so it has time to melt perfectly into the mix, making every bite extra creamy and delicious.

Slow Cooker Crack Chicken & Rice Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Slow cooker – used for all of the cooking
2. Mixing bowl – for mixing the cream of chicken soup with the milk
3. Measuring cups – to measure the milk, uncooked rice and other ingredients
4. Forks – at least two forks to shred the chicken once its cooked
5. Knife and cutting board – to roughly chop the bacon (and any veggies if needed)
6. Spoon or spatula – for stirring and mixing everything in the cooker

Ingredients

2 lbs boneless, skinless chicken thighs (or breasts if ya prefer)
1 packet (1 oz) ranch dressing mix
8 slices bacon, chopped roughly
2 cans (10.5 oz each) cream of chicken soup
1/2 cup milk
1 cup uncooked white rice
1 cup frozen mixed veggies (optional)
1 cup shredded cheddar cheese

Directions

Grease your slow cooker lightly and then pour in 1 cup of uncooked white rice evenly at the bottom.
Place the 2 lbs of chicken thighs (or breasts if you prefer) on top of the rice.
Sprinkle the 1 packet of ranch dressing mix evenly over the chicken.
Add the 8 roughly chopped bacon slices on top of the chicken, don't worry if some fall off.
In a bowl, mix the 2 cans of cream of chicken soup with 1/2 cup of milk until they are well combined then evenly pour the mixture over the chicken.
If you want extra color and nutrition, add 1 cup of frozen mixed veggies on top.
Cover the slow cooker and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken and rice are fully cooked.
When the cooking is almost done, remove the chicken and shred it with two forks then mix it back into the cooker with all the sauce.
Sprinkle 1 cup of shredded cheddar cheese over everything, then cover again and let it sit for about 5 minutes to let the cheese melt.
Give it a mix, taste, and adjust any seasoning if needed then serve hot and enjoy.

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: 300g
Total number of serves: 6
Calories: 450kcal
Fat: 20g
Saturated Fat: 7g
Trans Fat: 0.5g
Polyunsaturated: 2.5g
Monounsaturated: 8g
Cholesterol: 80mg
Sodium: 800mg
Potassium: 350mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 3g
Protein: 35g
Vitamin A: 500IU
Vitamin C: 3mg
Calcium: 150mg
Iron: 1.5mg

Slow Cooker Crack Chicken & Rice Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Slow Cooker Crack Chicken & Rice Recipe Substitutions and Variations

Pro Tips