Name: Crockpot Chicken and Rice
Prep time: 10 min
Cook time: 210 min
Total time: 220 min
Ingredients: 1.5 to 2 pounds boneless, skinless chicken breasts or thighs (Thighs give more flavor and stay juicier.); 3 cups low-sodium chicken broth (Use good quality or homemade for best flavor.); 1 can (10.5 oz) cream of chicken soup (Or use homemade white sauce.); 1 medium yellow onion, finely chopped; 3 cloves garlic, minced; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme; 1 teaspoon paprika; 1 cup long-grain white rice, uncooked (Use converted/parboiled rice for best results.); 1 cup frozen peas and carrots (Add toward the end for color and texture.); 1/2 cup milk or half-and-half (Optional, for extra creaminess.); 2 tablespoons butter; 2 tablespoons chopped fresh parsley, for garnish

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I found this recipe on a rainy Sunday when I needed a warm, hands-off meal that felt like a hug. I remember the smell of garlic and sautéed onion drifting through the house as the slow cooker softly hummed. By dinnertime the kitchen smelled savory and cozy, and the rice was tender, the chicken falling apart and soaked in a creamy, comforting broth.

That first bowl tasted like home in every spoonful, and I have made it during busy weeks and quiet weekends ever since. If you love simple, nourishing dinners that fill the house with aroma and bring people to the table, this one will quickly earn a spot in your routine. For a creamy pasta pairing idea, try this Alfredo option: Alfredo pasta with chicken and shrimp.

What Makes This Recipe Special

This crockpot chicken and rice is special because it transforms a handful of pantry staples into a rich, satisfying meal with minimal fuss. It’s family-approved, time-saving, and customizable for picky eaters or special diets. The slow cooking develops flavor while keeping textures gentle and comforting, perfect after long days when you want dinner ready without hovering.

Ingredients You’ll Need

For the Chicken and Broth

1.5 to 2 pounds boneless, skinless chicken breasts or thighs (thighs give more flavor and stay juicier)
3 cups low-sodium chicken broth (use good quality or homemade for best flavor)
1 can (10.5 oz) cream of chicken soup (or use homemade white sauce; see substitutions)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon paprika

For the Rice and Veggies

1 cup long-grain white rice, uncooked (use converted/parboiled rice for best crockpot results)
1 cup frozen peas and carrots (add toward the end for color and texture)
1/2 cup milk or half-and-half (optional, for extra creaminess)
2 tablespoons butter
2 tablespoons chopped fresh parsley, for garnish

Notes on quality and substitutions

Use low-sodium broth so you can control salt. For dairy-free, replace cream of chicken with a dairy-free thickened broth or blend cooked potato for creaminess.
Brown rice needs more liquid and time; see Tips & Recipe Variations for adjustments.
If you prefer, swap chicken breasts for thighs for more richness.

How to make Crockpot Chicken and Rice

Step 1: Prepare the base (10 minutes)

Add the chopped onion, minced garlic, chicken broth, cream of chicken soup, salt, pepper, thyme, and paprika to the crockpot. Stir until the soup is mostly blended into the broth and the mixture looks smooth and savory.

Step 2: Add the chicken (3 to 4 hours low or 1.5 to 2 hours high)

Place the chicken breasts or thighs in the liquid, submerging them partially. Cook on LOW for 3 to 4 hours or HIGH for 1.5 to 2 hours, until the chicken is cooked through and a thermometer reads 165°F. Visual cue: the chicken should be opaque and tender when pierced.

Step 3: Shred the chicken (5 minutes)

Remove the chicken to a cutting board, shred with two forks, then return the shredded meat to the crockpot. Give everything a stir.

Step 4: Add rice and finish cooking (1.5 to 2 hours low)

Stir in the uncooked rice and butter. Ensure the rice is submerged in liquid. Cook on LOW for 1.5 to 2 hours, checking after 1 hour 15 minutes. Texture cue: rice should be tender but not mushy; the mixture should be creamy and thick. If it seems dry, add 1/4 cup more broth; if too soupy, leave the lid slightly ajar for 15 to 20 minutes to let excess steam escape.

Step 5: Add veg and creaminess (last 10 minutes)

Stir in the frozen peas and carrots and the milk or half-and-half if using. Let warm through for 8 to 10 minutes. Taste and adjust seasoning. Garnish with fresh parsley and serve immediately.

Tips & Recipe Variations

Use converted/parboiled white rice for reliable texture in slow cookers; jasmine rice can become soft and sticky.
To avoid mushy rice: add rice during the last 1.5 to 2 hours of cooking, and check early.
Brown rice option: pre-cook the chicken, then simmer rice on the stovetop separately following a 1:2.5 rice to liquid ratio, or cook on HIGH for 2.5 to 3 hours with extra liquid.
Gluten-free adaptation: use gluten-free condensed soup or homemade broth-based thickener.
Vegetarian swap: replace chicken with firm tofu or a mix of mushrooms and chickpeas and use vegetable broth.
Storage and reheating: refrigerate in an airtight container up to 3 to 4 days. Reheat gently on the stove or microwave with a splash of broth to loosen the rice. Freeze in portions for up to 3 months; thaw overnight before reheating.
To enrich flavor, sear chicken first in a hot skillet for 2 minutes per side, then add to crockpot.

How to Serve

Pair with a crisp green salad or steamed green beans for brightness. A slice of crusty bread or garlic toast is perfect for sopping up the creamy sauce.
For a heartier plate, serve with roasted root vegetables or a simple apple-fennel slaw.
Drink pairing: a light white wine like Pinot Grigio or a cold sparkling water with lemon balances the richness.
Presentation tip: garnish with chopped parsley and a small knob of butter on top for a glossy finish.
Estimated nutrition: about 450-600 calories per serving depending on cuts of chicken and dairy used; serves 4 to 6.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Cooked and cooled, it stores well in the fridge. Reheat gently with a splash of broth to restore creaminess.

Q: Can I freeze leftovers?
A: Yes. Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight and reheat on the stove or microwave.

Q: What can I use instead of cream of chicken soup?
A: Make a quick white sauce by whisking 2 tablespoons butter and 2 tablespoons flour in a pan, then slowly adding 1 cup broth and 1/2 cup milk until thickened. Add to the crockpot instead.

Q: How do I prevent the dish from becoming watery?
A: Measure rice and liquid carefully. Add rice toward the end of cooking and uncover briefly if excess liquid remains. Use parboiled rice for more predictable results.

Q: Can I make this vegetarian or dairy-free?
A: Yes. Use vegetable broth, dairy-free cream alternatives, or a mashed potato purée for thickness. Replace chicken with hearty vegetables or legumes.

“This crockpot chicken and rice quickly became a family favorite. The chicken is tender, the rice is creamy, and it feels like a warm hug in a bowl. Perfect for busy nights.” – Home Cook Review

Conclusion

I hope this crockpot chicken and rice becomes a comforting go-to for your family as it did for mine. It’s forgiving, flavorful, and perfect for nights when you want something warm waiting at the table. If you want another version with a helpful video guide, check this useful recipe resource: Crock Pot Chicken and Rice Recipe (& VIDEO!) – Easy Chicken and …. Please try the recipe, leave a note about any tweaks you made, and share your favorite add-ins.