Crockpot Chicken and Rice

This easy, creamy, cheesy Crockpot Chicken and Rice recipe is pure comfort food! Shredded chicken is slow-cooked in a creamy sauce and covered with cheese. It’s perfect for a super satisfying weeknight dinner.

What’s in this Chicken and Rice Crockpot Recipe?

Tender chicken is mixed with cheesy rice and slow-cooked to perfection. Chicken and Rice is a classic comfort dinner, and kids and adults will love this easy, cheesy crockpot recipe!

Chicken Thighs: Boneless, skinless chicken thighs work best for this recipe, but you could also use chicken breasts.
Salt + Pepper: Enhance the flavor of the chicken.
Cream of Chicken Soup: Makes this casserole ultra-creamy and enhances the chicken flavor.
Cream of Mushroom Soup: Makes this casserole ultra-creamy and adds umami flavor.
Chicken Broth: Helps thin the liquid to make the casserole the right consistency.
Onion + Garlic Powder: Add a sweet and earthy flavor.
Long-Grain Rice: Cooks to perfection in the crockpot.
Cheddar Cheese: Makes this casserole gooey, cheesy, and delicious!

Pro Tip: Cook this recipe on high for 3-4 hours for the best rice texture. Cooking this recipe on lower heat for longer leads to mushy rice.

Variations on Slow Cooker Chicken and Rice

Swap one of the cans of soup for a can of cream of celery soup to change the flavor of your chicken and rice.
Easily swap the chicken for turkey breast.
Add veggies in the last hour of cooking, such as chopped carrots, broccoli, green beans, or celery.
Swap the cheddar cheese for Parmesan cheese if you prefer.

overhead view of ingredients for crockpot chicken and rice.

What other cut of chicken can I use?

Instead of chicken thighs, use an equal amount of boneless, skinless chicken breasts.

What kind of rice should I use?

I recommend using a long-grain rice for this recipe, as that’s what it was written for. You can use other types, but they may need a different cook time. Avoid instant or cauliflower rice.

Can I use other types of soup?

Instead of cream of chicken and cream of mushroom soups, use any combination of 2 10.75-ounce cans of cream of chicken, cream of mushroom, or cream of celery soups.

Is crockpot chicken and rice gluten-free?

Unfortunately, this chicken and rice recipe is not gluten-free due to the fact that most “cream of” soups contain flour.

overhead view of crockpot chicken and rice on a black plate with a fork.

How to Store and Reheat

Store leftover chicken and rice in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as cream-based recipes become grainy when thawed.

Reheat in the microwave in 30-second bursts until warmed through. You may wish to add a splash of water or chicken broth to help the rice steam.

Serving Suggestions

This crockpot chicken and rice is a meal on its own, but you can certainly add sides. Some of my favorites include Sauteed Asparagus with Pancetta, Lemon Parmesan Roasted Broccoli, Bacon Wrapped Green Bean Bundles, and Burgundy Mushrooms.

Crockpot Chicken and Rice Recipe

Crockpot Chicken and Rice is easy, cheesy, and delicious. Set it in the morning and enjoy this comforting dinner with almost zero work.

Course Dinner

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings

Calories 768kcal

Author Becky Hardin

Equipment

Crockpot (click for my favorite)

Ingredients

1½-2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt divided, plus more to taste
1 teaspoon ground black pepper divided, plus more to taste
10.75 ounces condensed cream of chicken soup (1 can)
10.75 ounces condensed cream of mushroom soup (1 can)
1 cup low sodium chicken broth
1 teaspoon onion powder
1 teaspoon garlic powder
1½ cups long-grain rice
1 cup shredded cheddar cheese

Instructions

Place the chicken thighs in the crockpot insert. Season with half of the salt and pepper.

1½-2 pounds boneless, skinless chicken thighs, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
In a large bowl, whisk the soups, chicken broth, onion powder, garlic powder, remaining salt and pepper, and rice. Pour over the chicken.

10.75 ounces condensed cream of chicken soup, 10.75 ounces condensed cream of mushroom soup, 1 cup low sodium chicken broth, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1½ cups long-grain rice
Cover the crockpot with the lid and cook on high for 3-4 hours.
After cooking, turn off the crockpot. Remove the chicken, shred it, and add it back to the crockpot.
Stir to combine and thin out with additional chicken broth, if needed.
Taste and season with salt and pepper. Sprinkle the cheese on top, cover, and let it melt for 5-10 minutes before serving.

1 cup shredded cheddar cheese

Video

Notes

Cook this recipe on high for 3-4 hours for the best rice texture. Cooking this recipe on lower heat for longer leads to mushy rice.
Swap one of the cans of soup for a can of cream of celery soup to change the flavor of your chicken and rice.
Easily swap the chicken for turkey breast.
Add veggies in the last hour of cooking, such as chopped carrots, broccoli, green beans, or celery.
Swap the cheddar cheese for Parmesan cheese if you prefer.

Storage: Store chicken and rice in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as cream-based recipes become grainy when thawed.