Slow Cooker Chicken and Rice casserole is classic comfort food that’s easy to make in your Crock Pot! Tender chunks of chicken, brown rice, and veggies are cooked together in a creamy sauce and finished with melted cheese to create a hearty, cozy family favorite.
Make this one Pot Meal Tonight!
Creamy, cheesy, chicken and rice in the crockpot is a weeknight favorite for kids and adults, and it’s so easy to make!
The main issue I’ve always had with cooking rice with chicken in the slow cooker is that the rice tends to get mushy during the low and slow cooking.
The solution? Brown rice! Brown rice is sturdier than white rice and also full of extra fiber and nutrients. It won’t get overcooked or too soft, and your meal will be a hit with the whole family!
Don’t forget to check out more of my homey, cozy, comforting Crockpot meals! Slow Cooker Chicken Enchilada Casserole and Crockpot Marry Me Chicken are two new ones I’ve created to make your life easier.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Chicken breasts are my go-to for slow cooker meals. We’ll cook them whole and then shred or chop the meat into bite-sized pieces. You can also use boneless, skinless chicken thighs if you prefer juicier chicken.
- Brown Rice: Don’t try to use white rice in this recipe! I tested it, but it turned mushy and gluey in the slow cooker. Rinse your brown rice well with cold water until the water runs clear.
- Frozen Vegetables: I’m using frozen peas and carrots today, but sometimes I’ll use a bag of frozen mixed veggies or just peas. Use whatever you have in the freezer!
- Garlic and Onion: These fresh aromatics add a homey, savory base flavor to the dish.
- Cream of Chicken Soup: A can of cream of chicken soup is a standard shortcut for so many creamy crockpot recipes! You’ll just need one can in this recipe.
- Chicken Broth: 3 cups of broth or stock is the perfect amount to cook the brown rice in the slow cooker.
- Seasonings: I’m keeping things classic and simple today, and only adding salt and ground black pepper. Feel free to add your own favorite herbs or spices to the mix. A pinch of crushed red pepper or a dash of hot sauce is nice if you like a bit of heat.
- Cheese: The gorgeous finish to this dish is a layer of melty cheddar cheese. Use freshly shredded cheese from a block rather than bagged shredded cheese for the smoothest melt.
Recipe Tips
- The ingredients are layered in a specific order. Start with the rice and broth. Then top with veggies, chicken, and finally the cream of chicken soup. Follow along with the recipe below and add the ingredients in the order called for. Layering them differently can cause the rice to cook unevenly.
- Check on the food early. Different slow cooker and multi-cooker models will cook slightly differently, so your chicken and rice may be finished sooner. I suggest starting to check on the food around the 2½ hour mark. Pull out the chicken once it’s fully cooked, and continue cooking the rice if needed.
- Add other veggies! Firmer vegetables like fresh carrots or celery can be added at the beginning, while softer or frozen veggies should be added toward the end. If you’d like to add mushrooms, I suggest sauteeing them in a skillet and adding them in with the cooked chicken.
- This recipe serves six people, and is best when made in a large, 6-quart slow cooker. If you want to halve the recipe, use a smaller cooker so that everything cooks evenly.
- Enjoy the leftovers. To reheat a serving of chicken and rice for lunch the next day, just pop it in the microwave. Add a splash of liquid to make it creamy again. The leftovers can be stored in the fridge for up to 3 days.
More Easy Slow Cooker Recipes
Slow Cooker Chicken Alfredo
Slow Cooker Butter Chicken
Creamy Crockpot White Chicken Chili
Slow Cooker Beef Chili
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Slow Cooker Chicken and Rice
Equipment
- 6 quart or larger slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Cheese grater
Ingredients
- 1 ½ cups (285 g) brown rice rinsed and drained
- 3 cups (720 ml) chicken broth
- 2 cups (260 g) frozen peas and carrots
- 1 medium (150 g) yellow onion about 1 cup, chopped
- 2 cloves garlic minced
- 1 ½ pounds (680 g) chicken breasts about 5 to 6 medium pieces
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 10 oz can (300 g) cream of chicken soup
- 2 cups (200 g) shredded cheddar cheese
- Fresh chopped parsley for garnish
Instructions
- Rinse the rice under cold water until it runs clear, then drain well.
- Add the rice and chicken broth to the bottom of a 6-quart or larger slow cooker and stir.
- Sprinkle the peas and carrots, onion, and garlic evenly over the rice.
- Lay the chicken breasts on top in a single layer, then season with salt and black pepper.
- Pour the cream of chicken soup evenly over the chicken. Do not stir.
- Cover and cook on high for 3 to 4 hours. Check the chicken after 2½ hours. Once it is cooked through, remove it and shred or chop. Reserve until the rice is finished cooking.
- Once the rice is finished, return the chicken to the slow cooker and stir into the rice mixture.
- Sprinkle the cheddar cheese on top. Cover again and cook for 10 to 15 minutes, or until the cheese has melted.
- Serve immediately, garnished with parsley if desired.
Notes:
- Using brown rice gives this dish a hearty, nutty flavor and keeps the grains from turning mushy.
- Do not stir after adding the cream of chicken soup, this helps the rice cook evenly.
- Check doneness early, as slow cooker models vary.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Can I cook frozen chicken breasts in the slow cooker?
You should not cook frozen meat in the slow cooker, as the low temperature will leave the chicken at an unsafe temperature for too long, potentially allowing bacteria to grow.
Instead, thaw your frozen chicken breasts fully before adding them to the slow cooker.
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