Go Back
–+ servings

Crockpot Chicken and Rice

Creamy crockpot chicken and rice that cooks in one pot, rice and all. The comfort-food dinner my kids ask for by name.
Print Recipe Pin Recipe
Prep Time:10 minutes
Cook Time:5 hours 40 minutes
Total Time:5 hours 50 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings

Ingredients

  • 2 lbs boneless, skinless chicken breasts
  • 2 cans condensed cream of chicken soup 10.5 oz each
  • 1 1/2 cups low-sodium chicken broth
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups instant white rice uncooked
  • 1 cup shredded cheddar optional
  • fresh parsley chopped, for serving

Instructions

  • Build the sauce: In the crockpot, whisk together the condensed soup, broth, garlic powder, onion powder, thyme, salt, and pepper until smooth.
  • Add the chicken: Nestle the chicken breasts into the sauce and spoon some over the top.
  • Cook: Cover and cook on low for 5-6 hours or high for 3 hours, until the chicken reaches 165°F and shreds easily.
  • Shred: Shred the chicken right in the pot with two forks and stir it through the sauce.
  • Cook the rice: Stir in the instant rice, making sure it's submerged. Cover and cook on high for 20-30 minutes, until the rice is tender.
  • Finish: Stir in the cheddar if using, taste for salt, and serve topped with parsley.

Notes

Instant rice only in the pot; regular rice cooks unevenly in a slow cooker (cook it separately and stir in). Better fresh than frozen.