Easy Crockpot Chicken and Rice Recipe + Video
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This crockpot chicken and rice recipe combines classic flavors that will have everyone begging for more. Make it tonight in just a few hours! You’ll love the tender chicken paired with the rice! For the best results, follow the simple steps on the printable recipe card below.
Slow cooker recipes like this are the best. Made with simple ingredients, you can rest assured that dinner time will be a hit!
The next time that you’re craving white rice and an easy chicken recipe, this delicious meal needs to happen.
It’s a family favorite of mine, and it’s really quite a simple way to feed the entire family. And the best part?
All you need is a little bit of time and effort to create this tasty dish. The first time that you make it, you’re going to be hooked on this easy meal!
It’s a great option for busy days and a simple way to make a complete meal. Slow cooker dinners never disappoint!
Table of Contents
Crockpot Chicken and Rice
Simple, comfort food recipes are perfect for busy weeknights!
With gooey cheese piled onto juicy chicken atop a bed of warm rice, this crock pot chicken and rice recipe is sure to please the whole family.
For more hearty family favorites, prepare a big batch of creamy chili or my easy crockpot version of chicken and dumplings.
These flavorful dishes will definitely be a hit on cooler nights!
Craving Mexican flavors instead? Try a Cheesy Enchilada Skillet! It’s everything you love about traditional enchiladas in a no-muss, no-fuss one skillet recipe.
While we’re on the topic, check out my Top 10 Crockpot Dinner Ideas!
Chicken and Rice Crockpot Tips and Tricks
- Cook it through! Use a thermometer to ensure that the meat is fully cooked. Or, slice into one of the pieces — it’s done if the center is no longer pink and the juices run clear.
You may have to do a longer cooking time than on the recipe card, so be sure to test the internal temperature. - Prefer dark meat? You can easily replace the breasts with boneless thighs instead.
Just be sure to use an equal amount by weight and know that they typically take a bit longer to cook. - Use dried herbs. Substitute dried thyme for fresh when making chicken and rice in the crockpot, but reduce the amount by one-third since the flavor is more concentrated.
- Make it creamy. Replace 1 cup of the chicken broth with 1 cup cream of chicken or cream of mushroom soup.
This small change makes an extra creamy version of crockpot chicken and rice!
If you want to add other flavors, season with garlic powder, Italian seasoning, onion powder, or fresh parsley for a depth of flavor.
The great thin about this easy dinner recipe is that it can take on a depth of flavor.
Serving Suggestions
Pair crock pot chicken and rice with a simple salad or some homemade breadsticks for one amazing comfort food meal.
Add some Mexican flare with a spoonful of chipotle corn salsa on each plate, or simply add a sprinkle of lemon zest for some brightness.
Crock Pot Chicken and Rice FAQ
It depends! Generally, it’s fine to add everything at once, as long as it cooks for a minimum of 4 to 5 hours. This is especially helpful for big batches of soups and stews.
For this chicken and rice crockpot recipe, the breasts are seared beforehand so they won’t take as long in the crockpot. This also ensures that the grains come out perfectly fluffy!
Place leftover crockpot chicken and rice in an airtight container and keep it in the refrigerator for 3 to 4 days.
Reheat in the microwave, on the stove, or in the oven until warmed through.
You can also freeze slow cooker chicken and rice for up to 3 months! Thaw in the refrigerator overnight, then bake loosely covered in foil. Stir occasionally and add a splash of broth for moisture.
That depends on what you’re making and how much time you have! The overall temperature is the same, it just takes longer to reach that temperature on Low.
This particular chicken and rice crockpot recipe needs the High setting so the meat is cooked through and the rice doesn’t turn out too mushy.
You can change this easy crockpot chicken to be whatever you want it to be. I like to use long grain rice, white rice or basmati rice, but you can also keep it simple and use any kind of rice that you have on hand. Brown rice should work just fine as well. You shouldn’t have to worry about mushy rice – just pay attention to it as it’s cooking. I don’t recommend using instant white rice as that will cook faster.
The crock pot chicken recipe goes well and makes a cozy meal with whatever type of rice you want to use. Keep the cooking process simple for this easy chicken dinner – and you won’t be sorry. You’ll likely even have some leftover chicken to enjoy the next day!
Enjoy!
With love, from our simple kitchen to yours.
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Other Crockpot Recipes
Easy Crockpot Chicken and Rice
Ingredients
- 4 medium boneless skinless chicken breasts, about 1 ½ pounds
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups long grain white rice, uncooked
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 cup diced carrots
- 1 teaspoon fresh thyme, finely chopped
- 2 1/2 cups chicken stock
- 8 tablespoons unsalted butter, sliced (1 stick)
- 1/2 cup half & half
- 1 cup frozen peas
- 6 ounces cheddar cheese, shredded (about 1 ½ cups)
- 1 teaspoon fresh parsley, finely chopped
Instructions
- SEASON CHICKEN: Sprinkle ½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder evenly over the 4 chicken breasts.
- SEAR CHICKEN: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook about 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked. Transfer to a plate and set aside.
- ADD RICE BASE: In the slow cooker, add 1 ½ cups uncooked long grain white rice, 2 teaspoons minced garlic, 1 cup diced carrots, 1 teaspoon chopped fresh thyme, and 2 ½ cups chicken stock. Stir until evenly combined.
- ADD BUTTER AND CHICKEN: Place 8 tablespoons sliced unsalted butter evenly over the rice mixture. Set the seared chicken breasts on top.
- COOK: Cover and cook on High for about 1 ½ hours, until the chicken reaches an internal temperature of 165°F.
- REMOVE CHICKEN: Transfer the chicken breasts to a plate and cover loosely with foil.
- FINISH RICE: Stir ½ cup half & half, 1 cup frozen peas, and ½ cup shredded cheddar cheese into the rice mixture. Cover and cook on High for another 30 minutes to 1 hour, until the rice is tender and creamy.
- MELT CHEESE: Turn the slow cooker to Warm. Place the chicken back on top of the rice and sprinkle the remaining 1 cup shredded cheddar cheese over the chicken. Cover and let sit until the cheese melts and the chicken warms through.
- SERVE: Sprinkle with 1 teaspoon chopped fresh parsley before serving.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2020, updated and republished March 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
What would be the best way to do it if I wanted to have it on for 5-6 hours (while I’m at work)?
Can I make this without the slow cooker?
How can I print recipe?
There is a "PRINT" button at the top right hand corner of the picture that is right above the recipe.
Can I use brown rice instead of white rice?
This is such an easy dish to toss into the crockpot while you’re busy with life, and you have a nice, hot, delicious meal waiting for you!