This crockpot chicken and rice recipe combines classic flavors that will have everyone begging for more. Make it tonight in just a few hours!
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.
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.
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.
- 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!
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.
With love, from our simple kitchen to yours.
Other Crockpot Recipes
Crockpot Chicken and Rice + Video
- 4 medium chicken breasts, boneless skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil
- 1 1/2 cups white rice
- 2 cloves garlic , minced
- 1 cup diced carrots
- 1 teaspoon fresh thyme, fine chop
- 2 1/2 cups chicken stock
- 8 tablespoons unsalted butter, sliced into tablespoons
- 1/2 cup half & half
- 1 cup frozen peas
- 1 1/2 cups shredded cheddar cheese
- 1 teaspoon fresh parsley, fine chop, garnish
- Season the chicken breasts on both sides with the salt, pepper, garlic powder, and onion powder. In a heavy bottom skillet sear the chicken breasts in the olive oil over medium-high heat on both sides until golden brown, about 10 minutes. Set aside.
- Place the rice, garlic, carrots, thyme, and chicken stock into the bottom of a crockpot and stir to combine. Season with salt and pepper to taste, stir to combine. Place the butter in slices on top of the rice mixture. Place the seared chicken breats on top, cover the crockpot. Cook on high for 1 and a half hours or until the chicken reaches an internal temperature of 165°F.
- Take the chicken breasts out and set aside. Add the half and half, peas, and ½ cup of the cheese into the cooker and stir to combine. Add the lid and continue to cook until the rice is done, another 30 minutes to an hour.
- Once the rice is cooked place the cooker on the warm setting. Place the chicken back in the cooker on top of the rice and top with the remaining cheese. Place the lid on and let the cheese melt and the chicken warm through. Top with the parsley garnish, optional, and serve.
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 April 2023
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