Crockpot Chicken and Rice + Video
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Tender chicken nestled into a bed of creamy, buttery rice that slowly absorbs rich broth, melting cheese, and warm herbs as it cooks. The rice turns soft and velvety, the chicken stays juicy, and little pops of sweet carrots and peas add color and freshness throughout. Finished with a blanket of melted cheddar, every spoonful of Crockpot Chicken and Rice is warm, comforting, and deeply satisfying… the kind of cozy dinner that makes the whole kitchen smell like home.
Table of Contents
WHY YOU’LL LOVE CHICKEN AND RICE IN CROCKPOT
- Classic comfort food made in the slow cooker
- One-pot meal with minimal effort
- Creamy, cheesy rice with tender chicken and veggies
- Family-friendly and extra hearty
- Perfect for cozy weeknight dinners
Crockpot Chicken and Rice
There are certain dinners that just feel like comfort.
Chicken and rice is one of those meals. It’s simple, warm, and somehow always exactly what you want after a long day.
I love this version because the slow cooker does most of the work.
The rice slowly absorbs the broth and butter while the chicken cooks on top, and by the time everything finishes, the whole pot has turned creamy and rich without needing a lot of extra fuss.
Then the cheese melts in…
And suddenly crockpot chicken and rice goes from a simple dinner to something everyone at the table is quietly happy about.
CHICKEN RICE SLOW COOKER RECIPE VIDEO
Want to see how easy this comes together? Watch our quick recipe video 👇
INGREDIENT NOTES
- Chicken Breasts: Boneless skinless breasts cook gently on top of the rice and stay tender and juicy.
- Long Grain White Rice: Holds its structure while still becoming creamy as it absorbs the broth.
- Chicken Stock: Creates the base flavor that the rice slowly absorbs while cooking. My favorite brand is Kitchen Basics. The regular version is not as salty as most and twice as flavorful.
- Half & Half: Adds richness and creaminess without making the dish too heavy.
- Cheddar Cheese: Melts into the rice and over the chicken for that classic comfort-food finish. Better to buy a block of cheese and grate it yourself.
- Peas & Carrots: Add sweetness, color, and texture that brighten the dish.
VARIATIONS
Broccoli Cheddar Version: Replace the peas with small broccoli florets.
Mushroom Chicken and Rice: Add sautéed mushrooms to the rice base.
Spicy Kick: Include crushed red pepper or diced jalapeños.
Rotisserie Shortcut: Skip the searing and use shredded rotisserie chicken.
Parmesan Finish: Sprinkle freshly grated Parmesan over chicken and rice in crockpot before serving.
SERVING SUGGESTIONS
- Pair crockpot chicken and rice recipes with roasted vegetables.
- Great with a mixed green salad.
- Add warm dinner rolls or toasted garlic bread.
- Finish the meal with cherry or caramel apple dump cake.
CROCKPOT CHICKEN AND RICE RECIPES FAQ
Searing keeps the chicken juicy, shortens the cooking time, and keeps it from falling apart too easily. If needed, you can season and sear the chicken the day before, then transfer it from the fridge right to the crockpot.
You can, but the sauce will be thinner and not as rich.
Yes, though bone-in thighs may be better so they don’t shred when you remove them from the slow cooker.
It’s best to cook chicken and rice in the crockpot on High so the rice stays fluffy and creamy. It will be overly soft if cooked on Low.
The key to creamy crockpot chicken and rice is liquid balance and timing.
Cooking the chicken first adds flavor and helps keep it juicy while the rice absorbs the broth underneath.
Stirring in the cream and cheese near the end prevents them from separating or becoming grainy during the long cook.
And letting the dish sit on warm for a few minutes after adding the cheese allows everything to melt together smoothly.
DONNA’S PRO TIPS
- Always sear the chicken first. This step adds so much extra flavor!
- Use long-grain rice so it doesn’t become mushy.
- Stir gently when adding the half & half and cheese.
- Rest chicken and rice in the crockpot before serving. This gives the cheese time to melt.
- Add a splash of broth when reheating leftovers for moisture.
- Garnish with fresh parsley for brightness.
TOOLS NEEDED
- Slow Cooker: 5- or 6-quart is the perfect size.
- Large Skillet: For searing the chicken breasts.
- Mixing Spoon: A long handle makes mixing easier.
- Meat Thermometer: For easy temperature taking to ensure the meat is done.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Creamy crockpot chicken and rice
- Cheesy, buttery comfort food
- One-pot slow cooker dinner
- Tender chicken with creamy rice
- Perfect weeknight meal
- Family-friendly classic
- Cozy and satisfying
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
- 1/2 cup cheddar cheese, shredded
- 8 tablespoons unsalted butter, sliced , (1 stick)
- 1/2 cup half & half
- 1 cup frozen peas
- 1 cup cheddar cheese, shredded
- 1 teaspoon fresh parsley, finely chopped
Instructions
- SEASON CHICKEN: Sprinkle 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, 1/2 teaspoon garlic powder, and 1/2 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 4 medium boneless skinless 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 1/2 cups long grain white rice, uncooked, 2 cloves garlic, minced,1 cup diced carrots, 1 teaspoon fresh thyme, finely chopped, and 2 1/2 cups chicken stock. Stir until evenly combined.
- ADD BUTTER AND CHICKEN: Place 8 tablespoons unsalted butter, sliced 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 1/2 cup half & half, 1 cup frozen peas, and 1/2 cup cheddar cheese, shredded 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 1 cup cheddar cheese, shredded over the chicken. Cover and let sit until the cheese melts and the chicken warms through.
- SERVE: Sprinkle with 1 teaspoon fresh parsley, finely chopped 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 April 2026
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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!