This crockpot chicken and rice recipe combines classic flavors that will have everyone begging for more. Make it tonight in just a few hours!
Simple, comfort food recipes are perfect for busy weeknights! With gooey cheese piled onto juicy chicken atop a bed of warm rice, this 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.
Crockpot Chicken and Rice – 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 the fresh, but reduce the amount by one-third since the flavor is more concentrated.
Video: Slow Cooker Chicken and Rice
To see us make this from start to finish, check out the video at the top of this post.
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded meat, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Non-stick Skillet – I use this almost daily for everything from cooking eggs to browning ground beef.
- Cheese Grater – As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much better and tastes better too!
FAQ – Common Recipe Questions
Do you need to cook meat before putting it in a slow cooker?
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 slow cooker chicken and rice 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!
How do I store leftover crockpot chicken and rice?
Place the leftovers into an airtight container and keep 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 them 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.
Is it better to slow cook on Low or High?
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 recipe needs the High setting so the meat is cooked through and the rice doesn’t turn out too mushy.
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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 November 2021
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