I perfected Crockpot chicken with rice, and the subtle ingredient trick that yields a velvety sauce and perfectly tender rice is revealed in the full recipe.
I love quick dinners that still feel a little special. I swear its saved my weeknights more times than I can count.
Using boneless skinless chicken breasts and long grain white rice as the backbone, I toss everything into the slow cooker and walk away, then wonder why I ever fussed with complicated meals. People keep calling this Comfort Food even though I try to keep it simple, and my feed proves it — Chicken And Rice Crock Pot Meals get crazy popular.
This Crockpot Chicken With Rice version has a little twist that makes it feel new, so you actually want leftovers.
Ingredients
- Main protein, lean and filling, keeps the dish hearty and family friendly.
- Absorbs flavors, adds carbs for energy, makes it cozy and comforting.
- Adds creaminess and savory depth, makes sauce rich with little effort.
- Boosts savory taste, adds moistness without extra fat, keeps rice tender.
- Gives sweet and savory base, layers flavor when it slowly cooks.
- Pungent punch that wakes up bland dishes, a little goes far.
- Adds silkiness and richness, helps sauce coat rice for comfort food.
- Optional veggies, add color, fiber and small sweet notes for balance.
- Fresh herb finish, brightens flavors and adds visual pop at end.
Ingredient Quantities
- 1 1/2 to 2 pounds boneless skinless chicken breasts (about 4)
- 1 cup uncooked long grain white rice
- 1 can (10.5 oz) condensed cream of chicken soup
- 1/2 cup milk or half and half
- 1 1/2 cups low sodium chicken broth
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme or Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 cup frozen peas and carrots (optional)
- 2 tablespoons chopped fresh parsley (optional)
How to Make this
1. Melt the 2 tablespoons butter in a skillet over medium heat, then sauté the finely chopped onion and minced garlic just until they’re soft and smelling good, about 2 to 3 minutes, you don’t need them browned.
2. Rub the chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder and 1 teaspoon dried thyme or Italian seasoning, then place the chicken in the bottom of a lightly sprayed crock pot.
3. Put 1 cup uncooked long grain white rice around and slightly under the chicken so it cooks in the juices, not piled on top where it can dry out.
4. In a bowl whisk together the 1 can condensed cream of chicken soup, 1/2 cup milk or half and half and 1 1/2 cups low sodium chicken broth, then stir in the sauteed onion and garlic; pour this mixture over the chicken and rice making sure the rice is mostly covered.
5. Nestle the butter pan drippings or any remaining butter into the pot, cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 1/2 hours, until the rice is tender and the chicken reaches 165 degrees F.
6. About 30 minutes before the end of cooking, stir in 1 cup frozen peas and carrots if using, so they heat through but stay bright and not mushy.
7. When done, remove the chicken breasts to a cutting board, shred or chop them with two forks, then return the meat to the crock pot and stir everything to make it creamy and even.
8. Taste and adjust seasoning with more salt and pepper if needed, then sprinkle 2 tablespoons chopped fresh parsley over the top for color and a fresh hit.
9. If the mixture seems too thin, turn the crock pot to HIGH and cook uncovered for 10 to 15 minutes to thicken a bit, or mash a few spoonfuls of rice into the sauce; if it’s too thick, stir in a few tablespoons of extra chicken broth or milk.
10. Serve hot straight from the crock pot with extra parsley for garnish, and remember this reheats great the next day so make extra if you can.
Equipment Needed
1. Skillet or frying pan (8 to 10 inch) for melting butter and sautéing onion/garlic
2. Crock pot or slow cooker (4 to 6 quart) to cook the chicken and rice
3. Cutting board for chopping onion and parsley
4. Chef’s knife for chopping and trimming chicken
5. Measuring cups and measuring spoons for rice, liquids and seasonings
6. Mixing bowl and whisk to combine soup, milk and broth
7. Wooden spoon or heatproof spatula for stirring
8. Can opener and 2 forks for opening the soup and shredding the chicken
9. Instant read meat thermometer to check chicken reaches 165 F
FAQ
Easy Crockpot Chicken And Rice Recipe Substitutions and Variations
- Chicken breasts: boneless skinless thighs (juicier and more forgiving), bone-in thighs or breasts (will need ~30–45 min more), or shredded rotisserie chicken (stir in near the end to cut cook time)
- Long grain white rice: instant/quick-cook rice (add at the end with less liquid), jasmine rice (same method, slightly more fragrant), brown rice (needs more liquid and 30–45 min extra cooking so only use if you adjust)
- Condensed cream of chicken soup: condensed cream of mushroom or celery soup (same thickness), homemade thickener — 1 cup broth + 1/2 cup cream plus 2 tbsp flour whisked, or plain Greek yogurt thinned with a little broth (add at the end to avoid curdling)
- Chicken broth: low sodium vegetable or beef broth (same volume), water + 1–2 tsp bouillon/chicken base (control the salt), or half broth half white wine for more flavor if you like a brighter taste
Pro Tips
1. Brown the chicken quickly in a hot pan first, just enough to get color, then pour the browned bits and any butter into the crock pot — it adds real depth. It takes a minute but you’ll notice the difference, trust me.
2. Decide on rice texture before you start: if you want a creamier, stick-together dinner, don’t rinse the rice; if you want fluffier separate grains rinse it once or twice. Both work, just know what you want.
3. Use an instant-read thermometer and check early, every 20 minutes near the end, dont rely only on the clock — chicken thickness varies a lot. Pull it at 165 F and let it rest a few minutes so juices redistribute.
4. Brighten and balance at the end, not in the beginning: stir in a squeeze of lemon or a splash of white wine vinegar and add fresh parsley or a handful of grated Parmesan right before serving. It wakes the whole dish up and makes leftovers taste almost new.
Easy Crockpot Chicken And Rice Recipe
I perfected Crockpot chicken with rice, and the subtle ingredient trick that yields a velvety sauce and perfectly tender rice is revealed in the full recipe.
6
servings
507
kcal
Equipment: 1. Skillet or frying pan (8 to 10 inch) for melting butter and sautéing onion/garlic
2. Crock pot or slow cooker (4 to 6 quart) to cook the chicken and rice
3. Cutting board for chopping onion and parsley
4. Chef’s knife for chopping and trimming chicken
5. Measuring cups and measuring spoons for rice, liquids and seasonings
6. Mixing bowl and whisk to combine soup, milk and broth
7. Wooden spoon or heatproof spatula for stirring
8. Can opener and 2 forks for opening the soup and shredding the chicken
9. Instant read meat thermometer to check chicken reaches 165 F
Ingredients
-
1 1/2 to 2 pounds boneless skinless chicken breasts (about 4)
-
1 cup uncooked long grain white rice
-
1 can (10.5 oz) condensed cream of chicken soup
-
1/2 cup milk or half and half
-
1 1/2 cups low sodium chicken broth
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
1 teaspoon dried thyme or Italian seasoning
-
1 teaspoon onion powder
-
1 teaspoon salt
-
1/2 teaspoon black pepper
-
2 tablespoons unsalted butter
-
1 cup frozen peas and carrots (optional)
-
2 tablespoons chopped fresh parsley (optional)
Directions
- Melt the 2 tablespoons butter in a skillet over medium heat, then sauté the finely chopped onion and minced garlic just until they're soft and smelling good, about 2 to 3 minutes, you don't need them browned.
- Rub the chicken breasts with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon onion powder and 1 teaspoon dried thyme or Italian seasoning, then place the chicken in the bottom of a lightly sprayed crock pot.
- Put 1 cup uncooked long grain white rice around and slightly under the chicken so it cooks in the juices, not piled on top where it can dry out.
- In a bowl whisk together the 1 can condensed cream of chicken soup, 1/2 cup milk or half and half and 1 1/2 cups low sodium chicken broth, then stir in the sauteed onion and garlic; pour this mixture over the chicken and rice making sure the rice is mostly covered.
- Nestle the butter pan drippings or any remaining butter into the pot, cover and cook on LOW for 3 to 4 hours or on HIGH for 1 1/2 to 2 1/2 hours, until the rice is tender and the chicken reaches 165 degrees F.
- About 30 minutes before the end of cooking, stir in 1 cup frozen peas and carrots if using, so they heat through but stay bright and not mushy.
- When done, remove the chicken breasts to a cutting board, shred or chop them with two forks, then return the meat to the crock pot and stir everything to make it creamy and even.
- Taste and adjust seasoning with more salt and pepper if needed, then sprinkle 2 tablespoons chopped fresh parsley over the top for color and a fresh hit.
- If the mixture seems too thin, turn the crock pot to HIGH and cook uncovered for 10 to 15 minutes to thicken a bit, or mash a few spoonfuls of rice into the sauce; if it's too thick, stir in a few tablespoons of extra chicken broth or milk.
- Serve hot straight from the crock pot with extra parsley for garnish, and remember this reheats great the next day so make extra if you can.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 6
- Calories: 507kcal
- Fat: 15.07g
- Saturated Fat: 7.57g
- Trans Fat: 0.08g
- Polyunsaturated: 1.72g
- Monounsaturated: 5.83g
- Cholesterol: 137mg
- Sodium: 656mg
- Potassium: 516mg
- Carbohydrates: 39.38g
- Fiber: 1.4g
- Sugar: 3g
- Protein: 46.5g
- Vitamin A: 733IU
- Vitamin C: 2.5mg
- Calcium: 48mg
- Iron: 1.42mg