Chicken and rice in the crockpot is a kid favorite! Made with chicken thighs, brown rice, cream of chicken soup, and spices it’s a flavor-packed casserole that is quick and easy.
Tender chicken and perfectly cooked rice make this one of the best crock pot chicken recipes. It is a dump-and-go slow cooker recipe that is ready to serve just in time for dinner!
You’ll find more healthy crockpot chicken recipes below, but you also have to try Irish Beef Stew (Slow Cooker), Slow Cooker Butternut Squash and Crockpot Stuffed Pepper Soup!
Creamy Chicken and Rice
Learn how to make chicken and rice in just a few steps. It is one of those easy crock pot meals that you’ll find yourself turning to throughout the year.
Feature during spring, summer, fall or winter!
While you could make any dish with chicken and impress kids, there is just something about the combination of cheesy chicken and creamy rice that makes this meal a family favorite.
Serve as a stand alone dish or pair with any side dish (suggestions shared below!).
If you are lucky enough to have leftovers, they are as delicious the next day just like our Crockpot Ranch Chicken, No Boil Pasta Bake and Pulled Pork Sliders.
To get started, gather the equipment and ingredients then follow the written instructions or printable recipe card. Enjoy!
Equipment
Ingredients
- 1 pound chicken thighs, cut into 1 inch pieces ✅
- 3 cups chicken broth ✅
- 2 cups long grain rice
- 10.5 ounce cream of chicken soup ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon onion powder ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1.5 cups shredded cheddar cheese ✅
Gluten-Free Guide: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten.
How To Make
Add the chopped chicken thighs to the crockpot.
Add the cream of chicken soup, chicken broth, rice, garlic powder, onion powder, salt, and pepper.
Stir together then place the lid onto the crockpot.
Cook
Cook on low for 4-5 hours or high for 2-4 hours. Stir in the cheese and add additional chicken broth if needed.
Serve
Serve hot.
Serve Suggestions
You’ll especially love this recipe because it is a hearty meal that can be served by itself, no sides required!
If you are looking to add a side dish (or two), consider a salad or roasted vegetable recipe such as Roasted Broccoli and Carrots, Roasted Frozen Brussels Sprouts, Roasted Frozen Vegetables, Roasted Frozen Cauliflower, or Roasted Frozen Broccoli.
Air fryer vegetables like Air Fry Green Beans, Air Fryer Brussels Sprouts, and Air Fryer Asparagus are kid favorites.
A slice of crusty bread, corn muffins or dinner rolls with butter makes for a great addition too.
And don’t forget about a side of soup like our Gluten Free Chicken Noodle Soup, Chunky Vegetable Soup, Cheesy Broccoli Cauliflower Soup or Crockpot Butternut Squash Soup. Together, these make the perfect combination. Especially on a chilly winter night.
Storage Instructions
In the fridge: Let cool completely then store in the fridge for up to 3 days to reheat as desired. This crockpot chicken tastes even better as leftovers.
In the freezer: Let cool completely then store in the freezer for up to 3 months. Thaw overnight in the fridge then reheat. A friendly reminder to divide the rice and chicken between multiple containers. You can then pull the perfect portion when needed.
Reheating Instructions
Heat in 30-second increments in a microwave-safe bowl until hot. Carefully remove and enjoy.
Chicken and rice also makes a great thermos recipe for school. Reheat in the morning, pack into a thermos then send with your kids for school lunch.
Substitutions
- Chicken thighs – swap with boneless, skinless chicken breasts, chicken tenderloins or even pork chops.
- Chicken broth – swap with bone broth or vegetable broth. You could also use water and adjust the seasonings to add additional flavor.
- Long grain rice – brown rice is definitely the best option but if in a pinch you could use a long grain white rice such as jasmine or basmati. Be mindful of the cooking time if using white rice as it does cook quicker and can become mushy.
- Cream of chicken soup – replace with cream of mushroom, cream of celery, cream or asparagus or a dairy free cream of chicken. 8 ounces of sour cream is an option too.
- Seasoning – add in Italian seasoning, a dry Ranch seasoning packet or chili powder for a hint of spice
- Shredded cheddar cheese – swap the cheddar with pepper jack, mozzarella, Monterrey jack, parmesan or a Mexican blend. Swapping with a dairy-free alternative or sprinkling the top with nutritional yeast prior to serving is also an option. Top with an additional layer of cheese for an even creamier dish.
- Salsa – add 1 can of salsa for a Mexican variation
- Sauces – drizzle the top with hot sauce, buffalo, teriyaki or sriracha before serving for a flavor boost
Frequently Asked Questions
If you overcook (longer than 5 hours) the rice, it will become mushy. Also, white rice cooks quicker than brown rice and may become mushy if the cooking time is not monitored. It is best to cook this dish on high for 2-4 hours for best results. Instant rice should not be used in this recipe.
For food safety concerns, it is recommended to not cook frozen chicken in a crockpot. Thaw the chicken overnight in the fridge then add to the slow cooker the next day. It is an option to use frozen chicken if making in advance.
Yes! Assemble and store in the fridge overnight. The next day you can add the crock pot to the base and cook as directed.
Absolutely! Add any fresh or frozen vegetable to the slow cooker such as broccoli, cauliflower, peas, green beans, onions, mushrooms or carrots. We recommend steering away from canned vegetables (unless serving on the side) as they get too mushy in the slow cooker.
Kids In The Kitchen
Cooking tips and suggestions for kids making this recipe.
- Cut the chicken into pieces that are roughly the same size to help the chicken cook evenly. Remember to always wash your hands before and after cutting raw chicken.
- When measuring spices, measure over the sink, a bowl or garbage can to prevent spilling excess seasoning into the slow cooker. Level off the measuring spoon then dump into the crock pot.
- Test taste the rice before adding the cheese. If the rice still has a bit of a crunch, pour in 1/4 to 1/2 cup of broth. The rice will continue to cook and absorb the extra liquid as the cheese melts.
More Easy Crock Pot Recipes
- Gluten-Free French Dip Sandwiches (Instant Pot or Crock Pot)
- Crock Pot Red Potatoes
- Crock Pot Chicken Cacciatore
- 30+ Gluten Free Crockpot Recipes
- Crockpot Sweet Potatoes
- Comforting Crockpot Chicken and Noodles
- Crockpot Chicken and Rice
- No Boil Crockpot Mac and Cheese
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Chicken and Rice Crockpot
Ingredients
- 1 pound chicken thighs, cut into 1 inch pieces ✅
- 3 cups chicken broth ✅
- 2 cups long grain rice
- 10.5 ounce cream of chicken soup ✅
- 1 teaspoon garlic powder ✅
- 1 teaspoon onion powder ✅
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1.5 cups shredded cheddar cheese ✅
Instructions
- Combine the ingredients. Add the chopped chicken thighs to the crockpot. Add the cream of chicken soup, chicken broth, rice, garlic powder, onion powder, salt, and pepper. Stir together then place the lid onto the crockpot.1 pound chicken thighs, cut into 1 inch pieces, 3 cups chicken broth, 2 cups long grain rice, 10.5 ounce cream of chicken soup, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon pepper
- ⭐️Cook. Cook on low for 4-5 hours or high for 2-4 hours. Stir in the cheese and add additional chicken broth if needed.1.5 cups shredded cheddar cheese
- Serve. Serve hot.
Notes
Tips
- Store in the fridge for 3 days or freezer for 3 months
- Reheat in the microwave for 30-second increments until hot
- Serve as a stand alone meal or pick any side dish
- Prevent overcooking rice by using brown rice or being mindful that white rice cooks quicker and may become mushy
- Add fresh or frozen vegetables such as broccoli, cauliflower, peas, green beans, onions, mushrooms or carrots
- Assemble in advance then store in fridge overnight
- For a creamier recipe, top with an extra layer of cheese before serving
- For a spicier recipe, drizzle with hot sauce, sriracha, buffalo or sprinkle with chili powder.
Nutrition
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