This easy, creamy, cheesy Crockpot Chicken and Rice recipe is pure comfort food! Shredded chicken is slow cooked in a creamy sauce and covered with cheese. It’s perfect for a super satisfying weeknight dinner.
Crockpot Cheesy Chicken and Rice
Tender chicken is mixed with cheesy rice and slow-cooked to perfection! This recipe will be a beloved addition to your weekly meal rotation!
The whole dish is made super creamy from the condensed soup. This crockpot chicken and rice is so simple and will satisfy the hungriest of customers. Plus it’s gluten free!
Looking for some more chicken recipes? Why not also try my BLT Chicken and Rice Skillet and my Baked Chicken Thighs
Why You’ll Love This Slow Cooker Chicken and Rice Recipe
Kids and adults will love this easy, cheesy crockpot recipe!
How to Make Crockpot Chicken and Rice
Be sure to see the recipe card below for full ingredients & instructions!
- Place seasoned chicken thighs in the crockpot.
- In a large bowl, whisk together the rest of your ingredients and pour over the chicken.
- Cook for 3-4 hours, then shred the chicken in the crockpot.
- Sprinkle over your cheese, and allow to melt.
- Season, serve, and enjoy!
Instead of chicken thighs, use an equal amount of boneless, skinless chicken breasts.
I recommend using a long-grain rice for this recipe, as that’s what it was written for. You can use other types, but they may need a different cook time. Avoid instant or cauliflower rice.
Instead of cream of chicken and cream of mushroom soups, use any combination of 2 10.75-ounce cans of cream of chicken, cream of mushroom, or cream of celery soups.
Yes, this recipe is naturally gluten-free.
Serving Suggestions
This crockpot chicken and rice is a meal on its own, but you can certainly add sides. Here are some favorites!
Give this delicious recipe a try. It’s satisfying, easy, and budget friendly! Plus the leftovers are great!
Storage Instructions
Store leftover chicken and rice in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as cream-based recipes become grainy when thawed.
Variations
- Swap one of the cans of soup for a can of cream of celery soup to change the flavor of your chicken and rice.
- Easily swap the chicken for turkey breast.
- Add veggies in the last hour of cooking, such as chopped carrots, broccoli, green beans, or celery.
- Swap the cheddar cheese for Parmesan cheese if you prefer.
Tip for the Best Rice
Cook this recipe on high for 3-4 hours for the best rice texture. Cooking this recipe on lower heat for longer leads to mushy rice.
An easy, cheesy, creamy chicken recipe that everyone will gobble up! This crockpot chicken and rice is so cozy and comforting, just toss everything into the slow cooker and away you go! Gluten free, hearty, and delicious – a super easy weeknight meal.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Crockpot Chicken and Rice Recipe
Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
This easy, creamy, cheesy Crockpot Chicken and Rice is pure comfort food! Slow cooked, shredded chicken in a creamy sauce and covered with cheese – perfect for a super satisfying weeknight dinner.
Instructions
- Place the chicken thighs in the crockpot insert. Season with half of the salt and pepper.
1½ – 2 pounds boneless, skinless chicken thighs, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
- In a large bowl, whisk the soups, chicken broth, onion powder, garlic powder, remaining salt and pepper, and rice. Pour over the chicken.
10¾ ounces condensed cream of chicken soup, 10¾ ounces condensed cream of mushroom soup, 1 cup low sodium chicken broth, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1½ cups long-grain rice
- Cover the crockpot with the lid and cook on high for 3-4 hours.
- After cooking, turn off the crockpot. Remove the chicken, shred it, and add it back to the crockpot.
- Stir to combine and thin out with additional chicken broth, if needed.
- Taste and season with salt and pepper. Sprinkle the cheese on top, cover, and let it melt for 5-10 minutes before serving.
1 cup shredded cheddar cheese
Becky’s tips
- Cook this recipe on high for 3-4 hours for the best rice texture. Cooking this recipe on lower heat for longer leads to mushy rice.
- Swap one of the cans of soup for a can of cream of celery soup to change the flavor of your chicken and rice.
- Easily swap the chicken for turkey breast.
- Add veggies in the last hour of cooking, such as chopped carrots, broccoli, green beans, or celery.
- Swap the cheddar cheese for Parmesan cheese if you prefer.
Storage: Store chicken and rice in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as cream-based recipes become grainy when thawed.
Nutrition Information
Calories: 768kcal (38%) Carbohydrates: 68g (23%) Protein: 62g (124%) Fat: 26g (40%) Saturated Fat: 10g (63%) Polyunsaturated Fat: 3g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 254mg (85%) Sodium: 2065mg (90%) Potassium: 862mg (25%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 479IU (10%) Vitamin C: 1mg (1%) Calcium: 261mg (26%) Iron: 4mg (22%)
This article was published by: Becky Hardin by title: Crockpot Chicken and Rice – The Cookie Rookie® .
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