Welcome to the ultimate solution for effortless, nourishing weeknight dinners! This Slow Cooker Crockpot Chicken and Rice recipe is a true culinary gem, offering a wholesome, delicious, and incredibly convenient one-pot meal. Imagine coming home to the comforting aroma of a perfectly cooked dinner, all without the stress of extensive prep or constant supervision. This dish combines tender chicken, hearty brown rice, a medley of vibrant vegetables, and rich, melted cheese, creating a meal that’s both satisfying and packed with goodness. It’s ideal for busy families, meal preppers, or anyone seeking a simple yet flavorful dinner solution.
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In today’s fast-paced world, finding meals that are both healthy and easy to prepare can feel like a challenge. That’s where the magic of a one-pot slow cooker meal shines. This particular recipe stands out not only for its simplicity but also for its incredible nutritional profile. It’s loaded with lean protein from the chicken and a generous helping of fiber-rich vegetables, all balanced with complex carbohydrates from brown rice. The result is a well-rounded meal that tastes like it took hours of effort, but actually required minimal hands-on time. This comforting dish is reminiscent of a classic casserole but with the added convenience that only a slow cooker can provide. Everyone at your table is sure to love this flavorful and wholesome creation!
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The Allure of Slow Cooking
The slow cooker, often affectionately called a Crockpot, is a truly indispensable kitchen appliance, especially for those seeking convenience without compromising on flavor or nutrition. Its set-it-and-forget-it nature transforms tough cuts of meat into fall-apart tender masterpieces and allows flavors to meld beautifully over hours, resulting in dishes that are far more robust than stovetop alternatives. For recipes like this Cheesy Slow Cooker Chicken and Rice, the slow cooker excels at gently cooking ingredients to perfection, ensuring that the rice is tender, the chicken is moist, and the vegetables retain their vibrant taste without becoming overcooked. It’s an energy-efficient way to prepare meals and helps distribute the heat evenly, minimizing the risk of burning. Plus, it significantly reduces cleanup, as everything cooks in a single pot.
Homemade Cream of Chicken Soup: The Healthier Choice
For this slow cooker chicken and rice recipe, I highly recommend using my Homemade Cream of Chicken Soup. While canned versions might seem convenient, they often come with a hidden cost: excessive fat, sodium, and highly processed ingredients. Many commercial cream of chicken soups contain items like “modified food starch,” which is a processed thickener, as well as various vegetable oils, sugars, and artificial flavorings. These “flavorings” are often vague terms for additives designed to alter the natural taste, rather than enhancing it with real ingredients.
By opting for homemade cream of chicken soup, you gain full control over the ingredients, ensuring your meal is free from unnecessary preservatives and unhealthy fats. It’s surprisingly easy to make and the difference in taste and health benefits is significant. Your homemade version will contribute a fresh, wholesome creaminess that truly elevates the overall flavor profile of this Crockpot Chicken and Rice, making it a genuinely nourishing meal.
Selecting the Ideal Rice
The type of rice you choose is crucial for the success of your Slow Cooker Chicken and Rice. For this recipe, **long-grain brown rice is essential.** Do NOT use instant or quick-cooking rice, such as “Minute Rice,” as it will turn into an undesirable mush in the slow cooker due to its rapid cooking nature. White rice also cooks significantly faster than chicken and brown rice, making it unsuitable for this one-pot method if added at the beginning. If your preference is white rice, I strongly advise cooking it separately on the stovetop or in a pressure cooker to achieve the perfect texture. My Instant Pot Red Beans and Rice recipe offers excellent instructions for cooking white rice in a pressure cooker.
Regardless of the type, it’s always a good practice to rinse your rice thoroughly before cooking. This simple step helps remove excess starch and any potential impurities, resulting in fluffier, less sticky rice. I typically use a fine-mesh strainer and rinse the rice under cold running water until the water runs clear.
Choosing brown rice also offers significant health benefits, making your Slow Cooker Chicken and Rice a more nutritious meal. Brown rice is a whole grain, meaning it retains all three parts of the kernel: the fibrous bran, the nutrient-rich germ, and the carbohydrate-dense endosperm. This composition gives it a chewier texture and a longer cooking time compared to white rice. The bran and germ are packed with essential nutrients, including B vitamins, iron, magnesium, and dietary fiber, which aids digestion and promotes a feeling of fullness.
In contrast, white rice has had its bran and germ removed through processing, stripping away many of its essential nutrients. While it cooks faster and has a softer texture, it lacks the nutritional punch of its brown counterpart. By opting for long-grain brown rice in this Crockpot Chicken and Rice, you’re not just ensuring the right texture but also boosting the nutritional value of your meal.
For a deeper understanding, you can read more about The Difference Between Brown Rice and White Rice here.
Choosing Your Chicken
For this flavorful Slow Cooker Chicken and Rice, I typically prefer using boneless, skinless chicken breasts. They are lean, easy to prepare, and cook up wonderfully tender in the slow cooker. However, the beauty of this recipe lies in its flexibility. You can absolutely use other cuts of chicken based on your preference without needing to adjust the cooking time significantly.
Chicken Thighs: If you’re looking for an even juicier and more flavorful result, boneless, skinless chicken thighs are an excellent choice. They have a slightly higher fat content, which keeps them incredibly moist during the long cooking process.
Chicken Drumsticks or Bone-in Thighs: While boneless is easier for shredding, you can also use bone-in, skin-on chicken pieces for added flavor. Just be sure to remove the skin before serving for a lighter meal, or enjoy it crispy if you prefer. Using bone-in chicken might require a little extra cook time, so always check for doneness.
No matter which cut you choose, ensure your chicken is fresh and of good quality. Patting the chicken dry before adding it to the slow cooker can sometimes help seasonings adhere better.
Crafting Crockpot Cheesy Chicken and Rice: Step-by-Step
Creating this delightful Cheesy Slow Cooker Chicken and Rice is surprisingly straightforward. The detailed measurements and full instructions are also conveniently located in the recipe card at the bottom of this post, but here’s a quick overview of the simple steps:
- **Prepare the Slow Cooker:** Begin by lightly spraying the bottom and sides of your slow cooker insert with cooking oil spray. This prevents sticking and makes cleanup a breeze.
- **Layer the Base:** Add the rinsed long-grain brown rice, chicken broth, homemade (or canned) cream of chicken soup, and chopped onions to the slow cooker. Stir these ingredients together to form an even base.
- **Add Chicken and Seasonings:** Carefully place the chicken breasts on top of the rice mixture. Generously sprinkle your chosen spices and seasonings evenly over the chicken. Don’t be shy with the flavor!
- **Slow Cook Phase 1:** Cover the slow cooker with its lid and cook on the “High” setting for 2-3 hours (or “Low” for 4-6 hours), or until the rice is tender and most of the liquid has been absorbed.
- **Shred the Chicken:** Once the chicken is cooked through and tender, remove it from the pot. Shred it using two forks or slice it into bite-sized cubes.
- **Incorporate Vegetables and Cheese:** Return the shredded or cubed chicken to the slow cooker. Add the frozen mixed vegetables and shredded cheddar cheese.
- **Slow Cook Phase 2:** Replace the lid and continue to slow cook on “High” for an additional 10-15 minutes, or until the vegetables are tender-crisp and the cheese has melted into a creamy, gooey deliciousness.
Mastering the Cook Time for Perfect Texture
Achieving the ideal texture for your Slow Cooker Chicken and Rice requires a little attention, especially when it comes to the rice. This isn’t a recipe where you can simply “set it and forget it” for the entire day and then switch to a “Warm” setting. The longer the rice remains on heat, even a warm setting, the more prone it is to becoming mushy, and nobody wants gummy rice! To ensure a delightful consistency, I typically start this dish in the early evening so it’s perfectly ready for dinner, utilizing the “High” setting for a quicker, yet controlled, cook.
The primary goal is to cook the brown rice and chicken until all the liquid has evaporated and the rice is tender. However, it’s crucial to keep a close eye on the process and monitor the rice’s texture. Slow cookers can vary significantly in temperature and efficiency. For instance, I’ve prepared this very recipe in two different Crockpot models, and each yielded slightly different results because one ran hotter than the other. This variability means you might experience similar differences, so personal observation is key.
I recommend checking the rice’s texture after about 2 hours of cooking on high. If the rice is soft but there’s still a small amount of liquid remaining, simply remove the lid from the pot and allow the dish to stand uncovered for about 5 minutes. This allows some of the excess liquid to evaporate, helping to firm up the rice. Most of the time, when I check at the 2-hour mark, there’s usually a bit of liquid left and the rice isn’t quite soft enough. In this scenario, I continue to cook it for an additional 30 minutes, or until it reaches that perfect tender consistency and the liquid has fully absorbed. This careful monitoring ensures your Cheesy Slow Cooker Chicken and Rice will be perfectly cooked every time.
Creative Vegetable Substitutions
While mixed frozen vegetables provide a convenient and delicious addition to this Slow Cooker Chicken and Rice, don’t hesitate to get creative with other vegetables you enjoy. Fresh or frozen, these additions can significantly enhance the flavor, texture, and nutritional value of your meal. Remember to add most vegetables towards the end of the cooking process to prevent them from becoming too soft or mushy.
- Mushrooms: Sliced mushrooms add an earthy, umami depth. Add them with the chicken broth for a softer texture or during the last hour of cooking for more firmness.
- Asparagus: Cut into bite-sized pieces, asparagus offers a fresh, slightly bitter note. Add them during the last 30-45 minutes of cooking.
- Peas: Sweet and vibrant, frozen peas can be added along with other mixed vegetables towards the end.
- Snap Peas: For a pleasant crunch and subtle sweetness, snap peas are a fantastic choice. Add them during the final 10-15 minutes of cooking.
- Spinach: Fresh spinach wilts quickly and adds a boost of greens. Stir it in right before the final cheese-melting phase.
- Bell Peppers: Diced bell peppers (any color) introduce a sweet and crisp element. Add them with the frozen vegetables.
- Carrots & Celery: For a classic mirepoix base, finely diced carrots and celery can be added with the onions at the beginning to soften and infuse flavor.
- Broccoli Florets: Small broccoli florets add a hearty green component. Add them alongside the mixed vegetables.
Experiment with your favorite vegetables to make this Cheesy Crockpot Chicken and Rice truly your own!
Storing and Enjoying Leftovers
This Slow Cooker Cheesy Chicken and Rice is not only fantastic fresh but also makes for excellent leftovers, perfect for quick lunches or easy dinners throughout the week. Properly storing your leftovers is key to maintaining their quality and ensuring food safety.
Once the dish has cooled down to room temperature (within two hours of cooking), transfer it to an airtight container. Store the sealed container in the refrigerator, where it will remain fresh and delicious for 3-4 days. When reheating, you can simply microwave individual portions or gently warm it in a saucepan on the stove with a splash of chicken broth or water to restore moisture.
Freezer-Friendly Tips for Meal Prep
For longer storage and convenient meal prep, this Slow Cooker Chicken and Rice freezes beautifully. Allow the cooked dish to cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. Ensure they are tightly sealed to prevent freezer burn.
Leftovers will last securely sealed in the freezer for up to 3 months. When you’re ready to enjoy a frozen portion, simply transfer it to the refrigerator the night before to defrost overnight. Reheat thoroughly in the microwave or on the stovetop until piping hot. A little extra broth can help bring back its creamy texture after thawing and reheating. This makes it an ideal choice for make-ahead meals, ensuring you always have a wholesome and comforting dinner just a reheat away.
More Effortless One-Pot Meals
If you love the convenience and flavor of this Slow Cooker Chicken and Rice, you’ll definitely want to explore these other fantastic one-pot meal ideas that simplify your cooking routine without sacrificing taste:
- Slow Cooker Chili Mac and Cheese
- Leftover Taco Meat Bowls
- Leftover Turkey Chili
- Instant Pot Gumbo
- Slow Cooker White Chicken Chili
- Instant Pot White Chicken Chili
- Southern Chicken Spaghetti
- Air Fryer Parmesan Crusted Chicken
Further Slow Cooker Crockpot Recipes
Harness the full potential of your slow cooker with these additional Crockpot recipes, designed to bring comfort and convenience to your kitchen:
- Sugar Free Apple Butter
- Slow Cooker Crockpot Chili Mac and Cheese
- Slow Cooker Buffalo Chicken Dip
- Slow Cooker Crockpot White Chicken Chili
- Pulled Pork Sliders
- Homestyle Chicken Noodle Soup
- Slow Cooker Crockpot Gumbo
- Crockpot Slow Cooker Broccoli Cheese Soup
- Slow Cooker Crockpot Chicken Fajitas
Discover More Delicious Chicken Recipes
If chicken is a staple in your meal rotation, you’ll love exploring these other incredible chicken recipes, ranging from air fryer delights to comforting soups:
- Air Fryer Chicken Sandwich
- Air Fryer Frozen Chicken Wings
- Air Fryer Chicken Parmesan
- Ranch Chicken Wings
- Homestyle Chicken Noodle Soup
- Air Fryer Spatchcock Chicken
Don’t forget to check out my Instant Pot Brown Rice recipe if you prefer to cook your rice separately for other meals or need a quick side dish.
Cheesy Crockpot Chicken and Rice
Brandi Crawford
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Equipment
- Slow Cooker
Ingredients
- 1 cup long grain brown rice
- ¼ cup chopped onions
- 3 cups chicken broth
- 1 ¼ cup cream of chicken soup I use my homemade recipe for the best flavor and health benefits. A 10.5oz can can be substituted if preferred.
- 1 ½ pounds skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon ground oregano
- ½ teaspoon thyme
- 1 teaspoon smoked paprika
- salt and black pepper to taste
- 3 cups frozen mixed vegetables (approximately 24oz if buying packaged); you can use fresh vegetables if desired.
- ½ cup shredded cheddar cheese
- cooking oil spray
Instructions
- Spray the bottom of the slow cooker insert with cooking oil spray.
- Add the rinsed long-grain brown rice, chicken broth, cream of chicken soup, and chopped onions to the slow cooker. Stir to combine.
- Place the chicken breasts on top of the rice mixture and generously sprinkle with garlic powder, oregano, thyme, smoked paprika, salt, and pepper.
- Cover and cook on High for 2 – 3 hours (or Low for 4-6 hours) until the rice is soft and all the liquid has been absorbed. Please refer to the “Helpful Notes and Tips” section for additional guidance on monitoring cook time.
- Once cooked, carefully open the pot, remove the chicken, and shred it using two forks or slice it into bite-sized cubes.
- Return the shredded chicken to the pot along with the frozen mixed vegetables and shredded cheddar cheese.
- Replace the lid and continue to slow cook on High for an additional 10-15 minutes, or until the vegetables are tender-crisp and the cheese has completely melted, creating a creamy, delectable texture. Serve hot and enjoy!
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Notes
- The shredded cheese adds a wonderful creaminess and flavor, but it is entirely optional. Feel free to omit it for a dairy-free version or use your favorite dairy-free alternative.
- Proper seasoning is crucial for this dish! Both brown rice and chicken breasts are quite bland on their own, so don’t skimp on the salt and pepper, and consider tasting and adjusting seasoning to your preference before serving.
- If you prefer exceptionally juicy and tender chicken, consider using boneless, skinless chicken thighs instead of breasts. Thighs have a higher fat content, which helps them stay incredibly moist during slow cooking. No adjustment to the cooking time is typically needed.
- Whether you choose fresh or frozen vegetables, always add them during the final stage of cooking (after the chicken is shredded and returned to the pot) to ensure they cook through without becoming mushy.
- As mentioned, this is not a “set it and forget it” recipe that can cook all day on a warm setting. Rice can easily become mushy if left on heat for too long. For the best results, plan to cook this dish in the early evening so it’s ready for dinner using the “High” setting.
- Always monitor the texture of the rice. Slow cooker models vary, and cooking times are approximate. After about 2 hours on High, check if the rice is tender and if most of the liquid has been absorbed.
- If the rice is soft but some liquid remains after 2 hours, simply remove the lid and let the dish stand for 5 minutes. This will allow the excess liquid to evaporate.
- If the rice is still a bit firm and liquid remains after 2 hours, continue cooking for an additional 30 minutes, or until the rice is perfectly tender and the liquid is absorbed.
- A single serving is typically considered to be ¼ pound of cooked chicken and ½ cup of cooked rice, along with the vegetables.
- For Instant Pot users: You can adapt this recipe by cooking it for 23 minutes on High Pressure with a natural release. Remember to add the vegetables and cheese only after the pressure cooking is complete and the chicken has been shredded.
- If you prefer to cook this on the stovetop, I recommend cooking the chicken and rice separately and then combining them with the vegetables, cream of chicken soup, and cheese once they are all cooked to your desired tenderness.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.