There's something so comforting about a one-pot meal that practically makes itself, isn’t there? This Easy Crockpot Chicken and Rice Recipe hits all the right notes—creamy, cheesy, and packed with tender chicken and perfectly cooked rice. Trust me, once you try this, it'll become your go-to slow cooker dinner.

The image shows a close-up of a creamy, cheesy rice dish inside a black pot. The dish has two main layers: a base of white rice mixed with small pieces of light-colored meat, and a top layer of melted orange cheese spread evenly, with some green herb bits sprinkled on top for color. A wooden spoon is scooping out a portion of the dish, showing the soft, mixed texture of rice and cheese inside the pot. The overall look is warm and rich, with vibrant orange and white colors standing out against the dark pot. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Crockpot Chicken and Rice Recipe
Top Tip
How to Serve Easy Crockpot Chicken and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Crockpot Chicken and Rice Recipe

Why You'll Love This Recipe

Honestly, I adore this Easy Crockpot Chicken and Rice Recipe because it’s foolproof and delivers comfort food vibes with almost no hands-on time. It’s just the sort of dish that feels like a warm hug after a busy day.

Simplicity: Toss everything in the crockpot, set the timer, and dinner practically cooks itself.
Flavor-Packed: The combination of cream of chicken and mushroom soups creates a rich, silky sauce that makes every bite satisfying.
Family-Friendly: It’s a crowd pleaser that appeals to picky eaters and grown-ups alike, with cheesy goodness on top.
Flexible: You can tweak the seasonings or add veggies to make it your own, making this recipe a real kitchen workhorse.

Ingredients & Why They Work

Each ingredient in this Easy Crockpot Chicken and Rice Recipe plays a key role in creating that creamy, flavorful dish you’ll love. Plus, most of these are simple pantry staples, so you likely have them on hand already.

Flat lay of boneless skinless chicken thighs with smooth pale pink flesh, a small mound of coarse kosher salt crystals, a small pile of ground black pepper, a small white ceramic bowl filled with thick creamy pale yellow chicken soup, another small white ceramic bowl with thick creamy beige mushroom soup, a small white ceramic bowl of golden chicken broth, a small heap of fine pale beige onion powder, a small heap of off-white garlic powder, a small mound of uncooked long-grain white rice, and a small pile of bright orange shredded cheddar cheese placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken thighs: I prefer thighs because they stay juicy and flavorful during slow cooking, unlike chicken breasts which sometimes dry out.
Kosher salt: Essential for seasoning throughout cooking to make flavors pop without overpowering.
Ground black pepper: Adds a subtle kick; balancing richness with a little warmth.
Condensed cream of chicken soup: Creates a savory, creamy base that's classic comfort food.
Condensed cream of mushroom soup: Adds earthy depth and richness (and sneaky veggies!) to the sauce.
Low sodium chicken broth: Keeps everything moist and brings in that homemade soup vibe.
Onion powder: Infuses gentle onion flavor without texture, perfect for crockpot cooking.
Garlic powder: Offers savory, aromatic notes that round out the seasoning perfectly.
Long-grain rice: Cooks up fluffy and soaks in all those delicious flavors without becoming mushy.
Shredded cheddar cheese: For melty, gooey goodness that tops the dish with a wonderful cheesy finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Easy Crockpot Chicken and Rice Recipe is how easily it adapts to what you have or prefer. Here are a couple of ways I’ve personalized it over time—you should definitely experiment and find your favorite twist!

Variation: Sometimes, I swap chicken thighs for breasts if I’m feeling lighter, but I always add a splash more broth so the rice stays tender.
Add Veggies: I’ve tossed in frozen peas, diced carrots, or chopped spinach for a nutritious boost without hassle.
Spice it up: A pinch of smoked paprika or a little cayenne adds a nice warmth if you like a bit of a kick.
Dairy Swap: Shredded mozzarella or pepper jack cheese can bring a different cheesy vibe – try whatever cheese you love!

Step-by-Step: How I Make Easy Crockpot Chicken and Rice Recipe

A black plate holds a layered dish with two main layers; the bottom layer is light beige mashed potatoes mixed with small green herb pieces for texture, topped with an orange melted cheese layer that looks creamy and slightly stringy, covering shredded light brown chicken mixed into the potatoes. The dish has spots of green herbs sprinkled on top adding color contrast. A silver fork rests on the right side of the plate, partially under the food. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and layer the chicken

Start by placing your boneless skinless chicken thighs into the crockpot insert. I usually season them with half the salt and black pepper to kickstart the flavor. This step helps the chicken get a head start soaking up those simple seasonings before the creamy sauce comes into play.

Step 2: Whisk together the creamy sauce and rice

Next, grab a large bowl and whisk together the condensed cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, the remaining salt, pepper, and the rice. This mixture forms the rich, savory broth in which the rice will cook and absorb all that luscious flavor.

Step 3: Pour and cook low and slow

Pour your soup and rice mixture right over the seasoned chicken thighs in the crockpot. Cover with the lid, then cook on high for 3-4 hours. I’ve found that this timing tends to get the rice fluffy and the chicken perfectly tender without drying it out.

Step 4: Shred the chicken and finish with cheese

Once the cooking time is up, turn off your crockpot. Remove the chicken thighs carefully and shred them with two forks—this is where that tender chicken really shines. Add the shredded chicken back into the crockpot and stir everything together. If the rice looks a little dry or thick, thin it out with a splash of chicken broth.

Lastly, sprinkle the shredded cheddar cheese on top. Cover again and let it sit for 5-10 minutes so the cheese melts into a gooey, flavorful finish that makes this dish so irresistible.

Top Tip

After making this Easy Crockpot Chicken and Rice Recipe dozens of times, I’ve picked up a few tips that will ensure yours turns out just as delicious every time.

Cook Time Check: Every crockpot is a little different, so if the rice isn’t quite done after 4 hours, just give it more time—check it every 15-20 minutes.
Moisture Matters: If the mixture looks dry around the edges, don’t hesitate to add a bit more chicken broth to keep the rice cooking and prevent sticking.
Shred with Warm Chicken: I find shredding the chicken while it’s warm makes it much easier and gives you neat, bite-sized pieces.
Cheese Melting: Adding the cheese on top and letting it melt off-heat prevents clumping and keeps it gooey and smooth.

How to Serve Easy Crockpot Chicken and Rice Recipe

crockpot chicken and rice - Serving Suggestion

Garnishes

I love topping this dish with a sprinkle of fresh chopped parsley or green onions, just to add a pop of color and fresh flavor. A little extra cracked black pepper or a dash of hot sauce on the side also works wonders for those who like a touch of heat.

Side Dishes

Since this recipe is so hearty, I typically pair it with a simple green salad or steamed veggies like broccoli or green beans. Roasted Brussels sprouts or a crisp cucumber salad also bring a nice fresh contrast to the creamy chicken and rice.

Creative Ways to Present

For special family dinners, I've plated this recipe in pretty bowls topped with a little more shredded cheese, a sprinkle of smoked paprika, and a lemon wedge on the side for a fresh zing. It’s always received compliments and feels like more than just a weeknight meal.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and it keeps beautifully for up to 4 days. The chicken stays moist and the rice doesn’t dry out—just reheat gently to keep that creamy texture.

Freezing

I generally don’t freeze this particular recipe because the creamy soups can split and get grainy once thawed. It’s best enjoyed fresh or refrigerated and eaten within a few days.

Reheating

When I reheat leftovers, I use the stovetop over low heat or the microwave in short bursts, adding a splash of chicken broth if it looks too thick. This keeps the texture creamy and prevents it from drying out.

Frequently Asked Questions:

Can I use brown rice instead of white rice in this Easy Crockpot Chicken and Rice Recipe?

Brown rice takes longer to cook than white rice, so I don’t recommend swapping it in unless you adjust the cooking time accordingly, which can be tricky in a crockpot. If you want to experiment, increase the cooking time by at least an hour and monitor the texture closely.

What type of chicken works best for this recipe?

Boneless, skinless chicken thighs are my top choice because they remain juicy and flavorful during slow cooking. Chicken breasts can dry out easily in the crockpot, especially with longer cook times. If you prefer breasts, watch the cooking time carefully and add extra broth to keep things moist.

Can I add vegetables to this Easy Crockpot Chicken and Rice Recipe?

Absolutely! Adding veggies like frozen peas, diced carrots, or spinach makes this dish even more wholesome. Just toss them in with the rice and soups at the start of cooking for perfectly tender additions by dinner time.

How do I keep the rice from becoming mushy in the crockpot?

Using long-grain rice and carefully monitoring the cooking time is key. Avoid cooking the dish too long beyond 4 hours and don’t add too much liquid. Also, stirring once after shredding the chicken helps to evenly distribute moisture, preventing mushiness.

Final Thoughts

This Easy Crockpot Chicken and Rice Recipe has become a beloved staple in my kitchen exactly because it’s so simple and comforting. It’s the kind of meal that feels like care and love ladled onto a plate, yet demands barely any of your time or energy — perfect for busy nights or cozy weekends. I’m sure once you try it, you'll be reaching for your slow cooker each week, just like me. So, go ahead, give it a whirl and enjoy that perfectly creamy, cheesy chicken and rice magic!