There’s something incredibly cozy about a one-pot meal that practically makes itself, and this Creamy Crockpot Chicken and Rice Recipe is just that kind of magic. It’s creamy, comforting, and delivers tender chicken plus perfectly cooked rice with minimal effort—a total weeknight win in my book.
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Why You'll Love This Recipe
Honestly, this Creamy Crockpot Chicken and Rice Recipe felt like a game-changer the first time I tried it. What makes it special is just how hands-off it is, yet it rewards you with rich flavors and creamy textures that taste like you slaved over the stove for hours.
- Effortless Comfort: Toss everything in the crockpot and forget it until dinnertime—talk about stress-free cooking.
- Rich and Creamy Texture: The combination of cream of chicken and mushroom soups gives the dish an irresistibly smooth and hearty feel.
- Perfectly Tender Chicken: Cooking thighs low and slow yields juicy, shreddable chicken practically melting into the rice.
- Flexible and Family-Friendly: It’s a crowd-pleaser that’s easy to customize if you want to add veggies or swap cheese varieties.
Ingredients & Why They Work
Each ingredient here serves a purpose to build layers of flavor and ensure creamy texture without extra fuss. Plus, shopping is simple since most of these pantry staples are items I usually have on hand.
- Boneless Skinless Chicken Thighs: Thighs stay juicy and tender during slow cooking, more forgiving than breasts.
- Kosher Salt & Black Pepper: Simple seasoning to enhance the natural flavors without overpowering.
- Condensed Cream of Chicken & Mushroom Soups: These bring creaminess and depth; mixing both adds richness and earthiness.
- Low Sodium Chicken Broth: Keeps the dish moist and flavorful while giving you control over saltiness.
- Onion Powder & Garlic Powder: These warm spices add a savory base without extra chopping.
- Long-Grain Rice: Absorbs the liquids perfectly and doesn’t get mushy when slow cooked.
- Shredded Cheddar Cheese: Melts in at the end for a gooey, indulgent finish.
Make It Your Way
I like to keep this Creamy Crockpot Chicken and Rice Recipe pretty classic, but it’s great for experimenting if you want to tailor it to what your family loves. Don't be shy about adding your favorite mix-ins or swapping out the cheese!
- Variation: Sometimes I throw in fresh chopped spinach or peas about halfway through cooking for a pop of color and nutrition—trust me, it doesn’t mess with the creamy texture at all.
- Dairy-Free Option: You could swap the cheddar for a dairy-free cheese and use coconut milk instead of soups if needed—though cooking time might vary.
- Spicy Twist: A pinch of cayenne or some diced jalapeños added at the start livens things up nicely.
- Extra Creamy: Stirring in a dollop of sour cream or cream cheese just before serving takes the richness over the top.
Step-by-Step: How I Make Creamy Crockpot Chicken and Rice Recipe
Step 1: Season Your Chicken
Start by placing your chicken thighs directly into the crockpot insert. I usually pat them dry first to help the seasoning stick better. Then, sprinkle half the kosher salt and black pepper evenly over the chicken. This little step sets a great flavor foundation without any extra work later.
Step 2: Whisk Your Creamy Mixture
In a separate large bowl, mix the condensed cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, remaining salt and pepper, and your rice. Whisking this together ensures the rice will absorb all those wonderful flavors evenly.
Step 3: Pour, Cover, and Cook Low & Slow
Pour that luscious soup-rice mixture over the chicken in the crockpot. Then, cover it with the lid and cook on high for 3-4 hours. Depending on your slow cooker, timing can vary a bit, so start checking around 3 hours to avoid overcooking.
Step 4: Shred and Stir it Up
When the time’s up, turn off the crockpot and carefully remove the chicken thighs. Shred them using two forks right in your kitchen—that’s my favorite part! Then, stir the shredded chicken back into the mixture. If it seems thick or dry, just add a splash more chicken broth to loosen it up.
Step 5: Cheese Please!
Sprinkle the shredded cheddar on top, cover again, and let it sit for 5-10 minutes so the cheese melts perfectly. This finishing touch brings the whole dish together with that irresistible gooey richness.
Top Tip
I’ve made variations of this Creamy Crockpot Chicken and Rice Recipe dozens of times, and a few little tricks always help the dish shine exactly how I want it.
- Timing Flexibility: Slow cookers differ—if your rice isn’t done at 4 hours, keep cooking and check every 15 minutes. It’s better to cook it a bit longer than end up with underdone rice.
- Broth Adjustment: Don’t hesitate to add more chicken broth if it looks dry halfway through cooking; this keeps the rice moist and creamy.
- Shredding Ease: Letting the chicken rest a few minutes before shredding makes it easier and less likely to burn your fingers!
- Cheese Melting: Always cover the crockpot for that last step to melt cheese—uncovered cheese can dry out instead of getting nice and gooey.
How to Serve Creamy Crockpot Chicken and Rice Recipe
Garnishes
My go-to garnish is a generous sprinkle of chopped fresh parsley or green onions—they add a pop of color and freshness that balances the richness perfectly. Sometimes a little squeeze of lemon juice brightens things up too.
Side Dishes
This dish pairs beautifully with a simple side salad—think crisp greens with a light vinaigrette—or some roasted veggies like asparagus or carrots to add extra texture and veggies to your plate.
Creative Ways to Present
For a special occasion, I’ve served this creamy chicken and rice in little ramekins topped with extra cheese and a pinch of paprika for color. It also looks fantastic served family-style right in the crockpot with some warm crusty bread on the side.
Make Ahead and Storage
Storing Leftovers
Store your leftovers in airtight containers and keep them in the fridge for up to 4 days. I recommend reheating gently in the microwave or on the stovetop with a splash of broth to bring back the creamy texture.
Freezing
While you can freeze this dish, I found that cream-based slow cooker meals tend to get a bit grainy after thawing and reheating. If you want to freeze it, use heavy-duty freezer bags and expect slight texture changes.
Reheating
When reheating leftovers, adding a splash of broth or milk helps loosen the rice and restore creaminess. Heating slowly over medium-low heat on the stove works best, but microwaving in short bursts with stirring works too.
Frequently Asked Questions:
You can substitute chicken breasts if you prefer, but keep in mind they tend to dry out more easily during slow cooking. To help keep them moist, consider adding a little extra chicken broth or reducing the cooking time slightly. Personally, I stick with thighs for that tender, juicy result.
I recommend using long-grain white rice rather than instant rice. Instant rice tends to cook much faster and can become mushy or overcooked in the crockpot. Using regular long-grain rice ensures it cooks fully alongside the chicken without losing texture.
Absolutely! Adding veggies like peas, diced carrots, or chopped spinach about halfway through cooking is a great way to boost nutrition and flavor. Just keep in mind some vegetables cook faster, so add them later in the process to avoid overcooking.
Crockpots can definitely vary in temperature. If you notice the rice isn’t fully cooked at the minimum time, just continue cooking and check every 15 minutes until done. If it’s cooking too fast, consider using the low setting or reduce cooking time accordingly. Getting to know your appliance is key!
Final Thoughts
Making this Creamy Crockpot Chicken and Rice Recipe is like giving yourself a little hug from the inside. It’s reliable, creamy comfort food that’s simple enough for any day but special enough to feel like a treat. I hope it earns a spot in your weekly rotation just like it has in mine—easy to prep, full of flavor, and absolutely satisfying every single time.
Print
Creamy Crockpot Chicken and Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Crockpot Chicken and Rice recipe combines tender chicken thighs with creamy soups, flavorful seasonings, and long-grain rice to create an easy, one-pot meal perfect for busy weeknights.
Ingredients
Chicken
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
Sauce and Rice
- 10.75 ounces condensed cream of chicken soup (1 can)
- 10.75 ounces condensed cream of mushroom soup (1 can)
- 1 cup low sodium chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ cups long-grain rice
Topping
- 1 cup shredded cheddar cheese
Instructions
- Season Chicken: Place the boneless, skinless chicken thighs in the crockpot insert. Season with half of the kosher salt and ground black pepper to infuse flavor right from the start.
- Prepare Sauce Mixture: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, low sodium chicken broth, onion powder, garlic powder, remaining salt and pepper, and long-grain rice until fully combined.
- Add to Crockpot: Pour the soup and rice mixture evenly over the seasoned chicken thighs in the crockpot, ensuring the rice is submerged for even cooking.
- Cook: Cover the crockpot with its lid and cook on high for 4 hours until the chicken is fully cooked and the rice is tender.
- Shred Chicken: After cooking, turn off the crockpot. Remove the chicken thighs and shred them using two forks, then return the shredded chicken to the crockpot.
- Combine and Adjust: Stir the shredded chicken into the rice mixture. If the rice is too thick or dry, thin it out with additional chicken broth as needed.
- Season and Add Cheese: Taste the dish and season with extra salt and pepper if desired. Sprinkle the shredded cheddar cheese evenly on top, cover, and allow the cheese to melt for 5-10 minutes before serving.
Notes
- If the rice isn't fully cooked, continue cooking in the crockpot until tender, as heat may vary by model.
- Add extra chicken broth if the mixture seems dry to ensure the rice cooks properly and stays creamy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for best quality.
- Freezing is not recommended as cream-based dishes can become grainy when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
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