Veggies, rice, diced chicken, and cheddar cheese come together to create a one-pot dinner I absolutely love making. I love that I can let the crockpot do all the work so I can enjoy a relaxing evening. Plus, the flavors of this crockpot chicken and rice are so rich and comforting.
What’s in this Easy Crockpot Chicken and Rice Recipe?
Brown Rice: For the best results, I recommend using long-grain brown rice. Do not substitute any other type of rice as the liquid ratio and cooking times will no longer be accurate. Onion, Carrot, + Garlic: Create a rich base of flavor. Chicken Broth: Keeps the chicken moist and flavorful. I recommend using low-sodium broth to keep this dish from turning out too salty. Cream of Chicken Soup: Makes this dish ultra-creamy. Cream of mushroom or cream of celery soup also works. Chicken Breasts: Boneless, skinless chicken breasts work best cut into bite-sized pieces. You could also use thighs. Frozen Peas: Add a touch of sweetness. Cheese: Melts down to create an ooey, gooey, cheesy casserole. While I prefer cheddar cheese, you can pick your favorite shredded cheese to toss into the Crockpot. Pepper jack, Monterrey, or Mexican blend would all be tasty.
How to Make Easy Crockpot Chicken and Rice Step by Step
Fill the Crockpot: Spray the slow cooker insert with nonstick spray. Add 1½ cups of long-grain brown rice, 1 diced onion, 2 chopped carrots, 2 cloves of minced garlic, ½ teaspoon of kosher salt, ½ teaspoon of ground black pepper, 3 cups of chicken broth, 10.5 ounces (1 can) of cream of chicken soup, and 2 diced boneless, skinless chicken breasts. Stir until well combined. Reheat in the microwave in 30-second bursts until warmed through. You may wish to add a splash of water or chicken broth to help the rice steam. Cook the Chicken and Rice: Cover and cook on high for 3½ to 4 hours until both the chicken is cooked through and the rice has absorbed all the liquid. Add the Peas and Cheese: Add 1 cup of frozen peas and 1 cup of shredded cheddar cheese. Stir until well mixed. Melt the Cheese: Top with the remaining 1 cup of shredded cheddar cheese, cover, and cook on high until the cheese is melted, about 10 more minutes. Garnish with parsley and serve.
