Let me tell you about the day my crock pot chicken and rice recipe saved my sanity. It was one of those chaotic Tuesday nights – soccer practice, parent-teacher conferences, and a mountain of laundry waiting at home. I needed dinner to practically cook itself while I ran around like a headless chicken (no pun intended!). That’s when I threw this magical combination of chicken, rice, and broth into my slow cooker. Four hours later? Pure comfort food magic that had my kids licking their bowls clean.
This crock pot chicken and rice has become our family’s “hug in a bowl” – creamy, hearty, and stupidly easy to make. The best part? You probably have most of these ingredients sitting in your pantry right now. I’ve made this recipe probably two dozen times since that chaotic Tuesday, tweaking it just enough to be perfect (my secret is that extra pinch of thyme – trust me on this). Whether you’re a busy parent, a college student, or just someone who likes coming home to a hot meal, this dish will become your weeknight hero too.
Why You’ll Love This Crock Pot Chicken and Rice Recipe
Listen, I know you’re busy – we all are. That’s exactly why this crock pot chicken and rice recipe deserves a permanent spot in your dinner rotation. Here’s why it’s my go-to:
- Dump-and-go magic: Throw everything in the crock pot in the morning, and dinner practically cooks itself while you tackle your day
- Comfort in every bite: Creamy rice, tender chicken, and cozy flavors that taste like you spent hours cooking (our little secret!)
- Pantry superstar: Uses basic ingredients you likely already have – no fancy grocery runs required
- Endlessly adaptable: Swap in different veggies or spices based on what’s in your fridge – it’s forgiving like your favorite sweater
Seriously, this recipe is the culinary equivalent of a warm hug after a long day. And isn’t that what we all need sometimes?
Ingredients for Crock Pot Chicken and Rice
Here’s the beautiful part – you only need a handful of simple ingredients to make magic happen. I’ve made this enough times to know exactly what works best:
- 4 boneless, skinless chicken breasts (about 1.5 lbs) – I like to use thicker ones so they stay juicy
- 1 cup long-grain white rice (uncooked) – don’t use instant rice or it’ll turn to mush!
- 2 cups chicken broth – homemade if you’ve got it, but store-bought works great too
- 1 can cream of chicken soup – the secret weapon for creaminess
- 1 small onion, finely diced – trust me, take the extra minute to chop it small
- 1 teaspoon garlic powder – because everything tastes better with garlic
- 1 teaspoon salt + ½ teaspoon black pepper – season it like you mean it
- ½ teaspoon dried thyme – my “secret” flavor booster (shh!)
That’s it! No fancy ingredients, no complicated prep – just good, honest food that tastes like home. Now let’s get cooking!
How to Make Crock Pot Chicken and Rice
Okay, let’s get down to the good stuff – making this ridiculously easy crock pot chicken and rice! Honestly, if you can dump ingredients into a pot, you’ve got this. Here’s exactly how I do it every time for perfect results:
Step 1: Layer the Chicken and Rice
First, grab your trusty crock pot – any size around 4-6 quarts works great. Take those beautiful chicken breasts and lay them flat at the bottom. No need to brown them first (hallelujah for less dishes!). Sprinkle the uncooked rice evenly over the chicken like you’re making a little rice blanket for them. I like to give the pot a gentle shake to distribute the rice evenly – helps everything cook up nice and uniform.
Step 2: Add Liquids and Seasonings
Now for the flavor party! In a separate bowl (or heck, right in the measuring cup to save dishes), whisk together your chicken broth, cream of chicken soup, and all those lovely spices – garlic powder, salt, pepper, and that magic thyme. Pour this heavenly mixture over the chicken and rice, trying to cover everything evenly. Don’t stir yet! We want those chicken breasts to stay put at the bottom where they’ll cook perfectly.
Step 3: Cook and Serve
Pop the lid on and set it to work! For tender, fall-apart chicken, I cook on LOW for 4-5 hours. In a hurry? HIGH for 2-3 hours works too (though I think low and slow tastes better). When time’s up, check that the chicken hits 165°F internally and the rice is fluffy. I usually shred the chicken right in the pot with two forks – it practically melts apart! Give everything a good stir to blend all those amazing flavors together. Serve hot and watch the happy faces around your table!
Tips for the Best Crock Pot Chicken and Rice
After making this crock pot chicken and rice more times than I can count, here are my hard-earned secrets for perfection:
- Resist the stir! I know it’s tempting, but leave that lid closed – peeking lets out precious heat and steam.
- Texture talk: Like it creamier? Add ¼ cup extra broth before serving. Prefer drier rice? Remove the lid for the last 30 minutes.
- Size matters: Cut extra-thick chicken breasts in half so they cook evenly with the rice.
- Fresh herb finish: Toss in some chopped parsley or chives at the end for a bright pop of color and flavor.
These little tweaks make good chicken and rice absolutely unforgettable!
Common Questions About Crock Pot Chicken and Rice
Over the years, I’ve gotten so many questions about this crock pot chicken and rice recipe – here are the ones that pop up most often:
“Can I use brown rice instead?” Oh honey, I’ve tried! Brown rice needs more liquid and time – swap in 1 1/4 cups broth and cook an extra hour. But honestly? The texture never comes out quite as dreamy as with white rice.
“Help! My rice is mushy!” Been there! Next time, try rinsing your rice first to remove excess starch. And resist stirring during cooking – that’s usually the culprit.
“How long do leftovers last?” They keep beautifully! Store in an airtight container in the fridge for 3-4 days. Reheat with a splash of broth to bring back that creamy texture.
“Can I freeze this?” Absolutely! Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
“What if my chicken is dry?” Two words: cook time. Overcooking is usually the issue – try checking at the 4-hour mark next time. Your crock pot might run hotter than mine!
Serving Suggestions for Crock Pot Chicken and Rice
Now let me tell you how I like to serve this cozy crock pot chicken and rice to make it a complete meal! My family goes wild when I pair it with:
- Steamed green beans or broccoli – the crisp-tender texture is perfect against the creamy rice
- A simple garden salad with tangy vinaigrette to cut through the richness
- Buttery roasted carrots – because you can never have too much comfort food!
Sometimes I’ll even serve it with warm crusty bread to soak up every last bit of that delicious sauce. Trust me, nobody leaves the table hungry!
Storing and Reheating Crock Pot Chicken and Rice
Here’s the beautiful thing about this crock pot chicken and rice – it tastes even better the next day! I always make extra because leftovers are lifesavers. Store any extras in an airtight container in the fridge for up to 3 days. When reheating, splash in a tablespoon or two of chicken broth – it works wonders bringing back that creamy texture. Microwave in 30-second bursts, stirring between each, until piping hot. Pro tip: The rice might thicken overnight, but that just means more flavor in every bite!
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of crock pot chicken and rice – but remember, these are just estimates based on my exact ingredients. Your mileage may vary depending on brands and tweaks!
- Serving Size: 1 generous bowl (about 1.5 cups)
- Calories: 350
- Protein: 30g (hello, muscle fuel!)
- Carbs: 40g (mostly from that dreamy rice)
- Fat: 8g (not bad for such a satisfying meal)
Nutrition info can change based on your specific ingredients – but no matter what, this meal delivers comfort without breaking the calorie bank!
Nothing makes me happier than hearing how this crock pot chicken and rice turned out in your kitchen! Did your family gobble it up like mine always does? Leave a quick rating below or tag me on Instagram – I love seeing your cozy dinner creations (and your empty bowls!). Your feedback helps me create more recipes you’ll love. Now dig in and enjoy every comforting bite!
PrintMagic Crock Pot Chicken and Rice Recipe In Just 5 Hours
A simple and hearty crock pot chicken and rice recipe that’s easy to prepare and perfect for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 can cream of chicken soup
- 1 small onion, diced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Place chicken breasts at the bottom of the crock pot.
- Add rice, chicken broth, cream of chicken soup, onion, garlic powder, salt, pepper, and thyme.
- Stir gently to combine.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Check that the chicken is fully cooked (internal temperature of 165°F) and the rice is tender.
- Shred or slice the chicken before serving.
Notes
- For a creamier texture, stir in an extra 1/4 cup of broth before serving.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
