An Easy, Family-Friendly Slow Cooker Dinner
Get dinner on the table fast with this Crock Pot Chicken and Rice Recipe! It’s everything you want in a comfort meal—tender chicken, creamy cheesy rice, and warm, satisfying flavor in every bite.
The best part? The slow cooker does all the heavy lifting, making this the perfect set-it-and-forget-it recipe for busy weeknights.
This meal is gluten free, easy to customize, and ideal for families. Whether you’re cooking for picky eaters or just need a no-fuss dinner everyone will love, this recipe is a keeper.
Why You’ll Love This Crock Pot Chicken and Rice Recipe
- One-pot meal: Everything cooks together—no extra dishes.
- Tender chicken: Slow-cooked to juicy, fall-apart perfection.
- Creamy and cheesy rice: Hearty, flavorful, and comforting.
- Hands-off: Let the crock pot do the work.
- Great for families: Gluten free and kid-approved.
Ingredients
This recipe makes 6 servings. Here’s what you’ll need:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 cup long grain white rice (uncooked)
- 2½ cups chicken broth
- 1 cup shredded cheddar cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley (optional)
- 1 tablespoon olive oil or melted butter
- Optional: 1 cup frozen peas or mixed veggies (stir in at the end)
How to Make Crock Pot Chicken and Rice
1. Prep the Chicken and Ingredients
Lightly grease the inside of your crock pot with olive oil or butter. Place the uncooked rice in the bottom, followed by the chicken breasts. Season with salt, pepper, and minced garlic.
2. Add Broth and Cook
Pour the chicken broth over the rice and chicken. Add the chopped onion and dried parsley, if using. Cover and cook on low for 4–5 hours or high for 2.5–3 hours, until the rice is tender and the chicken is fully cooked.
3. Shred Chicken and Stir in Cheese
Remove the chicken, shred it with two forks, then return it to the crock pot. Stir in the shredded cheddar cheese until melted and creamy. If you’re using frozen peas or mixed veggies, stir them in now and let cook for another 10–15 minutes.
Tips for Success
- Use long grain white rice—short grain or instant rice may become mushy.
- Check for doneness early: Slow cookers can vary—check the rice around the 3.5-hour mark.
- Make it extra creamy: Add ¼ cup sour cream or a splash of cream cheese at the end.
- Prefer brown rice? Use parboiled brown rice and increase broth by ½ cup.
- Add veggies: Stir in broccoli, peas, carrots, or spinach near the end for extra nutrition.
Serving Suggestions
This Crock Pot Chicken and Rice is a full meal on its own, but it also pairs well with:
- Steamed green beans or roasted broccoli
- A crisp side salad with vinaigrette
- Garlic bread or dinner rolls
- Roasted carrots or air-fried zucchini
How to Store and Reheat
Store: Cool completely, then transfer to an airtight container and refrigerate for up to 4 days.
Reheat: Microwave individual portions or warm in a covered pan over low heat. Add a splash of broth or water to loosen the texture if needed.
Freeze: You can freeze this dish, but keep in mind that rice softens after thawing. Store in freezer-safe containers and thaw overnight before reheating.