Crockpot Chicken and Rice is creamy, cheesy and so easy to make! Chicken, veggies, and tender rice is slowly cooked to perfection in a deliciously seasoned creamy dinner!
Crockpot Chicken and Rice:
When it comes to slow cooker recipes that will always withstand the trials of time, this is one of them! If you love our One Pot Creamy Parmesan Chicken and Rice or our Instant Pot Chicken and Rice, you’re sure to put this one in rotation too! Chicken and rice slowly cook together with veggies in a creamy mixture made of cream of chicken soup and an array of flavorful additions like garlic and smoked paprika. Plus, there’s plenty of cheddar and parmesan cheeses in the mix that also make things as decadent as can be! Slow Cooker Chicken and Rice is a comfort meal that always satisfies everyone at the dinner table.
How To Make Chicken and Rice in the Crockpot:
1. Combine most of the ingredients. Add the chicken, vegetables, rice, chicken soup, garlic, paprika powder, salt and pepper to your slow cooker then pour in the chicken broth and stir to combine.
2. Cook. Cover with the lid and cook on low for 4-5 hours or on high for 2 ½ -3 hours or until the rice is cooked through, adding ¼ cup more of broth at a time if the rice gets too dry.
3. Make it cheesy. Stir in ¾ of the cheddar and parmesan cheeses until melted then sprinkle the remaining cheese on top and cover and let it melt fully for 5 more minutes.
4. Enjoy! Serve with freshly minced parsley and grated parmesan for garnish if desired.
How to Store Slow Cooker Chicken and Rice
In an airtight container in the fridge, any leftovers you have of this comfort dinner will stay fresh for up to 3 days. Just make sure it’s totally cooled to room temperature before you store it. Oh, and you’re gonna love this – chicken and rice reheats like a dream in the microwave! This is a great next day lunch to take to the office with you.
Ingredients Notes for Chicken and Rice
Cheeses – Both the cheddar and parmesan cheeses need to be freshly shredded. While that may seem cumbersome, I promise that the end results are so worth it. Freshly shredded cheese not only tastes better, but it mixes with the other ingredients much better as well.
Chicken Broth – Buy two containers of low-sodium chicken broth for this recipe. That way, if your recipe keeps drying out for any reason, you can add more broth to it without ever running completely out.
Rice – Just as an overall kitchen tip, always rinse your rice prior to cooking it. Rinsing rice not only cleans it up a little more, but it also makes it less starchy. It is important to use long grain white rice. I have not tested this recipe with instant rice.
Enjoy!
~Nichole
Crockpot Chicken and Rice
Ingredients
- 2 Chicken Breasts cut into 1-inch pieces
- 2 Cups Frozen Mixed Vegetables
- 1 1/2 Cups Long Grain White Rice
- 1 10.5-oz Can Cream of Chicken Soup
- 2 Cloves Garlic finely minced
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 2 1/2 Cups Low Sodium Chicken Both plus more as needed
- 1 Cup Shredded Cheddar Cheese divided
- 1/2 Cup Shredded Parmesan cheese divided
Instructions
- Add the chicken, vegetables, rice, chicken soup, garlic, paprika powder, salt and pepper to your slow cooker then pour in the chicken broth and stir to combine.
- Cover with the lid and cook on low for 4-5 hours or on high for 2 ½ -3 hours or until the rice is cooked through, adding ¼ cup more of broth at a time if the rice gets too dry.
- Stir in ¾ of the cheddar and parmesan cheeses until melted then sprinkle the remaining cheese on top and cover and let it melt fully for 5 more minutes.
- Serve with freshly minced parsley and grated parmesan for garnish if desired.
Really good g
Please ignore my other comment. I jumped to the recipe which was my mistake. I went back and looked and got my answer.