If you’ve been searching for a simple, hearty meal that practically cooks itself, this Crockpot Chicken and Rice is about to become your new best friend.
I make this at least twice a month when life gets busy and I need dinner to handle itself.
It’s one of those recipes where you toss everything into your slow cooker in the morning, go about your day, and come home to a house that smells absolutely incredible.
The chicken turns out tender and juicy, the rice soaks up all those wonderful flavors, and the vegetables add just the right amount of color and nutrition.
See Also: 20 Best Winter Crockpot Recipes
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 4 hours on high or 6-7 hours on low |
| Total Time | 4 hours 15 minutes (or 6-7 hours 15 minutes) |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Crockpot Chicken and Rice
This recipe takes the stress out of dinner planning in a way that few other meals can match.
You’ll love how it turns simple pantry ingredients into something that tastes like you spent hours in the kitchen.
The beauty of this dish is in its flexibility and convenience. You can prep it the night before, refrigerate everything in the crockpot insert, and then just pop it into the base in the morning.
Here’s what makes this recipe special:
- Minimal cleanup: Everything cooks in one pot, which means fewer dishes to wash at the end of the day
- Budget-friendly: Chicken thighs and rice are affordable ingredients that feed a crowd
- Customizable: You can easily adapt this recipe to suit your family’s tastes or dietary needs
- Tender chicken every time: The slow cooking method ensures the meat is never dry or tough
- Perfectly cooked rice: The rice absorbs all the flavors from the chicken and broth while cooking to fluffy perfection
You might also enjoy: Crockpot Chicken Noodle Soup
Ingredients
This recipe uses straightforward ingredients that you probably already have in your pantry and freezer.
The combination creates layers of flavor that develop beautifully during the slow cooking process.
- 1.5 pounds boneless, skinless chicken thighs
- 1.5 cups long-grain white rice, uncooked
- 3 cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup frozen mixed vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons butter
- Fresh parsley for garnish
Another favorite: Crockpot Pot Roast
Kitchen Equipment Needed
You won’t need any fancy gadgets for this recipe. The beauty of slow cooker meals is that they require minimal equipment, and most of what you need is probably already in your kitchen.
- 6-quart slow cooker
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
Read Also: Slow Cooker Chicken and White Bean Stew
Recommended Products for This Recipe
These are a few products I personally use and recommend to make this recipe turn out perfectly every time.
I’ve tested different brands and tools over the years, and these consistently deliver the best results.
1. Crock-Pot 6-Quart Programmable Slow Cooker
This is the exact slow cooker I use for this recipe, and it’s been a workhorse in my kitchen for years.
The programmable timer automatically switches to warm when cooking is done, so you never have to worry about overcooking your meal if you’re running late.
2. Better Than Bouillon Chicken Base
This concentrated chicken base creates a much richer, more flavorful broth than regular store-bought chicken broth.
A little goes a long way, and it adds incredible depth to the dish that really makes the rice shine.
3. Premium Long Grain White Rice
Quality rice makes a noticeable difference in texture and taste. This premium long-grain variety cooks up fluffy and separate, never mushy, even after hours in the slow cooker.
4. Organic Ground Paprika
The paprika adds beautiful color and a subtle sweetness to the dish. This organic variety has a more vibrant flavor than standard grocery store paprika and really elevates the overall taste.
Step-by-Step Instructions: How to Make Crockpot Chicken and Rice
Follow these detailed steps to create the perfect one-pot meal. I’ve broken down each step so that even if you’re new to slow cooking, you’ll feel confident making this dish.
1. Prepare Your Ingredients
- Dice the onion into small, even pieces so they cook uniformly throughout the dish
- Mince the garlic cloves finely to distribute the flavor evenly
- Pat the chicken thighs dry with paper towels to help them brown better and absorb seasonings
- Measure out all your ingredients and have them ready before you start assembling
2. Season the Chicken
- Place the chicken thighs on a clean cutting board
- Season both sides generously with salt, pepper, paprika, and dried thyme
- Rub the seasonings into the meat so they adhere well
- Let the seasoned chicken sit for a few minutes while you prepare the slow cooker
3. Layer the Ingredients in the Slow Cooker
- Spray the inside of your slow cooker with non-stick cooking spray to make cleanup easier
- Add the diced onion and minced garlic to the bottom of the slow cooker
- Pour in the uncooked rice and spread it evenly across the bottom
- Place the seasoned chicken thighs on top of the rice in a single layer
- Scatter the frozen mixed vegetables over and around the chicken
4. Add the Liquids
- In a medium bowl, whisk together the chicken broth and cream of chicken soup until smooth and well combined
- Pour this mixture evenly over everything in the slow cooker
- Cut the butter into small pieces and dot them over the top of the chicken
- Use a spoon to gently press down on the rice to make sure it’s submerged in the liquid
5. Cook the Dish
- Cover the slow cooker with its lid, making sure it’s sealed tightly
- Set your slow cooker to high for 4 hours or low for 6-7 hours
- Resist the urge to lift the lid during cooking, as this releases heat and extends cooking time
- The dish is done when the chicken reaches an internal temperature of 165°F and the rice is tender
6. Finish and Serve
- Carefully remove the chicken pieces from the slow cooker and place them on a cutting board
- Shred or cut the chicken into bite-sized pieces
- Return the chicken to the slow cooker and stir everything together gently
- Let the dish sit for 5 minutes to allow the flavors to meld
- Garnish with freshly chopped parsley and serve hot
For a lighter option, try: Chicken Stew
Tips for The Best Crockpot Chicken and Rice
These tried-and-true tips will help you avoid common pitfalls and ensure your dish turns out perfectly every time. I’ve learned these lessons through trial and error, so you don’t have to.
- Use chicken thighs instead of breasts: Thighs stay moist and tender during long cooking times, while breasts can become dry and stringy
- Don’t peek during cooking: Every time you lift the lid, you add 15-20 minutes to the cooking time
- Check the liquid level: If you’re cooking on high, check after 3 hours to make sure there’s still enough liquid
- Let it rest: Allow the dish to sit for 5-10 minutes after cooking so the rice can absorb any remaining liquid
- Adjust seasonings at the end: Taste before serving and add more salt, pepper, or herbs as needed
- Use the right rice: Long-grain white rice works best for this recipe as it holds its shape during long cooking
- Don’t overfill your slow cooker: The cooker should be between half and two-thirds full for even cooking
This pairs beautifully with my Garlic Parmesan Roasted Potatoes for a complete comfort meal.
Serving Suggestions
This complete meal is delicious on its own, but there are plenty of ways to round out your dinner and add variety to the table.
Here are some of my favorite sides and accompaniments.
This dish is incredibly versatile and can be served in many different ways. I love pairing it with fresh, crisp salads or warm bread to soak up the flavorful sauce.
- Serve alongside Roasted Brussels Sprouts for a nutritious green vegetable
- Add a basket of Buttermilk Cornbread to soak up the delicious sauce
- Top with Cranberry Sauce for a sweet and tangy contrast
- Pair with Honey Glazed Carrots for added color and sweetness
- Serve with a simple Waldorf Salad to add freshness and crunch
Read Also: Million Dollar Chicken Casserole
Variations of Crockpot Chicken and Rice
One of the best things about this recipe is how easily you can customize it to suit your preferences or what you have on hand.
I’ve made countless variations over the years, and they’re all delicious.
- Mexican-inspired: Replace the thyme with cumin and chili powder, add black beans and corn, and top with shredded cheese and cilantro
- Asian-style: Use soy sauce instead of cream of chicken soup, add ginger and sesame oil, and include edamame and water chestnuts
- Mediterranean: Add sun-dried tomatoes, olives, and feta cheese, and season with oregano and lemon zest
- Mushroom lover’s: Add 2 cups of sliced mushrooms and use cream of mushroom soup instead of cream of chicken
- Spicy version: Add diced jalapeños, cayenne pepper, and hot sauce for a kick of heat
- Herb garden: Use fresh herbs like rosemary, sage, and oregano for a more aromatic dish
- Cheesy: Stir in 1-2 cups of shredded cheddar cheese during the last 30 minutes of cooking
You might also enjoy: Crockpot Turkey Chili
Storage and Reheating
Proper storage ensures this dish stays fresh and delicious for several days. I often make a double batch just to have leftovers for busy weeknights.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days
- Freeze: This dish freezes well for up to 3 months in a freezer-safe container
- Reheat in microwave: Add a splash of chicken broth to prevent drying, and heat in 1-minute intervals, stirring between each
- Reheat on stovetop: Warm over medium-low heat with a little extra broth, stirring occasionally
- Portion before freezing: Divide into individual serving sizes for quick grab-and-go lunches
- Thaw safely: Move frozen portions to the refrigerator the night before you plan to eat them
Another favorite: Crockpot Potato Soup
Nutritional Facts
Here’s an approximate nutritional breakdown per serving (based on 6 servings):
- Calories: 420
- Protein: 28g
- Carbohydrates: 48g
- Fat: 12g
- Fiber: 2g
- Sodium: 680mg
- Cholesterol: 95mg
These values are estimates and can vary based on specific ingredients used and portion sizes.
If you’re watching your sodium intake, consider using low-sodium broth and cream of chicken soup.
Health Benefits of Key Ingredients
This dish isn’t just comforting and delicious; it’s also packed with nutrients that benefit your body. Each ingredient brings something valuable to the table.
Here are the health benefits you’re getting with every serving:
- Chicken thighs: Rich in protein, B vitamins, and minerals like zinc and selenium that support immune function and energy production
- Rice: Provides complex carbohydrates for sustained energy and is naturally gluten-free
- Mixed vegetables: Offer vitamins A and C, fiber, and antioxidants that support overall health
- Garlic: Contains compounds that may help boost immune function and reduce inflammation
- Onions: High in vitamin C and antioxidants that promote heart health
- Paprika: Contains vitamin A and antioxidants that support eye health and immune function
- Thyme: Has antimicrobial properties and is rich in vitamin K
This recipe is a well-rounded meal that provides protein, carbohydrates, and vegetables all in one dish, making it a nutritious choice for family dinners.
FAQs About Crockpot Chicken and Rice
1. Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts for thighs, but keep in mind that breasts tend to dry out more easily during long cooking times. If you use breasts, reduce the cooking time to 3-4 hours on high or 5-6 hours on low, and check for doneness earlier.
2. Why is my rice mushy?
Mushy rice usually happens when there’s too much liquid or the cooking time is too long.
Make sure you’re using the exact liquid measurements in the recipe, and avoid lifting the lid during cooking.
If you notice excess liquid near the end of cooking time, remove the lid for the last 20-30 minutes to let some moisture evaporate.
3. Can I use brown rice instead of white rice?
Brown rice requires significantly more liquid and longer cooking time than white rice.
If you want to use brown rice, increase the liquid to 4 cups and cook on low for 8-9 hours. The texture will be different, but it will still be delicious.
4. Do I need to thaw the frozen vegetables first?
No, you can add frozen vegetables directly to the slow cooker without thawing.
They’ll cook perfectly during the slow cooking process and help keep the overall dish from overcooking.
5. Can I make this recipe dairy-free?
Absolutely. Simply omit the butter or replace it with olive oil or dairy-free butter.
Check your cream of chicken soup label, as some brands are dairy-free, or make your own dairy-free version using coconut milk and flour as a thickener.
Crockpot Chicken and Rice
Ingredients
- 1.5 lbs boneless skinless chicken thighs about 680g
- 1.5 cups long-grain white rice uncooked; about 280g
- 3 cups chicken broth about 710ml; low-sodium recommended
- 10.5 oz cream of chicken soup 1 can (about 298g)
- 1 cup frozen mixed vegetables about 150g; do not thaw
- 1 small onion diced
- 3 garlic cloves minced
- 1 tsp paprika
- 1 tsp dried thyme
- salt and pepper to taste
- 2 tbsp butter cut into small pieces; sub olive oil for dairy-free
- fresh parsley roughly chopped
Equipment
- 6-quart slow cooker A programmable model is ideal so it can switch to warm when done
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Medium bowl For whisking together broth and cream of chicken soup
- Wooden spoon or spatula
Method
- Dice the onion, mince the garlic, and pat the chicken thighs dry with paper towels. Season both sides of the chicken generously with salt, pepper, paprika, and dried thyme.
- Spray the inside of your slow cooker with non-stick cooking spray, then add the onion and garlic to the bottom. Pour in the uncooked rice, spread evenly, and place the seasoned chicken thighs on top in a single layer.
- Scatter the frozen mixed vegetables over and around the chicken. Whisk the chicken broth and cream of chicken soup together in a bowl, then pour the mixture evenly over everything. Dot the butter on top and gently press the rice down to submerge it in the liquid.
- Cover tightly and cook on high for 4 hours or low for 6 to 7 hours. Do not lift the lid during cooking. The dish is done when the chicken reaches 165°F internally and the rice is tender.
- Remove the chicken, shred or cut it into bite-sized pieces, then return it to the slow cooker and stir gently. Let the dish rest for 5 minutes, garnish with fresh parsley, and serve hot.
Nutrition
Notes
- Use chicken thighs instead of breasts for best results. Thighs stay moist and tender throughout long cooking, while breasts can dry out and become stringy.
- Do not lift the lid during cooking. Every peek adds 15 to 20 minutes to the cooking time and can result in undercooked rice.
- Long-grain white rice works best here. It holds its shape during slow cooking far better than short- or medium-grain varieties.
- For brown rice, increase liquid to 4 cups and cook on low for 8 to 9 hours.
- To make this dairy-free, replace the butter with olive oil and use a dairy-free cream of chicken soup or substitute coconut milk thickened with flour.
- Check liquid level if cooking on high. After 3 hours, peek once to make sure there is still enough liquid in the pot.
- For a Mexican-inspired variation, replace thyme with cumin and chili powder, add black beans and corn, and top with shredded cheese and cilantro.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Add a splash of broth when reheating to restore moisture.
- You can prep everything the night before, refrigerate the slow cooker insert, and pop it into the base in the morning for even easier mornings.
- Taste and adjust seasonings just before serving. The broth and soup can vary in saltiness by brand, so final seasoning makes a big difference.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Crockpot Chicken and Rice has been a lifesaver on countless busy weeknights in my home, and I hope it becomes one of your go-to meals too.
It’s proof that delicious, home-cooked meals don’t have to be complicated or time-consuming.
The next time you’re planning your weekly menu, give this recipe a try. I’d love to hear how it turns out for you and any creative variations you come up with.
Drop a comment below with your results or share a photo of your finished dish.
Recommended:
- Slow Cooker Beef Chili
- Parmesan Crusted Chicken
- Chicken Cacciatore
- Slow Cooker Beef Stroganoff
- Easy Fall Crockpot Recipes
