Some nights I want dinner to require as little participation from me as possible, honey. This Cheesy Crockpot Chicken and Rice brings the chicken, rice, vegetables, and cheese together in one slow cooker, so you don’t have to figure out a main dish and two sides. After years of developing Crockpot recipes, I know the difference between an easy slow cooker meal and one that comes out bland, watery, or overcooked. This one is creamy, cheesy, well-seasoned, and built to make dinner easier.
One-pot meals are what everyone is looking for! This is a wonderful dish that is healthy and loaded with veggies and protein. Everyone will love it! It's very similar to a casserole and has everything you need for a balanced meal.
Cheesy Crockpot Chicken and Rice Ingredients
- Long Grain Brown Rice
- Onions
- Chicken Broth
- Cream of Chicken Soup: I make my homemade recipe. You can use canned condensed soup if you wish.
- Chicken Breasts or Thighs
- Garlic Powder, Oregano, Thyme, Smoked Paprika, Salt, and Pepper
- Frozen Mixed Vegetables
- Cheddar Cheese
How to Make Crockpot Cheesy Chicken and Rice
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Spray the bottom of the slow cooker with cooking oil spray.
- Add chicken broth, cream of chicken, and chopped onions to the slow cooker.
- Top with the chicken breasts and sprinkle the spices and seasonings throughout.
- Slow cook.
- Open the pot and remove the chicken and shred or slice into cubes.
- Return the chicken to the pot along with frozen vegetables and shredded cheese.
- Place the lid on the pot and slow cook until the veggies are soft and the cheese has melted.
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Cheesy Crockpot Chicken and Rice
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Video
Ingredients
- 1 cup long grain brown rice Rinse the rice before using. Ensure the water runs clear.
- ¼ cup chopped onions
- 3 cups chicken broth
- 1 ¼ cup cream of chicken soup I use my homemade recipe. You can use a 10.5oz can if you wish.
- 1 ½ pounds skinless chicken breasts
- 1 teaspoon garlic powder
- ½ teaspoon ground oregano
- ½ teaspoon thyme
- 1 teaspoon smoked paprika
- salt and pepper to taste
- 3 cups frozen mixed vegetables 24oz if buying packaged; You can use fresh if you wish.
- ½ cup shredded cheddar cheese
- cooking oil spray
Instructions
- Spray the bottom of the slow cooker with cooking oil spray.
- Add the rice, chicken broth, cream of chicken, and chopped onions to the slow cooker.
- Top with the chicken breasts and sprinkle the spices and seasonings throughout.
- Cook on High for 2 - 3 hours (Low 4-6 hours) until the rice is soft and all liquid has been absorbed. See notes for additional tips.
- Open the pot and remove the chicken and shred or slice into cubes.
- Return the chicken to the pot along with the frozen vegetables and shredded cheese.
- Place the lid on the pot and slow cook on High for an additional 10-15 minutes or until the veggies are soft and the cheese has melted.
Notes
- The cheese is optional (and delicious). Omit it if you wish.
- Be sure to season with salt. This dish is very bland without it. Rice and chicken breasts are pretty bland alone. They will require flavor.
- Chicken breasts are typically dry in comparison to chicken thighs. If you are looking for really juicy meat, use chicken thighs. (No adjustment to cook time).
- If using fresh vegetables, you will still add them at the end.
- This is not a set it and forget it recipe where you will let it cook all day and then transfer to Warm setting. The longer the rice sits on the Warm setting, the mushier the texture will become. Rice isn't something that can remain on heat for long without becoming mushy. For dinner, I like to make this dish in the early evening so that it’s ready by dinner time using the High setting.
- In general, you want to cook the rice and chicken until the liquid evaporates, but you should keep a close eye on the rice and monitor the texture. I’ve made this recipe with 2 different Crockpot models and both yielded slightly different results because it’s apparent one gets hotter than the other.
- The same will likely apply to you. After the dish has been cooking for 2 hours I check the texture of the rice. If the rice is soft and the liquid hasn’t fully evaporated, remove the lid from the pot and allow the dish to stand for 5 minutes. This will help evaporate the liquid.
- Most times when I check in at 2 hours there’s a small amount of liquid left and the rice still isn’t soft enough. I continue to cook it for an additional 30 minutes or until soft.
- One serving is ¼ pound of chicken and ½ cup of cooked rice.
- If you want to use the Instant Pot you can cook for 23 minutes on High Pressure with a cook release. Don't add the vegetables or cheese until the end.
- If you want to cook this on the stove, I would cook the chicken separately from the rice and combine them together once cooked.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
I use long grain brown rice for this recipe. Brown rice holds up well during the longer Crockpot cook time and is less likely to turn into complete mush.
I wouldn't recommend swapping white rice for the brown rice using the same cooking instructions. White rice cooks much faster and can become mushy before the chicken is finished. If you make the swap, you'll need to adjust when the rice is added and potentially the amount of liquid. White rice cooks fast, you don't need a Crockpot for it.
You can read more about The Difference Between Brown Rice and White Rice here.
I recommend rinsing the rice under cold water until the water runs mostly clear. This removes excess starch and can help keep the finished rice from becoming overly gummy.
Brown rice takes time to soften. Make sure there's enough liquid in the Crockpot and keep the lid closed while it cooks. Every time you lift that lid, you're releasing heat and steam that the rice needs.
Too much liquid or cooking the rice for too long can leave you with mushy rice. Measure your liquid carefully and start checking the dish around the recommended cook time.
The rice may simply need more time to absorb it. Crockpots also vary quite a bit in how hot they cook. Give the rice additional time before assuming something went wrong.
Yes. Boneless chicken breasts or thighs will work. Thighs are naturally more forgiving during longer cook times, while breasts should be monitored closely so they don't dry out.
Yes. Both can cook together as long as everything is cooked properly. The chicken should reach an internal temperature of 165°F.
Yes. Frozen vegetables make this recipe even easier. Depending on the vegetable, I like adding them toward the end so they stay tender instead of cooking for hours and turning mushy.
Add the cheese toward the end of the cook time once the chicken and rice are done. You only need enough time for it to melt into the dish.
Yes, but rice will continue absorbing moisture as it sits. When reheating, you may need to add a splash of broth to loosen everything back up.
This is not a set it and forget it recipe where you will let it cook all day and then transfer to Warm setting. The longer the rice sits on the Warm setting, the mushier the texture will become. Rice isn't something that can remain on heat for long without becoming mushy. For dinner, I like to make this dish in the early evening so that it's ready by dinner time using the High setting.
In general, you want to cook the rice and chicken until the liquid evaporates, but you should keep a close eye on the rice and monitor the texture. I've made this recipe with 2 different Crockpot models and both yielded slightly different results because it's apparent one gets hotter than the other.
The same will likely apply to you. After the dish has been cooking for 2 hours I check the texture of the rice. If the rice is soft and the liquid hasn't fully evaporated, remove the lid from the pot and allow the dish to stand for 5 minutes. This will help evaporate the liquid.
Most times when I check in at 2 hours there's a small amount of liquid left and the rice still isn't soft enough. I continue to cook it for an additional 30 minutes or until soft.
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Yes, but expect the rice to be softer once it's thawed and reheated. Freeze individual portions if you want easy grab-and-reheat meals.
Variations and Substitutes
- Mushrooms
- Asparagus
- Peas
- Snap Peas
- Spinach
More One Pot Meals
Slow Cooker Chili Mac and Cheese
Leftover Taco Meat Bowls
Leftover Turkey Chili
Instant Pot Gumbo
Slow Cooker White Chicken Chili
Instant Pot White Chicken Chili
Southern Chicken Spaghetti
Air Fryer Parmesan Crusted Chicken
More Slow Cooker Crockpot Recipes
Sugar Free Apple Butter
Slow Cooker Crockpot Chili Mac and Cheese
Slow Cooker Buffalo Chicken Dip
Slow Cooker Crockpot White Chicken Chili
Pulled Pork Sliders
Homestyle Chicken Noodle Soup
Slow Cooker Crockpot Gumbo
Crockpot Slow Cooker Broccoli Cheese Soup
Slow Cooker Crockpot Chicken Fajitas
More Chicken Recipes
Air Fryer Chicken Sandwich
Air Fryer Frozen Chicken Wings
Air Fryer Chicken Parmesan
Ranch Chicken Wings
Homestyle Chicken Noodle Soup
Air Fryer Spatchock Chicken
Check out my Instant Pot Brown Rice if you prefer to cook the rice separately.
Lisa says
This is recipe is stupid easy. And I had all the ingredients on hand (and usually always do). This was a hit with with the whole family-even my picky 3 year old. 🙌🏻
staysnatched says
Ha ha! Gotta love a stupid easy recipe!
Keri says
This was so easy and very good!
I didnt have long grain brown rice, so I used regular brown rice - it became more of a casserole than a rice dish because of it - but it still tasted fantastic.
My nieces are picky eaters, and they both had 2 bowls and there is plenty for them to eat tomorrow.
Will definitely make this again!
staysnatched says
I’m glad to hear you will make it again!
Janice says
This recipe is a great option for meal prep! I love the flexibility to add different kinds of veggies. Thank you for sharing this one!
Towanda Wilson says
Made this the day after Brandi posted the IG video. It was great! I also used Brandi’s recipe for the cream of chicken soup. Super easy and felt like I was making a much better decision than using the canned cream of chicken I had in the pantry. Great recipe as are all of them that I have made.
staysnatched says
Yay! I’m glad you made the cream of chicken soup, too!
Jessica says
Delicious! Super easy and my kids loved it!
staysnatched says
Wonderful! I'm so glad to hear it.
Jenn says
A great quick easy meal. Flavors are great and rice came out perfect.
staysnatched says
I'm so glad you enjoyed it!
Ashley F says
So easy and yummy! Definitely a new staple that the whole family loved!
staysnatched says
I love it's become a staple.
Eva says
Solid, easy one pot recipe! Also, it’s super budget-friendly! Take the extra step and make Brandi’s cream of chicken soup because it’s definitely worth it! Thanks!!
staysnatched says
Yay! I'm so glad you enjoyed it.
Meghann says
Great easy recipe to meal prep for lunches at work!
staysnatched says
I'm glad you enjoyed it!
Cheryl says
May I ask: Can this be made in a 9 x13" casserole slow cooker? Thank You.
staysnatched says
I've never used a casserole slow cooker. I assume so.
Jill says
Great for food prep and keeps you full. Easy to make on a Sunday.
staysnatched says
Yay! Glad to hear it!