CROCK POT CHICKEN & RICE CASSEROLE is my answer to those nights when everyone is hungry, time is short, and I really want dinner to taste like a warm hug. If you want something cozy, kid friendly, and budget friendly, this checks every box. It’s simple to prep, doesn’t heat up the kitchen, and turns out creamy and comforting without a lot of effort. I’ve tweaked this recipe over the years to get tender chicken, fluffy rice, and rich flavor that sticks with you in the best way. Pull out your slow cooker and let’s make dinner easy tonight.
How to Make Crockpot Chicken and Rice
This is a no fuss, toss it in and let it go kind of dinner. I like to keep it straightforward so you can get it started fast and move on with your day. Here’s the flow I follow when I’m making CROCK POT CHICKEN & RICE CASSEROLE for my family.
First, spray your slow cooker insert or rub it with a little oil. That small step makes serving easier and keeps the edges from sticking. Place boneless, skinless chicken thighs or breasts in the bottom in a single layer. Sprinkle with salt, pepper, garlic powder, and onion powder. If I’m feeling it, I add a pinch of paprika for color.
Pour in chicken broth so it almost covers the chicken. Add a scoop of cream of chicken soup and stir the liquid around the sides a bit to help it blend. Pop the lid on and cook on LOW for 2 to 3 hours, depending on your slow cooker. The goal is to get the chicken close to done before we add rice.
When the chicken is just about cooked through, shred or chop it right in the crock. Stir in rinsed long grain white rice and a splash more broth if it looks thick. You want enough liquid to hydrate the rice without drowning it. Add frozen peas and carrots for an easy veggie boost, then cover and continue on LOW for 45 to 75 minutes. Stir once halfway if your cooker tends to have hot spots. The casserole is ready when the rice is tender and the mixture is creamy. Season to taste, then finish with a handful of shredded cheddar if you like it extra cozy.
Serving tip: a simple green side or a crisp salad balances the richness. If you love slow cooker comfort, you might also like my easy weeknight picks in the Crock Pot collection.
Ingredient Notes
What You Need
- Boneless, skinless chicken thighs or breasts: thighs stay extra juicy. Use about 2 pounds.
- Long grain white rice: rinsed to remove excess starch. Avoid instant rice for this method.
- Low sodium chicken broth: adds depth without making it too salty.
- Cream of chicken soup: for that classic, creamy casserole vibe.
- Frozen peas and carrots: easy veggies that hold up well.
- Shredded cheddar: optional, for a melty finish.
- Spices: salt, black pepper, garlic powder, onion powder, a pinch of paprika.
Ingredient Tips
Chicken: Thighs are forgiving, which makes them perfect for slow cooking. If you prefer breasts, watch the time so they don’t dry out before you add rice.
Rice: Long grain white rice cooks evenly and stays fluffy. Jasmine works too for a softer finish. Brown rice needs more broth and more time, so I recommend making that swap only if you’re comfortable adjusting.
Broth: Start with enough to almost cover the chicken. You’ll add a bit more with the rice. The consistency should look slightly soupy before the final simmer to cook the rice.
Veggies: Frozen peas and carrots go in with the rice so they don’t turn to mush. Fresh mushrooms or diced bell pepper are great earlier in the cooking time if you want extra flavor.
Cheese: Sharp cheddar melts into the sauce and adds a bit of tang. Parmesan is another nice option for a salty nudge. For a different cozy dinner idea to serve alongside, try my Crockpot Green Bean Casserole as a side. It pairs nicely with the creaminess here.
Cooking Tips and FAQs
Helpful Tips
Layer smart: Chicken at the bottom, liquids over, then rice later. This helps keep the rice from getting gluey.
Rinse the rice: It removes extra starch so your casserole finishes creamy instead of pasty.
Timing matters: Cook the chicken almost to done, then add rice and veggies to finish. It’s the best way to get everything perfectly cooked.
Check doneness: Chicken should read 165 F inside. Rice should be tender with a slight bite, not crunchy.
Adjusting thickness: If it looks too thick as the rice finishes, splash in more warm broth and stir. If it’s too loose, give it five more minutes covered.
Timing and Texture
Every slow cooker runs a little differently. On LOW, most models will have the chicken ready in about 2 to 3 hours. After adding rice, plan for 45 to 75 minutes more. Resist the urge to open the lid too often. Trapped steam is what cooks the rice evenly.
If you like bold flavors, a spoonful of Dijon or a squeeze of lemon brightens everything. For a totally different vibe on another night, check out my garlic parmesan crockpot chicken and potatoes.
“I made this on a rainy Tuesday and the kids asked for seconds. The rice was creamy, the chicken was tender, and I loved how little work it took. Adding cheddar at the end made it extra cozy.”
Quick safety note: Always cool leftovers promptly and reheat to steaming hot. If your slow cooker has a hot side, give the rice a gentle stir halfway through its cook to even things out. That one stir can save dinner.
When I’m craving a guaranteed win, CROCK POT CHICKEN & RICE CASSEROLE delivers every time.
Variations to Try!
Once you have the base down, there are so many ways to mix it up. Think flavor boosts and simple swaps that keep the comfort while changing the mood a little.
- Cheesy broccoli: Stir in small broccoli florets with the rice and finish with extra cheddar.
- Southwest: Add chili powder and cumin, swap peas for corn and black beans, and top with cilantro and lime.
- Mushroom and thyme: Saute mushrooms first, then add with rice and fresh thyme.
- Lemon herb: Add lemon zest, parsley, and a handful of spinach near the end for a fresh finish.
- Dairy free: Use a dairy free condensed soup or a cashew cream and skip the cheese.
If you’re short on time some nights, I’ve got you. These Instant Pot chicken and rice burrito bowls bring similar comfort in a fraction of the time. Or put an Asian spin on your week with this family favorite, Easy Crockpot Teriyaki Chicken.
However you spin it, CROCK POT CHICKEN & RICE CASSEROLE can be your base for so many tasty twists.
Storing Leftovers
Let the casserole cool a bit, then store in a sealed container in the fridge for up to 4 days. I like to portion it out for easy lunches. The rice keeps soaking up flavor, so it tastes even better the next day.
Reheating: Add a splash of broth or milk before reheating to loosen it back to a creamy texture. Warm gently on the stove over low or in the microwave in 1 minute bursts, stirring between rounds.
Freezing: You can freeze this for up to 2 months. Freeze in single servings for best texture. Thaw in the fridge overnight, then reheat with a splash of liquid. If you’re into slow cooker meal prep, you might also enjoy making a batch of simple shredded chicken like my at home rotisserie style approach in this slow cooker rotisserie chicken guide. It sets you up for quick meals all week.
When I’m packing lunches, CROCK POT CHICKEN & RICE CASSEROLE is one of my top choices because it reheats like a dream.
Common Questions
Can I use brown rice? Yes, but it needs more liquid and more time. Add an extra 1 cup of broth and plan for 1.5 to 2 hours after adding the rice. Check every 30 minutes after the first hour.
What if my rice turns mushy? It’s usually from too much liquid or overcooking. Rinse rice well, measure broth carefully, and avoid lifting the lid too often. Add rice later rather than earlier.
Can I make it without canned soup? Sure. Whisk 1.5 cups milk with 2 tablespoons cornstarch, 1 teaspoon chicken bouillon, and spices. Stir that in with the rice for a creamy finish without the can.
How do I add more veggies? Stir peas and carrots in with the rice. Add firm veggies earlier, like mushrooms or peppers. Leafy greens like spinach can go in right before serving.
Is it okay to cook on HIGH? You can, but I prefer LOW for tenderness. If you use HIGH, reduce the initial chicken time to about 1 to 1.5 hours and the rice time to around 30 to 45 minutes. Watch closely.
Let’s Get Cozy and Cook
To sum it up, CROCK POT CHICKEN & RICE CASSEROLE is an easy, stick to your ribs dinner with tender chicken, creamy rice, and simple pantry staples. Start the chicken first, add rice later, and you’ll get perfect texture with almost no babysitting. If you want more ideas or a second take on this classic, check out this helpful version from Crock Pot Chicken and Rice Recipe, and another great approach in the Crockpot Chicken and Rice Casserole Recipe. Give it a try this week and make it your own with one of the easy variations. I can’t wait to hear how you spin it at your table.
Crock Pot Chicken & Rice Casserole
Ingredients
Main Ingredients
- 2 pounds Boneless, skinless chicken thighs or breasts Thighs stay extra juicy.
- 1 cup Long grain white rice Rinsed to remove excess starch.
- 4 cups Low sodium chicken broth Adds depth without making it too salty.
- 1 can Cream of chicken soup For that classic, creamy casserole vibe.
- 1 cup Frozen peas and carrots Easy veggies that hold up well.
- 1 cup Shredded cheddar Optional, for a melty finish.
Spices
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- a pinch Paprika For color.
Instructions
Preparation
- Spray the slow cooker insert or rub it with a little oil.
- Place chicken in a single layer at the bottom.
- Sprinkle chicken with salt, pepper, garlic powder, onion powder, and paprika if desired.
- Pour in chicken broth to almost cover the chicken.
- Add cream of chicken soup and stir slightly to blend.
- Cook on LOW for 2 to 3 hours.
Cooking the Rice
- When chicken is close to done, shred or chop it in the crock.
- Stir in rinsed rice and additional broth if needed.
- Add frozen peas and carrots.
- Cover and continue cooking on LOW for 45 to 75 minutes.
- Stir halfway through if necessary.
- The casserole is ready when the rice is tender and the mixture is creamy.
- Season to taste and sprinkle cheddar on top if desired.
