Enjoy more of my favorite Crockpot chicken recipes like Slow Cooker Chicken Thighs, Crockpot Creamy Garlic Chicken and Crockpot Tuscan Chicken. This Slow Cooker Chicken and Rice recipe is easy, cheesy, and loaded with veggies, fiber and protein for a complete dinner that the kids will love, too! Don’t you love a nutritious meal that your kids will actually love? Another thing I love? That there are no extra pots or dishes. A cutting board and a slow cooker is about all you need here, and I’ve given you a few ideas below for how to make this even easier (with even less dishes!). You can also customize this easy Crockpot recipe in a number of different ways to make it best fit the needs of your family. Just scroll down to my variations section to see what might work out for you!
Why we love this Slow Cooker Chicken and Rice Recipe:
Easy: You only need 15 minutes of prep work to make this easy slow cooker recipe! Sneaky Veggies: Carrots, roasted red peppers and peas add a nice pop of color and fresh flavor to the chicken and rice. One Pot Dinner: Everything comes together in your Crockpot with just a few simple steps.
Slow Cooker Chicken and Rice Ingredients:
Chicken Breasts: I prefer to cook these whole in the slow cooker as they don’t dry out as quickly. You can chop them first and add raw, chopped chicken to the rice and it will easily cook with the rest of the ingredients, or you can use pre-cooked Crockpot Shredded Chicken or chopped leftover Air Fryer Chicken Breast and stir it in with the cheese and cream. Chicken Broth: Use low-sodium chicken broth and add more salt if needed. Parmesan: Freshly shredded parmesan cheese will create the very best flavor and consistency. White Rice: Don’t swap this with brown rice! Brown rice requires a longer cooking time. (Originally, this recipe used instant rice and you can find a link to the old recipe down in the recipe card). Onion: A white or yellow onion will both get the job done. Cream: Heavy cream will give you the thickest, creamiest results. You can use a lighter cream, just note that your cheesy sauce won’t be as thick. Garlic: Add more or less to taste. Veggies: I use a medley of carrots, roasted red pepper and peas for this easy recipe! You can switch that up with other veggies if preferred Seasonings: Italian seasoning, salt and pepper is all you need! You can of course add whatever other seasonings sound good to you.
How to make Slow Cooker Chicken and Rice
Make the best Crockpot chicken and rice with veggies every time with this easy recipe! For more detailed step by step instructions, scroll down to the recipe card below.
Rinse rice well and add the rice, broth, carrots, onion, red peppers, Italian seasoning, garlic, salt and pepper to the slow cooker. Add chicken breasts and cook until cooked through.
Remove chicken and place on a cutting board. Chop or shred chicken and set aside. When the rice is cooked, stir in the chopped chicken, cheese, peas, and half and half.
Variations and Substitutions
Chicken: Feel free to use leftover chicken breasts that are already cooked, like leftover Slow Cooker Chicken Breast or Instant Pot Shredded Chicken! Just mix it in with the cheese and cream. You can also use boneless chicken thighs instead of breasts if you prefer (just take the skin off first!). Vegetables: This is an easy recipe to swap in the vegetables you have and enjoy, so feel free to clean out the fridge! Firmer vegetables get added at the beginning of the cook time, and softer or frozen vegetables get added at the end. Spice it up: though it has loads of flavor, this recipe doesn’t have a lot of spice. Feel free to add in a ¼ teaspoon of red chili flakes for extra kick.
How to store Slow Cooker Chicken and Rice
Store any leftovers you have in an airtight container in the refrigerator for 2-3 days. To reheat, just add a splash of broth or water and pop individual servings in the microwave for 30 seconds at a time, stirring each time it stops, until warmed all the way through.
Can I freeze Slow Cooker Chicken and Rice?
Sure thing! Just let the chicken and rice fully cool to room temperature prior to freezing in an airtight container for up to 3 months. When you’re ready to serve it, simply let it defrost in the fridge for a few hours until you’re ready to reheat it.
Serving suggestions:
The beauty of chicken and rice is that it’s an entire meal all by itself! There’s carbs, protein and veggies in every bite. Of course, you can always double down on the veggies by plating it next to some Cheesy Baked Asparagus, Roasted Carrots or Roasted Green Beans!
More Crockpot Recipes You’ll Love!
Crockpot Pulled Pork — my favorite any time of the year meal. Slow Cooker Chicken Rice Soup — a cozy classic! Crockpot Chicken and Dumplings — more chicken and veg comfort food! See all of my Slow Cooker Recipes here, or our favorite Easy Crockpot Meals here.
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