Classic Crockpot Creamy Chicken and Rice
Enjoy a comforting and easy meal with this classic crockpot creamy chicken and rice recipe. Tender chicken and fluffy rice come together in a rich, cheesy sauce for a dish the whole family will love.
Equipment
- Slow cooker
- Whisk
Ingredients
Main Ingredients
- 1.5 - 2 pounds Chicken Breasts boneless and skinless (thighs can also be used)
- 1 Cream of Chicken Soup (cream of mushroom or celery can be substituted)
- 2 cups Chicken Broth low-sodium
- 1 cup Long-Grain White Rice uncooked (do not use instant rice)
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 0.5 teaspoon Dried Thyme (optional)
- Salt To taste
- Black Pepper To taste
- 1 cup Cheddar Cheese shredded (Monterey Jack or a blend can also be used)
- 0.25 - 0.5 cup Sour Cream or Cream Cheese (optional, for extra creaminess)
- Fresh Parsley or Chives For garnish (optional)
Instructions
Cooking Steps
- Trim fat from chicken breasts, cut into 1-inch pieces, and season with salt and pepper.
- In the slow cooker, whisk together cream of chicken soup, chicken broth, onion powder, garlic powder, and dried thyme.
- Stir the seasoned chicken into the creamy mixture, ensuring it is well coated.
- Cover and cook on low for 3-4 hours or on high for 2-2.5 hours, until the chicken is cooked through.
- After cooking, stir in the uncooked white rice, making sure it is fully submerged.
- Recover and continue to cook on low for 45-60 minutes, or until the rice is tender and has absorbed most liquid.
- Stir in shredded cheddar cheese until melted; optionally, fold in sour cream or cream cheese for richness.
- Taste and adjust seasonings, then garnish with fresh parsley or chives and serve warm.
Notes
For best results, do not use instant rice as it will become mushy. Adjust seasonings to your preference. This dish can be easily adapted with other vegetables like peas or carrots for added nutrients.