DINNER

Slow Cooker Chicken & Rice: An Unforgivably Easy Dinner

by Fatima Garcia

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5 de July de 2025

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Slow cooker chicken and rice is the ultimate comfort food in my house. I remember my mom making a similar dish when I was little; the aroma of creamy chicken and rice would fill the whole house on a chilly evening. I’ve tweaked her recipe over the years to create my version of this easy chicken recipe, adding in loads of fresh veggies and a sprinkle of cheddar for extra flavor. My secret? A touch of garlic powder that just elevates the whole dish. It’s become my go-to for busy weeknights when I need a simple, delicious, and satisfying family dinner. If you’re looking for a fuss-free chicken and rice casserole, you’ve come to the right place! Let’s get cooking.

Why You’ll Love This Slow Cooker Chicken and Rice

It’s a total set-it-and-forget-it meal! Seriously, dump everything in the slow cooker and let it do its thing.
This creamy chicken recipe is packed with flavor, thanks to the cream of mushroom soup and those tasty veggies.
It’s super kid-friendly. Even picky eaters can’t resist this comforting dish!
Perfect for busy weeknights when you need a hearty, home-cooked meal without the fuss.
It’s budget-friendly—uses simple ingredients that won’t break the bank.
You can easily customize it with your favorite veggies or cheese. Get creative!
Leftovers are amazing! This slow cooker chicken and rice casserole tastes even better the next day.

Ingredients for Slow Cooker Chicken and Rice

3-4 boneless, skinless chicken breasts: These are the star of the dish! I like to use thicker ones for extra juiciness, but any kind will work.
1 cup long-grain white rice: This absorbs all the creamy goodness. Don’t rinse it, or it might get mushy.
2 cups low-sodium chicken broth: Adds moisture and flavor. Using low-sodium lets you control the saltiness.
1 (10.75 oz) can cream of mushroom soup: This is what makes it SO creamy and delicious. You can sub with cream of chicken if you prefer.
1 cup mixed vegetables (peas, carrots, corn): Adds color, texture, and nutrients! Frozen works great – no need to thaw.
1 cup shredded cheddar cheese: For that cheesy, melty topping. I always go for sharp cheddar for a little extra zing.
1 teaspoon salt: Enhances all the flavors. Adjust to your liking.
½ teaspoon black pepper: Adds a little kick. Freshly ground is always best!
1 teaspoon garlic powder: My secret weapon! Adds a savory depth that really elevates the dish.

How to Make Slow Cooker Chicken and Rice

Step 1: Grab your slow cooker! No need to preheat anything—that’s the beauty of this recipe. Just make sure it’s clean and ready to go.
Step 2: Season those chicken breasts! Sprinkle them generously with salt, pepper, and garlic powder. Don’t be shy – this is where a lot of the flavor comes from.
Step 3: Now, dump in the rice, chicken broth, and cream of mushroom soup. Stir it all together until it’s nicely combined. It should look creamy and smooth. Trust me, it smells amazing already!
Step 4: Time for the veggies! Toss in your mixed vegetables (peas, carrots, corn, whatever you like). Give everything another good stir to distribute the veggies evenly.
Step 5: Place the seasoned chicken breasts on top of the rice mixture. You want them nestled in there, but not completely submerged. This helps them cook evenly and stay nice and juicy.
Step 6: Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours. The exact time will depend on your slow cooker, so keep an eye on it. You’ll know it’s ready when the chicken is cooked through and the rice is tender. The aroma filling your kitchen will be heavenly!
Step 7: Once the chicken is cooked, shred it with two forks right in the slow cooker. This makes it easier to mix everything together and ensures every bite is packed with flavor.
Step 8: Sprinkle that glorious cheddar cheese over the top. Cover again for a few minutes until the cheese is melted and bubbly. And there you have it – creamy, cheesy, comforting slow cooker chicken and rice ready to devour!

Pro Tips for the Best Slow Cooker Chicken and Rice

Want to take your slow cooker chicken and rice to the next level? Trust me, these little tweaks make a HUGE difference! First off, don’t overcook it – mushy rice is a no-go. Also, searing the chicken before adding it to the slow cooker adds a beautiful depth of flavor. Finally, stir in a knob of butter at the end for extra richness. These simple steps transform this easy chicken recipe into something truly special!

What’s the secret to perfect Slow Cooker Chicken and Rice?

The secret? Don’t skip the garlic powder! It’s my secret weapon for adding that extra layer of savory goodness. Also, make sure not to overfill your slow cooker. You want enough space for everything to cook evenly and for the rice to absorb all that delicious liquid.

Can I make Slow Cooker Chicken and Rice ahead of time?

Absolutely! You can prep all the ingredients the night before – chop the veggies, season the chicken, and mix the sauce. Store everything in separate containers in the fridge, then just dump it all in the slow cooker in the morning. Easy peasy! You can also fully cook the slow cooker chicken and rice casserole and reheat it later, though the rice may be a bit softer.

How do I avoid common mistakes with Slow Cooker Chicken and Rice?

The biggest mistake is using regular-sodium chicken broth – it can make the dish way too salty. Stick with low-sodium and adjust to taste. Also, avoid lifting the lid too often while it’s cooking. This lets heat escape and can prolong the cooking time. Patience is key for this creamy chicken recipe!

Best Ways to Serve Your Slow Cooker Chicken and Rice

Okay, you’ve got this amazing, creamy slow cooker chicken and rice ready to go – now what? For a simple weeknight meal, I love serving it straight from the slow cooker, family-style. A dollop of sour cream or Greek yogurt on top adds a nice tang. If you’re feeling fancy, try plating individual portions with a sprinkle of fresh parsley for a pop of color. This easy chicken recipe also pairs perfectly with a side of steamed broccoli or a crisp green salad for a balanced and satisfying dinner. Trust me; you can’t go wrong!

Nutrition Facts for Slow Cooker Chicken and Rice

Here’s a quick rundown of what you can expect, nutrition-wise, per serving of this delicious slow cooker chicken and rice. We’re looking at approximately:

Calories: 400
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Cholesterol: 100mg
Carbohydrates: 30g
Fiber: 2g
Sugar: 5g
Protein: 30g
Sodium: 500mg

This is an estimate and may vary depending on the specific ingredients you use. Enjoy this easy chicken recipe in moderation as part of a balanced diet!

Slow Cooker Chicken and Rice - detail 2

How to Store and Reheat Slow Cooker Chicken and Rice

Got leftovers of this amazing slow cooker chicken and rice? Lucky you! To keep it fresh, let it cool completely before storing. Then, transfer it to an airtight container – I swear by these glass ones! It’ll keep in the fridge for up to 3-4 days. For longer storage, you can freeze it for up to 2 months. When reheating, add a splash of chicken broth or water to keep the rice from drying out. You can microwave it (covered) or reheat it in a skillet over medium heat, stirring occasionally. Either way, it’ll taste just as delicious as the first time! This easy chicken recipe is a gift that keeps on giving!

Frequently Asked Questions About Slow Cooker Chicken and Rice

Can I use brown rice instead of white rice?

You *can*, but it will change the cooking time and texture. Brown rice takes longer to cook, so you’ll need to add more liquid and extend the cooking time by at least an hour, maybe even two. Even then, it might not get as creamy as it does with white rice. Also, keep in mind that using brown rice in this chicken and rice casserole will give it a nuttier flavor. Want to know a secret? I sometimes use a blend of both for a little extra texture!

What other vegetables can I add?

Oh, the possibilities are endless! I love adding broccoli florets, sliced bell peppers, or even some chopped mushrooms. Just toss them in with the other veggies. If you’re using heartier vegetables like potatoes or sweet potatoes, dice them small so they cook evenly. And hey, can I let you in on a little tip? If you’re using frozen veggies, there’s no need to thaw them first. What about spinach or kale? Stir those in during the last 30 minutes of cooking so they don’t get too mushy.

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great option – they’re super flavorful and stay nice and juicy in the slow cooker. Just trim off any excess fat before adding them. Bone-in or boneless? Either works, but boneless is definitely easier to shred. And hey, a little secret: using a mix of chicken breasts and thighs gives this creamy chicken recipe an extra layer of flavor!

Variations of Slow Cooker Chicken and Rice You Can Try

Cheesy: Stir in a can of Rotel diced tomatoes and green chilies along with the cheddar cheese for a spicy kick.
Gluten-Free: Substitute the cream of mushroom soup with a gluten-free version or make your own using gluten-free flour. Ensure your chicken broth is also gluten-free.
Creamy Ranch: Add a packet of dry ranch dressing mix to the slow cooker for a tangy, creamy twist. It pairs especially well with broccoli and bacon bits!
BBQ Chicken and Rice: Use BBQ sauce instead of cream of mushroom soup, and top with crispy fried onions after cooking. It’s like a BBQ chicken sandwich in casserole form!