Slow Cooker Chicken and Rice

Prep Time 15 mins
Total Time 2 hrs 45 mins
Servings 6 servings

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This Slow Cooker Chicken and Rice is easy, cheesy, and loaded with veggies, fiber and protein for a complete slow cooker dinner that the kids will love, too!

slow cooker chicken and rice in white crockpot with peas and carrots
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Recipe first shared on Spend With Pennies.

Back to school is nearly upon us so we’re busting out all the easy crockpot meals, and this Slow Cooker Chicken and Rice is at the top of the list!

I’ll be honest, with 3 kids 6 and under I don’t have a lot of prep time for meals. They keep me on my toes (and the 9 month old keeps me chasing her around the house all day!), and if I can provide them with an easy, healthy meal that I didn’t have to spend a lot of time making? I’m down.

What I love about this Slow Cooker Chicken and Rice is how easy it is to customize to your family’s tastes.

You can add in different veggies, different seasonings, different cheeses, and really make it your own (i.e., make it so that you know it won’t be a fight at dinnertime!).

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!).

slow cooker chicken and rice overhead in white crockpot with chunks of chicken peas and carrots

It’s also naturally gluten-free (check your labels) and can pretty easily be made dairy free as well.

How to make Slow Cooker Chicken and Rice:

  • First, we add the veggiess, low sodium chicken broth, seasoning and chicken breasts to the crockpot. You want to make sure your vegetables are chopped finely so that they cook in the same amount of time as the chicken (because nobody likes overcooked chicken!).
  • Then we add the instant rice, and it soaks up all the extra liquid and cooks up nice and fluffy (so easy!).
  • Lastly, we stir in a little milk and cheese to give it a touch of creaminess (and because my kids eat anything with cheese in it!).
slow cooker chicken and rice on grey plate close up with blue striped towel on the side

How to make this Slow Cooker Chicken and Rice your own:

  • Try swapping out the vegetables for ones your family enjoys more: broccoli (add it with the rice at the end!), mushrooms, zucchini, corn, fresh peppers, etc.
  • Use boneless chicken thighs instead of breasts if you prefer (just take the skin off first!).
  • Mix up the seasonings and cheeses to create something entirely new — especially fun if you’ve made it once as is, and now want to create a new variation to add to the recipe box!

Love easy slow cooker dinners? Try these!

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Slow Cooker Chicken and Rice

4.87 from 23 votes
This Slow Cooker Chicken and Rice is easy, cheesy, and loaded with veggies, fiber and protein for a complete slow cooker dinner that the kids will love, too! 
Prep Time 15 mins
Cook Time 2 hrs 30 mins
Total Time 2 hrs 45 mins
Cuisine American
Course Main Course
Servings 6 servings
Calories 317cal


  • 1 1/2 cups low sodium chicken broth
  • 2 large carrots peeled and finely diced
  • 1/2 onion finely diced
  • 1/2 cup roasted red peppers chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 boneless skinless chicken breasts
  • 1 cup frozen peas
  • 2 cups instant brown rice
  • 1/3 cup milk
  • 2 cups shredded mozzarella cheese


  • In a 3-4 quart slow cooker, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt and pepper.
  • Add chicken breasts, and cover and cook on high for 2 hours or low for 4 hours.
  • When chicken is cooked, remove and place on a cutting board.
  • Stir in the peas and rice to the slow cooker, cover and cook on high for 15 minutes.
  • When chicken is cool enough to handle, slice thinly.
  • After 15 minutes, stir the chicken, milk, and cheese into the slow cooker. Cover and cook on high for 15 more minutes, until cheese is melted and rice is tender. Serve.

Nutrition Information

Calories: 317cal | Carbohydrates: 33g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 673mg | Potassium: 398mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3930IU | Vitamin C: 17.7mg | Calcium: 239mg | Iron: 2.9mg
Keywords crockpot chicken, slow cooker chicken, slow cooker meal

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Lynn says

    White minute rice worked great, also just used a splash of milk and a small amount of cheese to keep the fat and cholesterol down. It is delicious!

    • The Recipe Rebel says

      Hi Jessic! I’ve only tested this with instant brown rice. If you decide to experiment, let me know how it goes!

  2. Miranda says

    Delicious!! I used Jasmine rice because it’s all we had on hand. Just added approx 1/2cup of water and cooked for about 10-15 minutes longer. Turned out perfect!

  3. Madison Soto says

    Do I need to cook this before freezing? Or can I put the ingredients in a freezer bag before they’re cooked?

      • The Recipe Rebel says

        Hi Jade! All of the ingredients plus instructions are in the recipe card in the post. It’s right above the section where you left the comment. You can also get there by hitting the “jump to recipe” button at the top of the screen.

  4. Robin says

    This recipe looks great! I usually make a big batch of shredded chicken on the weekend and then use it for quick cooking throughout the week. Could I use it in this recipe? How would it alter cooking time if the chicken is already cooked?
    Thank you!

  5. Tammy VanSant says

    Hi Ashley! I made this meal tonight for this week.. loving the idea.. one question.. I put the 1/2 cup res peppers and it is really hot… I tried watering it down, putting brown sugar in it.. and she is still spicy!! I can handle it I think, but was that supposed to be half cup peppers?

  6. Raegan Dyck says

    We’ve made this a couple times now and we double the recipe for our family of 4 big eaters; with lots of leftovers for lunches. It’s great to have when you get home from hockey.

  7. Georgina Bailey says


    I’m front the Uk. When you say instant rice, what are the instructions to book? We have microwaveable rice that you put in microwave for 2 minutes, but I don’t think this is what you’re referring to. Would it be the quick cook rice (takes 5mins)? Thanks

    • Ashley Fehr says

      Yes! Rice freezes extremely well. I would package it in freezer packs, squish it into a thin layer and freeze flat. Then thawing will be a breeze — just leave out at room temperature for a few hours and toss into a skillet with a splash of water.

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