Slow Cooker Chicken and Rice

Prep Time 15 minutes
Total Time 2 hours 45 minutes
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

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.

If you love chicken and rice, check out my Chicken Wild Rice Soup, Chicken Rice Soup or Chicken and Rice Bake next!

How to make Slow Cooker Chicken and Rice:

  • First, we add the rinsed rice, 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!).
  • When the chicken is cooked, remove it and chop.
  • Lastly, we stir in a little milk or cream, cheese and frozen peas 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
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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 recipe

4.83 from 88 votes
Slow Cooker Chicken and Rice features bites of tender chicken breasts, a medley of veggies, a creamy, cheesy sauce and perfectly cooked white rice. It's an easy dinner recipe that the whole family loves!
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Cuisine American
Course Main Course
Servings 6 servings
Calories 317cal

Ingredients

  • cups long grain white rice
  • 3 cups low sodium chicken broth
  • 2 large carrots (peeled and finely diced)
  • ¼ cup onion (finely diced)
  • ½ cup roasted red peppers (store-bought, chopped)
  • 2 teaspoons Italian seasoning
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 boneless skinless chicken breasts
  • cup shredded Parmesan cheese
  • 1 cup frozen peas
  • ½ cup half and half

Instructions

  • Lightly grease 4-5 quart slow cooker. Rinse rice well and drain completely.
  • In the slow cooker, stir together the rice, broth, carrots, onion, red peppers, Italian seasoning, garlic, salt and pepper.
  • Add chicken breasts(whole), cover and cook on high for 2.5-3.5 hours or low for 4-5 hours. Remove chicken and test the rice. If rice is not yet al dente, cover and continue cooking, checking every 20-30 minutes.
  • 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.
  • Taste and adjust seasonings as desired.

Notes

I have updated this recipe to use long grain rice as it is our preference now. You can see the old recipe here, which uses instant brown rice. 
Ingredients and Substitutions:
  • 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.
  • 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.

Nutrition Information

Serving: 306grams | Calories: 317cal | Carbohydrates: 47g | Protein: 18g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 754mg | Potassium: 495mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3785IU | Vitamin C: 18mg | Calcium: 122mg | Iron: 2mg
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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Comments

  1. Patricia says

    Sadly, despite being in the cock pot for two hours after the initial 2.5 hours, rice is still rock solid

    • Ashley Fehr says

      Hi Patricia! I’m so sorry to hear that! It’s tough to say what might have gone wrong, unfortunately there is a big difference in the cooking temperature of each slow cooker so giving an exact cook time is difficult.

    • The Recipe Rebel says

      It’s a type of cream, along the lines of heavy cream, it has equal parts whole milk and cream.

  2. Laura M says

    The base recipe is excellent. The roasted red peppers really add some good flavor. Because of other comments about the rice not being done, I cooked it separately & added at the very end. Instead of the cheese and milk, I made a 1/2 cup of flour slurry with chicken broth with a couple dashes of hot sauce. It could have been thicker but I didn’t want the cheese. It was delicious. Thank you!

  3. Laura says

    I enjoyed this recipe. I thought it was very tasty, however the rice did not cook all the way and I even added extra liquid because I feared this would be the case. I’m not sure how others were about to make it work.

  4. Heather says

    I have to say, I was excited to try this recipe due to the amount of veggies involved, plus the cheese and the CROCKPOT! The bummer is, although it was extremely easy, the taste was not good. I am sure that Beth is a fabulous cook, but for us, the leftovers ended up in the trash. I’m sorry, Beth. I’m just trying to help a sister out. I will certainly try some of your other recipes.

    • The Recipe Rebel says

      I’m sorry to hear the recipe wasn’t to your taste, Heather. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

    • Sharon says

      I have not yet tried this recipe, but I have cooked similar recipes with great success. I always season my chicken liberally with onion, garlic and a lot of poultry seasoning, and, of course, salt and pepper. I use these seasonings anytime I cook chicken. I will try this recipe soon.

  5. Marina says

    Tried this for dinner tonight and it ended up not having very much flavor. I think next time I’ll add more seasoning and then also put seasoning on top of the chicken after placing it in the crock pot. But all around, still a great chicken and rice recipe!! I will definitely be making it again. 😊

  6. Beth says

    Definitely tasty, but this took way longer than 2.5 hours and I used instant rice! The chicken took about 3.5 hours on high. I followed your recipe to a T, but it ended up taking more like 40 minutes for the rice alone and it was still kinda chewy. Next time I’ll just cook the rice separately and toss it in.

      • Marlan Harris says

        I made this tonight, exactly as it says. The rice was in for 30 minutes, like it says, and did not cool. The flavor was fine but it was like eating little rocks in it. Probably the biggest failure in a recipe I’ve had in a while. I should have done Marry Me Chicken.

      • The Recipe Rebel says

        I’m sorry to hear that you had trouble with the recipe, Marlan. The amounts, flavorings and timing have worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

  7. PH says

    I’m making this right now. I was wondering, do you think it would be good with some Cream of Mushroom Condensed Soup with it instead of the milk and cheese? Just curious if anyone has tried that.

    • The Recipe Rebel says

      Hi PH! I feel like this version is better, but would love to know how it turns out if you experiment.

  8. Emma says

    Hi – we have found your recipe and can’t wait to try it! Quick question, can we use plain white rice instead of instant rice? We are in UK, any recommendations on how much longer we would need to put it in for?
    Thanks!

    • The Recipe Rebel says

      Hi Emma! I haven’t tried it myself but another reader did this: “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.” If you end up trying it this way, I’d love to know how it comes out!

      • The Recipe Rebel says

        Hi B.F.! I haven’t tested this recipe with frozen chicken so I can’t say for sure.

      • Courtney says

        I tried regular rice with the 1/2 cup of water and additional 15min but sadly it did not cook the rice. Tried doing another extra 15 when adding the chicken & almond milk at the end but still did not cook the rice. I would just suggest if all you have is non-instant, make that separate and add it in before serving.

        Also to the commenter from a month ago asking about using frozen chicken. I had to use only partially thawed chicken due to time constraints & added an extra 30min to make sure it was cooked fully. It was pull-apart tender when I went to cut it

4.83 from 88 votes (77 ratings without comment)

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