Crock Pot Chicken and Rice is one of the easiest meals to make. It’s filling, will feed the entire family, and tastes great. You can even throw the chicken in the Crock Pot frozen and it will be cooked by the time you get home in the evening. It’s an easy chicken dinner recipe to make.
Crock Pot Chicken and Rice Recipe
I love easy meals, and this is one of those super easy slow cooker chicken recipes. I can’t stress enough just how simple it is to make this meal for your family.
We sometimes go non-stop around here and it’s nice to come home after driving all over creation to a meal that is pretty much done. Oh, happy day.
I tend to cook a lot of chicken meals around here, and my husband gets kind of tired of chicken on occasion, so I try to mix it up a little bit, all while making my life easier.
This doesn’t start out looking super appetizing, but most Crock Pot meals don’t. You just have to trust going in that when it’s done, it’s delicious.
Items you will need to make this meal:
- Crock Pot
- Rice (white, brown, or Spanish)
- Cream of Mushroom Soup
- Shredded Cheddar Cheese
- Salt and Pepper
- Garlic and onion powder
All you need to do is throw in the chicken breasts, water, butter, cream of mushroom soup, garlic powder, and onion powder. Stir it up and put the lid on, and bam, you’re done! All you gotta do is wait for it to cook.
On a side note, I love the word butter. Doesn’t it make you happy? You know food is going to taste really great if you’ve added something buttery.
It’s going to be hard to wait those 6-8 hours until it’s done. Especially when the scent starts filling the house.
How To Make Crock Pot Chicken and Rice
- Add the water, chicken, butter, soup, and seasonings, salt and pepper to the Crock Pot.
- Cover and cook on low for 6 hours (8 hours if the chicken is frozen).
- After the cooking time, shred the chicken. Add the rice.
- Pour one to two cups over the rice to make sure it is covered.
- Cook for half an hour to one hour or until the rice is done.
- Add the shredded cheese, stir, and serve.
This meal will feed six people and fill them up. If you’d like to add more chicken you can do that. I would add a little more rice at the end, as well.
Recipe and printable instructions at the bottom of the post.
Add the water, chicken, butter, cream of mushroom soup, seasonings, salt, and pepper to the Crock Pot.
Set your Crock Pot for 6 hours on medium, or 8 hours on low. I am of the belief that if you set it for longer, it’s going to be a little more tender, whether it’s beef or chicken.
Can you put raw chicken in a crockpot?
- Yes, I do it all the time. The chicken just needs to get to an internal temperature of 165-degrees.
Are you supposed to lock the Crock Pot while cooking?
- Not necessarily. I don’t have a lock on mine and have never needed to lock it. If you have a lock, you can lock it if you are carrying it to another location. However, always use caution.
Can you put frozen chicken in Crock Pot?
- Yes, but you need to cook the chicken longer than the suggested time and make sure the internal temperature is above 165-degrees before eating. I put frozen chicken in my Crock Pot often.
Check out the Crock Pot Chicken and Rice recipe card below, grab those ingredients, and start cooking! I love slow cooker recipes and I think you’ll love this one, too.
Then, share your comments below and share a picture of your meal on the Pinterest Pin! If you made any changes or added something different, be sure to share with us so we can try it, too.
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- 2-3 chicken breasts
- 3 cups water
- 1 can cream of mushroom soup
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 stick butter
- salt and pepper to taste
- 2 cups rice (plain or Spanish)
- 1-2 cups water for rice at the end of the recipe
- 2 cups shredded cheddar cheese
Cook for a total of 6 hours on medium or 8 hours on low.
- Add the chicken, 3 cups water, can of cream of mushroom soup, garlic powder, onion powder, salt and pepper, and butter to the Crock Pot.
- Stir and cover with the lid.
- Cook for 5 hours on medium, or 7 hours on low.
- After cooking, shred the chicken and add the rice.
- Add 1-2 cups of water over the rice, if needed. (Just make sure water covers the rice).
- Cook for one more hour, (check in 1/2 hour to see if rice is finished cooking).
- Add more water, if needed, to cook the rice more.
- Stir everything.
- When rice is finished cooking, add the cheese, mix well, and serve hot.
If you use the Spanish rice, do not add the onion and garlic seasonings, as the Spanish rice will already have seasonings.
Serving Size:1 serving
Amount Per Serving: Calories: 482 Total Fat: 25g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 96mg Sodium: 524mg Carbohydrates: 40g Fiber: 1g Sugar: 1g Protein: 23g
And for dessert!