Slow Cooker Chicken and Rice

If you love a meal that’s both hearty and effortless, this slow cooker chicken and rice is about to be your new best friend. It’s one of those magical recipes where you toss everything in, let the slow cooker do the work, and come back to a dish that’s comforting, flavorful, and perfect for busy weeknights. Plus, the whole family—kids included—will gobble this up!

Why You’ll Love This Recipe

This slow cooker chicken and rice isn’t just easy—it’s ultra-cozy, packed with flavor, and a total lifesaver for busy days. Here’s why you’ll love it:

• Minimal Effort: Just dump, set, and forget—no babysitting the stove.
• Family-Friendly: Creamy, cheesy, and filling—picky eaters will love it!
• Budget-Friendly: Made with simple pantry staples and affordable ingredients.
• Perfect for Meal Prep: Reheats beautifully, so great for leftovers.
• Customizable: Add your favorite veggies or spice it up to make it your own.

Ingredients Breakdown

Essentials

Pro Tips

• Use long-grain white rice. Short-grain or instant rice could turn too mushy.
• Add cheese at the end—it keeps the texture creamy and delicious.
• Want more protein? Swap in chicken thighs for extra juiciness!

Step-by-Step Instructions

1. Prep the slow cooker: Grease your slow cooker with nonstick spray or a little butter.
2. Add the ingredients: Place the chicken breasts at the bottom and sprinkle with salt, pepper, and paprika.
3. Pour and mix: Add the diced onion, garlic, chicken broth, cream of chicken soup, and rice. Stir gently.
4. Cook on low: Cover and cook on LOW for 4-5 hours, or until the rice is tender and the chicken shreds easily.
5. Shred the chicken: Remove the chicken, shred with two forks, and return it to the slow cooker.
6. Add finishing touches: Stir in the shredded cheese and frozen veggies (if using), then let everything warm through for 5 more minutes.
7. Serve and enjoy: Scoop into bowls, garnish with extra cheese or fresh parsley, and dig in!

Chef’s Tips and Tricks

• Rice looking too thick? Add an extra splash of chicken broth before serving.
• Prefer a little kick? Stir in a pinch of cayenne or red pepper flakes.
• Leftovers? Store in an airtight container in the fridge for up to 4 days—reheat with a little extra broth.
• Make it extra creamy: Stir in a dollop of sour cream or a splash of heavy cream at the end.

Recipe Variations and Serving Suggestions

• Mushroom Lover’s Twist: Swap cream of chicken soup for cream of mushroom and add sautéed mushrooms.
• Tex-Mex Style: Add a can of diced green chilies and swap cheddar for pepper jack cheese.
• Extra Veggie Boost: Stir in sautéed bell peppers, spinach, or chopped broccoli.
• Serving Idea: Serve with a side of garlic bread or a crisp green salad to balance out the creamy goodness.

FAQs

Can I use brown rice instead?

Yes, but it will take longer to cook—about 6-7 hours on low. You may also need additional broth.

How do I prevent my rice from getting mushy?

Make sure to use long-grain white rice and don’t overcook! Checking at the 4-hour mark helps.

Can I make this dairy-free?

Absolutely! Use a can of coconut milk instead of cream soup and a dairy-free cheese alternative.

Recipe Card

Enjoyed this recipe? Don’t forget to leave a rating and share your kitchen creations on Instagram—tag @TheKitchensAid so I can see your delicious creations!