Simple Crockpot Chicken Rice

This Simple Crockpot Chicken Rice is the ultimate comfort food for busy weeknights. With tender shredded chicken, creamy rice, and savory seasonings, it’s a one-pot slow cooker meal your whole family will love.

Ingredients

• 1 ½ lbs (680 g) boneless, skinless chicken breasts
• 1 cup (185 g) long-grain white rice, uncooked
• 2 ½ cups (600 ml) low-sodium chicken broth
• 1 can (10.5 oz / 298 g) cream of chicken soup
• 1 cup (120 g) shredded cheddar cheese
• 1 cup (150 g) frozen mixed vegetables (peas, carrots, corn)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 tsp dried parsley

Swaps & Notes

Step-By-Step Instructions

1. Layer ingredients: Add chicken breasts to the bottom of the crockpot. Top with onion, garlic, rice, cream of chicken soup, and seasonings.
2. Add liquid: Pour in chicken broth and stir gently to combine. Cover and cook on LOW for 4 hours or HIGH for 2 hours, until chicken is tender and rice is cooked.
3. Finish and serve: Shred chicken with two forks, stir in cheese and mixed vegetables, and cook for 10 more minutes until creamy and hot.

Pro Tips & Variations

• Add a squeeze of lemon juice for brightness.
• Substitute brown rice (cook 6 hours on LOW).
• Use chicken thighs for extra flavor.
• Add broccoli florets in the last 30 minutes.
• For a lighter version, replace cream soup with Greek yogurt and broth.

Serving Suggestions

• Serve with a side salad or steamed green beans.
• Add a sprinkle of fresh parsley or paprika before serving.
• Pair with warm dinner rolls or garlic bread.

Storage & Reheating

Refrigerate: Store in airtight container up to 4 days.
Freeze: Up to 3 months; thaw overnight in the fridge.
Reheat: Microwave or stovetop until hot (165°F / 74°C).
Food safety: Avoid reheating more than once.

FAQs

Q1: Can I use cooked rice?
A1: Yes, stir in cooked rice during the last 30 minutes to avoid mushiness.

Q2: Can I add raw vegetables?
A2: Yes, just chop them small so they cook evenly.

Q3: How can I make it creamy without soup?
A3: Mix 1 cup broth + ½ cup milk + 1 tbsp cornstarch instead of canned soup.

Nutrition (per serving)

Calories: 420; Protein: 32 g; Carbs: 38 g; Fat: 14 g