Slow Cooker Chicken and Rice Recipe

This is the creamiest healthy crockpot chicken and rice recipe. It’s so easy to make in the slow cooker with no canned soup required!

Remember those creamy chicken and rice casseroles your mom used to make as a kid? Well they probably had a can of soup in them and weren’t the healthiest. Now, you can have your comfort and eat it too!

Why you’ll love this recipe

• Easy dump dinner: Just dump everything in the pot, set it and forget it!
• Healthier: Using brown rice, veggies, chicken broth and cheese instead of canned soup makes this dish healthy.
• Great for meal prep: Make a big batch and store it in containers to enjoy throughout the week.

Ingredients and substitutions

• Cooking spray – grease with butter or cooking oil instead.
• Yellow onion – shallots or red onion will also work.
• Chicken breasts – chicken thighs would also work.
• Brown rice – you can use white rice, but the texture will be mushier.
• Dried thyme – use fresh thyme or Italian seasoning instead.
• Garlic – the fresh stuff is best, but the jarred kind will work too.
• Dijon mustard – try leaving it out or using 2 tsp dry mustard instead.
• Chicken broth – cream of mushroom or cream of chicken soup would also be good.
• Frozen vegetables – fresh veggies would also work.
• Cheddar cheese – swap out for another cheese like Monterey Jack.
• Parsley – cilantro or lemon zest would also be good garnishes.

How to make chicken and rice in the slow cooker

Step 1: Rinse the brown rice.

Rinse until the water runs clear.

Step 2: Add everything to the crockpot.

Add everything but the frozen veggies, cheese and parsley.

Step 3: Slow cook.

Give it a good stir then cook on high for 3 hours or low for 6 hours.

Step 4: Add the cheese and veggies.

Stir in the cheese and microwaved veggies, then serve.

Frequently asked questions

Can I use frozen chicken?

You should never add frozen chicken to a crockpot for food safety reasons. Let any frozen meat thaw before adding it to the crockpot.

Would white rice work instead?

You can technically use white rice, but the texture will be a lot mushier. It all comes down to preference.

Can you use chicken thighs instead?

You can use boneless skinless chicken thighs, just make sure you dice them up into pieces.

What to serve with crockpot chicken and rice

This creamy crockpot chicken and rice is an entire meal on its own, but if you’re looking for side dish ideas, here are some options:

• Vegetables: Serve with a side of garlic parm asparagus, steamed broccoli or lemon herb green beans.
• Salad: Try it with brussels sprouts salad or arugula salad.
• Bread: You can’t go wrong with some crusty bread, garlic bread or cornbread!

Storing and reheating

Storing: Store leftovers in the fridge for 5 days.

Reheating: Sprinkle some water or broth over top, then microwave for 1-2 minutes or reheat in a pot on the stovetop.

Freezing: You can try to freeze the leftovers for up to one month, but the texture will be different.

Reheating from frozen: Reheat from frozen in the microwave for 6-7 minutes, stirring halfway through.

Meal prep tools

• Grab some glass meal prep bowls if you plan on storing individual portions of the leftovers.
• Here’s the crock pot I use.