Crockpot Chicken and Rice is so easy to make in your slow cooker – no soup can is required! Just add frozen veggies, sour cream and cheese.

Step 1 Spray crockpot with cooking spray, then add all ingredients except for sour cream, cheese and parsley in the order in which they are listed. Make sure to push rice down underneath liquid as much as possible.

Step 2  Cook on high for 4 hours, or on low for 8 hours, stirring 1-2 times midway through cooking time.

Step 3 Stir in sour cream and cheese at the end of cook time, stirring well to combine.

Step 4 Serve garnished with fresh parsley, and enjoy!

Storing and Reheating You can keep this chicken and rice in the refrigerator for five days. It makes great leftovers for lunches. Reheat in the microwave for 2-3 minutes, sprinkling some water overtop before reheating to help your rice avoid drying out.

Freezing Crockpot Chicken and Rice You can freeze this whole meal together. It will keep for about a month. Combined with the other ingredients, the rice will lose some of its texture but it's a good option to reduce food waste and save any leftovers that you can't eat after five days. Freeze in individual portions in glass bowls with lids, then sprinkle some water overtop before reheating in the microwave for 6-7 minutes, stirring halfway through the cook time.

Check out a couple of our other crockpot recipes  below!