Slow Cooker Chicken and Rice
Slow Cooker Chicken and Rice is the ultimate comfort food dinner that practically makes itself, and it’s one of my go-to recipes for quick and easy dinners. Tender chicken, creamy rice, and colorful vegetables cook together in a rich, cheesy sauce that’s warm, satisfying, and full of flavor. Just prep, set it, and come home to dinner that’s ready to serve. The whole family loves it, and there’s barely any cleanup.
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
I make this recipe all the time when I need a hearty dinner but don’t want to spend the evening in the kitchen. It’s one of those set-it-and-forget-it meals that fills the house with an amazing aroma while it cooks. The chicken stays tender, the rice soaks up all that creamy goodness, and the vegetables add color and nutrition. It’s comforting, filling, and always a hit with both kids and adults. Plus, leftovers taste just as good the next day.
Ingredients
- Condensed cream of chicken soup – I use the low-sodium variety, but any will work. You can even use condensed cream of mushroom soup.
- Milk – Any kind of milk will work, and for extra richness, do half milk half cream.
- Diced onion – Sweet onion, yellow onion and even shallots are great in this recipe.
- Diced celery
- Diced carrots
- Diced red bell pepper
- Instant rice – Be sure to use instant rice, or Minute Rice. Otherwise, your rice won’t be cooked.
- Shredded sharp cheddar cheese – I’ve tried this dish with other cheeses and most work. Swiss, mozzarella, and provolone are all terrific.
- Uncooked chicken breast – Cut the chicken off the bone and save the bone for soups and stocks, or buy boneless chicken breast.
- Peas – Frozen peas are fine.
- Ground black pepper
How To Make Slow Cooker Chicken and Rice
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by prepping your vegetables. Use a sharp chef’s knife and cutting board to chop the onion, celery, and carrots into small, even pieces. Dice the red bell pepper as well. This ensures everything cooks evenly in the slow cooker.
Prepare the chicken by trimming away any excess fat with kitchen shears or a sharp knife, then cutting it into strips and small cubes, about 1-inch pieces. Keep the pieces uniform so they cook at the same rate.
Spoon the cream of chicken soup into a casserole-style Crock Pot or an 8-quart slow cooker, scraping the cans clean with a rubber spatula to get every bit. Add the milk and blend it with a whisk until smooth and well combined. Stir in the diced onion, celery, carrots, and red bell pepper with a wooden spoon.
Add the instant rice, shredded cheddar cheese, and cubed chicken to the slow cooker. Stir everything together with the wooden spoon until all the ingredients are well mixed and the chicken is evenly distributed throughout.
Cover the slow cooker with its lid and cook on low for 3 to 4 hours, until the chicken is cooked through (the internal temperature should reach 165°F) and the rice is tender. Check it once during cooking—if the mixture starts to look dry, stir in an extra ¼ cup of milk.
About 10 minutes before serving, stir in the frozen peas and season with ground black pepper to taste. Cover again and let it cook just until the peas are heated through and tender. Serve hot, straight from the slow cooker.
Serving Suggestions
This Slow Cooker Chicken and Rice is delicious on its own, but you can also serve it with a simple side salad, crusty bread, or steamed green beans. It’s hearty and filling, so it doesn’t need much else. For extra flavor, top each serving with a sprinkle of fresh parsley, a dollop of sour cream, or an extra handful of shredded cheese.
Storage Tips
Store leftover Slow Cooker Chicken and Rice in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, adding a splash of milk if needed to keep it creamy. You can also freeze it in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat on the stovetop or in the microwave, stirring occasionally.
Slow Cooker Chicken and Rice
Ingredients
- 10- ounce cans condensed cream of chicken soup 2 cans of 10-ounce can
- 2 cups milk (plus ¼ cup extra if needed)
- ½ cup diced onion
- ½ cup diced celery
- ⅓ cup diced carrots
- ⅓ cup diced red bell pepper
- 1½ cups instant rice
- 1 cup finely shredded sharp cheddar cheese
- 1 pound cubed uncooked chicken breast
- ½ cup frozen peas
- ground black pepper to taste
Instructions
- Using a sharp knife and cutting board, chop the onion, celery, carrots, and red bell pepper into small, even pieces.
- Prepare the chicken by trimming away any excess fat with kitchen shears or a sharp knife, then cutting it into strips and small cubes, about 1-inch pieces.
- Spoon the cream of chicken soup into a casserole, Crock Pot, or 8-quart slow cooker, scraping the cans clean with a rubber spatula.
- Add the milk and blend with a whisk until smooth. Stir in the diced vegetables with a wooden spoon.
- Add the instant rice, shredded cheddar cheese, and cubed chicken to the slow cooker. Stir everything together with the wooden spoon until well mixed.
- Cover and cook on low for 3 to 4 hours, until the chicken is cooked through (165°F internal temperature) and the rice is tender. Check once during cooking and add ¼ cup milk if the mixture looks dry.
- About 10 minutes before serving, stir in the frozen peas and season with black pepper to taste. Cover and cook just until the peas are heated through.
- Serve hot and enjoy!
