This Easy Crockpot Chicken and Rice is the ultimate one-pot comfort food meal! It’s incredibly simple to make, with tender chicken, fluffy rice, creamy sauce, and cheesy goodness, all cooked together in your slow cooker. I love how this recipe requires minimal effort but delivers maximum flavor and satisfaction. It’s perfect for busy weeknights or a cozy weekend dinner. Get ready for a family-friendly meal that everyone will love!
Why You’ll Love This Crockpot Chicken and Rice
- One-Pot Meal: Everything cooks together in the crockpot, making cleanup a breeze.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Tender and Flavorful: The slow cooker ensures the chicken is incredibly tender and the rice is perfectly cooked.
- Creamy and Cheesy: The combination of sour cream, cheddar cheese, and chicken broth creates a delicious and comforting sauce.
- Healthy and Customizable: You can easily adjust the ingredients to your liking and dietary needs.
Ingredients for Easy Crockpot Chicken and Rice
Here’s what you’ll need to make this comforting meal. The full list with measurements is in the recipe card below.
Protein & Dairy
- Boneless, skinless chicken breasts, cut into bite-sized pieces (Meat)
- Sour cream or Greek yogurt (Dairy)
- Sharp cheddar cheese, grated (Dairy)
Pantry & Seasonings
- Chicken broth (Liquid)
- Dijon mustard (optional) (Condiment)
- Dried thyme (Herb)
- Garlic powder (Spice)
- Onion powder (Spice)
- Salt (Seasoning)
- Pepper (Spice)
- Long-grain brown rice or risotto rice, rinsed (Grain)
Vegetables
- Brocolli Florets
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Variations
I love this Easy Crockpot Chicken and Rice as is, but here are a few ideas for variations:
- Use Different Vegetables: Add other vegetables, like carrots, celery, peas, or mushrooms.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture.
- Different Cheese: Use a blend of cheeses, such as Monterey Jack, Colby Jack, or pepper jack.
- Add Cream of Mushroom Soup: For an even creamier sauce, add a can of condensed cream of mushroom soup.
- Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts.
How to Make Easy Crockpot Chicken and Rice
Let me show you how simple it is to make this Easy Crockpot Chicken and Rice:
Prepare Chicken
- I cut the chicken breasts into bite-sized chunks, about 1 to 1½ inches in size.
Combine Ingredients in Crockpot
- In my crockpot, I combine the chicken broth, sour cream (or Greek yogurt), Dijon mustard (if using), dried thyme, garlic powder, onion powder, salt, and pepper. I stir everything well to combine.
- I add the rinsed rice to the crockpot, followed by the chicken pieces.
- I stir to mix everything together.
- Add the brocolli florets
Cook
- I cover the crockpot and cook on low for 3-4 hours or on high for 2-3 hours, until the chicken is cooked through, the broth is absorbed, and the rice is tender.
Add Cheese and Melt
- I stir in half of the grated cheddar cheese.
- I sprinkle the remaining cheese on top, cover the crockpot, and let it melt for about 15 minutes.
Serve
- Serve immediately
Tips and Tricks for the BEST Chicken and Rice
Here are my secrets for making this dish truly exceptional:
- Rinse the Rice: Rinsing the rice before adding it to the crockpot removes excess starch and helps prevent it from becoming gummy.
- Don’t Overcook the Chicken: Cook the chicken until it’s just cooked through to keep it tender and juicy.
- Use a Good Quality Chicken Broth: The flavor of the broth will really shine through in this dish, so use a good quality one.
- Adjust Seasoning: Taste the mixture before serving and adjust the seasonings to your liking.
How to Serve
This Easy Crockpot Chicken and Rice is a complete meal on its own, but here are a few serving suggestions:
- Side Salad: A simple green salad or a Caesar salad would complement the dish nicely.
- Steamed Vegetables: Serve with extra steamed vegetables, like green beans or asparagus.
- Crusty Bread: A slice of crusty bread is perfect for soaking up the creamy sauce.
Make Ahead and Storage
Leftover chicken and rice can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
FAQs about Easy Crockpot Chicken and Rice
- Can I use a different type of rice?
- Long-grain brown rice or risotto rice are recommended for this recipe because they hold their shape well during slow cooking. If you use a different type of rice, you may need to adjust the cooking time and liquid amount.
- Can I make this without the sour cream?
- Yes, you can omit the sour cream or substitute it with Greek yogurt.
- Can I freeze this dish?
- Yes, you can.
Enjoy this Easy Crockpot Chicken and Rice! It’s a comforting, flavorful, and convenient meal that’s perfect for any night of the week.
Print
Easy Crockpot Chicken and Rice
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 4-6 1x
- Category: Main Course
- Cuisine: American
Description
This Easy Crockpot Chicken and Rice is a comforting and convenient one-pot meal. Tender chicken, fluffy rice, and broccoli florets are cooked together in a creamy, flavorful sauce, making it a perfect weeknight dinner.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1 to 1 1/2-inch pieces
- 1/2 cup sour cream (or plain Greek yogurt)
- 2 cups shredded sharp cheddar cheese, divided
- 2 cups chicken broth
- 1 tablespoon Dijon mustard (optional)
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup long-grain brown rice or Arborio rice (risotto rice), rinsed
- 1 pound broccoli florets (fresh or frozen)
Instructions
- Prepare Chicken: Cut the boneless, skinless chicken breasts into bite-sized pieces, approximately 1 to 1 1/2 inches in size.
- Combine Sauce Ingredients: In the bowl of your slow cooker (Crockpot), combine the chicken broth, sour cream (or Greek yogurt), Dijon mustard (if using), dried thyme, garlic powder, onion powder, salt, and pepper. Whisk until well combined.
- Add Rice and Chicken: Add the rinsed rice to the slow cooker. Stir to distribute the rice evenly in the liquid. Add the chicken pieces and stir again to combine.
- Add Broccoli: Place the broccoli florets on top of the chicken and rice mixture.
- Cook: Cover the slow cooker and cook on low for 3-4 hours or on high for 2-3 hours, or until the chicken is cooked through (internal temperature of 165°F/74°C), the rice is tender, and the liquid is mostly absorbed. Note: Cooking times may vary depending on your slow cooker.
- Add Cheese: Stir in half of the shredded cheddar cheese (about 1 cup) until melted and well combined.
- Melt Cheese on Top: Sprinkle the remaining cheddar cheese evenly over the top of the chicken and rice mixture. Cover the slow cooker again and let it sit for about 15 minutes, or until the cheese is melted.
- Serve
Notes
- Chicken: You can also use boneless, skinless chicken thighs in this recipe.
- Rice: Long-grain brown rice or Arborio rice (risotto rice) are recommended for this recipe. Do not use instant rice. Rinsing the rice before adding it to the slow cooker helps to remove excess starch and prevents it from becoming too sticky.
- Broccoli: You can use fresh or frozen broccoli florets. If using frozen, there’s no need to thaw them before adding them to the slow cooker.
- Cheese: Sharp cheddar cheese provides the best flavor, but you can use other types of cheese, such as Colby, Monterey Jack, or a blend.
- Serving Suggestions: This crockpot chicken and rice is a complete meal on its own, but you can serve it with a side salad or crusty bread.
- Storage: Keep in the fridge for 3-4 days