It’s a complete meal with protein, grains, and vegetables all in one dish.
Requires minimal prep — just toss everything into the slow cooker and let it work its magic.
Family-friendly flavors everyone will enjoy.
Great for meal prep or leftovers.
Warm, comforting, and perfect for cooler evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts or thighs, boneless and skinless
Long-grain white rice
Chicken broth
Cream of chicken soup
Onion, chopped
Garlic, minced
Carrots, diced
Celery, chopped
Frozen peas
Salt and pepper
Dried thyme
Olive oil or butter
Directions
Lightly grease the inside of your slow cooker with cooking spray or a bit of olive oil.
Add the chicken breasts or thighs to the bottom of the slow cooker.
Season the chicken with salt, pepper, and thyme.
Add the chopped onion, garlic, carrots, and celery over the chicken.
In a separate bowl, mix the chicken broth and cream of chicken soup until smooth. Pour this mixture over the chicken and vegetables.
Cover and cook on low for 5–6 hours or on high for 2½–3 hours.
About 1 hour before serving, stir in the rice and frozen peas. Replace the lid and continue cooking until the rice is tender.
Once cooked, shred the chicken if desired and stir everything together before serving.
Servings and timing
This recipe serves about 6 people. Preparation time: 10 minutes Cook time: 6 hours on low (or 3 hours on high) Total time: approximately 6 hours and 10 minutes
Variations
Cheesy Chicken and Rice: Stir in a cup of shredded cheddar cheese before serving.
Spicy Version: Add a pinch of red pepper flakes or diced jalapeños for a bit of heat.
Healthy Option: Use brown rice and add extra vegetables like spinach or bell peppers.
Creamy Mushroom Twist: Replace the cream of chicken soup with cream of mushroom soup.
Herb Lovers: Add fresh parsley or rosemary for an aromatic finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep the rice moist. For longer storage, freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
How do I prevent the rice from becoming mushy?
Add the rice during the last hour of cooking rather than at the beginning to avoid overcooking.
Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time, so you may need to adjust accordingly.
What type of chicken works best?
Boneless, skinless chicken thighs are ideal because they stay moist and tender, but breasts also work well.
Can I make this dairy-free?
Yes, use a dairy-free cream soup alternative or make your own using coconut milk and flour as a thickener.
How can I make this recipe more flavorful?
Add extra herbs and spices such as paprika, garlic powder, or a bay leaf.
Can I add more vegetables?
Absolutely. Try adding corn, green beans, or mushrooms for more texture and nutrition.
What can I serve with this dish?
It pairs beautifully with a simple side salad or steamed broccoli.
Can I prepare this ahead of time?
Yes, combine all ingredients (except rice and peas) in the slow cooker insert the night before, refrigerate, then start cooking the next day.
Is it possible to cook this on the stovetop?
Yes, you can cook it in a large pot on low heat, stirring occasionally, until the chicken and rice are tender.
How do I thicken the mixture if it’s too runny?
Stir in a slurry made of cornstarch and water or let it cook uncovered for 10–15 minutes to reduce liquid.
Conclusion
Slow Cooker Chicken and Rice is the ultimate comfort food — creamy, hearty, and satisfying. With minimal effort, you can create a flavorful meal that feels homemade and wholesome. It’s perfect for family dinners, busy schedules, or anytime you crave something warm and comforting.
This Slow Cooker Chicken and Rice is a comforting, one-pot meal made with tender chicken, fluffy rice, and a creamy sauce. It’s an easy, family-friendly recipe perfect for busy weeknights or cozy weekends.
Author:Catherine
Prep Time:10 minutes
Cook Time:6 hours (low) or 3 hours (high)
Total Time:6 hours 10 minutes
Yield:6 servings
Category:Main Course
Method:Slow Cooker
Cuisine:American
Diet:Halal
Ingredients
1 ½ lbs boneless, skinless chicken breasts or thighs
1 ½ cups long-grain white rice
3 cups chicken broth
1 (10.5 oz) can cream of chicken soup
1 medium onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, chopped
1 cup frozen peas
1 tsp salt
½ tsp black pepper
1 tsp dried thyme
1 tbsp olive oil or butter
Instructions
Lightly grease the inside of your slow cooker with cooking spray or olive oil.
Place the chicken breasts or thighs at the bottom of the slow cooker.
Season the chicken with salt, pepper, and thyme.
Add chopped onion, garlic, carrots, and celery on top of the chicken.
In a bowl, whisk together chicken broth and cream of chicken soup until smooth. Pour over the chicken and vegetables.
Cover and cook on low for 5–6 hours or on high for 2½–3 hours.
About 1 hour before serving, stir in the rice and frozen peas. Replace the lid and cook until the rice is tender.
Once done, shred the chicken if desired and stir everything together.
Serve warm and enjoy!
Notes
Add the rice during the last hour to prevent it from becoming mushy.Use chicken thighs for a juicier result.Stir in shredded cheddar cheese before serving for a cheesy variation.Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.Reheat with a splash of broth or water to keep the rice moist.
