Cozy Crockpot Chicken and Rice: Easy 5-Ingredient Dinner
This creamy, comforting crockpot chicken and rice is made with just five simple ingredients and ten minutes of prep. Perfect for busy weeknights, it delivers tender chicken and perfectly cooked rice in a rich, savory broth.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
- 1 cup (200 grams) long-grain white rice (basmati or jasmine recommended)
- 2 cups (480 ml) low-sodium chicken broth
- 1 can (10.5 ounces / 298 grams) condensed cream of mushroom soup
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Pat the chicken dry with paper towels and trim excess fat. Season lightly with salt and pepper. If using thick chicken breasts, cut them in half for even cooking.
- In a medium bowl, whisk together the cream of mushroom soup and chicken broth until smooth. Stir in the onion powder.
- Place the chicken pieces in the bottom of a 4-6 quart slow cooker in a single layer. Pour the rice evenly over the chicken. Pour the broth mixture over everything. Do not stir.
- Cover and cook on low for 4 to 5 hours. Check at the 4-hour mark: the rice should be tender and the chicken should shred easily with a fork. If the rice is still firm, cook for another 30 minutes.
- Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the crockpot and stir gently. The rice will look soupy but will thicken as it sits.
- Turn off the slow cooker and let the dish rest with the lid on for 10 minutes. This allows the rice to absorb remaining liquid and flavors to meld.
- Spoon into bowls and serve warm. If the texture is too thick, stir in a splash of warm broth or milk.
Notes
Don’t lift the lid too often during cooking. Use long-grain white rice (not instant or brown rice). Layer ingredients without stirring to prevent rice from burning. Let the dish rest for 10 minutes after cooking for best texture. Leftovers keep in the refrigerator for up to 4 days and freeze well for up to 3 months. Reheat with a splash of broth or milk.
Nutrition
- Serving Size: 1 serving (about 1.5
- Calories: 385
- Sugar: 2
- Sodium: 680
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 38
- Fiber: 1
- Protein: 32
Keywords: crockpot chicken and rice, slow cooker chicken and rice, easy chicken dinner, 5-ingredient dinner, creamy chicken and rice, comfort food, weeknight dinner