I’ve been making this Crock Pot chicken and rice for years when I need a no-fuss, one-pot family supper. Tender chicken finishes alongside fluffy rice and vegetables, and a sprinkle of cheddar at the end turns it into comfort food everyone asks for seconds of. It’s simple, forgiving, and perfect for busy weeknights or casual weekend dinners.

Why you’ll love this dish

This recipe is budget-friendly, hands-off, and kid-approved. You can dump everything into the slow cooker in the morning and come home to a complete meal. It’s also very adaptable — swap vegetables, cheeses, or spices to suit what’s in your fridge. Because the rice cooks with the chicken, flavors mingle and the dish stays moist without extra fuss.

“A total weeknight saver — family loved it and I had leftovers for lunches all week.” — a happy home cook

Step-by-step overview

Before you dig in, here’s the quick process so you know what to expect:

Lay chicken breasts in the bottom of the crock pot.
Sprinkle rice, aromatics, spices, and broth over the chicken.
Top with optional veggies.
Cook low and slow (or on high if you’re short on time).
Stir in or top with cheese near the end so it melts without overcooking the rice.

This gives you an idea of timing and effort: mostly inactive cooking with one last step to add cheese.

What you’ll need

4 boneless, skinless chicken breasts
1 cup rice (long-grain white recommended) — see notes for brown or instant rice substitutions
2 cups chicken broth (low-sodium if preferred)
1 cup shredded cheese (cheddar or your choice)
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup mixed vegetables (optional; frozen peas & carrots work well)

Ingredient notes/substitutions:

Use rotisserie chicken (shredded) for an ultra-quick version — add rice and broth and cook until rice is tender (about 2–3 hours on low).
Brown rice needs more liquid and time (see Tips).
For dairy-free, omit the cheese or use a plant-based alternative.

Step-by-step instructions

Place the chicken breasts flat in the bottom of the crock pot.
Sprinkle the rice evenly over the chicken. Add the chopped onion and minced garlic on top.
Pour in the chicken broth. Season with salt, pepper, and paprika. Give a gentle shake to distribute seasonings but avoid stirring the rice into the liquid — leaving it layered helps even cooking.
Scatter the mixed vegetables over the top if using.
Cover and cook on low for 6–7 hours or on high for 3–4 hours. Avoid lifting the lid during cooking to keep heat and steam in.
About 30 minutes before serving, sprinkle shredded cheese over the cooked rice and chicken. Cover until the cheese melts.
Serve hot. Optional: shred the chicken with two forks and mix into the rice before plating for an even distribution of meat.

Best ways to enjoy it

Serve with a bright side salad or steamed green beans to add crunch and freshness.
Spoon into bowls and top with sliced green onions, a squeeze of lemon, and a dollop of sour cream for brightness.
For a heartier plate, pair with crusty bread or roasted broccoli.
If you prefer mixed textures, shred the chicken and fold it into the rice so every bite has meat and rice together.

Storage and reheating tips

Cool leftovers within 2 hours and refrigerate in an airtight container. Use within 3–4 days.
Reheat on the stovetop over medium-low heat with a splash of broth or water to loosen the rice. Microwave reheats well in 1–2 minute intervals, stirring between, until 165°F (74°C).
To freeze: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Safety note: always ensure chicken reaches an internal temperature of 165°F when first cooked, and reheat leftovers to 165°F.

Helpful cooking tips

Rice type matters: use long-grain white rice for the recipe as written. Brown rice takes longer and will need about 1/2–1 cup extra liquid and more cooking time (usually 7–8 hours on low).
If using frozen chicken breasts, add 30–60 minutes to cooking time and check for doneness with a thermometer.
Resist the urge to frequently lift the lid — steam loss can change cooking time and texture.
If the rice seems undercooked at the end, stir in 1/4–1/2 cup extra hot broth, cover, and let sit on warm for 15–20 minutes.
For creamier results, stir in a can of cream of chicken soup or 1/2 cup cream cheese during the last 30 minutes.

Creative twists

Mexican style: swap paprika for chili powder and cumin, add corn and black beans, top with Monterey Jack and cilantro.
Lemon-herb: add zest and juice of 1 lemon and 1 teaspoon dried thyme; finish with chopped parsley.
Low-carb option: use cauliflower rice — add it in the last 30 minutes so it doesn’t overcook.
Protein swaps: use boneless skinless thighs for richer flavor or turkey breasts if preferred.
Make it creamy: stir in a cup of sour cream or Greek yogurt off-heat for a tangy finish.

Common questions

Q: Can I use brown rice or instant rice?
A: Brown rice needs more liquid and time (add about 1/2–1 cup extra broth and expect 7–8 hours on low). Instant rice cooks much faster and should be added in the last 30–40 minutes with a bit of extra liquid to avoid mushiness.

Q: Can I use frozen chicken breasts?
A: Yes, but cooking time increases. Plan for an extra 30–60 minutes on low and check the internal temperature — it should reach 165°F. Avoid using frozen rice or frozen vegetables that release excess water; add frozen veggies later if possible.

Q: How do I make this dairy-free or low-fat?
A: Omit the cheese or use a plant-based cheese. Substitute low-sodium broth and skip high-fat add-ins. You can finish with a sprinkle of nutritional yeast for umami.

Q: Can I prep this the night before?
A: You can chop ingredients and measure spices ahead of time and keep them refrigerated. Avoid assembling fully overnight in the crock pot base if the chicken remains at room temperature. Assemble in the morning or store prepped ingredients in the fridge and dump them in before cooking.

Conclusion

If you want another take or a visual walkthrough, this popular version with recipe notes is helpful: Crock Pot Chicken and Rice Recipe (& VIDEO!) – Easy Chicken and …. For a slightly different method and additional tips, see this tested variation: Crockpot Chicken and Rice Recipe – WellPlated.com.

Enjoy a cozy, low-effort meal that’s easy to adapt to what you have on hand.