Name: Crock Pot Chicken and Rice
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Ingredients: 2 cups uncooked long-grain white rice (Use long-grain white rice for reliable timing.); 4 pieces boneless, skinless chicken breasts (Choose breasts of similar thickness for even cooking.); 1 can cream of chicken soup (10-11 oz) (Can substitute with cream of mushroom or light cream soup.); 1 can chicken broth (10-14 oz) (Or low-sodium broth + water to reach volume.); 1 medium onion, chopped; 1 cup frozen peas (Can swap some peas for corn or add diced carrots (adjust liquid slightly).); to taste Salt and freshly ground black pepper (Add to taste.)

I made this Crock Pot Chicken and Rice on a rainy Tuesday when I wanted something no-fuss, comforting, and completely hands-off. It’s a creamy, homey one-pot meal where tender chicken cooks right on top of the rice, soaking up a savory cream-of-chicken broth. It’s the kind of slow-cooker dinner that frees up your evening yet still feels like a warm family meal — and if you like simple pantry-friendly dinners, you’ll love it. For a slightly different take and extra inspiration, see this Crock Pot Chicken and Rice post I referenced while testing timing.

Why you’ll love this dish

This recipe is the definition of weeknight ease. It uses common pantry staples, requires almost no prep, and fills the house with a cozy aroma while you get on with other things. It’s economical — bulk rice and canned soup stretch the protein into a full meal — and kid-friendly thanks to the creamy texture and mild flavors.

Hands-off cooking: set it and forget it.
Budget smart: inexpensive pantry ingredients.
Family-friendly: mild, comforting flavors kids usually accept.
Versatile: add vegetables or spice it up to suit your tastes.

"Perfect for busy nights — tender chicken and fluffy rice with zero babysitting." — home cook review

For more slow-cooker ideas that use a similar approach, take a look at another recipe I like: slow-cooker chicken and rice variations.

How this recipe comes together

This is the short, step-focused overview so you know what to expect:

Layer chicken breasts in the crock pot.
Whisk cream of chicken soup with chicken broth and pour over the chicken.
Add uncooked rice, chopped onion, and frozen peas.
Stir gently to distribute ingredients without overmixing.
Slow-cook until rice is tender and chicken reaches 165°F (74°C).
Fluff rice, shred the chicken, toss, season, and serve.

Expect active hands-on time of about 10–15 minutes and passive cooking of 3–8 hours depending on your heat setting.

What you’ll need

2 cups uncooked long-grain white rice
4 boneless, skinless chicken breasts
1 (10–11 oz) can cream of chicken soup (can substitute cream of mushroom or light cream soup)
1 (10–14 oz) can chicken broth (or low-sodium broth + water to reach volume)
1 medium onion, chopped
1 cup frozen peas
Salt and freshly ground black pepper, to taste

Notes:

Use long-grain white rice for reliable timing; brown rice needs more liquid and longer cook time.
If you prefer extra vegetables, swap some peas for corn or add diced carrots (but adjust liquid slightly).

Step-by-step instructions

Place the chicken breasts in a single layer across the bottom of the crock pot. Try to keep the pieces similar in size for even cooking.
In a medium bowl, whisk together the cream of chicken soup and the chicken broth until smooth. Pour the mixture evenly over the chicken so it’s mostly covered.
Add the uncooked rice, chopped onion, and frozen peas. Sprinkle a pinch of salt and a few grinds of black pepper over everything.
Stir gently just to combine the rice and vegetables with the liquid — avoid overmixing or packing the rice down. A loose layer helps even cooking.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The dish is done when the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Use an instant-read thermometer to check.
Remove the lid, fluff the rice with a fork, and shred or slice the chicken into bite-sized pieces. Stir to combine, taste, and adjust salt and pepper before serving.

Quick safety tip: always check the thickest part of the chicken with a thermometer to confirm it’s reached 165°F (74°C).

Best ways to enjoy it

Serve this as a complete meal straight from the crock pot for a cozy family dinner. Pairing ideas:

A crisp green salad or simple steamed broccoli for freshness and color.
Pickled red onions or chopped fresh parsley to cut the creaminess.
For a Tex‑Mex twist, top with diced tomatoes, chopped cilantro, and a squeeze of lime.
Serve in shallow bowls and garnish with grated Parmesan for a richer finish.

For recipes with complementary flavors, try serving it alongside a sweet-and-savory option like honey garlic crockpot chicken for a weeknight rotation.

Storage and reheating tips

Refrigerating: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Reheating: Reheat on the stovetop with a splash of chicken broth over medium-low heat until steaming, or microwave in 30–45 second bursts, stirring between intervals. Reheat to an internal temperature of 165°F (74°C).
Freezing: Freeze in portioned airtight containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: rice can change texture after freezing; a little extra liquid and gentle reheating helps restore creaminess.
Food safety: Do not leave the cooked dish at room temperature longer than two hours. When reheating from frozen, ensure it reaches 165°F (74°C) throughout.

Pro chef tips

Even cooking: Use chicken breasts of similar thickness; if they’re very thick, slice them horizontally or pound lightly.
Avoid mushy rice: Don’t lift the lid during cooking, especially early on — each lid lift lets steam escape and prolongs cooking.
Broth amount: If you prefer a looser, saucier finish, add 1/4 cup more broth. If you like it drier, stick to the recipe volume.
Add herbs at the end: Fresh herbs like parsley or chives brighten the dish — stir them in just before serving.
Thermometer use: An instant-read thermometer is the most reliable way to check doneness without overcooking.

Creative twists

Creamy mushroom: Substitute half the peas with sliced mushrooms and use cream of mushroom soup.
Mediterranean: Swap peas for chopped artichoke hearts and toss with olives and lemon zest at the end.
Spicy Cajun: Stir in 1–2 teaspoons Cajun seasoning and use diced bell pepper in place of peas.
Chicken thighs: Use boneless skinless thighs for richer flavor; they may need slightly less cooking time.
Gluten-free: Verify that the canned soup is labeled gluten-free or use a homemade roux-free cream sauce.

Common questions

Q: Can I use brown rice instead of white?
A: You can, but brown rice needs more liquid and longer cooking (usually about 2x the time). If using brown rice, increase broth by at least 1 cup and expect a longer cook time; test for doneness and adjust.

Q: What if my rice is still crunchy after the recommended time?
A: Continue cooking on low, check every 20–30 minutes. If the liquid is fully absorbed but rice remains undercooked, stir in 1/4 cup hot broth or water and continue cooking until tender.

Q: Can I add raw vegetables like carrots or bell peppers at the start?
A: Yes — but dice them small so they soften during the cook. Harder vegetables like carrots can be par-cooked or grated for faster softening.

Q: Is it safe to shred the chicken in the crock pot?
A: Yes — once the chicken reaches 165°F (74°C), it is safe to shred. Remove the lid carefully to avoid steam burns.

Q: How do I make this dairy-free?
A: Replace the cream of chicken soup with a dairy-free cream soup or a mixture of blended cooked cauliflower and a little extra broth to mimic creaminess; season to taste.

Conclusion

This Crock Pot Chicken and Rice is a dependable, comforting go-to for busy nights and small gatherings. It’s forgiving, adaptable, and delivers tender chicken with creamy, flavorful rice with almost no active time. If you want a slightly different method or video guidance, check this detailed version with a video walkthrough from Crock Pot Chicken and Rice Recipe (& VIDEO!) – Easy Chicken and …. For another tested slow-cooker take that emphasizes a classic homestyle finish, see Crock Pot Chicken and Rice – Flour On My Face.