Go Back
A close-up of a warm and cheesy Chicken and Rice Casserole in a brown bowl, garnished with fresh parsley.

Creamy Crockpot Chicken and Rice

This comforting crockpot chicken and rice recipe delivers tender chicken and perfectly cooked rice bathed in a rich, savory cream sauce, all made with minimal effort. It's a family-friendly meal that's perfect for a busy weeknight.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 455
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Chicken Base
  • 1.5 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 1 can condensed cream of chicken soup (10.5 oz)
  • 0.5 cup sour cream full-fat recommended
  • 1 cup chicken broth low sodium
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tsp poultry seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper freshly ground, or to taste
For the Rice and Finishing
  • 1.5 cups long-grain white rice rinsed well
  • 1.5 cups chicken broth low sodium, additional
  • 1 cup frozen peas optional
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • Large Mixing Bowl
  • Whisk

Method
 

Prepare the Chicken Base
  1. In a large mixing bowl, whisk together the condensed cream of chicken soup, sour cream, 1 cup of chicken broth, diced onion, minced garlic, poultry seasoning, paprika, salt, and black pepper until well combined.
  2. Place the cubed chicken into the bottom of your 6-quart slow cooker. Pour the creamy soup mixture evenly over the chicken, ensuring all pieces are coated.
Slow Cook the Chicken
  1. 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 and tender.
Add Rice and Finish
  1. Once the chicken is tender, carefully remove the cooked chicken from the slow cooker and shred it using two forks. Set aside.
  2. Stir the rinsed long-grain white rice and the remaining 1.5 cups of chicken broth into the sauce in the slow cooker. Return the shredded chicken to the pot and gently stir to combine.
  3. Cover and continue to cook on HIGH for an additional 30-45 minutes, or until the rice is tender and most of the liquid has been absorbed. Stir gently halfway through cooking the rice to prevent sticking, if possible.
  4. If using, stir in the frozen peas during the last 5-10 minutes of cooking until heated through.
  5. Turn off the slow cooker and let the chicken and rice stand for 5-10 minutes, uncovered, to allow any remaining liquid to be absorbed and the rice to fluff up. Garnish with fresh chopped parsley before serving.

Notes

For best results, rinse your rice thoroughly under cold water before adding it to the crockpot; this helps remove excess starch and prevents stickiness. If you prefer a thicker sauce, you can remove about 1/2 cup of the sauce before adding the rice, whisk in 1 tablespoon of cornstarch, and then return it to the pot.