A Cheesy, Creamy Slow Cooker Delight

There’s something uniquely comforting about a classic chicken and rice dish, isn’t there? It’s a staple in countless cultures worldwide, evoking feelings of home and happiness with every spoonful. This Crock Pot Chicken and Rice recipe brings that nostalgic comfort right to your table, but with an added layer of cheesy, creamy goodness that makes it truly irresistible. It’s a slightly elevated version of the beloved dish many of us grew up with, designed for ultimate ease and flavor in your slow cooker.

Forget standing over the stove; this recipe is all about hands-off cooking, allowing the slow cooker to do all the hard work while you go about your day. The result is perfectly cooked chicken that’s fall-apart tender, and rice that’s infused with rich, savory flavors, all swimming in a luxurious, creamy sauce that will have everyone asking for seconds. It’s the kind of meal that fills your home with an inviting aroma and promises a happy belly at the end of a long day.

Why Choose the Slow Cooker for Chicken and Rice?

Using a slow cooker for this chicken and rice recipe isn’t just about convenience; it’s about optimizing flavor and texture. The low and slow cooking process allows the chicken to become incredibly tender, almost melting in your mouth, while the rice absorbs every ounce of the savory broth and creamy soups, resulting in a deeply flavorful and perfectly cooked grain. This method also prevents the rice from drying out or becoming mushy, a common pitfall in stovetop or oven versions.

Furthermore, a slow cooker meal simplifies cleanup, as everything cooks in one pot. It’s ideal for busy weeknights, meal prep, or when you’re feeding a crowd without the stress. The consistent, gentle heat ensures even cooking, making it nearly foolproof. You can set it in the morning and come home to a delicious, hot meal, freeing up your evening for other activities. This Crock Pot Chicken and Rice isn’t just a recipe; it’s a smart way to enjoy homemade comfort food with minimal effort.

Perfect Pairings: What to Serve with Chicken and Rice

This Crock Pot Chicken and Rice is a wonderfully simple, budget-friendly meal that effortlessly feeds a family of four, or even more! It’s comfort food at its absolute finest, rich and fulfilling on its own. However, a few carefully chosen side dishes can elevate this humble meal into a complete, well-rounded dinner. Consider pairing it with a fresh, crisp green salad dressed with a light vinaigrette to add a refreshing contrast to the creamy richness of the chicken and rice. For a truly Southern comfort experience, serve it alongside some of our popular Butter Swim Biscuits – perfect for soaking up any extra sauce.

If you’re looking for vegetable accompaniments, there are plenty of delicious options. Our savory Bacon Garlic Green Beans or sweet and earthy Maple Glazed Carrots would be excellent choices, adding both color and essential nutrients. Even a simple side of steamed broccoli or asparagus would complement the dish beautifully without overpowering its main flavors. The key is to choose sides that offer a balance, whether it’s a fresh crunch, a tangy note, or another layer of comforting flavor.

Essential Ingredients for Your Creamy Slow Cooker Chicken and Rice

Gathering your ingredients is the first step to creating this delightful meal. Here’s what you’ll need, along with a few helpful notes and substitution ideas:

• Chicken Tenderloins: We prefer tenderloins for their consistent size and quick cooking, but you can easily substitute with boneless, skinless chicken breasts (cut into slices or bite-sized pieces) or even boneless chicken thighs for a richer flavor. Ensure the chicken is patted dry for better browning.
• Lemon Pepper Seasoning: This all-purpose seasoning adds a bright, zesty, and peppery kick. If you don’t have it, a simple blend of salt, black pepper, and garlic powder will work perfectly. For a different flavor profile, consider a touch of Cajun seasoning or even a poultry seasoning blend.
• Chicken Broth (or Water): Essential for cooking the rice and creating a flavorful base. To manage sodium levels, opt for a low-sodium chicken broth or simply use water for a milder taste, adjusting seasonings as needed.
• Onion: Finely diced onion adds a foundational savory sweetness. If raw onion flavor is too strong for your preference, you can leave it out, or try using a milder shallot for a subtle oniony note.
• Minced Garlic: Freshly minced garlic is always best for maximum aroma and flavor, but jarred minced garlic is a convenient shortcut that works beautifully in this recipe.
• Long-Grain Rice: This is crucial for the correct texture. Do NOT use minute (instant) rice, as it will cook too quickly and become mushy. Long-grain white rice provides the ideal consistency, absorbing the liquids without clumping.
• Cream of Chicken Soup: This is the secret to the dish’s creamy texture and comforting flavor. A low-sodium version is a good option if you’re watching your salt intake, or you can even try making your own Homemade Cream of Chicken Soup for a fresher taste.
• Cheddar Cheese Soup: This ingredient is what elevates the dish to a truly cheesy experience. If you haven’t bought it before, you’ll find it alongside other canned soups in your local grocery store. It contributes a rich, savory cheese flavor that blends seamlessly into the creamy base.
• Shredded Cheese (Optional): For an extra layer of indulgence and a gooey, melty topping, shredded cheddar cheese is a fantastic addition during the last few minutes of cooking. Feel free to use your favorite cheese like Colby Jack or a Mexican blend.

How to Make Crock Pot Chicken and Rice: Step-by-Step Instructions

Follow these simple steps to create a delightful and creamy chicken and rice meal in your slow cooker:

1. Prepare the Chicken: Begin by patting your chicken tenderloins dry with a paper towel. This step helps achieve a better sear. Season both sides generously with lemon pepper seasoning. If you prefer to remove the cartilage from the tenderloins, refer to our helpful trick further down this post.
2. Brown the Chicken: In a large skillet, heat 2-3 tablespoons of olive or vegetable oil over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan, brown both sides of the chicken tenders until golden. We’re not cooking them through here, just developing a beautiful brown crust, which significantly enhances flavor and adds a lovely color to the final dish.
3. Transfer to Slow Cooker: Once all chicken batches are browned, remove them from the skillet and place them evenly in the bottom of a 5 or 6-quart oval slow cooker.
4. Combine Wet Ingredients and Rice: In a medium-sized bowl, combine the chicken broth, finely diced onion, minced garlic, and uncooked long-grain rice. Stir thoroughly to ensure everything is well mixed.
5. Add Creamy Soups: Next, stir in the can of cream of chicken soup and the can of cheddar cheese soup into the rice mixture. Mix until all ingredients are fully combined and the mixture is smooth and uniform.
6. Pour Over Chicken: Carefully pour this soup and rice mixture evenly over the browned chicken tenderloins in the slow cooker. Ensure the rice is spread out and not clumped together to promote even cooking.
7. Slow Cook: Cover the slow cooker with its lid and cook on the low setting for approximately 3 1/2 to 5 hours. Cooking times can vary depending on your specific slow cooker model, as some cook faster than others.
8. Stir Midway (Important!): About halfway through the cooking process, gently stir the rice mixture around the pot. This crucial step helps ensure the rice cooks evenly and absorbs all the delicious liquid, preventing any dry or undercooked spots.
9. Check for Doneness: The chicken should reach an internal temperature of 165°F (74°C), and the rice should be tender, soft, but not mushy. If the rice seems a bit crunchy and the liquid has largely been absorbed, you can add an additional 1/2 cup of water or broth, stir gently, and continue cooking until tender.
10. Optional Cheesy Topping: For an extra layer of cheesy indulgence, sprinkle about 1/2 cup of shredded cheddar cheese over the top during the last 15 minutes of cooking. Replace the lid and allow the cheese to melt into a wonderfully gooey topping.
11. Serve and Enjoy: Once ready, serve your creamy Crock Pot Chicken and Rice hot! Garnish with a sprinkle of fresh or dried parsley for a touch of color, and pair it with your favorite side salad or steamed vegetables.

Pro Tip: How to Easily Remove Cartilage from Chicken Tenderloins

Chicken tenderloins sometimes contain a small, white strip of cartilage that can be chewy after cooking. While it doesn’t bother everyone, many prefer to remove it for a smoother eating experience. Luckily, there’s a simple trick to get rid of it quickly and efficiently!

Here’s what you do: First, grab a sturdy fork and a paper towel or kitchen towel. Hold one end of the chicken tenderloin in your non-dominant hand. With your dominant hand, grasp the thin white strip of cartilage firmly. Then, thread the cartilage strip between the tines of the fork, pressing the fork down against the chicken. While holding the fork steady against the tenderloin, pull the cartilage strip through the tines of the fork. It helps to use a paper towel to get a better grip on the slippery cartilage. This technique allows the fork to essentially scrape the meat away from the tough cartilage, leaving you with perfectly clean tenderloins.

Variations and Customizations for Your Slow Cooker Chicken and Rice

This Crock Pot Chicken and Rice recipe is wonderfully versatile, offering plenty of room for customization to suit your taste and what you have on hand. Don’t be afraid to experiment!

• Vegetable Boost: Enhance the nutritional value and texture by adding finely diced carrots, celery, bell peppers, or even frozen peas (stirred in during the last 30 minutes of cooking).
• Spice It Up: For those who love a bit of heat, a pinch of red pepper flakes or a dash of hot sauce in the soup mixture will add a delightful kick.
• Herbaceous Notes: Fresh herbs like chopped thyme, rosemary, or sage can be added with the onions and garlic for an aromatic boost. A sprinkle of fresh parsley or chives at the end always brightens the dish.
• Different Cheeses: While cheddar is classic, consider other melty cheeses like Monterey Jack, Colby, or a blend of Italian cheeses for a different flavor profile.
• Broth Alternatives: If you don’t have chicken broth, vegetable broth can be used, though it might slightly alter the overall flavor. For extra richness, you could even use a small amount of heavy cream in place of some broth at the end.
• Mushroom Lover’s Dream: Sautéed mushrooms can be added with the chicken to bring an earthy depth to the dish.
• Smoky Flavor: A hint of smoked paprika can introduce a wonderful smoky aroma and taste.

Storing and Reheating Leftovers

Leftovers of this Crock Pot Chicken and Rice are just as delicious, if not more so! Store any cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can use the microwave until heated through, adding a splash of chicken broth or water if it seems a bit dry. Alternatively, reheat gently on the stovetop in a saucepan over medium-low heat, stirring occasionally, until warm. For best results, avoid over-reheating, which can dry out the chicken or make the rice mushy.

Craving More Easy Slow Cooker Recipes?

If you love the convenience and flavor of slow cooker meals, be sure to check out these other fantastic recipes:

• Garlic Butter Chicken and Potatoes
• Crock Pot Marry Me Chicken
• Crock Pot Chicken and Stuffing
• Crock Pot Chicken and Gravy
• Crock Pot Pork Chops & Gravy
• Crock Pot Angel Chicken
• Crock Pot Chicken and Ranch
• Crock Pot Chicken Stew
• Crock Pot Mississippi Pot Roast
• Crock Pot Mississippi Country Style Ribs
• Crock Pot Mississippi Chicken
• Marry Me Chicken and Rice
• 10 Crock Pot Mississippi Recipes
• Mamaw’s Chicken and Rice

Crock Pot Chicken and Rice

This creamy Crock Pot Chicken and Rice is an easy, classic family favorite made with seasoned chicken, long grain rice, onions, garlic and broth.

Prep Time: 15 minutes

Cook Time: 5 hours

Total Time: 5 hours 15 minutes

Servings: 4

Author: Brandie Skibinski

Ingredients

• 8 chicken tenderloins
• ½ Tablespoon lemon pepper seasoning (or salt, pepper, garlic powder)
• 3 cups chicken broth (or water)
• ½ sweet onion, finely diced
• 2 teaspoons minced garlic
• 1 cup uncooked long grain rice (not instant rice)
• 10 ounce can cream of chicken soup (low sodium optional)
• 10 ounce can cheddar cheese soup
• ½ cup shredded cheese for topping, optional
• 1 teaspoon dried parsley for topping, optional

Instructions

1. Pat chicken tenderloins dry with a paper towel.
2. Season the chicken with ½ Tablespoon lemon pepper seasoning on both sides (adjust to taste).
   

   

3. In a large skillet, over medium high heat, add 2-3 Tablespoons of olive or vegetable oil. Let the pan get nice and hot.
4. Working in batches, brown both sides of the chicken tenders. Do not cook them all the way through – just achieve a good brown color for flavor and appearance.
   

   

5. Do not overcrowd your pan or the tenders will steam instead of browning. Once all batches are browned, remove from heat and place into the bottom of a 5 or 6-quart oval slow cooker.
   

   

6. In a medium bowl, combine 3 cups chicken broth, ½ sweet onion (finely diced), 2 teaspoons minced garlic, and 1 cup uncooked long grain rice. Stir well.
   

   

7. Next, stir in 10 ounce can cream of chicken soup and 10 ounce can cheddar cheese soup. Mix until combined.
8. Pour soup mixture evenly over chicken tenders, ensuring the rice is spread evenly and not clumped.
   

   

9. Cover and cook on low for about 3 ½ – 5 hours (cooking time varies by slow cooker).
   

   

10. About halfway through cooking, gently stir the rice to ensure even cooking and liquid absorption.
11. If the rice seems crunchy and liquid is low, add about ½ cup water, stir gently, and continue cooking.
12. Chicken should be cooked to 165°F (74°C) and rice should be soft but not mushy.
    

    

13. Optional: For extra cheesiness, add ½ cup shredded cheese during the last 15 minutes of cooking. Replace the lid and allow it to melt.
    

    

14. Top with 1 teaspoon dried parsley (optional). Serve immediately with a side salad or steamed vegetables.
    

    

Video

Notes

• If you don’t have lemon pepper seasoning or prefer not to use it, a simple combination of salt, pepper, and garlic powder will work as a substitute.

Course: Main Course

Cuisine: American

Nutrition

Calories: 310kcal | Carbohydrates: 40g | Protein: 27g | Fat: 3g | Sodium: 142mg | Fiber: 1g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.