Creamy Crockpot Chicken and Rice
A simple, 5-ingredient slow cooker meal featuring tender shredded chicken, fluffy long-grain white rice, and a rich, creamy sauce made with condensed soup and broth. Perfect for busy weeknights and meal prep.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 to 2 pounds boneless, skinless chicken breasts
- 2 cups low-sodium chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 cup long-grain white rice
- 1 tablespoon unsalted butter, melted
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Rinse and pat dry chicken breasts. If large, cut horizontally to ensure even thickness. Season lightly with salt and pepper.
- Place seasoned chicken breasts in the bottom of a 4- to 6-quart slow cooker.
- In a separate bowl, whisk together cream of chicken soup, chicken broth, melted butter, garlic powder, onion powder, and dried thyme until smooth.
- Pour the soup mixture evenly over the chicken breasts.
- Sprinkle the uncooked long-grain white rice evenly over the top. Do not stir.
- Cover and cook on Low for 6 to 7 hours, or until rice is tender and chicken is cooked through.
- Add frozen mixed vegetables on top. Cover and cook on High for an additional 20-30 minutes until vegetables are heated through.
- Remove chicken from the pot and shred it with two forks. Stir the shredded chicken back into the rice mixture.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
Notes
Do not use brown rice, instant rice, or jasmine rice as they will not cook correctly in this method. Ensure the soup is certified gluten-free if needed. If the rice is still hard after 7 hours, add 1/2 cup water and cook on High for 15 minutes. If too thin, leave lid off for last 30 minutes. Leftovers store well in the fridge for up to 4 days; add a splash of broth when reheating to restore creaminess.
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 450
- Sugar: 3
- Sodium: 800
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: crockpot chicken and rice, slow cooker dinner, easy weeknight meals, 5 ingredient recipes, creamy chicken soup, meal prep ideas, comfort food