Slow Cooker Cheesy Chicken and Rice is the ultimate 5-minute prep comfort food. Chicken, creamy soup, and our secret trick for perfect rice make this a foolproof crockpot dinner recipe and a family favorite.
My Cheesy Crock Pot Chicken and Rice recipe has been a reader favorite for YEARS!!! I’ve made this so many times for my family, this recipe is nailed down! Even my husband makes it for us when I’m too busy to cook!
Table of contents
Why This Recipe Works
This is the kind of recipe that you’ll make on repeat. The chicken cooks in the slow cooker low and slow, making it so tender. It’s cooked in both classic cream of mushroom and cream of chicken soup so it will be delicious and tender when it’s done. Just before it’s finished you stir in leftover cooked rice and shredded or cubed cheese. By adding the rice in at the end you don’t end up with a gloopy, gluey mess.
Ingredients and Subsitions
This is an easy recipe to customize to your family’s tastes. Don’t like cheddar pick a different cheese, not a mushroom fan, drop them. You can even add veggies to the mix. We’ve added broccoli to this recipe for a crock pot version of broccoli chicken and rice casserole. You could even add in some spinach, the sky is the limit!
Chicken
You’re going to use thin-sliced chicken breast, so that they cook faster. If you’re short on time you can skip slicing the chicken but you’ll want to cook for a bit longer. Check the internal temperature of the chicken to make sure it’s done, at 165 degrees F.
You can also substitute chicken boneless, skinless chicken thighs if that’s all you have on hand. Make sure to remove any large fatty bits before cooking. The fat won’t have a place to drain away in the crock pot.
Rice
The key to getting the best out of this meal is using pre-cooked rice. I love to make extra rice the before for dinner. It takes the same amount of time to cook and pulls double duty. By adding the cooked rice at the end you make sure that you don’t end up with mush.
Creamy Base
This recipe uses both cream of mushroom and cream of chicken soup. You’ll also add in chicken stock. If you find yourself missing the chicken stock just add water. The flavor won’t be as rich but it’ll work in a pinch.
Mushrooms
Mushrooms can be controversial. I have a family of half mushroom lovers and half mushroom haters. I like to use sliced mushrooms, instead of diced because anyone that doesn’t want them can easily pick them out. I wouldn’t skip the cream of mushroom soup though. I’ve found that most people don’t notice a mushroom flavor. If you can’t get away with this, just use all cream of chicken soup.
Cheese
We like to use shredded cheddar in this at home but I’ve used swiss as well. The flavor is a bit different but just as good. Just make sure that whatever cheese you use, melts well. Not all cheeses melt the same.
How do you make Cheesy Crock Pot Chicken and Rice?
This recipe cooks the chicken in the crock pot right in the sauce, than you’re going to add that rice in at the end already cooked. The finished dinner is creamy and spoonable. Make sure to serve up right away or keep on warm until you’re ready to eat.
Tips From Aubrey
- Cook the rice seperately. This is a small step but ablsolutely worth it. I learned from experience, you don’t want mushy rice.
- Check your chicken early. If you’re using the thin-sliced chicken it will cook faster than a full chicken breast. Start to check the chicken for doneness on the early side of done.
- Adjust the consistency. If you find that it’s too thick add some chicken stock until you get the texture you want. If it’s too soupy just add more rice. You can tweak it to your taste so easily.
- Season to taste before you serve. Different brands of soup can result in different levels of seasoning. Add a little salt and pepper to taste if needed. You could even add a little garlic powder if you think it could use a boost. Make this your own.
What to Serve Up with Cheesy Crock Pot Chicken and Rice
Keep the side dishes easy with this dinner. I like to serve roasted broccoli or whatever vegetable I have on hand for roasting. I also like sauted green beans, with a bit of butter and garic. If I don’t have the time or mental capacity for that I will just do a quick side salad. it’s nice because it does add a bit of freshness to the meal that’s been slow cooking all day.
Storage, Rehating and Freezing
The leftovers of this dinner make a great lunch durning the week.
- Storage: Store any leftovers in an airtight container. Make sure to cool them completely before you add the fridge. They will last up to 4 days.
- Reheating: You can warm the leftovers in the microwave or on the stovetop. Just be sure to stir frequently. If it seems to be too thick add a splash of chicken stock or water to thin it out.
- Freezing: Portion out the leftovers into serving sizes and place in freezer safe containers. Store in the freezer for up to 3 months. When you’re ready to eat, thaw them overnight in the fridge and then warm in either the microwave or stovetop.
Tools used to make this Cheesy Crock Pot Chicken and Rice recipe
Medium Saucepan: I don’t what I’d do without this saucepan. It gets used in my kitchen every day. The glass lid even has strainer sides so I even have a colander for pasta!
Slow Cooker: I love this crock pot! The lid is very secure and I can pack it up and take it on the go if I’m heading to a potluck. This slow cooker is a workhorse in my kitchen and has worked great for years!
Wooden Spoon: Wooden spoons are a kitchen essential. I keep a bunch of them on hand for every meal from breakfast to dinner.
CHEESY CROCK POT CHICKEN AND RICE
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Cheesy Crock Pot Chicken and Rice Recipe
Ingredients
- 5 chicken breasts thin sliced
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 1 medium onion chopped
- 1 tablespoons garlic minced
- 2-1/2 cups white rice cooked
- 2 cups chicken stock
- 10.5 ounces cream of mushroom soup
- 10.5 ounces cream of chicken soup
- 8 ounce container sliced mushrooms
- 2 cups cheese cut into 1-inch cubes (you can also use shredded cheese)
- parsley to garnish
Method
- Cook white rice and set aside.
- Spray a 6qt crock pot lightly with non stick cooking spray. Add chicken breast and season with garlic salt, pepper, onion powder, and paprika.
- Add diced onion and minced garlic on top of chicken and pour in chicken stock, cream of mushroom soup, and cream of chicken soup. Cover and cook on LOW 5-6 hours, or HIGH 3-4 hours.
- 30 minutes before done, add in sliced mushrooms and finish cooking. Once done add in cooked rice and cheese. Cover and let sit 5 minutes for cheese to melt, stir and garnish with parsley. Serve warm.
Did you make it?
Show me! @aubrey_realhousemoms or tag #realhousemoms!Yes! This recipe starts with raw chicken and it cooks fully and safely in the slow cooker. No pre-cooking needed.
For this specific recipe, no. Cooked rice is stirred in at the very end. That is the secret to getting a creamy, casserole-like texture rather than mushy, overcooked rice.
Cooked brown rice can absolutely be swapped in at the end. It adds a little extra nuttiness and fiber to the dish.
Simply stir in a splash of chicken stock or broth until it loosens up to your preferred consistency.
Add a little more cooked rice and let the slow cooker sit on warm for a few minutes to absorb the extra liquid.
Want more easy crockpot meals?
- Crock Pot Pizza Casserole
- Slow Cooker Mushroom Round Steaks with Gravy
- Crock Pot Chicken Tortellini Soup
- Slow Cooker Pineapple Teriyaki Chicken
- Crock Pot Pizza
- More dinner recipes…
Slow Cooker Chicken Recipes
Victor Zaragosa says
Hi there! You mentioned that the recipe calls for 2 and a half cups of rice. Is that 2 and a half cups uncooked or 2 and a half cups cooked? Thanks in advance!
Aubrey Cota says
After the ingredients list there is an instructions section and in there it advises whether it should be cooked or uncooked – 1. Cook white rice and set aside. I hope that helps to clear that up!
Maria says
Does the chicken need to be defrosted or can It be frozen?
Aubrey Cota says
It can be frozen, but please keep in mind depending on how frozen it is you may have to add a bit of extra time.
Angie says
Mine also turned out very soupy. I followed the recipe exactly as written.
Aubrey Cota says
Hello Angie, while this is meant to have a bit of creaminess due to the cream of chicken and cream of mushroom it is not necessarily made to be the consistency of a casserole, it should definitely have some looseness to it. That being said maybe for your climate and elevation it might be better to use a little less than 2 cups of the chicken broth and work your way up from there.
Angie says
Just a thought, but depending on the size of chicken breast, the juice from those cooking can add a lot of extra liquid to it as well. So, if you are using five large chicken breasts (five pounds of chicken) that will add a ton of extra liquid.
Dani says
I put 2 1/2 cups UNCOOKED rice into my crockpot towards the end when adding the mushrooms and it turned out perfect, more casserole like. Would’ve been way too soupy cooking rice prior….
Maria says
My husband and picky 4 year old loved it! They both got seconds. Thanks for the recipe will definitely try again !!
Autumn Woods says
Great idea to add the uncooked rice in. I preferred the meal this way! I also added 2 1/2 uncooked rice with an hour left of cooking to the crockpot. Husband loved the meal!!
Heather says
What type of rice did you use? I’m wanting to add mine in uncooked also.
Jennifer Esparza says
Is the chicken raw when you put in the pot?
Aubrey Cota says
Yes, that is why you will see the cook time as long as it is.
Cathy says
In your recipe you state 5 thin sliced chicken breasts. Any idea what the weight of that is? 1 pound, 2 pounds???
Aubrey Cota says
Honestly, it’s just a matter of using what is the appropriate amount for your family or whomever you’re feeding. The more the better so you can get a good protein to rice ratio, but you could lean it in whatever direction you prefer.
Ben Robertson says
I’d love to know the weight of chicken. I prefer to use boneless, skinless thighs rather than breast.
Jennifer Kimmel says
Hey Ben! I would say each chicken breasts weighs about 5-6 ounces.
Seana says
Made this today and its great! I added broccoli toward the end and added a little more rice and cheese because it was a little too soupy for me. The additional rice and cheese gave it the perfect consistency. I found no need to slice the chicken breasts as it cooks long enough that you can easily shred the chicken once cooked.
Real Housemoms JK says
So glad you liked it Seana!
Katie says
This was so delicious and easy. I loved it and will definitely be making it more. Thank you.
Aubrey Cota says
Awesome! Thank you, Katie.
Elizabeth says
I followed this recipe to a T and it was terrible. We couldn’t even get one bite down and tossed it. Such a waste of food, we were very disappointed.
Aubrey Cota says
I’m sorry to hear that. Can you tell me what about it didn’t turn out, was it just flavor or were there other elements?
Zoey says
I followed it to a T and it’s delicious. Guess it’s a personal preference.
Jessica Curry says
I love this recipe! I am addicted to using my Crockpot daily.
Kyra says
I started this around 3 and am FINALLY able to eat it after getting my daughter to bed. it is delicious! i will definitely be adding brocolli next time and maybe a few more veggies. I didnt have many veggies on hand today. thanks for the recipe!
Aubrey Cota says
I really love adding green beans and squash, sounds weird but it’s so yummy! Thank you, Kyra I’m so glad you liked it.
Kristle Rossborough says
Hi, do you slice the chicken in half and then slice into small pieces? Or will it kinda fall apart on it’s own?
Aubrey Cota says
Yes, you can do that, the recipe calls for thinly sliced chicken especially if you’re looking for a fast cook. If you plan on doing it low and slow you can cut it up however you prefer. In the end, it will all pretty much shred anyway.
Jennifer Magnus says
This recipe is currently in my crock pot. I have q bay of frozen mixed vegetables that I want to add. Should I add them now or towards the end?
Aubrey Cota says
I guess it depends on how much you would like them to be cooked. If you wait till closer to the end, you will possibly have crunchier veggies, if you add them earlier they will just be on the softer side.
Trisha says
I only have a 2 burner electric stove so being able to use this quick and simple but cheap recipe was really lovely. My boyfriend and I enjoyed the flavors of this dish. I did have to change some things up as I’m utilizing a smaller crock pot, so after the chicken was done I just transferred it to a larger stove pot for the rice which worked just fine. I also added crunched plain potato chips to the top of my bowl so it would have a little bit of texture since my bf is a texture eater. But I really loved this dish and will be making it again this week! It feeds a lot for so little which helps when you’re a broke college graduate seeking your career. Thanks!
Aubrey Cota says
I like the idea of the potato chips! I’m glad to hear it worked out so well for you.
Allison Coulter says
Is it supposed to be soupy? It looks good but not as “congealed/casserole-like” like I thought it would be.
Aubrey Cota says
It’s hard to help troubleshoot this without more information. This is supposed to be a little loose, but I guess not totally soupy. I do hope you try it again as it is a wonderful warm meal for the colder months that are approaching.
Kelli says
Same!! Mine is very soupy and I followed the recipe to a tee! I thought once I added the rice in , the liquid would be absorbed but nope. Any suggestions? Thx!
Nicole says
I used 1 cup of chicken stock instead of 2 and it turned out so much better then the first time. Mine was soupy too the first time around.
LINETTE M HOPPE says
How would you cook this in the oven?
Aubrey Cota says
This might be a better option: http://bit.ly/OnePotChickenBroccoliRiceRC
Sally says
This looks great but we don’t eat mushrooms in this house. Can I double the cream of chicken instead if the mushroom soup?
Aubrey Cota says
Sure!
Mary says
That’s what I did !!
Diana E Delgado says
this is my first recipe in my first crock pot!I am using a crock pot that is for two to three people so I have sliced the chicken breast in half and then cut those in half: me three palm-sized pieces of chicken. I also tried to use the recipe in halfs. I may have added too much chicken broth but other than that the recipe seems to be going fine I used sliced mushrooms in a can which made the recipe go quicker…
My 2 sons say that this is a great new recipe ! thank you!
Aubrey Cota says
Thank you!
Amber says
Do I put the chicken in frozen or do I unthaw them and then put them in?
Aubrey Cota says
This cooks for long enough whether on low or high that you could put the chicken in frozen.
Sue says
Has anyone tried putting the rice in uncooked?
Mike says
In the discription you say if you are using normal boneless chicken and not thin sliced then to cook on low for 4-5 hours or high for 6-7. I think those might be backwards lol.
Aubrey Cota says
Whoops!! Thank you, the description has been corrected.
Beverley says
What kind of cheese do you use in your Cheesy Crockpot Chicken and Rice recipe?
Aubrey Cota says
I’ve used colby-jack but cheddar is great too. Mostly depends on what kind of cheesy flavor you prefer so feel free to mix and match your favorites cheeses’.
Kaleb Duax says
Does it have to be shredded or will velveeta work?
Aubrey Cota says
It is truly based on personal preference, feel free to use whatever cheese you like.
Dianne South says
Is this the calorie count per serving? Or do you divide that amount by five? What type of rice is used in this recipe? It doesn’t look like instant.
Aubrey Cota says
Oh goodness, hopefully it isn’t that high for one serving. I have updated the nutrition facts to reflect that there are at least 5 servings in this recipe so you will now see a more accurate number there, it was showing the facts for the entire Crockpot! As for the rice, it can be instant because you are cooking it and adding it in towards the end. If you prefer something besides instant then you are always welcome to use what works best for your kitchen.
Dianne South says
Thank you! I am trying it out right now.