Crockpot Chicken and Rice

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Crockpot Chicken and Rice

Crockpot Chicken and Rice is an easy slow cooker chicken and rice recipe made with basmati rice, cream of chicken soup, frozen peas and carrots, and melted cheddar cheese. Ten minutes of prep and your slow cooker handles the rest for a creamy, complete dinner.

Course Dinner

Cuisine American

Keyword beef slow cooker, crock pot beef recipes, Crock-Pot, crockpot, easy slow cooker recipe, slow cooker

Prep Time 10

Slow Cooker (on low) 6

Total Time 6 10

Servings

Calories 504kcal

Author Maike Corbett

Equipment

Slow Cooker

Ingredients

1½ cups basmati rice rinsed and drained
3 cups chicken broth low-sodium
1 12-ounce bag peas and carrots frozen
¼ cup onion finely diced
1 teaspoon Italian seasoning
2 teaspoons garlic minced
1 ½ pounds chicken breasts skinless, boneless
⅓ cup Cheddar cheese shredded
1 10.5-ounce can cream of chicken soup

Instructions

Add the rinsed rice, frozen peas and carrots, diced onion, Italian seasoning, minced garlic, cream of chicken soup, and chicken broth to the slow cooker.
Place the chicken breasts on top of the rice mixture.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and the rice is tender.
Remove the chicken, dice or shred it, and return it to the slow cooker. Stir to combine.
Serve hot, garnished with shredded Cheddar cheese.

Notes

Slow Cooker Times

I recommend cooking the chicken on the low heat setting in your slow cooker. Cooking them low and slow makes the dish more flavorful and tender.

On High: 3 to 4 hours
On Low: 6 to 8 hours

Nutrition