A comforting, one‑pot meal that’s perfect for busy days—tender chicken breast, hearty brown rice, and creamy, cheesy goodness all cooked together in the crock pot.

Crock Pot Chicken and Rice Recipe

Why You’ll Love This Recipe

I love how effortlessly this recipe comes together—just throw everything in the crock pot, walk away, and come back to a delicious homestyle dinner. The brown rice holds up beautifully during the long cooking time, and blending in cheese at the end adds a rich, melty finish that feels special, even on hectic weeknights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breasts
Minced garlic
Salt and pepper
Onion, chopped
Chicken broth
Cream of chicken soup
Brown rice (I prefer it to white rice in this crock pot version—it stays firm and doesn’t get mushy)
Shredded cheddar cheese

Directions

In the crock pot, combine chicken broth, minced garlic, salt, pepper, chopped onion, cream of chicken soup, and uncooked brown rice.
Stir everything until it’s well combined.
Cover and cook on high for 3½ to 4 hours, or until the rice has absorbed all the broth and is tender.
Once the rice is cooked, stir in the shredded cheddar cheese.
Cover again and let sit for a few minutes so the cheese melts fully into the dish.
Serve warm and enjoy!

Servings and timing

This recipe makes about 4–6 servings.

Prep time: 10 minutes
Cook time: 3½ to 4 hours on high in the crock pot

Variations

I sometimes swap the cheddar for mozzarella or Monterey Jack for a different cheesy flavor.
For a veggie boost, I like to add diced bell peppers or frozen peas in the last 30 minutes of cooking.
If I’m out of cream of chicken soup, I make a quick substitute with butter, flour, milk, and chicken broth for a homemade version.
For extra richness, I stir in a dollop of sour cream or cream cheese along with the cheese.
To make it spicy, I add a dash of cayenne pepper or a few slices of jalapeño.

Storage and reheating

Store any leftovers in an airtight container in the fridge for up to 4 days.
To reheat, I warm it gently in the microwave or on the stovetop with a splash of broth or water until it’s heated through. If it’s too thick, I add a little more liquid to restore the creamy texture.

FAQs

1. Can I use white rice instead of brown rice?

I’ve tried with white rice, but it often turns mushy in the crock pot. Brown rice holds up better during long cook times, giving a firmer texture.

2. Can I use frozen chicken breasts?

Yes—I’ve done that before. Just add an extra 30 minutes to the cooking time to ensure the chicken cooks through completely.

3. What can I substitute for cream of chicken soup?

I make a quick version with butter, flour, milk, and chicken broth. It works really well and makes the dish more homemade-tasting.

4. Can I make this dairy‑free?

Absolutely. I skip the cheese or use a dairy‑free cheese substitute. You can also use coconut milk or a creamy non‑dairy alternative instead of the soup.

5. Is it safe to leave the crock pot on high for 4 hours?

Yes, it’s safe. The crock pot is designed for long, slow cooking. Just make sure the lid stays on so heat and steam stay trapped inside for even cooking.

Conclusion

I find this Crock Pot Chicken and Rice recipe to be a lifesaver on busy days—it delivers a wholesome, comforting meal with minimal effort. Brown rice keeps the texture just right, and adding cheese at the end makes it feel cozy and satisfying. Whether I’m cooking for family weeknights or meal-prepping for the week ahead, this dish is always a win—and I think you’ll love it too.