Crock Pot Chicken and Rice

Tender, juicy chicken thighs, fluffy white rice, and a thick, creamy gravy come together in this simple crockpot chicken and rice recipe. With just 10 minutes of prep and a few pantry staples, the set-it-and-forget-it dinner is perfect for busy weeknights. The slow cooker does all the work while you handle everything else!

If you love easy slow cooker comfort food, try this Crock Pot chicken with gravy served over mashed potatoes, a cozy crockpot chicken and stuffing, or this chicken broccoli rice casserole for an oven-baked option.

Before You Get Started

A few key details make all the difference with this recipe, so read through these before you start.

• Use instant rice (like Minute Rice). Instant rice is precooked, so it only needs about 20 minutes in the slow cooker at the end. Regular long-grain rice, brown rice, or other varieties need longer to cook, and will turn mushy, gummy, or undercooked in the Crock Pot. This is the single most important tip.
• Bone-in chicken thighs give you the best flavor and texture. The bone adds richness to the gravy, and dark meat stays juicy during the long cook time. Remove the skin before cooking, but keep those bones in. You can substitute 8 boneless skinless thighs, or 2-3 chicken breasts if you prefer white meat.
• Every slow cooker runs a little differently. When you add the rice at the end, start checking around 15 minutes. The rice is done when it’s tender and fluffy, not crunchy or waterlogged. Some slow cookers may need closer to 25-30 minutes.

How to Make Crock Pot Chicken and Rice

Think of this dish as a cross between chicken and gravy and a slow cooker chicken and rice stew. It reminds me of a shortcut chicken bog, where tender pieces of meat are “bogged down” in a rich broth with rice. Thick, creamy, and made with just a few simple ingredients, it’s a true set-it-and-forget-it meal.

Step 1: Build the Creamy Base

Whisk together the condensed cream of mushroom soup, cream of chicken soup, chicken broth, diced onion, celery, garlic, oregano, thyme, and paprika in your slow cooker until smooth.

⇢ Mix up the soup flavors if you’d like. Cream of celery, cream of bacon, or cream of onion soup all work well here. If you’re watching sodium or fat, the 98% fat-free varieties or Heart Healthy versions are a good swap.

Season the chicken thighs generously with salt and pepper, then nestle them into the soup mixture. 

Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours, until the chicken is tender and pulls easily from the bone.

Step 2: Shred the Chicken

Transfer the cooked chicken to a plate or cutting board. Use two forks to shred the meat, discarding the bones. The chicken should be so tender it practically falls apart.

⇢ Want to add vegetables? Stir in sliced mushrooms, diced carrots, or extra onions at the beginning with the soup base. They’ll release some extra liquid as they cook, so reduce the broth to ¾ cup if you’re adding a lot. You can also stir in frozen peas or broccoli florets at the very end when you add the rice, and they’ll heat through in those final 20 minutes.

Step 3: Add the Rice

Stir 1 ½ cups of instant white rice into the slow cooker. Add the shredded chicken back on top, along with any juices from the plate. 

Cover and cook on HIGH for about 20-25 minutes, until the rice is tender and fluffy.

This is the step where keeping an eye on things matters most. Check the rice around 15 minutes and adjust from there. You want tender, fluffy rice that has absorbed the creamy gravy without getting waterlogged.

⇢ If the gravy is too thin, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and let it cook for a few more minutes until thickened. If it’s too thick, stir in a splash of chicken broth until you reach the consistency you like.

Step 4: Fluff, Stir, and Serve

Use a fork to fluff the rice and give everything a good stir to combine the chicken, rice, and gravy. 

Taste and season with salt and pepper if needed. The canned soups and broth tend to have plenty of salt, so you may not need any extra. If you do add salt, this is the best time to do it.

Spoon the mixture into bowls and garnish with fresh parsley, a squeeze of lemon juice, or crushed red pepper flakes for a little heat. 

For a cheesy twist, stir in a handful of shredded cheddar cheese just before serving and let it melt into the rice.

⇢ Add smoked sausage for a heartier meal. Slice smoked sausage into rounds and stir it into the slow cooker at the beginning with the soup mixture. It adds great smoky flavor and makes the dish even more filling.

Serving Suggestions

Since this is a complete protein-and-starch meal, you really just need a simple side to round things out. Here are some favorites:

• A green salad with red wine vinegar dressing
• Southern-style green beans
• Garlic roasted broccoli
• Oven roasted asparagus
• Sauteed zucchini

A skillet of Southern cornbread or flaky biscuits are both great for soaking up that creamy gravy. 

You could also serve the chicken and gravy over homemade egg noodles instead of rice if you’d like a different spin.

Storage and Make-Ahead Tips

How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The mixture thickens significantly as it cools, so stir in a splash of chicken broth when you reheat.

How to Reheat: Transfer the chicken and rice to a pot on the stovetop and warm over low heat, covered, stirring frequently and adding broth as needed. You can also reheat individual portions in the microwave for about 60 seconds.

How to Freeze: Allow the dish to cool completely, then store in airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop with extra broth.

Make-Ahead Option: You can prep everything the night before. Whisk together the soups, broth, vegetables, and seasonings in a bowl or bag. Season the chicken and store separately. In the morning, pour the base into the slow cooker, add the chicken, and turn it on. The rice still goes in at the very end.

Frequently Asked Questions

Can I use regular rice instead of instant rice?

No, this recipe is specifically designed for instant (Minute) rice. Regular long-grain white rice, brown rice, and other varieties require much more liquid and longer cooking times. They tend to turn mushy and gummy in the slow cooker with this method. 

Instant rice is precooked, so it only needs about 20 minutes on HIGH to absorb the gravy and turn out fluffy.

Can I use chicken breasts instead of thighs?

You can, but chicken thighs are the better choice here. They stay juicier and more tender during the slow cook time, and the bones add extra flavor to the gravy. If you prefer white meat, use 2-3 bone-in or boneless skinless chicken breasts, and be careful not to overcook them. Boneless pieces cook faster, so check them earlier (around 2 hours on HIGH or 3-4 hours on LOW).

How do I prevent mushy rice in the slow cooker?

The key is using instant rice and adding it at the very end of cooking, not at the beginning with the raw chicken. Stir it in, set the slow cooker to HIGH, and check it around 15-20 minutes. Turn off the heat as soon as the rice is tender. 

Every slow cooker runs at a slightly different temperature, so watching it closely during this last step makes all the difference.

Can I add vegetables to this recipe?

Absolutely. Sliced mushrooms, diced carrots, or extra onions can go in at the beginning with the soup base. Just reduce the broth to ¾ cup if you’re adding a lot of vegetables, since they release extra liquid as they cook. For quicker-cooking vegetables like frozen peas, broccoli florets, or frozen corn, stir them in at the end with the rice so they stay bright and don’t get overcooked.

Can I cook raw chicken and rice together in the slow cooker?

For this recipe, you don’t want to add the rice at the same time as the raw chicken. Raw chicken needs several hours to cook through, and the rice would break down and turn to mush in that time. Instead, the chicken cooks first in the creamy soup base, and the instant rice goes in at the very end for just 20-25 minutes. This keeps the rice fluffy and perfectly cooked.

More Chicken and Rice Recipes

• Cheesy Chicken and Rice Bake
• Old-Fashioned Chicken and Rice Casserole
• Dump-and-Bake Cheesy Chicken and Rice Casserole
• Dump-and-Bake Italian Chicken and Rice
• One Pot Chicken and Rice with Garlic and Herbs