Slow Cooker Chicken and Rice (Creamy & Comforting)

Some dinners just need to make themselves. This slow cooker chicken and rice is the ultimate set-it-and-forget-it comfort meal: chicken cooks low and slow until it practically falls apart, while rice soaks up a savory, creamy sauce right in the same pot.

Everything goes in raw, the slow cooker does the work, and you come back to a complete dinner. The chicken stays juicy, the rice comes out tender (not mushy), and the whole thing tastes like it took far more effort than it did.

Why You'll Love This Recipe

• One-pot convenience — chicken and rice cook together, so cleanup is minimal
• Truly hands-off — 10 minutes of prep, then the slow cooker takes over
• Creamy and comforting — a savory sauce coats every bite
• Family-friendly — mild flavors that even picky eaters enjoy
• Great leftovers — reheats beautifully for lunches all week

Ingredients

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• 1 1/2 lbs boneless, skinless chicken breasts (680g)
• 1 cup long-grain white rice, rinsed (185g)
• 1 1/2 cups low-sodium chicken broth (360ml)
• 1 can (10.5 oz) cream of chicken soup (298g)
• 1 small onion, finely diced (about 100g)
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon black pepper
• 1 cup frozen peas (130g), thawed
• 1/2 cup shredded cheddar cheese (60g), optional
• Fresh parsley, chopped, for serving

Instructions

1. Lightly grease the inside of a 6-quart slow cooker.
2. Scatter the rinsed rice evenly over the bottom of the slow cooker. Add the onion and garlic.
3. In a medium bowl, whisk together the chicken broth, cream of chicken soup, Italian seasoning, paprika, salt, and pepper. Pour over the rice.
4. Nestle the chicken breasts into the mixture in a single layer.
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5. Cover and cook on LOW for 3 1/2 to 4 hours, or on HIGH for 2 to 2 1/2 hours, until the rice is tender and the chicken is cooked through (165°F / 74°C internal temperature).
6. Lift out the chicken breasts and shred them with two forks, or dice them into bite-size pieces.
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7. Stir the shredded chicken back in along with the thawed peas. Cover and let stand for 10 minutes so the rice absorbs any remaining liquid.
8. Sprinkle with cheddar if using, stir until melted, and serve topped with fresh parsley.

Tips for Success

• Rinse the rice. Rinsing removes excess starch and helps the grains stay separate instead of gummy.
• Do not overcook. Rice turns mushy fast in a slow cooker — check at the earliest time listed. Slow cookers run hot or cool, so learn yours.
• Keep the lid on. Every peek adds 15–20 minutes to the cook time because heat escapes.
• Use long-grain white rice. Instant or parboiled rice will turn to mush; brown rice needs more liquid and a longer cook.

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Variations

• Creamy mushroom: swap cream of chicken for cream of mushroom soup and add 8 oz sliced mushrooms with the onion.
• Taco-style: replace Italian seasoning and paprika with 1 tablespoon taco seasoning, and finish with black beans and corn instead of peas.
• Broccoli cheddar: stir in 2 cups chopped broccoli florets with the peas and double the cheese.
• Herb and lemon: skip the peas, add 1 teaspoon lemon zest and fresh dill at the end for a brighter finish.

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Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb sauce as it sits — splash in a little broth or water when reheating. Reheat in the microwave or a covered skillet until steaming. This dish does not freeze well, as the rice texture suffers.

FAQ

Can I use chicken thighs instead of breasts? Yes. Boneless, skinless thighs work wonderfully and stay even juicier — use the same cook time.

Why is my rice crunchy? The rice may have been unevenly submerged, or the slow cooker ran cool. Make sure the rice is spread evenly and fully covered by liquid, and keep the lid on throughout.

Can I cook it on high to speed it up? Yes — HIGH for 2 to 2 1/2 hours works, but check the rice at 2 hours so it doesn't overcook.

Can I add the cheese earlier? It's better to add cheese at the end. Dairy added too early can separate during long cooking.

Recipe Card

• Prep time: 10 minutes
• Cook time: 4 hours (LOW)
• Total time: 4 hours 10 minutes
• Servings: 6
• Estimated calories per serving: ~390

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Emma Carter

Hi, I’m Emma! I’m the cook and recipe developer behind Sizzle & Sage. From my sunny home kitchen, I share easy, flavor-packed recipes for real life — quick breakfasts, cozy weeknight dinners, and simple bakes anyone can make. Pull up a chair and stay a while!