Easy Creamy Crockpot Chicken and Rice: The Best 30-Minute Meal
This easy creamy crockpot chicken and rice is the ultimate weeknight dinner. Tender shredded chicken and perfectly cooked rice in a velvety, creamy sauce, all made with minimal effort in your slow cooker.
- Prep Time: 15 minutes
- Cook Time: 4-5 hours on low or 2-3 hours on high (plus 2 hours on high or 3-4 hours on low for rice)
- Total Time: 4 hours 15 minutes to 5 hours 15 minutes (low) or 2 hours 15 minutes to 3 hours 15 minutes (high)
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
- 1.5 pounds (680g) boneless, skinless chicken breasts
- 1 cup (200g) long-grain white rice
- 2 cups (480ml) low-sodium chicken broth
- 1 can (10.5 oz or 298g) condensed cream of mushroom soup
- 1 medium onion (about 150g), finely chopped
- 3 cloves garlic (about 15g), minced
- 2 tablespoons (28g) unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 cup (about 150g) frozen peas (optional)
Instructions
- Prep your ingredients: Chop the onion and mince the garlic. Measure out the rice, broth, and spices. Open the can of cream of mushroom soup.
- Sauté the aromatics (optional): In a small skillet over medium heat, melt the butter. Add the chopped onion and cook for about 3 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Layer everything in the slow cooker: Place the chicken breasts in the bottom of the slow cooker. Spread the sautéed onions and garlic (or raw, if skipped) over the chicken. In a medium bowl, whisk together the chicken broth and cream of mushroom soup until smooth. Pour this mixture over the chicken. Sprinkle the dried thyme, dried parsley, salt, and pepper over the top. Do not stir.
- Cook the chicken: Cover the slow cooker and cook on high for 2-3 hours, or on low for 4-5 hours, until the chicken is cooked through and tender enough to shred easily (internal temperature of 165°F). Do not add the rice yet.
- Shred the chicken: Remove the cooked chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the slow cooker.
- Add the rice: Stir in the uncooked long-grain white rice, making sure it’s fully submerged in the liquid. Cover and cook on high for about 2 hours, or on low for 3-4 hours, until the rice is tender and the mixture is thick and creamy.
- Add the peas: Once the rice is cooked, stir in the frozen peas. Cover and let them sit for about 5 minutes to warm through.
- Finish and serve: Give everything a good stir. Taste and adjust seasoning with more salt and pepper if needed. Let it rest for about 10 minutes before serving to allow the rice to absorb any excess liquid. Serve hot.
Notes
Do not add the rice too early, or it will become mushy. Use long-grain white rice for best results; avoid instant or brown rice. Sautéing the aromatics deepens the flavor but is optional. Let the dish rest for 10 minutes before serving to thicken. For dairy-free, use dairy-free cream of mushroom soup and substitute butter with olive oil. For gluten-free, use certified gluten-free cream of mushroom soup and broth.
Nutrition
- Serving Size: 1 serving (based on
- Calories: 420480
- Sugar: 35
- Sodium: 8001000
- Fat: 1215
- Saturated Fat: 46
- Carbohydrates: 4550
- Fiber: 34
- Protein: 3540
Keywords: crockpot chicken and rice, creamy chicken and rice, slow cooker chicken and rice, easy weeknight dinner, comfort food, creamy chicken recipe