I started making this crock pot chicken and rice on busy weeknights when I wanted dinner that smelled like home and actually finished itself. Tender chicken, creamy rice, and bright peas all cook together in the slow cooker with minimal hands-on time. It’s the kind of recipe you pull out when you need something comforting, budget-friendly, and reliably kid-approved. If you like other slow-cooker one-pot dinners, you might also enjoy my take on a crockpot chicken and stuffing for another no-fuss family supper.

Why you’ll love this dish

This recipe is a weeknight winner because it’s simple, forgiving, and uses pantry staples — uncooked rice, canned soup, and broth do most of the heavy lifting. The slow cooker does the timing, so you can run errands or get work done while flavors meld and the chicken stays moist. It’s also easy to scale up for company and gentle on picky eaters: plain, creamy rice and mild chicken are widely accepted.

“A true busy-weeknight lifesaver — the rice soaks up the creamy broth and the chicken stays juicy every time.”

A couple of quick reasons people search for this: budget-friendly family meals, hands-off slow cooker dinners, and comfort-food recipes you can set and forget. If you want another slow-cooker comfort option, there’s also a popular slow-cooker chicken and stuffing idea that uses a similar set-and-forget approach.

Step-by-step overview

This is a straightforward one-pot method: place raw chicken in the crock pot, mix cream of chicken soup with chicken broth and pour over the meat, add uncooked rice, chopped onion, and peas, stir gently, then cook low and slow until the rice is tender and the chicken reaches a safe temperature. Expect 6–8 hours on low or 3–4 hours on high. Before serving, shred or slice the chicken and fluff the rice so everything is light and creamy.

What you’ll need

2 cups uncooked rice (long-grain white rice works best for texture; use jasmine for a fragrant finish)
4 boneless, skinless chicken breasts
1 (10–11 oz) can cream of chicken soup
1 (10–14 oz) can chicken broth (use low-sodium if preferred)
1 medium onion, chopped
1 cup frozen peas
Salt and freshly ground black pepper, to taste

Substitutions and notes:

Swap the rice: brown rice will need more liquid and longer cooking; try 2 1/2 cups liquid and extend cook time considerably (not recommended unless your crock pot manual supports it).
Swap protein: thighs can be used for extra flavor and forgiveness; reduce cooking time slightly if using smaller pieces.
For a lighter version, use reduced-fat cream soup or a homemade white sauce (use 1 cup milk + 2 tbsp flour roux) in place of canned soup.

Step-by-step instructions

Arrange the chicken breasts in a single layer on the bottom of the crock pot.
In a medium bowl, whisk together the cream of chicken soup and the chicken broth until smooth. Pour the mixture evenly over the chicken.
Add the uncooked rice, chopped onion, frozen peas, and a pinch of salt and pepper.
Stir gently just to combine the rice and vegetables with the liquid; don’t overmix or the rice may clump.
Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the rice is tender and the chicken reaches 165°F (74°C).
Remove the lid, fluff the rice with a fork, and shred or slice the chicken into bite-sized pieces. Stir to combine before serving. Adjust salt and pepper to taste.

Best ways to enjoy it

Serve this straight from the crock pot in shallow bowls for a cozy, family-style meal. Garnish with chopped fresh parsley or a squeeze of lemon to cut the creaminess. Pair with:

A crisp green salad or simple vinaigrette to add brightness.
Steamed broccoli or roasted green beans for extra veggies.
Crusty bread to mop up the creamy rice for heartier appetites.

For a more elevated presentation, spoon into warmed plates, top with a scattering of toasted almonds and microgreens, and serve with lemon wedges on the side.

Storage and reheating tips

Refrigerate: Cool leftovers within two hours and store in an airtight container for up to 3–4 days.
Reheat: Gently reheat on the stove over medium-low with a splash of chicken broth to loosen the rice, or microwave in 1-minute intervals, stirring between each, until warmed through.
Freeze: Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat with a little extra liquid to restore creaminess.
Food safety: Ensure reheated chicken reaches 165°F (74°C) before serving.

Helpful cooking tips

Use long-grain white rice for the best texture; it absorbs liquid evenly and stays fluffy. If you use jasmine, expect a slightly stickier result but delicious aroma.
Don’t lift the lid frequently — slow cookers lose heat quickly and rice needs steady cooking.
If your crock pot runs hot or has a small insert, check doneness toward the lower end of the time range to avoid overcooked rice.
For even cooking, choose similar-thickness chicken breasts; if some are much thicker, pound them to an even thickness.
If you’d like a saucier dish, add another 1/2 cup of chicken broth at the start.
If you want more color and texture, stir in a cup of finely diced carrots or bell peppers with the onion.

Also try this comforting crockpot chicken breast and potatoes for a different one-pot variation that highlights roasted-style potatoes and herbs.

Creative twists

Cheesy version: Stir in 1 cup shredded cheddar or Swiss in the last 10–15 minutes of cooking, or top each serving with cheese.
Lemon-herb: Add 1 tsp dried thyme, 1 tsp dried oregano, and the zest plus juice of 1 lemon before cooking.
Mexican-inspired: Swap cream of chicken for a can of diced tomatoes with green chiles, use chicken broth, add 1 tsp cumin and 1 tsp chili powder, and finish with cilantro and lime.
Gluten-free: Use gluten-free cream of chicken or make a quick roux with gluten-free flour. Confirm your canned soup is labeled gluten-free.
Dairy-free: Replace the cream soup with a blended can of coconut milk and 1 tbsp cornstarch for thickness; adjust seasonings.

Your questions answered

Q: Can I use brown rice instead of white?

A: Brown rice requires more liquid and a longer cooking time. I don’t recommend a straight swap in this recipe unless you increase the broth by about 1/2–1 cup and check doneness — and even then, timing in slow cookers can vary. Using brown rice often results in undercooked grains if you follow the white rice timing.

Q: How do I know when the chicken is done?

A: The safest check is an instant-read thermometer — chicken should reach 165°F (74°C) at the thickest part. Also look for juices that run clear and no pink in the center.

Q: My rice turned mushy — what went wrong?

A: Mushy rice usually means too much liquid or overcooking. Use the suggested rice type (long-grain white) and follow the lower end of the time range if your slow cooker runs hot. Stirring too much during cooking can also break down grains.

Q: Can I add cream cheese or milk for extra creaminess?

A: Yes — stir in 2–4 oz cream cheese near the end of cooking or a splash of milk when fluffing. Be cautious with milk during long cooking; it’s better added at the end to avoid separation.

Q: Is this safe to leave on warm after cooking?

A: It’s fine to switch to the “warm” setting for an hour or two, but don’t keep rice and poultry on warm for extended periods (more than 2 hours) as that can enter the temperature danger zone for bacterial growth. Refrigerate leftovers promptly.

Conclusion

Crock pot chicken and rice is classic comfort food that’s flexible, forgiving, and ideal for busy lives — set it in the morning and come home to a complete, cozy meal. For another popular slow-cooker take on this pairing with step-by-step photos and a short video, see Crock Pot Chicken and Rice Recipe (& VIDEO!) – Easy Chicken and …. If you want a slightly different technique and user-tested tips from another kitchen, this Crock Pot Chicken and Rice – Flour On My Face write-up is a helpful companion resource.

Crock Pot Chicken and Rice

A comforting and budget-friendly dinner of tender chicken, creamy rice, and bright peas, all cooked together in the slow cooker.

Prep Time 15

Cook Time 8

Total Time 8 15

Serving Size servings

Ingredients

Main Ingredients

2 cups uncooked rice Long-grain white rice is recommended for best texture.
4 pieces boneless, skinless chicken breasts Choose similar thickness for even cooking.
1 can cream of chicken soup (10-11 oz) Can use reduced-fat soup for a lighter version.
1 can chicken broth (10-14 oz) Use low-sodium if preferred.
1 medium onion, chopped
1 cup frozen peas
to taste none Salt and freshly ground black pepper

Instructions

Preparation

Arrange the chicken breasts in a single layer on the bottom of the crock pot.
In a medium bowl, whisk together the cream of chicken soup and chicken broth until smooth. Pour the mixture evenly over the chicken.
Add the uncooked rice, chopped onion, frozen peas, and a pinch of salt and pepper.
Stir gently to combine the rice and vegetables with the liquid; don't overmix to prevent clumping.

Cooking

Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the rice is tender and the chicken reaches 165°F (74°C).
Remove the lid, fluff the rice with a fork, and shred or slice the chicken into bite-sized pieces. Stir to combine before serving.

Notes

Serve with chopped parsley or a squeeze of lemon. Store leftovers in airtight containers. Reheat on the stove or microwave, adding a splash of chicken broth if needed.