Cooking rice in slow cooker with chicken

This Crockpot Chicken and Rice Recipe is such an easy recipe to make when you are on the run and don’t have time to spend a lot of time in the kitchen. It’s also one of those recipes that everyone loves, so it’s perfect to take to potlucks or to a friend who just had a new baby.

Jamie here!  This end of the school year stuff is driving me bananas – between play performance nights, zoo field trips, end-of-the-year projects going awry, helping with the Book Fair and Field Day, Spirit Day, and Cast Party… some days there’s just no way to fit in cooking. I can’t even imagine how moms that work outside the home are juggling all this crazy! (Hats off to you!)

This Crockpot Chicken & Rice recipe is one of those filling, family-pleasing meals that’s good to have in your back pocket for crazy days. This versatile crockpot recipe takes minimal time to prepare and will satisfy your hungry crew! (It’s also a GREAT meal to bring to someone who just had a baby 🙂 )  You can leave it plain or add tons of veggies – tailor it to your family’s likes!

Ingredients for Crockpot Chicken & Rice Recipe:

• 2 or 3 Boneless Skinless Chicken Breasts
• 1 Can Cream of Chicken Soup
• 1 Can Cream of Mushroom Soup
• Box Chicken Flavored (or similar) quick-cook rice (Note: I think next time I’ll do 2 boxes of rice for my crew to make it go further) You could also use brown rice too.
• 1/2 can water
• Mealtime Tip:  Add in Carrots, Peas, Broccoli or Mixed Veggies to make it more of a deconstructed Chicken Pot Pie!

I love that this Crockpot Chicken & Rice has the consistency of chicken and dumplings – but it’s just sort of a cheat way to use up any cheap rice you’ve bought recently.

It doesn’t look like much – especially with this super flattering over the stove lighting – but this Slow Cooker Chicken and Rice Recipe tastes awfully good!

Directions:

1. Put your chicken breasts in the crockpot cook on HIGH for 4 hours, or slow cook for 8 hours. Cover with cream soups.
2. Come back an hour before it’s ready and shred your chicken, or just pull it apart into smaller chunks (Think chicken and dumpling size). Add 1/2 can water and your box of rice. Cover and cook again for the last hour or until the rice is tender. All you have to do now is add salt and pepper to taste and dinner is done! If you’d like to add cheese sprinkle a little on top, replace the top and wait until the cheese is melted to serve.

When it’s done you can serve the chicken and rice on a plate, because it’s not too soupy, alongside veggies or a salad. You can also use the bone-in chicken breasts to make the sauce richer.

Cook Once & Eat Twice

Cooking once to eat twice is smart and a good way to save time in the kitchen. I often like to double a recipe so that we will have leftovers for later. If you don’t love leftovers, change up the recipe a bit. For this recipe, add extra chicken broth to the leftover chicken and rice to make a delicious pot of hearty chicken & rice soup.

More delicious chicken recipes:

• Keto Chicken & Cauliflower Rice Soup
• Homemade Chicken & Noodle Soup Recipe (healthier version)

How to Make Crockpot Chicken & Rice Recipe

Crockpot Chicken & Rice Recipe

• 2 or 3 Boneless Skinless Chicken Breasts
• 1 Can Cream of Chicken
• 1 Can Cream of Mushroom
• 1 Box Chicken Flavored or similar quick-cook rice *Note: I think next time I'll do 2 boxes of rice for my crew to make it go further
• 1/2 can water
• Optional: Add in Carrots Peas, Broccoli or Mixed Veggies to make it more of a deconstructed Chicken Pot Pie!

• Put your chicken breasts in the crockpot on HIGH for 4 hours, or LOW for 8 hours. Cover with cream soups.

• Come back an hour before it's ready and shred your chicken, or just pull it apart into smaller chunks (Think chicken and dumpling size).

• Add 1/2 can water and your box of rice. Recover for the last hour.