Classic Crockpot Creamy Chicken and Rice
This comforting and easy-to-make crockpot recipe features tender chicken, creamy sauce, and fluffy rice, all cooked to perfection in one pot and ideal for a satisfying family meal.
Equipment
- Slow cooker
- Medium bowl
Ingredients
Main Ingredients
- 1.5 - 2 lbs boneless, skinless chicken breasts or thighs
- 1 can (10.5 oz) cream of chicken soup
- 1.5 - 2 cups chicken broth
- 1.5 cups uncooked long-grain white rice
- 1 tsp onion powder
- 1 tsp garlic powder
- 1-2 tsp dried parsley
- Salt and black pepper to taste
Optional Additions
- 1/2 cup sour cream or cream cheese for extra creaminess
- Fresh chopped parsley or chives for garnish
Instructions
Cooking Steps
- Arrange chicken breasts or thighs in an even layer at the bottom of your slow cooker.
- In a medium bowl, whisk together cream of chicken soup, chicken broth, onion powder, garlic powder, dried parsley, salt, and pepper until smooth.
- Pour the creamy mixture evenly over the chicken.
- Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is cooked and easily shredded.
- Remove the cooked chicken and shred it using two forks.
- Stir the uncooked long-grain white rice and shredded chicken back into the creamy sauce in the slow cooker.
- Cover and cook on HIGH for another 30-60 minutes, until the rice is tender and has absorbed most of the liquid. If desired, stir in sour cream or cream cheese during the last 15-30 minutes.
- Stir well, let it rest for a few minutes to thicken, then serve warm, garnished with fresh parsley if desired.
Notes
For best results, do not open the slow cooker lid frequently during cooking, as this can extend the cooking time. Adjust seasonings to your liking, and feel free to add vegetables like frozen peas or carrots during the last hour of cooking for added nutrition and color.