Crock Pot Chicken and Rice

This creamy Crock Pot Chicken and Rice is an easy, classic family favorite made with seasoned chicken, long grain rice, onions, garlic and broth. 

A CHEESY, CREAMY CROCK POT RECIPE

How many of y’all grew up with Chicken and Rice? I think most countries and cultures have some sort of variation of a chicken and rice recipe. It is comfort food that is filling and makes your belly happy. This recipe for Crock Pot Chicken and Rice that I am sharing with you today is a slight variation of one from my childhood.

WHAT CAN I SERVE WITH CHICKEN AND RICE?

This Crock Pot Chicken and rice is a very simple and affordable meal (which we love!) that easily feeds a family of four! It’s comfort food at its finest. Serve with a salad, some Butter Swim Biscuits and a side dish of your favorite veggie like Green Beans or Maple Glazed Carrots or even just some steamed broccoli.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

• chicken tenderloins – you can use chicken breasts, just cut them into slices or even boneless chicken thighs.
• lemon pepper seasoning – lemon pepper is a great all-purpose seasoning but you could use any seasoning you prefer for chicken. Some folks really love cajun seasoning or you could just use the standard salt, pepper and garlic powder.
• chicken broth (or water) – if you want to cut down on the sodium, I would suggest using water or you could purchase a low/no sodium chicken broth.
• onion – if you don’t like onion just leave it out. Or consider using a shallot which is not a strong onion flavor at all.
• minced garlic – I just used the jarred garlic here but you can certainly use fresh.
• long-grain rice – this needs to be long grain rice not minute (instant) rice.
• cream of chicken – you can use a low sodium option here if you prefer or you can make your own Homemade Cream of Chicken Soup.
• cheddar cheese soup – if you’ve never purchase this before, see my ingredient picture below. You’ll find it near all the other canned soup in your grocery store.
• shredded cheese – this is optional but I love the extra cheese.

HOW TO MAKE CROCK POT CHICKEN AND RICE:

Pat chicken tenderloins dry with a paper towel. See my trick at the end of this post for removing that piece of cartilage that runs through chicken tenderloins (if you prefer to remove it). Season the chicken with lemon pepper seasoning on both sides.

In a large skillet, over medium high heat, add 2-3 tbsp of olive or vegetable oil. Let the pan get nice and hot. Working in batches, brown both sides of the chicken tenders. We don’t want to cook them all the way through – just get a good brown color on both sides. This not only adds flavor but also color to the final dish. Don’t overcrowd your pan or the tenders will just steam and not brown.

Once all batches of chicken tenders are browned. Remove from heat and place into the bottom of a 5 or 6-quart oval slow cooker. In a medium bowl, combine chicken broth, diced onions, minced garlic, rice. Then stir well.

Next, stir in cream of chicken soup and cheddar cheese soup. Mix until combined. Pour soup mixture over chicken tenders. Cover and cook on low for about 3 1/2 – 5 hours (this will all depend on the type of slow cooker you are using – some cook faster than others.)

About halfway through cooking, gently stir around the rice to make sure it is evenly cooking and spread evenly throughout the pot. This will ensure all the rice gets cooked properly and is absorbing all the liquid. Chicken should be cooked to 165f degrees and rice should be soft but not mushy. Optional: For extra cheesiness, try adding some shredded cheddar cheese during the last 15 minutes of cooking. Put the lid back on and allow it to melt.

Then serve!

HOW TO REMOVE CARTILAGE FROM CHICKEN TENDERLOINS:

There is a little strip of cartilage that runs through chicken tenders. This can sometimes be chewy. It doesn’t bother me at all once the tender is cooked but some folks don’t like it. So, I have an easy trick for removing that little white strip. First, you’ll need a fork and some paper towels or a kitchen towel. Grab the strip of cartilage and put it in between the tines of a fork.

Next, grab the end of the cartilage, hold the fork steady, and pull it though the fork tines. It helps to have dry fingers for this because it gets slippery. I will usually grasp it with a paper towel to make it easier. This trick makes it so easy.

CRAVING MORE RECIPES?

• Garlic Butter Chicken and Potatoes
• Crock Pot Marry Me Chicken
• Crock Pot Chicken and Stuffing
• Crock Pot Chicken and Gravy
• Crock Pot Pork Chops & Gravy
• Crock Pot Angel Chicken
• Crock Pot Mississippi Pot Roast
• Crock Pot Mississippi Country Style Ribs
• Crock Pot Mississippi Chicken
• 10 Crock Pot Mississippi Recipes
• Mamaw’s Chicken and Rice

Originally published: November 2012
Updated photos & republished: February 2021

Updated to add: This recipe has been updated since first introduced. After receiving lots of feedback, I have re-tested this recipe several times and came up with a better, more flavorful recipe. Hope you enjoy!