Crock pot Chicken and Rice
This Crock Pot Chicken and Rice is the ultimate weeknight dinner solution. Boneless chicken breasts are combined with brown rice, cream of chicken soup, and chicken broth in the slow cooker, creating a rich and flavourful one-pot meal. The addition of sharp cheddar cheese melts throughout, coating every grain of rice with creamy, savoury goodness. With minimal prep and maximum flavour, this recipe feeds a family of four and requires just a handful of ingredients and a few hours of slow cooking
Watch: Crock pot Chicken and Rice
Original recipe video — click to play
Original method: 45 minutes
Ingredients
- 2 whole boneless skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
Brown in a frying pan for 3–4 minutes before adding to slow cooker for deeper flavour.
- ½ whole onion, finely chopped
- 5 ml garlic, minced
- 5 ml black pepper
- 5 ml salt
- 1 can (298 g) condensed cream of chicken soup
- 750 ml chicken broth
- 360 g brown rice, uncooked
Use long-grain brown rice for best results.
- 200 g mature cheddar cheese, shredded
Add in the final 10–15 minutes (High) or 20 minutes (Low), stirring well to combine.
Use a sharp cheddar for maximum flavour.
Method
- 1
Cut the chicken breasts into 2.5 cm (1-inch) pieces.
~5 mins - 2Optional step
Heat a little oil in a frying pan over medium-high heat. Brown the chicken pieces for 3–4 minutes on each side until golden. This step is optional but recommended for deeper flavour.
~8 minsTip: Browning is not essential but enhances the finished dish.
- 3
Finely chop the onion and add it to your slow cooker.
~5 mins - 4
Add the chicken pieces (browned or raw), minced garlic, salt, and black pepper to the slow cooker with the onion.
~2 mins - 5
Pour the condensed cream of chicken soup into the slow cooker and stir well to combine.
~2 mins - 6
Add the chicken broth and stir.
~1 min - 7
Add the uncooked brown rice and stir well, ensuring all the rice is submerged in liquid.
~2 minsTip: Brown rice requires the full cooking time to become tender.
- 8
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours, until the rice is tender and the liquid is absorbed.
~8 hrsTip: Do not lift the lid frequently, as this extends cooking time. If using a smaller or larger slow cooker, adjust liquid accordingly.
- 9
In the final 10–15 minutes of cooking (if on High), or the final 20 minutes (if on Low), add the shredded cheddar cheese. Stir well until the cheese is melted and fully incorporated throughout the dish.
~15 minsTip: Stir thoroughly to ensure even distribution of cheese.
- 10
Taste and adjust seasoning with salt and pepper if needed. Serve hot and enjoy.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can, but you'll need to reduce the cooking time. White rice typically cooks faster than brown rice; aim for 4–5 hours on Low or 2–3 hours on High. Start checking at the 3-hour mark on Low to prevent mushiness. Brown rice offers more fibre and a nuttier flavour, which complements this creamy dish beautifully
Comments
No comments yet — be the first to share your experience!