This Crock Pot Chicken and Rice is one of those meals that quietly becomes a family favorite. You throw everything into the slow cooker, get on with your day, and come back to juicy, fall-apart chicken in a creamy gravy with tender white rice. It’s the kind of dish that tastes like you spent hours over the stove—but really, the slow cooker did all the work.
Why This Recipe Works So Well in My Kitchen
I can’t count how many times this meal has saved me on a busy weeknight. Between school pickups, emails, and figuring out if we still have clean laundry—this recipe is a lifesaver. The ingredients are simple, pantry-friendly, and the flavor is downright nostalgic. Think Sunday supper vibes without the stress.
It reminds me a little of chicken bog from the South—if you’ve had that before, you know what I mean. Everything just sort of melds together in the best way, and it’s especially good on chilly nights when you want something warm and filling without fuss.
And here’s the thing: it’s not fancy, but it is satisfying. Sometimes that’s exactly what we need.
What You Should Know Before You Start
Use Instant Rice Only
This is a big one—regular rice just doesn’t work here. You’ll end up with mush or undercooked grains. I stick with white Minute Rice, and it always turns out fluffy and just right.
Go with Bone-In Chicken Thighs
I’ve made this with boneless chicken before, and while it’s still good, the bone-in thighs give it more flavor and keep the meat juicy. If you’re not a fan of thighs, you can use chicken breasts—just be careful not to overcook them. They tend to dry out faster in the slow cooker.
Play Around with the Soups
I usually mix cream of mushroom and cream of chicken, but honestly? You can use whatever you’ve got. I’ve tried cream of celery and even cream of onion, and they all work. Just check the sodium levels if you’re sensitive to salt—some versions can be pretty heavy on that.
Want Extra Flavor?
Add some sliced smoked sausage along with the chicken. It adds this smoky depth that’s seriously hard to beat. My husband loves it this way.
Step-by-Step: How I Make It
- Get Everything Into the Crockpot
I toss in the chicken thighs, canned soups, chicken broth, chopped onion, garlic, and a few pinches of seasoning. Then I just let the slow cooker do its thing—LOW for about 5 hours or HIGH for closer to 3. - Shred the Chicken
Once the chicken is tender, I pull it out, take the meat off the bone (it falls right off), and give it a quick shred or chop. - Add the Rice
This is where the instant rice goes in. I sprinkle it over the top, gently stir it into the gravy, then place the shredded chicken back on top. It only needs 20-ish minutes on HIGH to soak up the liquid and cook through. - Final Touches
Give it a stir to fluff everything up. I usually taste it at this point and adjust with a little salt, pepper, or even a squeeze of lemon to brighten it up. A sprinkle of fresh parsley on top makes it look like you worked way harder than you did.
My Favorite Ways to Serve It
This dish is hearty on its own, but if I’ve got a little more time or want to stretch it for company, here are my go-to sides:
- Steamed broccoli or green beans
- A simple salad with red wine vinaigrette
- Buttery biscuits or a skillet of cornbread (yes, please!)
- Sautéed zucchini if I want to sneak in more veggies
And if I’m really treating myself? A glass of cold white wine or iced tea on the side.
Storing Leftovers (And Making Them Taste Fresh Again)
Fridge:
Leftovers keep well in the fridge for about 3–4 days. I usually store mine in a covered glass container so I can reheat single portions as needed.
Freezer:
Let it cool completely, then transfer to freezer-safe containers or bags. Label and freeze for up to 3 months. It’s a great one to batch cook and stash away for busy weeks.
Reheating Tips:
The rice will thicken as it sits, so I always add a splash of chicken broth or water before reheating. I warm it gently on the stovetop or microwave in short bursts, stirring in between. Don’t crank the heat too high—it’s already cooked and just needs warming.
Answering a Few Quick Questions
Can I use regular rice instead of instant?
Nope. I’ve tested it, and it doesn’t work here. Stick to instant for the right texture and timing.
Is this dish freezer-friendly?
Yes! It freezes beautifully. Just cool it fully and wrap it well. When reheating, add broth to bring it back to life.
Can I use boneless chicken breasts?
You can, but watch the cook time carefully. Breast meat dries out faster, so don’t let it go too long. Thighs really are the better option for tenderness and flavor.
What can I add for more veggies?
You could toss in frozen peas or corn with the rice, or serve steamed veggies on the side. Sometimes I stir chopped spinach into the hot rice at the end and let it wilt. Easy win.
Southern Chicken and Rice crockpot
Creamy, cozy, and so easy—this crockpot chicken and rice is pure comfort in a bowl. Juicy slow-cooked chicken, soft white rice, and a thick, savory sauce make it a no-fuss family favorite, perfect for busy weeknights or lazy Sundays
Ingredients
- 8 bone-in chicken thighs (about 3½ lbs total), skin removed and trimmed
- 1 cup chicken broth
- 1 (10.5 oz) can cream of chicken soup
- 1 (10.5 oz) can cream of mushroom soup
- ½ cup diced celery
- ½ cup diced onion
- 1 teaspoon minced garlic (or ¼ teaspoon garlic powder)
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- Kosher salt and ground black pepper, to taste
- 1½ cups instant white rice (like Minute Rice)
- Fresh chopped parsley, for garnish (optional)
Instructions
- Start by whisking together the cream of mushroom soup, cream of chicken soup, chicken broth, onion, celery, garlic, oregano, thyme, and paprika directly in the crockpot. This creates a rich base that the chicken will soak up as it cooks.
- Season the chicken thighs with salt and pepper, then nestle them into the mixture. Cover with the lid and cook until the chicken is fall-apart tender—either 2 to 3 hours on HIGH or 4 to 6 hours on LOW, depending on your schedule.
- Once the chicken is done, transfer it to a plate and shred it with two forks, discarding any bones. Stir the uncooked instant rice into the slow cooker sauce, taste and adjust the seasoning if needed, then layer the shredded chicken back on top (along with any juices that collected on the plate).
- Cover again and cook on HIGH for another 20 to 25 minutes, just until the rice is tender and has absorbed that creamy goodness.
- Give the whole pot a good fluff to mix the chicken and rice together. Spoon onto plates and finish with a sprinkle of fresh parsley if you're feeling fancy.
Notes
- Be sure to use instant white rice—it’s pre-cooked and designed to soften quickly. Regular rice won’t cook properly in the slow cooker for this recipe.
- You can also use boneless, skinless chicken thighs. Prefer white meat? Try 2 to 3 boneless or bone-in chicken breasts instead—just keep an eye on them so they don’t dry out.
- Feel free to play around with the soup flavors—cream of celery or cream of onion would work great, too.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 786Total Fat 44gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 30gCholesterol 343mgSodium 1558mgCarbohydrates 33gFiber 2gSugar 6gProtein 68g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Crock Pot Chicken and Rice is the kind of no-fuss dinner that brings everyone to the table. It’s not fancy—but it’s comforting, filling, and full of flavor. I’ve made it dozens of times, especially during hectic weeks when I need dinner to handle itself while I focus on everything else.
If you’re someone who loves cozy meals and minimal cleanup, this one’s worth bookmarking. Keep a few cans of soup and a box of Minute Rice in the pantry, and you’ll always be one step away from dinner.
Try Other Chicken and Rice Recipes: