Crock pot cheesy chicken and rice is the kind of dinner you can load up in the afternoon and forget until the house starts to smell like comfort food. Tender chicken, rice that has soaked up savory broth, and a handful of melted cheese all cook together in one pot.
The one thing that makes or breaks this recipe is the rice. Long-grain brown rice and the high setting give you grains that are tender and separate instead of mushy. If you like slow cooker dinners built around a protein and a starch, you will also enjoy our pressure cooker chicken thighs and rice.
Table of Contents
Why This Works
Raw rice cooks right in the slow cooker as it absorbs the broth, so there is no separate pot to wash. Long-grain brown rice holds up to the long cook time much better than white rice, which turns soft and gluey. Layering the rice and broth on the bottom and setting the chicken on top keeps the rice cooking evenly while the chicken stays juicy.
The cheese goes in at the end so it melts into the rice and coats everything without turning greasy.
Ingredients
- 1 1/2 cups long-grain brown rice, rinsed
- 3 cups chicken broth
- 2 boneless, skinless chicken breasts (about 1 1/2 lb total)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots
- 1 teaspoon Italian seasoning
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
How to Make Crock Pot Cheesy Chicken and Rice
1. Prepare the pot. Lightly grease the slow cooker insert. Add the rinsed rice, onion, garlic, Italian seasoning, salt and pepper, then pour in the broth and stir.
2. Add the chicken. Nestle the chicken breasts on top of the rice. Do not stir them in.
3. Cook on high. Cover and cook on the high setting for roughly 2 1/2 to 3 1/2 hours. Slow cookers vary, so start checking at the early end. The rice should be tender and the liquid mostly absorbed.
4. Check the chicken. The chicken should reach 165°F in the thickest part. Remove it to a plate and shred it with two forks.
5. Finish. Return the shredded chicken to the pot, then stir in the frozen vegetables and about half of the cheese. Sprinkle the rest on top, cover and let it sit for 10 minutes until the cheese melts and the vegetables are hot.
How to Serve
Spoon the chicken and rice into bowls and add a little more cheese and black pepper. It is filling on its own, and a simple side of steamed broccoli or a green salad rounds it out. For a cozy leftover idea, the same flavors work in our chicken rice soup.
How to Store and Reheat
Cool leftovers and refrigerate them in an airtight container. Plan to eat them within 3 days, or freeze portions for longer storage. Clemson’s slow cooker food safety factsheet advises against reheating leftovers in the slow cooker, so warm them on the stove or in the microwave instead.
Add a splash of chicken broth when reheating. Rice keeps absorbing liquid as it sits, and the broth keeps the dish moist.
Tips and Variations
- Stick with brown rice. White rice, instant rice and short-grain rice cook at different speeds and usually turn mushy here.
- Use the high setting. Cooking on low for many hours tends to leave the rice wet and soft.
- Do not lift the lid often. Every peek lets heat escape and adds to the cooking time.
- Start with thawed chicken. Frozen chicken is not recommended for the slow cooker.
- Change the vegetables. Broccoli florets, corn or chopped spinach can replace the peas and carrots.
- Try chicken thighs. They release more juices and may need a little more time.
For other hands-off dinners, try our crock pot rotisserie chicken fajitas or the creamy parmesan chicken and rice soup.
FAQ
Can I use white rice in the slow cooker?
It is not the best choice. White rice cooks much faster than the chicken and tends to turn mushy. Long-grain brown rice is more forgiving in this recipe.
Do I have to cook it on high?
High gives the best rice texture. Long cooking on low often leaves the rice soft and wet, so high is the safer option.
How do I know when the chicken is done?
Use an instant-read thermometer. The thickest part of the chicken should read 165°F before you shred it.
My rice is still hard. What should I do?
Add a splash of hot broth, stir, cover and cook for another 20 to 30 minutes. Slow cookers run at different temperatures, so timing can vary.
Can I freeze crock pot chicken and rice?
Yes. Cool it completely, freeze it in airtight portions and thaw it in the refrigerator before reheating on the stove with a splash of broth.
Crock Pot Cheesy Chicken and Rice
Ingredients
Main Ingredients
- 1 ½ cup long-grain brown rice rinsed
- 3 cup chicken broth
- 2 boneless, skinless chicken breasts about 1 1/2 lb total
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup frozen peas and carrots
- 1 tsp Italian seasoning
- 1 cup shredded cheddar cheese
- salt and black pepper to taste
Instructions
Cooking
- Lightly grease the slow cooker insert. Add the rinsed rice, onion, garlic, Italian seasoning, salt and pepper, then pour in the broth and stir.
- Nestle the chicken breasts on top of the rice. Do not stir them in.
- Cover and cook on high for roughly 2 1/2 to 3 1/2 hours, until the rice is tender and the liquid is mostly absorbed. Slow cookers vary, so start checking early.
- Check that the chicken reaches 165 degrees F in the thickest part. Remove it to a plate and shred with two forks.
- Return the chicken to the pot and stir in the frozen vegetables and about half of the cheese. Sprinkle the rest on top, cover and let sit for 10 minutes until the cheese melts.
