Go Back
A close-up shot of a spoonful of slow cooker chicken and rice, showcasing the creamy texture and shredded chicken.

Crockpot Chicken and Rice (The Easiest, Creamiest Recipe!)

A creamy and cheesy Crockpot Chicken and Rice recipe made without canned soup! This easy slow cooker meal is a perfect dump-and-go dinner for busy weeknights, delivering a flavorful, comforting dish the whole family will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups low-sodium chicken broth
  • 4 oz cream cheese softened and cubed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 1.5 cups long-grain white rice uncooked
  • 1.5 cups shredded cheddar cheese
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Slow Cooker (6-quart)

Method
 

  1. In the bottom of a 6-quart slow cooker, whisk together the chicken broth, cubed cream cheese, onion powder, garlic powder, paprika, salt, and pepper until mostly combined.
  2. Place the chicken breasts into the sauce, ensuring they are submerged.
  3. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
  4. Carefully remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
  5. Stir in the uncooked long-grain white rice and shredded cheddar cheese. Make sure the rice is fully submerged in the liquid.
  6. Cover again and cook on HIGH for an additional 30-45 minutes, or until the rice is tender and has absorbed the liquid.
  7. Stir well, garnish with fresh parsley, and serve immediately.

Notes

Use long-grain white rice for the best texture. Do not use instant or quick-cook rice as it will become mushy.
Feel free to swap cheddar with your favorite melting cheese like Monterey Jack or a Mexican blend.
For best results, grate your own cheese. Pre-shredded cheese has anti-caking agents that can make the sauce slightly gritty.