Busy weeknights demand easy dinner recipes that make the family smile! Next try this Crock Pot Salisbury Steak and Gravy!
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❤️ Why you'll love it
- quick and easy
- family friendly comfort food
- the slow cooker does the work
You've got to love an easy recipe made with simple ingredients that the whole family gobbles down, right? This easy crockpot chicken and rice recipe is perfect for those busy weeknights!
Like stovetop stuffing chicken casserole, this is another classic Sunday dinner in the south!
🧾 Ingredients
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- boneless chicken breast or thighs
- celery
- long grain rice (I like jasmine rice)
- onion soup mix
- cream of chicken soup (may use cream of celery soup)
- jalapeno (optional but so good!)
🔪 Instructions
Note: This is an overview of the instructions. The full instructions are in the green recipe card below.
- I like to start with cooked rice. I just toss the rice, salt, and water in a rice cooker while I chop celery, spray the slow cooker with nonstick cooking spray, and make other preparations.
- Add all the ingredients except the chicken to the slow cooker.
- Give it a good stir to mix.
- Lay the chicken breast on top of the rice mixture, cover, and cook on low for 5-6 hours or on high for 3-4 hours. Internal temperature should read 165F when checked with an instant read thermometer.
To make crock pot chicken & rice with uncooked rice
- Add the uncooked rice and the other ingredients except the chicken to the slow cooker and stir to combine.
- Add the chicken breast.
- Add 3 cups of chicken stock.
- Cover and cook on high for 3 to 4 hours or until the internal temperature of the chicken is 165F.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
- slow cooker
- rice cooker (not essential but SO nice to have)
- wooden spoons
🎥 Video
Click on the image to watch me make this recipe from start to finish with extra tips! (Video opens in a new tab).
🥫 Storage
Store leftover chicken and rice in an airtight container (or cover with plastic wrap) in the refrigerator for up to 4 days.
This crockpot chicken and rice recipe does not freeze well.
💭 Tips
Expert Tip: When I have a little bit left over and it's not enough for a meal I like to add a couple of cups of chicken stock and turn this into chicken and rice soup!
- Some slow cooker chicken and rice recipes start with uncooked rice but I don't think it gives the best results. I always precook it then add to the recipe. It comes out creamy and soaks up the flavor from the other ingredients but doesn't bread down. I don't like mushy rice!
- If you like fluffy rice don't add the cooked rice until right before serving. Just mix it right in.
- Don't use minute or instant rice for this recipe.
- See the recipe card for instructions for using uncooked rice and for baked chicken and rice.
- For cheesy chicken and rice casserole stir in about 2 cups of cheddar cheese, shredded or cubed, about 5 minutes before serving.
- You can substitute cream of mushroom soup, cream of celery, or cream of broccoli for the cream of chicken.
- A little chopped parsley sprinkled on top makes it pretty!
- I used boneless skinless chicken breasts but you could use chicken thighs instead.
- Add carrots, peas, or other vegetables if you wish - this is a great way to sneak in some fresh veggies!
👩🍳 FAQs
Yes! Just make sure it has reached an internal temperature of 165F before serving.
Yes, the crockpot maintains about 170 degrees which is warm enough to kill any bacteria.
You can, although I don't care for it that way. In this recipe you'd add the uncooked rice to the crock pot with the other ingredients then add 3 cups of chicken stock to the rest of the ingredients.
📚 Related recipes
More easy chicken recipes!
You're sure to find a new favorite slow cooker meal here!
🍽️ Serve with...
I like to serve this with hot buttermilk biscuits, green beans, and maybe some snickerdoodles for dessert if I have some dough frozen already.
📞 The last word
I love crockpot chicken recipes.
There's usually a very short preparation time and they allow me to go on about my busy day without being stressed about dinner time.
Creamy chicken and rice casserole is comfort food - and we don't wait for cold weather to get it on the table! I especially love slow cooker recipes like this during that chaotic transition time when the kids go back to school.
Next time give this crockpot scalloped potatoes and ham recipe a try!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Crock-Pot Chicken and Rice Casserole
Print Pin Recipe SaveEquipment Needed
Ingredients
- 2 cups long grain rice, I use jasmine
- 2 pounds boneless skinless chicken breast, or thighs
- 1 cup celery, sliced
- 21 ounces cream of chicken soup, 2-10.5 ounce cans
- 1 ounce onion soup mix, one packet - divided use
- 1 jalapeno, diced - optional.
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Instructions
- Cook the rice in the rice cooker until done - about 20 minutes.
- Spray the crock with non-stick cooking spray.
- Add the cooked rice, celery, cream of chicken soup, diced jalapeno, and half the onion soup mix.
- Stir to combine.
- Lay the chicken breasts over the top.
- Sprinkle with remaining onion soup mix.
- Cook on low for 5-6 hours or until the internal temperature of the chicken is 165°F.
- Sprinkle with chopped fresh parsley and serve.
To make with uncooked rice
- Add the uncooked rice and the other ingredients except the chicken to the slow cooker and stir to combine.
- Add the chicken breast.
- Add 3 cups of chicken stock.
- Cover and cook on high for 3 to 4 hours, or until the chicken's internal temperature registers 165°F.
Oven instructions
- Spray a 13x9 inch casserole dish with non-stick cooking spray.
- Saute the jalapeno & celery in some oil until softened.
- If you are using rotisserie chicken or chicken that has been cooked shred or dice it and mix it in with the celery mixture.
- Add the cooked rice, celery mixture, and one of the cans of cream of chicken soup to a large bowl.
- Mix well.
- Place the rice mixture in the prepared casserole dish.
- If the chicken is cooked and mixed in with the rice bake at 350° for 15 minutes, or until heated through.
- If the chicken is raw lay it on top of the rice mixture and bake it at 375° for 20 minutes or until the chicken reaches an internal temperature of 165°. Check the middle of the rice to ensure that it is also at at least 165°.
Notes
- If you like fluffy rice don't add the cooked rice until right before serving. Just mix it right in.
- For cheesy chicken and rice casserole stir in about 2 cups of cheddar cheese, shredded or cubed, about 5 minutes before serving.
- You can substitute cream of mushroom soup for the cream of chicken.
- I used boneless skinless chicken breasts but you could use chicken thighs instead.
- Add carrots, peas, or other vegetables if you wish.
- Don't use minute or instant rice for this recipe.
Sherri
Although I figured it out finally, this recipe (to me) reads kind of confusing. Rice- cooked or raw. I finally figured it out that the oven is for the cooked and slow cooker is the raw.....right? Love your recipes. This is going to be the next potluck dish for me!