If you need a warm, cozy dinner that practically makes itself, this Slow Cooker Chicken and Rice is it. Tender chicken and creamy rice cook together in a rich, savory sauce, making a simple, comforting meal perfect for busy weeknights. Everything cooks low and slow, so the rice turns perfectly tender while soaking up all the flavor. It’s a family-friendly dinner you can start in the morning and come back to later. If you love cozy, comforting meals like this, be sure to try my Chicken and Rice Soup, too.
Ingredients & Substitutions
- Chicken Tenderloins: Tenderloins cook up soft and juicy in the slow cooker. You can also use boneless, skinless chicken breasts or thighs; just keep the pieces similar in size so they cook evenly.
- Seasonings (Paprika, Onion Powder, Salt, and Black Pepper): This simple blend adds warm, savory flavor.
- Onion: Adds sweetness and depth as it cooks down. A yellow or white onion works best here.
- Garlic: Fresh garlic adds the best flavor, but jarred minced garlic works in a pinch.
- Long-Grain White Rice: This is important; use regular long-grain white rice, not instant. It holds its texture well during the longer cook time.
- Cream of Chicken Soup: Creates a creamy, comforting base. You can use a low-sodium version if you prefer.
- Chicken Broth: Adds flavor and helps cook the rice. Low-sodium chicken broth works well, so you can control the salt level.
- Heavy Whipping Cream: Makes the dish rich and creamy. You can substitute half-and-half for a lighter option, though the sauce will be a bit less thick.
- Fresh Parsley (Optional): Adds a pop of color and a fresh finish right before serving.
FAQs
Can I use brown rice instead of white rice?
Brown rice takes longer to cook and needs more liquid, so it won’t work the same in this recipe. For best results, stick with long-grain white rice.
Do I have to use chicken tenderloins?
No, you can use boneless, skinless chicken breasts or thighs. Just make sure they are similar in size so they cook evenly.
Can I use instant rice?
No, instant rice will cook too quickly and can become too soft. Regular long-grain white rice works best for this slow cooker recipe.
How do I know when slow cooker chicken and rice is done?
The chicken should be fully cooked to an internal temperature of 165°F and tender, and the rice should be soft with most of the liquid absorbed. Give it a gentle stir before serving to bring everything together.
Can I add vegetables to this recipe?
Yes! You can easily add vegetables to make this a complete meal. Stir in frozen peas, carrots, or mixed vegetables during the last 30 minutes of cooking so they stay tender. You can also add diced bell peppers or mushrooms at the beginning with the onion for extra flavor.
Serving Ideas
This Slow Cooker Chicken and Rice is a complete meal on its own, but a few simple sides can round it out nicely.
- Serve with a side of roasted vegetables like roasted parmesan green beans, roasted Brussels sprouts, or air fryer carrots to add a little color and balance to the creamy dish.
- Add a fresh side salad with a light vinaigrette for a crisp, refreshing contrast.
- Pair with warm, easy dinner rolls or a crusty French baguette to soak up the creamy sauce.
For a simple finishing touch, sprinkle with some shredded cheddar cheese or fresh parsley right before serving for a pop of flavor and color.
How to Store Slow Cooker Chicken and Rice
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The rice will continue to absorb liquid as it sits, so the mixture may thicken. To reheat, warm in the microwave or on the stovetop, adding a splash of chicken broth or milk to loosen the sauce and bring back the creamy texture.
Freezer: Store in a freezer-safe container for up to 2 months. For the best texture, let it cool completely before freezing. To reheat from frozen, first, thaw overnight in the refrigerator. Then reheat gently on the stovetop or in the microwave, adding a little extra liquid as needed to keep it creamy.
Slow Cooker Chicken and Rice
Ingredients
- 1 ½ pounds chicken tenderloins
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 small onion, finely diced
- 2 teaspoons garlic, minced
- 1 cup (185 g) long-grain white rice, uncooked (do not use instant rice)
- 1 can (10.5 ounces) cream of chicken soup
- 2 cups (16 ounces) chicken broth
- ½ cup (119 g) heavy whipping cream
- Fresh parsley, chopped for garnish (optional)
Instructions
- Season the chicken tenderloins with paprika, onion powder, salt, and black pepper.
- To the bottom of a 6 to 8-quart slow cooker, add the diced onion and garlic. Place the seasoned chicken on top.
- Sprinkle the uncooked long-grain white rice over the chicken. (Do not use instant rice; it will overcook in the slow cooker.)
- In a bowl, whisk together the cream of chicken soup, chicken broth, and heavy cream until smooth. Pour the mixture evenly over the rice and chicken.
- Cover and cook on LOW for 3 to 4 hours, or until the rice is tender and the chicken has reached an internal temperature of 165°F.
- Once fully cooked, shred the chicken and place it back into the slow cooker.
- Gently stir before serving. Garnish with chopped parsley if desired.
Did you make this recipe?
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