Add Preferred SourceThere is something about slow cooker meals that instantly brings me back to those busy weeknights when I wanted something comforting without hovering over the stove. This Slow Cooker Chicken and Rice recipe is exactly that kind of dish: cozy, creamy, and absolutely effortless.
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I still remember the first time I tossed everything into the slow cooker before running errands. By the time I got home, the entire kitchen smelled like warm chicken casserole, and dinner was ready without lifting a finger. This has become one of my go to meals whenever I need something warm and familiar.
Why You Will Love This Recipe
There is a special kind of comfort that comes from slow cooked meals. The kind that fills the house with a gentle, savory aroma as the afternoon gets cooler. This recipe brings together tender chicken, creamy sauce, and soft, cozy rice that feels perfect for fall evenings, rainy days, or any night when you want something soothing without any stress.
Ingredients
- cream of chicken soup
- milk
- onion
- celery
- carrots
- red bell pepper
- instant rice
- cheddar cheese
- uncooked chicken breast
- peas
- Ground black pepper, to taste
How to Make Slow Cooker Chicken and Rice
Start by chopping the onion, celery, carrots, and bell pepper into small, even pieces. A sharp chef’s knife makes this easier and keeps your cuts clean, which helps the vegetables cook evenly.
Trim any excess fat from the chicken breasts, then cut them into small cubes. I like using a cutting board reserved for poultry to stay organized and safe.
Spoon the cream of chicken soup into your slow cooker and scrape the cans clean with a rubber spatula so none of that creamy goodness goes to waste. Pour in the milk and whisk until smooth.
Stir in all the chopped vegetables. Add the instant rice, shredded cheddar cheese, and chicken cubes. Use a wooden spoon to gently mix everything together. Wooden spoons are perfect for slow cooker meals because they do not scratch the surface.
Cover and cook on low for 3 to 4 hours. The mixture should become thick, creamy, and comforting. If you notice it getting too thick, add about ¼ cup of milk to loosen it slightly.
Once the chicken is cooked through and the rice is tender, stir in the peas and season generously with black pepper. Cover again and let the peas warm through for just a few minutes.
Serve hot and enjoy the cozy, creamy flavors.
Serving Suggestions
This dish is wonderful on its own, but a simple green salad or steamed broccoli adds a fresh contrast. Warm dinner rolls or crusty bread are also perfect for scooping up every bit of the creamy sauce. If you want to stretch the meal, serve it over a bed of fluffy white rice for extra comfort.
Storage Tips
Leftovers keep well in an airtight container in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if it thickens too much. You can also freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
More Recipes You Will Love
If cozy Southern comfort is your style, you will enjoy my Pineapple Casserole which brings sweet and savory flavors together in a classic Southern way. You might also love my Country Sausage Gravy, a breakfast staple that pairs perfectly with fresh biscuits. For a nostalgic dessert to round out the meal, try my Mississippi Mud Pie or my Pecan Pie Brownies. And if you want another hearty, home cooked dinner, my Oven Baked Chicken Thighs with Creamy Onion Gravy is always a family favorite.
Slow Cooker Chicken and Rice
Equipment
- Slow cooker or Crock Pot
- Sharp Knife
- Cutting board
- Rubber Spatula
- Wooden spoon
- Measuring cups
Ingredients
- 2 cans 10 oz each cream of chicken soup
- 2 cups milk
- ½ cup diced onion
- ½ cup diced celery
- ⅓ cup diced carrots
- ⅓ cup diced red bell pepper
- 1 ½ cups instant rice
- 1 cup finely shredded sharp cheddar cheese
- 1 lb cubed uncooked chicken breast
- ½ cup peas
- Ground black pepper to taste
Instructions
- Chop the vegetables into small pieces and cube the chicken.
- Add the cream of chicken soup and milk to the slow cooker and whisk until smooth.
- Stir in the vegetables, rice, cheese, and chicken until well combined.
- Cover and cook on low for 3 to 4 hours until the chicken is cooked and the rice is tender. Add a little milk if it looks too thick.
- Stir in the peas, season with pepper, and heat through before serving.
Notes
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
