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Creamy Cozy Chicken and Rice Crockpot Dinner featured image shows a close-up of the delicious and comforting meal served in a white bowl with visible chicken, rice, and creamy sauce.

Creamy Chicken and Rice Crockpot Dinner

This creamy chicken and rice crockpot dinner is the ultimate comfort food, perfect for busy weeknights. With minimal prep time, simple ingredients, and a hands-off cooking method, it's a warm and satisfying meal that the whole family will love. The chicken becomes incredibly tender, and the creamy sauce is heavenly.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken breasts
  • 1 cup uncooked long grain rice
  • 1 cup chicken broth
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup butter, melted
  • 1 teaspoon dried thyme
  • Salt to taste
  • Pepper to taste
  • 1/2 cup frozen peas, carrots, or mixed vegetables optional

Equipment

  • Crockpot
  • Cooking spray
  • Small skillet
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Meat thermometer
  • Fork

Method
 

  1. Lightly grease the inside of your crockpot with cooking spray.
  2. Pour the uncooked rice into the bottom of the crockpot. Spread it out evenly.
  3. Place the chicken breasts on top of the rice.
  4. In a small skillet, melt the butter over medium heat. Add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-5 minutes.
  5. In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, and chicken broth. Stir in the sautéed onion and garlic, dried thyme, salt, and pepper.
  6. Pour the sauce evenly over the chicken breasts.
  7. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be cooked through and easily shredded with a fork.
  8. Check for doneness: The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to check.
  9. Once the chicken is cooked through, use two forks to shred it directly in the crockpot.
  10. Stir everything together well, ensuring the shredded chicken is evenly distributed throughout the rice and sauce.
  11. If using frozen vegetables, stir them in during the last 30 minutes of cooking.
  12. Let the mixture sit for 10-15 minutes before serving.

Notes

For best results, do not use instant rice. If the rice is too dry after cooking, add more chicken broth. To prevent chicken from drying out, check for doneness regularly. Feel free to add your favorite vegetables like mushrooms or bell peppers. For a cheesy twist, add 1 cup of shredded cheddar cheese during the last 30 minutes of cooking. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2-3 months.