There’s just something so comforting about a warm, creamy one-pot meal, isn’t there? This Creamy Crockpot Chicken and Rice Recipe hits that cozy spot perfectly, delivering tender chicken and rich, cheesy rice all cooked effortlessly in your slow cooker. Trust me, once you try it, it’ll quickly become a go-to dinner in your rotation.

This image shows a close-up of a cooked rice and cheese casserole in a black pot. The dish has one main layer of cooked white rice mixed with pieces of chicken or similar light meat, topped with a bright orange melted cheddar cheese layer that looks slightly bubbly. Small green herbs are sprinkled on top, adding color contrast. A wooden spatula is scooping out some of the casserole, showing the soft texture of rice and melted cheese inside. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Crockpot Chicken and Rice Recipe
Top Tip
How to Serve Creamy Crockpot Chicken and Rice Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Crockpot Chicken and Rice Recipe

Why You'll Love This Recipe

This recipe feels like a warm hug on a plate, but it’s also incredibly simple to pull together. I love that you can throw everything in the crockpot first thing in the morning and come back to dinner that’s ready to enjoy. Plus, it’s creamy, cheesy, and packed with flavor—all the things that make comfort food memorable.

Hands-off Cooking: You can set it and forget it, freeing up your day for other things.
Creamy & Flavorful: The combination of cream of chicken and mushroom soups makes the sauce rich without any extra fuss.
Deliciously Tender Chicken: Using thighs keeps the meat juicy and fork-tender every time.
Family-Friendly: Comforting and cheesy, it’s a dish that even picky eaters tend to love.

Ingredients & Why They Work

Each ingredient in this recipe comes together to create a creamy texture and balanced flavor. Using boneless, skinless chicken thighs means you’ll get tender, juicy meat, while cream soups give that luscious sauce without needing to make it from scratch. Plus, seasoning with simple pantry staples ensures this recipe is easy yet satisfying.

Flat lay of boneless, skinless chicken thighs with smooth, pale pink flesh, a small mound of long-grain white rice grains, a neat pile of bright orange shredded cheddar cheese, two small white ceramic bowls each containing thick creamy soup—one pale cream of chicken and one beige cream of mushroom, a small white bowl filled with golden low sodium chicken broth, and two small white bowls holding fine white onion powder and fine off-white garlic powder, a few coarse crystals of kosher salt and a few cracked black peppercorns scattered symmetrically on the white marble surface, all arranged in perfect balance and symmetry placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken thighs: These stay juicy and tender compared to breasts, which can dry out in slow cooking.
Kosher salt & black pepper: Essential for seasoning throughout—don’t skip or under-season!
Condensed cream of chicken soup: Adds creamy richness and savory depth.
Condensed cream of mushroom soup: Works beautifully with chicken soup to add earthiness and extra creaminess.
Chicken broth (low sodium): Keeps control of saltiness while giving moisture and flavor.
Onion powder & garlic powder: Simple aromatics that boost flavor without chopping fresh.
Long-grain rice: Cooks up fluffy and absorbs all those delicious flavors perfectly in the crockpot.
Shredded cheddar cheese: Melts on top for that irresistible gooey finish.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always recommend starting with the basic recipe but feel free to tweak it to suit your tastes or pantry. I’ve played around with adding different cheeses or herbs — it’s so forgiving! You can easily make it your own.

Variation: I once swapped the cheddar for mozzarella and added fresh basil at the end—very Italian vibes and a lovely change.
Dietary swap: Use dairy-free soups and cheese alternatives if you need to avoid dairy; it still turns out great!
Veggie boost: Stir in some frozen peas or chopped spinach just before serving to add a pop of color and nutrition.

Step-by-Step: How I Make Creamy Crockpot Chicken and Rice Recipe

A dark plate holds a layered dish with a base of fluffy light beige mash showing soft texture, topped with shredded meat that is light brown and fibrous, all covered by a melted, bright orange cheese sauce that spreads unevenly with small pools and stringy spots. There are small green herb bits sprinkled on top for color contrast. A fork rests to the side on the plate, and the background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Layer the Chicken

Start by placing your chicken thighs in the crockpot insert. Sprinkle half the salt and pepper over the meat right away—seasoning at this stage is key to building flavor deep inside. I like to pat the chicken dry first; it helps the seasoning stick better.

Step 2: Mix the Creamy Sauce

In a large bowl, whisk together the cream of chicken and mushroom soups with chicken broth, onion powder, garlic powder, remaining salt, and pepper. Then stir in the long-grain rice. This mixture will surround your chicken, soaking into the rice as it cooks.

Step 3: Pour and Cook

Pour that creamy mixture over the chicken in the crockpot. Cover with the lid and set your slow cooker to HIGH. Cook for around 3 to 4 hours—crockpot temperatures can differ, so keep an eye on it around the 3-hour mark to check if the rice is tender.

Step 4: Shred, Combine & Cheese It Up

Once cooked, turn off the crockpot. Carefully remove the chicken and shred it with forks—this step is my favorite because you get juicy, pull-apart meat. Stir the shredded chicken back into the rice mixture, adding some extra chicken broth if it feels too thick or dry.

Sprinkle the shredded cheddar cheese over the top, cover again, and let it melt for about 5 to 10 minutes. That melty cheese finish just pulls everything together.

Top Tip

From the many times I've made this, here are the tips that make all the difference between good and great.

Rice don’t rush: If your crockpot tends to run cool, don’t hesitate to add more cooking time until the rice is tender—not mushy, just cooked through.
Add liquid as needed: Sometimes rice absorbs more than expected, so keep extra chicken broth handy to loosen things up if it looks dry mid-cook.
Shred the chicken warm: It shreds easier and stays moist when it’s still hot, so don’t wait too long after cooking to pull it apart.
Season carefully: Cream soups add salt naturally, so start with less and adjust after cooking to avoid oversalting.

How to Serve Creamy Crockpot Chicken and Rice Recipe

creamy chicken and rice - Serving Suggestion

Garnishes

I usually finish this dish with a sprinkle of fresh chopped parsley or green onions—it adds a fresh pop of color and a bit of brightness to cut through the creaminess. A small dusting of paprika can also add a nice smoky touch.

Side Dishes

Simple steamed veggies like broccoli or green beans go beautifully alongside. For something heartier, a side salad with a tangy vinaigrette balances the richness of the chicken and rice.

Creative Ways to Present

For a casual dinner party, I’ve served this dish in individual ramekins topped with a little extra cheese and a sprig of thyme—you instantly elevate the look and feel. It’s also fun to spoon it into hollowed-out bell peppers for a colorful, creative presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and they keep well for up to 4 days. When reheated, the rice can thicken up, so I usually add a splash of chicken broth or water to loosen it before warming.

Freezing

I don’t recommend freezing this recipe because cream-based dishes tend to separate and get grainy when thawed. It’s better fresh or refrigerated.

Reheating

Reheat gently in the microwave or on the stovetop over low heat, stirring often. Add a little broth or water to keep the creamy texture smooth and to prevent the rice from drying out.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

Absolutely, but thighs tend to stay juicier and less prone to drying out in slow cooker recipes. If you use breasts, check earlier to avoid overcooking.

What type of rice works best?

Long-grain white rice works best for absorbing the flavors and cooking evenly without becoming too sticky. Avoid quick-cooking or brown rice as they require different times and lots more liquid.

Can I add vegetables to the crockpot?

Yes! Stir in hardy veggies like diced carrots or frozen peas about halfway through cooking or during the last 30 minutes to keep them firm and fresh.

How do I make this recipe dairy-free?

Use dairy-free cream soups (check your grocer's natural foods aisle) or make a simple dairy-free roux to replace the soups. Swap cheddar for dairy-free cheese or omit it altogether for a still tasty dish.

Final Thoughts

This Creamy Crockpot Chicken and Rice Recipe has become easily one of my favorite comforting dinners, especially on busy days or when the weather turns chilly. It’s satisfying, easy to make, and feels like a warm embrace in every spoonful. I really hope you enjoy making and sharing it as much as I do—it’s one of those reliable recipes that never disappoints.