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The Best Creamy Crockpot Chicken and Rice for Easy Weeknight Dinners

A spoonful of creamy crockpot chicken and rice with melted cheese stretching between the spoon and the bowl.
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This simple, dump and go slow cooker chicken and rice recipe creates a hearty, comforting meal without mushy rice. It is a family favorite for busy weeknights.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (10 ounce) package frozen broccoli florets
  • 1 cup uncooked long-grain white rice
  • 1 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheddar cheese (optional, for topping)

Instructions

  1. Place the chicken breasts in the bottom of a 6-quart slow cooker.
  2. In a separate bowl, mix together the cream of chicken soup, cream of mushroom soup, chicken broth, milk, onion powder, garlic powder, salt, and pepper until smooth.
  3. Pour the soup mixture evenly over the chicken in the slow cooker.
  4. Add the frozen broccoli florets on top of the chicken and soup mixture. Do not stir.
  5. Cover the slow cooker and cook on LOW for 6 to 7 hours. Do not lift the lid during this time to maintain the temperature (this is the no peek method).
  6. Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
  7. Stir everything together gently. If the mixture seems too thick, add a splash more milk or broth.
  8. Stir in the uncooked rice. Cover and cook on LOW for an additional 30 to 45 minutes, or until the rice is tender and has absorbed most of the liquid. Check frequently after 30 minutes to prevent sticking or mushiness.
  9. If using, stir in the shredded cheddar cheese during the last 5 minutes of cooking until melted and creamy.
  10. Serve immediately as a hearty slow cooker dinner.

Notes

  • To prevent mushy rice, ensure you follow the cooking times precisely after adding the rice. The rice cooks quickly once the liquid is hot.
  • For a brighter flavor, substitute the cream of mushroom soup with 4 ounces of softened cream cheese stirred in at the end.
  • This recipe works well for meal prep; store leftovers in airtight containers.

Nutrition

Find it online: https://mdlatdmm.com/crockpot-chicken-and-rice-creamy-easy-recipe/