Description
This Slow Cooker Chicken and Rice is the ultimate weeknight comfort meal—creamy, flavorful, and made with tender chicken, hearty veggies, and cozy rice. It’s a family favorite that’s as easy as it is delicious.
Ingredients
4 boneless, skinless chicken breasts
1 cup long grain white rice, uncooked
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
1 ½ cups chicken broth
1 small onion, finely chopped
2 cloves garlic, minced
1 cup frozen peas and carrots
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper, to taste
1 tablespoon olive oil (optional, for browning chicken)
Instructions
(Optional) In a skillet over medium heat, heat olive oil and sear chicken breasts for 2–3 minutes per side for added flavor.
In the slow cooker, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, onion, garlic, thyme, parsley, salt, and pepper until smooth.
Stir in the uncooked white rice until evenly distributed.
Place the chicken breasts on top of the mixture.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until the chicken is fully cooked and the rice is tender.
About 30 minutes before serving, stir in the frozen peas and carrots. Re-cover and cook until vegetables are heated through.
Taste and adjust seasoning as needed before serving.
Notes
Do not use pre-cooked rice—only uncooked long grain white rice works best.
You can substitute cream of celery soup for either canned soup if needed.
Add shredded cheddar cheese at the end for an extra cheesy twist.
Leftovers store well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 390 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 75 mg