There's something simply comforting about a warm, creamy dish that practically makes itself while you're busy with your day. This Creamy Crockpot Chicken and Rice Recipe is one of those gems—rich, flavorful, and so easy to love.

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

I honestly can’t get enough of how effortless and satisfying this recipe is. It’s a total lifesaver on busy days but tastes like you’ve spent hours perfecting it. Plus, the creaminess mixed with tender chicken and fluffy rice hits that comfort food spot every single time.

Hands-Off Cooking: Toss everything in the crockpot and forget about it—no stirring or babysitting required.
Deliciously Creamy: The combination of cream of chicken and cream of mushroom soups makes this irresistibly smooth and rich.
Perfectly Tender Chicken: Using thighs keeps the chicken juicy and flavorful throughout the long slow cook.
Family Friendly: It’s a guaranteed crowd-pleaser that even picky eaters will gobble up.

Ingredients & Why They Work

This dish strikes a great balance with just a handful of ingredients that complement each other perfectly. Every component plays its part, from the starch to the protein, creating a creamy, comforting texture and rich flavor.

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 way better than breasts during slow cooking.
Kosher salt: Enhances all the flavors without overpowering.
Ground black pepper: Adds just the right touch of warmth and spice.
Condensed cream of chicken soup: Brings creamy richness and depth to the sauce.
Condensed cream of mushroom soup: Adds an earthy undertone that balances the dish beautifully.
Low sodium chicken broth: Keeps it moist and enhances the savory flavor.
Onion powder: Gives a gentle sweetness that complements the creamy base.
Garlic powder: Packs a punch of aromatic flavor without the fuss of fresh garlic.
Long-grain rice: Soaks up the creamy sauce and cooks perfectly in the crockpot.
Shredded cheddar cheese: Melts on top for an irresistible cheesy finish.

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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 love personalizing this recipe depending on what I have on hand or the flavors I'm craving. You should totally make it your own—add a little twist or adjust the seasonings to suit your taste buds.

Variation: I once swapped cheddar for mozzarella and added some chopped spinach towards the end—totally delicious and a sneaky way to add greens!
Dietary tweaks: For a lighter version, you can use reduced-fat soups and cheese without losing too much creaminess.
Spice it up: Adding a pinch of smoked paprika or cayenne gives it a subtle kick that wakes things up.

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

First, place the chicken thighs directly into the crockpot insert. I season them with half of the kosher salt and black pepper to get that baseline flavor right on the chicken itself. This simple step really helps deepen the taste without complicating things.

Step 2: Mix the Creamy Sauce and Rice

In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, the remaining salt and pepper, and the long-grain rice. Make sure it’s fully combined—that way the rice will cook evenly and the flavor will be balanced throughout.

Step 3: Pour, Cover, and Cook

Pour this creamy mixture right over the chicken thighs in the crockpot. Cover with the lid and set it to cook on high for 3 to 4 hours. This timeframe lets the chicken cook to tender perfection while the rice absorbs all the delicious sauce.

Step 4: Shred the Chicken and Combine

Once it’s done cooking, turn the crockpot off and carefully remove the chicken pieces. I like to shred the thighs with two forks—they’re super tender and fall apart easily. Add the shredded chicken back into the pot and stir it all together. If the rice looks a bit thick, add a splash of chicken broth to loosen it up.

Step 5: Add Cheese and Finish

Sprinkle shredded cheddar cheese over the top, cover again, and let it sit for 5 to 10 minutes so the cheese gets all melty and gooey. Then, it’s ready to serve and enjoy!

Top Tip

This recipe’s charm lies in its simplicity, but a few tweaks I learned along the way really helped me nail the perfect texture and flavor every time.

Rice Timing: Different crockpots run hotter or cooler, so check the rice near the end of cooking. If it’s still firm, just give it more time—patience really pays off here.
Keep It Creamy: If the mix looks dry during cooking, stir in some extra chicken broth to keep the rice moist and cooking evenly.
Shred While Warm: Shred the chicken right away when you take it out; it breaks down beautifully and absorbs all the tasty sauce.
Cheese Melting: Let the cheese rest covered on low off-heat to melt gently instead of microwaving or stirring it in—this way, it stays luscious on top.

How to Serve Creamy Crockpot Chicken and Rice Recipe

creamy chicken and rice - Serving Suggestion

Garnishes

My go-to garnishes are fresh chopped parsley or green onions. They add a lovely pop of color and a subtle freshness that cuts through the creamy richness. A squeeze of lemon on top is also something I sometimes do for a bright finish.

Side Dishes

I like pairing this dish with roasted or steamed veggies like broccoli, green beans, or carrots to balance out the creaminess. A simple side salad with a tangy vinaigrette complements it nicely too.

Creative Ways to Present

For gatherings, I’ve served this in little individual crockpots or ramekins topped with extra cheese and herbs. It feels special and a bit restaurant-style but is still cozy and comforting.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge. This recipe keeps well for up to 4 days, and reheats beautifully when you want a quick lunch or dinner.

Freezing

Personally, I don’t freeze this one because the creamy soups tend to get grainy after thawing. It’s best fresh or refrigerated.

Reheating

I reheat leftovers gently in a covered dish in the microwave or on the stovetop with a splash of broth to revive the creaminess. Stirring occasionally helps keep the texture smooth.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can definitely use chicken breasts, but be mindful they tend to dry out more during the slow cooking. If you do swap, keep an eye on cooking time and consider adding a little extra broth to keep it moist.

What type of rice is best for this recipe?

Long-grain rice is ideal because it cooks evenly in the crockpot and soaks up the creamy sauce without becoming mushy. Avoid quick-cooking or instant rice varieties as they may overcook.

Can I prepare this recipe in the morning and cook it later?

Yes! You can assemble everything in the crockpot insert and store it covered in the fridge until you’re ready to cook. Just be sure to fully cook it once you start the crockpot.

How do I adjust the recipe for more servings?

Simply scale up the ingredients proportionally, but be sure your crockpot is big enough to cook everything evenly. You might also want to increase cooking time slightly to ensure rice and chicken cook through.

Final Thoughts

This Creamy Crockpot Chicken and Rice Recipe holds a special place in my rotation because of how it manages to be fuss-free yet deliciously satisfying. It’s been my secret weapon for busy weeknights and casual get-togethers alike. I wholeheartedly recommend you give it a try—you might just find your new favorite comfort meal, too.