I make this Slow Cooker Chicken Rice with just four ingredients and it vanishes off the table before I even get a fork.

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I’m obsessed with this Slow Cooker Chicken Rice because it hits dinner lazily and brilliantly at once. I love how the chicken is tender and the rice so comforting without trying too hard.

And that creamy hit from a can of condensed cream of chicken soup makes everyone ask for seconds. My kids inhale it, my partner raves, and I’m smug because it only takes a few things.

Not fancy, just honest. I’ve called it my go-to under-sweatpants meal and it sits right alongside Chicken And Rice Crockpot on rotation.

Worth every messy bite. No pretension here.

Just dinner, always

Ingredients

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The protein star, moist if you slow it, fills everyone up fast.
Basically, the onion adds savory background and a little sweetness when it cooks.
Plus, the condensed soup makes it creamy and comforting without fuss.
The rice mix gives texture and nutty bite, so it’s not mushy.

Ingredient Quantities

3 pounds boneless skinless chicken breasts (or thighs, if you like dark meat)

1 medium yellow onion, roughly chopped

1 (10.5 ounce) can condensed cream of chicken soup

1 cup uncooked long grain and wild rice mix

How to Make this

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1. Spray or rub the slow cooker lightly with oil or line it, then place the 3 pounds chicken breasts in a single layer, onions scattered over and around the chicken.

2. Spoon the can of condensed cream of chicken soup over the chicken, but dont try to cover every inch, just dollops are fine.

3. Pour the 1 cup uncooked long grain and wild rice around the edges of the cooker so it sits beside the chicken instead of right on top.

4. Add about 1 to 1 1/2 cups water to the slow cooker and stir the soup a little so it thins and mixes with the water, creating enough liquid for the rice to cook.

5. Cover and cook on LOW for 3 1/2 to 4 hours, or on HIGH for 2 to 2 1/2 hours, until the chicken is cooked through and rice is tender.

6. Check the chicken temp if you can, it should be 165 F at thickest part. Also taste the rice for doneness; wild rice can take a bit longer sometimes.

7. If the rice looks too firm and the liquid is gone before the chicken is done, add another 1/2 cup hot water and continue cooking, stirring gently to distribute.

8. Once done, shred or slice the chicken right in the cooker and stir everything together so the rice soaks up the sauce, letting it sit 5 minutes with lid off if it seems too soupy.

9. Give it a taste and adjust if you want more salt or pepper, but remember the condensed soup is already seasoned, so season lightly if at all.

10. Serve warm. Leftovers store well in the fridge up to 3 days and reheat covered in the microwave or on the stove with a splash of water to loosen the rice.

Equipment Needed

1. Slow cooker (4 to 6 quart)
2. Cutting board
3. Chef knife (for chopping onion and slicing or shredding chicken)
4. Can opener
5. Measuring cups (1 cup and smaller) and a liquid measuring cup for the water
6. Wooden spoon or heatproof silicone spatula for stirring
7. Instant read meat thermometer (to check 165 F)
8. Tongs or two forks (for shredding or handling the chicken)

FAQ

Q: Can I use frozen chicken instead of thawed?

A: Yes, but don't. Frozen chicken will raise the cooker temps too slowly and can stay in the danger zone too long. If you must, add 30 to 60 minutes to the cook time and make sure the internal temp reaches 165°F. Better to thaw overnight in the fridge.

Q: Will the long grain and wild rice mix cook properly in the slow cooker?

A: Usually yes, but mix brands vary. Use 2 to 2 1/2 cups of liquid (chicken broth or water plus the condensed soup counts) for 1 cup of that rice mix and check at the end. If it’s still chewy, cook 20 to 30 minutes more on low with the lid on.

Q: Which is better, chicken breasts or thighs?

A: Thighs are more forgiving and stay moist longer. Breasts work fine but they can dry out if overcooked. If you use breasts, remove them as soon as they hit 165°F and shred, then stir back into the rice so they soak up juices.

Q: My sauce seemed thin. How do I make it creamier?

A: Stir in a splash of milk, a few tablespoons of sour cream, or a little cream cheese at the end and heat until smooth. You can also whisk 1 tablespoon cornstarch with 2 tablespoons cold water, stir in and cook on high for 15 minutes to thicken.

Q: How long can I store leftovers and how to reheat?

A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat with a splash of broth or water, stirring often. You can also microwave in short bursts, stirring between, to keep it from drying out.

Q: Any quick flavor upgrades or add-ins?

A: Yes. Add a teaspoon of dried thyme or a bay leaf for depth. Stir in frozen peas or chopped carrots in the last 30 minutes. For a brighter finish add a squeeze of lemon or a handful of fresh parsley right before serving.

Slow Cooker Chicken & Rice Recipe Substitutions and Variations

Chicken (3 pounds boneless skinless breasts)
- Boneless thighs if you like richer, juicier meat
- Turkey breast, same cook time roughly but a little drier so add a splash more liquid
- Firm tofu, cubed, for a vegetarian swap — presses out extra water first
Yellow onion
- Shallots for a milder sweeter flavor
- Green onions, stir in near the end so they dont get mushy
- Celery and a little extra carrot for more texture and savory depth
Condensed cream of chicken soup (10.5 oz)
- Condensed cream of mushroom or celery soup if you want a different savory note
- Make your own: equal parts milk and chicken broth thickened with a bit of flour or cornstarch
- Plain Greek yogurt thinned with a little broth for a tangier lighter option
1 cup uncooked long grain and wild rice mix
- All long grain white rice, cooks faster so check earlier
- Brown rice, more chew and fiber but needs more liquid and time
- Quinoa for a protein boost, reduces cook time a bit
- Cauliflower rice, stir in at the end for a low carb version

Pro Tips

1) Use chicken thighs if you want juicier meat and forgive a little extra fat. Thighs hold up better to longer cooks so you can forget the pot a bit without drying out the meat.

2) Swap half or all the water for low sodium chicken broth. That adds real flavor and helps the rice finish with less blandness. Taste before adding extra salt since the soup is already seasoned.

3) Cut the breasts thick to more even pieces or pound them slightly so everything finishes at the same time. If the rice is still firm near the end, add a few splashes of hot liquid rather than lifting the lid too often.

4) If the sauce seems thin at the end, remove the chicken, stir in a teaspoon of cornstarch mixed with cold water, simmer on HIGH for 10 to 15 minutes with the lid off to thicken, then return the shredded chicken and let rest 5 minutes so the rice soaks up the sauce.

Slow Cooker Chicken & Rice Recipe

Recipe by Sarah level

0.0 from 0 votes

I make this Slow Cooker Chicken Rice with just four ingredients and it vanishes off the table before I even get a fork.

Servings

servings

Calories

563

kcal

Equipment: 1. Slow cooker (4 to 6 quart)
2. Cutting board
3. Chef knife (for chopping onion and slicing or shredding chicken)
4. Can opener
5. Measuring cups (1 cup and smaller) and a liquid measuring cup for the water
6. Wooden spoon or heatproof silicone spatula for stirring
7. Instant read meat thermometer (to check 165 F)
8. Tongs or two forks (for shredding or handling the chicken)

Ingredients

3 pounds boneless skinless chicken breasts (or thighs, if you like dark meat)
1 medium yellow onion, roughly chopped
1 (10.5 ounce) can condensed cream of chicken soup
1 cup uncooked long grain and wild rice mix

Directions

Spray or rub the slow cooker lightly with oil or line it, then place the 3 pounds chicken breasts in a single layer, onions scattered over and around the chicken.
Spoon the can of condensed cream of chicken soup over the chicken, but dont try to cover every inch, just dollops are fine.
Pour the 1 cup uncooked long grain and wild rice around the edges of the cooker so it sits beside the chicken instead of right on top.
Add about 1 to 1 1/2 cups water to the slow cooker and stir the soup a little so it thins and mixes with the water, creating enough liquid for the rice to cook.
Cover and cook on LOW for 3 1/2 to 4 hours, or on HIGH for 2 to 2 1/2 hours, until the chicken is cooked through and rice is tender.
Check the chicken temp if you can, it should be 165 F at thickest part. Also taste the rice for doneness; wild rice can take a bit longer sometimes.
If the rice looks too firm and the liquid is gone before the chicken is done, add another 1/2 cup hot water and continue cooking, stirring gently to distribute.
Once done, shred or slice the chicken right in the cooker and stir everything together so the rice soaks up the sauce, letting it sit 5 minutes with lid off if it seems too soupy.
Give it a taste and adjust if you want more salt or pepper, but remember the condensed soup is already seasoned, so season lightly if at all.
Serve warm. Leftovers store well in the fridge up to 3 days and reheat covered in the microwave or on the stove with a splash of water to loosen the rice.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.