Chicken and Rice Crock Pot

Crock Pot chicken and rice in a white bowl with a fork.

5 from 1 vote

Crock Pot Chicken and Rice made with juicy chicken, white rice, and tender peas cooked up in a simple creamy and cheesy sauce makes an easy to prepare chicken dinner everyone will love!

Prep Time8

Cook Time3

Total Time3 8

Course: Main Course

Cuisine: American

Servings:

Calories: 627kcal

Author: Ryan Allen

Equipment

Ingredients

1 ½ lbs boneless, skinless chicken breasts (cut into bite size pieces)
1 ½ cups long grain white rice
2 medium carrots (peeled and diced)
2 cups celery (diced)
1 medium yellow onion (diced)
3 cups low sodium chicken stock
1 tbsp worcestershire sauce
1 (10.5 oz) cream of chicken soup
2 garlic (minced)
½ tsp salt
½ tsp paprika
1 tsp black pepper
1 tsp dried thyme
2 cups cheddar cheese (shredded and divided)
1 cup frozen peas

Instructions

In a 6-quart crock pot, add chicken chunks, rice, carrots, celery, onion, chicken stock, worcestershire sauce, chicken soup, garlic, salt, paprika, pepper and thyme. Mix until well combined.
Cover and cook on high for 3-4 hours.
Add 1½ cup of cheese and peas. Mix until well combined and continue to cook for 15 minutes.
Top with the remaining cheese and cover until cheese has melted. Serve and enjoy!

Video

Notes

Using Brown Rice. You will need to add ½ cup to 1 cup of chicken broth.
Too Dry. If the casserole appears too dry after cooking time, stir in a quarter cup of chicken stock and cook for 15 minutes more. Repeat as needed until you reach the desired consistency.
Cooking Time. The total time depends on your individual crock pot and the ingredients used. In most cases, this dish cooks in 3-4 hours on HIGH.
Stir During Cooking. For best results I recommend stirring 1-2 times during the cooking process.
Swap for Chicken Thighs. You will need to add 30 - 60 minutes to the cook time.

Nutrition