Crockpot Chicken and Rice

5 from 1 vote

Tender, juicy chicken, fluffy white rice, and a thick, creamy gravy come together in this simple crock pot chicken and rice recipe.

Course Dinner

Cuisine American, Southern

Keyword crock pot chicken and rice, crockpot chicken and rice, slow cooker chicken and rice

Prep Time 10

Cook Time 4 20

Total Time 4 30

Servings people

Calories 493kcal

Author Blair Lonergan

Place condensed soups, chicken broth, onion, celery, garlic, oregano, thyme and paprika in a slow cooker; whisk to combine. Season chicken with salt and pepper and nestle into the slow cooker. Cover and cook until chicken is tender, about 2-3 hours on HIGH or 4-6 hours on LOW.
Transfer chicken to a plate and use two forks to shred the meat, discarding the bones. Stir rice into slow cooker, season with a touch of salt and pepper to taste (if necessary), and add the chicken back on top of the rice, along with any accumulated juices from the plate. Cover and cook on HIGH until rice is tender, about 20-25 minutes.
Use a fork to fluff the rice and combine with the chicken. Transfer to individual serving plates and garnish with fresh parsley.

This recipe requires instant white rice (sometimes called "Minute Rice"), which is just regular rice that is precooked so that it needs less time in the Crock Pot. Do not substitute with regular long-grain white rice or other varieties of rice.
You can substitute with 8 boneless skinless chicken thighs. If you prefer white meat, feel free to use 2-3 bone-in or boneless, skinless chicken breasts -- just make sure that you don't overcook the breasts or they will become tough and dry. Boneless chicken pieces typically cook faster than the bone-in chicken.
Just about any flavors of condensed soup will work.