Dump-and-Go Crockpot Chicken and Rice
This dump-and-go crockpot chicken and rice is the kind of meal that feels like a hug at the end of a long day. Tender chicken, fluffy rice, and a creamy, savory sauce cook together while you go about your business.
It’s my go-to when I need something cozy without any fuss. You just layer everything into the slow cooker, walk away, and come back to a complete dinner.
Why This Crockpot Chicken and Rice Works
The chicken cooks low and slow until it’s so tender you can shred it with two forks. Meanwhile, the rice absorbs all the savory broth and soup, turning into a rich, creamy bed for the chicken.
It’s all done in one pot, so you get both the protein and the starch in a single dish. Clean-up is just as easy as the prep.
Ingredients
- 1.5 lbs boneless skinless chicken breasts: you can use thighs instead, just add a little more time.
- 1 cup long-grain white rice: do not swap in brown rice here, it needs a much longer cook.
- 1 can (10.5 oz) cream of chicken soup: the base of our creamy sauce.
- 1 cup chicken broth: adds enough liquid for the rice to cook up fluffy.
- 1 tsp garlic powder: gives a gentle savory backbone.
- 1 tsp onion powder: rounds out the flavor without any chopping.
- 1/2 tsp fine sea salt: adjust to taste because the soup already brings salt.
- 1/4 tsp black pepper: just a little kick.
- 2 tbsp unsalted butter: cut into small pieces, it melts and adds richness.
Variations / Substitutions
- Use chicken thighs: swap in boneless skinless thighs and cook on low for 5 to 6 hours, they stay extra tender.
- Try a different cream soup: cream of mushroom or cream of celery work well if that’s what you have.
- Stir in frozen peas: add a cup of frozen peas during the last 10 minutes of cooking for a pop of color and sweetness.
- Add cheese on top: a handful of shredded cheddar or parmesan stirred in at the end makes it even more comforting.
For a stovetop version, try my One-Pot Chicken and Rice.
How To Make Dump-and-Go Crockpot Chicken and Rice
Step 1: Layer the Seasoned Chicken
Season 1.5 lbs chicken breasts all over with 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp pepper. Place them in a single layer in the bottom of a 6-quart slow cooker, then dot the chicken with the 2 tbsp butter cut into pieces.
The butter will melt and baste the chicken as it cooks, adding a little richness without any extra work. You can do all this in about 5 minutes.
Step 2: Add the Rice and Liquids
Sprinkle 1 cup long-grain white rice evenly around the chicken. Pour 1 can cream of chicken soup and 1 cup chicken broth right over the top. Use a spoon to gently stir the rice, soup, and broth together around the chicken, keeping the chicken pieces in place, and stir for about 30 seconds just until the rice is submerged.
You want the rice fully covered in liquid so it cooks evenly. The mixture will look loose at first, but the rice will soak up the broth and thicken into a creamy sauce by the time it’s done.
Step 3: Slow Cook to Perfection
Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken reaches an internal temperature of 165°F and the rice is tender.
Keep the lid on during cooking, lifting it releases steam and can add time. You’ll know it’s ready when the chicken shreds easily and the rice has absorbed most of the liquid, leaving a creamy consistency.
Step 4: Shred and Serve
Transfer the chicken to a cutting board with tongs. Shred it using two forks, then return the meat to the slow cooker and fold it gently into the rice until everything is evenly combined. Spoon into bowls and serve hot.
The rice will be creamy and slightly stuck to the bottom edges, which is exactly right. If you like, top with a sprinkle of fresh parsley or a crack of black pepper.
Tips for the Best Crockpot Chicken and Rice
- Use long-grain white rice: short-grain or instant rice will turn mushy under the long cook time. Long-grain holds its shape.
- Don’t stir once the lid is on: stirring during cooking can release starch and make the rice gummy. Only stir when you shred the chicken at the end.
- Line the pot for easy cleanup: a slow cooker liner saves you from soaking stuck-on rice later, but it’s optional.
- Grate fresh parmesan on top: if you want an extra creamy, salty finish, add a few tablespoons right before serving.
Cook times by chicken cut:
| Chicken cut | Time on low |
|---|---|
| Boneless skinless breasts | 4 to 5 hours |
| Boneless skinless thighs | 5 to 6 hours |
| Bone-in thighs | 6 to 7 hours |
Storing Leftover Chicken and Rice
- Refrigerate: keep leftovers in an airtight container for up to 3 days. The rice will firm up as it chills.
- Reheating: warm portions gently in a saucepan with a splash of chicken broth, or use the microwave in 1-minute bursts, stirring in between.
What To Serve With Dump-and-Go Crockpot Chicken and Rice
A simple green salad with a lemony vinaigrette cuts through the richness of the creamy rice. Steamed green beans or roasted broccoli also work because the fresh, crisp texture balances the soft, cozy main. If you want something to scoop every last bit, a piece of crusty bread never hurts.
Frequently Asked Questions
Can I use frozen chicken?
No, it’s not safe to put frozen chicken straight into a slow cooker because it stays in the temperature danger zone too long. Always thaw chicken completely first.
Why did my rice turn out mushy?
It usually happens when there’s too much liquid or the lid was lifted often during cooking, so stick to these measurements and keep the lid closed until the time is up.
Can I add vegetables to the slow cooker?
Yes, stir in a cup of frozen peas or frozen corn during the last 10 minutes of cooking so they heat through without turning to mush.
Can I double this recipe?
You can, as long as you use a larger slow cooker (at least 7 quarts) so the rice cooks evenly. Increase the cook time by about 30 minutes and check for doneness.
Dump-and-Go Crockpot Chicken and Rice Recipe
Ingredients
Method
- Season the chicken with garlic powder, onion powder, salt, and pepper. Place in a single layer in a 6-quart slow cooker and dot with butter.
- Sprinkle rice around the chicken, then pour the soup and broth over everything. Stir the rice gently around the chicken until the rice is submerged.
- Cover and cook on low for 4 to 5 hours, until the chicken reaches 165°F and the rice is tender.
- Remove the chicken, shred it with two forks, return it to the slow cooker, and fold it into the rice. Serve hot.
