There’s just something incredibly comforting about a one-pot meal where everything melds into creamy, tender perfection — and that’s exactly why I adore this Creamy Crockpot Chicken and Rice Recipe. It’s the kind of dish that fills your kitchen with cozy aromas and fills hungry bellies with satisfying goodness, all without needing you stuck at the stove.

The image shows a close-up of a creamy, cheesy rice dish inside a black pot. The dish has two main layers: a base of white rice mixed with small pieces of light-colored meat, and a top layer of melted orange cheese spread evenly, with some green herb bits sprinkled on top for color. A wooden spoon is scooping out a portion of the dish, showing the soft, mixed texture of rice and cheese inside the pot. The overall look is warm and rich, with vibrant orange and white colors standing out against the dark pot. 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've made this creamy crockpot chicken and rice more times than I can count, and each time it reminds me why it's a total crowd-pleaser. It’s hands-off, forgiving, and endlessly adaptable — plus, that creamy texture is just pure joy with every spoonful.

Effortless Comfort: Literally throw everything into the crockpot and walk away — it does the heavy lifting for you.
Rich Creaminess: The combo of cream of chicken and mushroom soups makes it irresistibly smooth and cozy.
Hearty and Filling: Tender chicken and fluffy rice make it a satisfying meal that sticks to your ribs.
Customizable: Easily swap out seasonings or add veggies to make it your own family favorite.

Ingredients & Why They Work

This recipe shines because the ingredients complement each other to create mellow creaminess, tender chicken, and perfectly cooked rice. When shopping, look for boneless, skinless chicken thighs for that melt-in-your-mouth texture, and don’t skimp on the condensed soups—they’re the secret to comforting richness.

Flat lay of boneless skinless chicken thighs with smooth pale pink flesh, a small mound of coarse kosher salt crystals, a small pile of ground black pepper, a small white ceramic bowl filled with thick creamy pale yellow chicken soup, another small white ceramic bowl with thick creamy beige mushroom soup, a small white ceramic bowl of golden chicken broth, a small heap of fine pale beige onion powder, a small heap of off-white garlic powder, a small mound of uncooked long-grain white rice, and a small pile of bright orange shredded cheddar cheese 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 cook beautifully in the crockpot, staying juicy and tender, unlike chicken breasts which can dry out.
Kosher salt: Helps bring out the flavors without overwhelming the dish.
Ground black pepper: Adds just the right touch of warmth and depth.
Condensed cream of chicken soup: Creates that rich, smooth base that makes the dish so comforting.
Condensed cream of mushroom soup: Adds earthiness and complements the chicken soup perfectly.
Low sodium chicken broth: A little extra liquid helps cook the rice and keeps everything moist without being salty.
Onion powder: A subtle aromatic note that’s better here than raw onions in crockpot cooking.
Garlic powder: Enhances the savory profile effortlessly.
Long-grain rice: Holds up well during the slow cooking without turning mushy.
Shredded cheddar cheese: Melts on top for a gooey finish that’s simply irresistible.

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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

One thing I love about this Creamy Crockpot Chicken and Rice Recipe is how easy it is to tweak depending on what you have or prefer. I usually keep it classic, but I’ve also jazzed it up with a few additions that made it even better.

Variation: Sometimes I swap cheddar for pepper jack cheese for a little spicy kick—so good if you like a touch of heat!
Add Veggies: Toss in frozen peas or diced carrots before cooking for some color and extra nutrition.
Herb Twist: Fresh thyme or rosemary stirred in at the end adds a lovely fragrant note.
Dairy-Free Option: Use coconut milk mixed with dairy-free cream soups to cater to dietary needs.

Step-by-Step: How I Make Creamy Crockpot Chicken and Rice Recipe

A black plate holds a layered dish with two main layers; the bottom layer is light beige mashed potatoes mixed with small green herb pieces for texture, topped with an orange melted cheese layer that looks creamy and slightly stringy, covering shredded light brown chicken mixed into the potatoes. The dish has spots of green herbs sprinkled on top adding color contrast. A silver fork rests on the right side of the plate, partially under the food. The plate sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Layer Your Chicken

Start by placing the chicken thighs right into the crockpot. I like to season them with half the salt and pepper right away—this helps the chicken soak up some flavor as it cooks slowly in the crockpot. Don’t worry about overthinking this step; the seasoning is pretty forgiving here.

Step 2: Mix the Creamy Rice Sauce

In a large bowl, whisk together both cans of cream of chicken and mushroom soups with the chicken broth, onion powder, garlic powder, the remaining salt and pepper, and the rice. This mixture might seem thick now, but trust me—it will cook perfectly into creamy, tender rice by the end.

Step 3: Pour and Cook Low and Slow

Pour that beautiful soup and rice mixture over the chicken in the crockpot, cover, and set it to cook on high for about 3 to 4 hours. Keep in mind crockpots can vary — I always check mine around the 3-hour mark, just to see how the rice is doing.

Step 4: Shred and Combine

Once cooked, turn off the crockpot and carefully remove the chicken thighs. Shred them using two forks—it’s so satisfying to see the tender chicken fall apart—and then stir the shredded chicken back into the rice mixture. If it feels too thick, I add a splash more chicken broth to loosen it up. Give it a taste, and tweak the salt and pepper if it needs a little boost.

Step 5: Cheese It Up and Serve

Sprinkle the shredded cheddar cheese on top, cover again, and let it melt for 5 to 10 minutes right in the crockpot. Then, it’s ready to serve up creamy, cheesy, and downright delicious comfort food.

Top Tip

Through many batches, I've learned a few tricks that make this crockpot chicken and rice dish shine every single time. These tips saved me from undercooked rice or a watery sauce, so keep them in mind.

Check Rice Doneness: Crockpots vary, so start tasting your rice around the 3-hour mark and continue cooking if needed — no rushing this cozy dish.
Add Liquid Gradually: If it looks too dry partway through, add extra chicken broth in small amounts; it helps avoid mushy rice but keeps things moist.
Shred Chicken Warm: Removing and shredding chicken while still warm lets you toss it back while it soaks up all those rich flavors.
Cheese Finish: Always melt the cheese in the crockpot on low heat before serving – it’s the crowning touch that pulls everything together.

How to Serve Creamy Crockpot Chicken and Rice Recipe

Creamy Chicken and Rice - Serving Suggestion

Garnishes

I love sprinkling fresh chopped parsley or green onions on top — it adds a pop of color and a fresh bite that contrasts nicely with the richness. Sometimes, a squeeze of lemon juice brightens it up, especially after a big winter day.

Side Dishes

I usually keep sides simple. A fresh mixed greens salad with a light vinaigrette works great to cut through the creaminess. Roasted vegetables or steamed broccoli pair well too, adding just the right crunch and nutrition.

Creative Ways to Present

For special dinners, I’ve served this creamy crockpot chicken and rice in mini cast iron skillets topped with a little extra cheese and fresh herbs — makes it feel a bit fancy while staying homey. You could also serve it over grilled polenta or alongside garlic bread for a cozy feast.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. I’ve found that the cream-based sauce thickens overnight, so give it a good stir with a splash of chicken broth when reheating to bring back that silky texture.

Freezing

I don’t usually freeze this dish because it’s cream-based, and when thawed, textures can get grainy and less appealing. If you want to prep ahead, just refrigerate and enjoy within a few days for best results.

Reheating

Reheat leftovers gently in a saucepan over medium-low heat with a splash of broth, stirring often. This prevents the rice from drying out and keeps the chicken nice and tender. Microwaving works too—just stir every minute to keep it evenly warm.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can swap chicken breasts, but they tend to dry out more in the crockpot. If you do use breasts, consider using bone-in or adding a bit more broth to keep things moist. Otherwise, thighs are your best bet for juicy, tender results.

What type of rice works best in this recipe?

Long-grain rice is ideal here because it holds its shape without getting mushy during slow cooking. Avoid instant or quick-cooking rice, as the cooking times won't match and can result in unpleasant textures.

Can I add vegetables to the Crockpot Chicken and Rice?

Absolutely! Frozen peas, diced carrots, or chopped bell peppers are great additions. Just add them in with the rice mixture before cooking. Keep in mind very watery veggies might affect the final texture, so adjust broth accordingly.

How do I prevent the rice from sticking or burning in the crockpot?

To avoid sticking or burning, make sure you use enough liquid (chicken broth plus soups) and keep the crockpot on the right temperature setting. Stirring once or twice halfway through helps too. If your model runs hot, consider lowering the cooking time slightly and checking earlier.

Final Thoughts

This Creamy Crockpot Chicken and Rice Recipe has been such a go-to comfort for me on busy days when I want a big hug of a meal waiting at the end. The ease, the creaminess, and that down-home feel make it one of those dishes I keep coming back to and happily share with friends. I truly hope you enjoy making it as much as I do—it’s the kind of recipe that feels like a cozy kitchen hug in bowl form.