Crockpot Chicken And Rice

Crockpot chicken and rice is one of those meals I keep coming back to every single week and honestly, it never gets old.

I first made this on a Tuesday when I had a pack of chicken breasts in the fridge, a bag of brown rice in the pantry, and absolutely zero energy to stand over the stove. Henry had a late meeting, the kids were doing homework, and I needed something warm and filling that would basically take care of itself. I tossed everything into the slow cooker, walked away, and came back to the most comforting, creamy dinner. Isabella and Emma both asked for seconds. Noah did too and he’s my pickiest eater!

This recipe uses long-grain brown rice, Greek yogurt, and sharp cheddar cheese for a dish that’s hearty, protein-packed, and genuinely satisfying. It’s not just “dump everything in” either there’s one small pre-cooking step that makes all the difference (more on that below).

If you love easy slow cooker dinners, you’ll also want to check out this Slow Cooker Honey Sesame Chicken it’s another weeknight favorite in our house!

Why You’ll Love This Crockpot Chicken And Rice Recipe

• One pot, minimal cleanup the slow cooker does all the heavy lifting
• High protein 53g of protein per serving, thanks to the chicken and Greek yogurt
• Family-approved mild, warm flavors that even picky eaters will enjoy
• Meal prep friendly stores well for up to 4 days in the fridge
• Comforting and creamy the Greek yogurt and cheddar give it a rich, cozy texture

Ingredients Needed For Crockpot Chicken And Rice

• 1 cup long-grain brown rice (do not substitute with white, short grain, or instant rice)
• 4½ to 5½ cups low-sodium chicken broth, divided
• 1½ cups diced carrots (about 4 medium)
• 1 small shallot, finely chopped (about ¼ cup or half a small regular onion)
• 1 tablespoon Dijon mustard
• 1½ pounds boneless, skinless chicken breasts or thighs
• 1½ teaspoons garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup frozen peas
• ½ cup nonfat plain Greek yogurt
• ½ cup freshly grated sharp cheddar cheese, divided (white cheddar is amazing here!)
• Chopped fresh parsley, optional for serving

A note on the rice: Please use long-grain brown rice only. The cooking time and liquid ratios in this recipe are written specifically for it. Other varieties will not cook the same way in a slow cooker.

How To Make Crockpot Chicken And Rice Step By Step

Step 1: Par-Cook The Rice

Rinse the rice several times under cold water to remove excess starch this is key to it cooking properly and not getting gummy.

Bring 2 cups of the chicken broth to a boil, add the rice, and cook for 10 minutes. Drain and set aside.

Step 2: Layer Everything In The Slow Cooker

Lightly coat a 5-quart (or larger) slow cooker with nonstick spray.

Add the par-cooked rice, carrots, shallot, and Dijon mustard. Stir to combine. Place the chicken on top and sprinkle with garlic powder, thyme, salt, and pepper. Pour in 2½ cups of chicken broth. Cover and cook on HIGH for 1½ to 2 hours, until the chicken is cooked through.

Step 3: Rest The Chicken And Cook The Rice Through

Remove the chicken to a plate, cover it loosely to keep warm, and give the rice mixture a good stir.

Re-cover and continue cooking on HIGH for 1 to 1½ additional hours, until the rice is tender. If the rice looks dry, splash in a little of the remaining broth.

Step 4: Stir In The Creamy Finish

Uncover and stir in the frozen peas and Greek yogurt. Dice or shred the chicken and stir it back in with ¼ cup of the cheddar cheese.

Sprinkle the remaining cheese on top, cover, and cook for a few more minutes until the cheese melts. Serve warm, topped with fresh parsley if you like.

How To Store And Reheat Leftover Crockpot Chicken And Rice

• To refrigerate: Store in an airtight container for up to 4 days
• To reheat: Warm on the stovetop over medium low heat or in the microwave add a splash of broth or milk to keep it creamy
• To freeze: Store in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating

The flavors actually get even better the next day, trust me!

Variations To Try With This Slow Cooker Chicken And Rice

• Swap the shallot for half a small onion if that’s what you have on hand
• Add spinach or kale stir in a handful at the end with the peas for extra greens
• Use chicken thighs instead of breasts for a slightly richer flavor
• Skip the cheddar for a dairy free version and stir in a little coconut cream instead of Greek yogurt
• Add a pinch of smoked paprika for a subtle smoky depth

One thing I’d say to avoid: don’t try to cook this on LOW. I tested it, and the rice ends up wet and mushy. Stick with HIGH and you’ll be happy!

Frequently Asked Questions About Crockpot Chicken And Rice

A Warm Bowl Worth Making Again And Again

This crockpot chicken and rice has earned a permanent spot on our weekly dinner rotation and I think it will earn one in yours too.

It’s warm, filling, and comes together without much effort. The Greek yogurt makes it surprisingly creamy, the brown rice keeps it hearty, and the whole thing just feels like a big hug in a bowl.

If you try this recipe, I’d love to hear how it went! Leave a comment below and let me know what you think and if you made any fun variations. And be sure to save this to Pinterest for those busy weeknights when you need a dinner idea fast

Recipes You May Like

If you loved this crockpot chicken and rice, here are a few more cozy, easy recipes you’ll definitely want to try:

• Slow Cooker Arroz Con Pollo another slow cooker chicken and rice classic with bold, savory flavors
• Creamy Chicken Tortellini Soup warm, rich, and perfect for cold nights
• Chicken And Wild Rice Soup a cozy bowl that the whole family will love

Happy cooking

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