Dreamy Crockpot Chicken and Rice
Posted: 04/03/20
Updated: 01/21/22
This post may contain affiliate links. Please read our disclosure policy.
This chicken and rice is positively dreamy! It’s creamy and rich, like a risotto, but made in the Crockpot! It cooks to perfection while you do… well, anything else! Perfectly cheesy but still made with simple, real ingredients, it’s hearty and family-friendly. Perfect as leftovers, too.
Why This Recipe Is So Good
- This Crockpot version of my Instant Pot chicken and rice was highly requested by readers! It’s another method of making creamy, cheesy, delicious comfort food.
- This recipe only takes a few ingredients and a few easy steps. Just cook the onion and chicken, pop everything into the Crockpot, and in a couple of hours, you have the perfect, family-friendly dinner.
- We are huge fans of recipes that use ingredients that you probably already have. This Crockpot chicken and rice recipe is so easy to throw together for an effortless, yet filling and delicious dinner.
How To Make It
- Add butter to a skillet over medium-high heat. Sauté the onions and garlic, then add the chicken and sauté until the sides are opaque.
- Transfer the chicken and onions mixture to the Crockpot, along with all the other ingredients except for the Parmesan. Cover the Crockpot and cook for 3-4 hours on high, or until everything is creamy and the rice is tender.
- Stir in the Parmesan and cook for another 5 minutes or so, until the cheese is melted. Give a good stir and serve.
Chef’s Tips
- The chicken and rice may look like they’re not cooking for the first 2 hours, so don’t stress if it takes 3-4 hours to reach creamy perfection.
- Parmesan cheese is optional but highly recommended for ultimate creaminess. Fresh Parmesan will make this taste more like risotto, but you can also use shredded cheese if you don’t have Parmesan on hand.
More Easy Dinner Recipes
- Easy Black Bean Soup
- 8 Can Taco Soup
- Easy Seared Scallops
- Bean and Cheese Taquitos (4 Ingredients)
- 3 Ingredient Slow Cooker Mexican Shredded Chicken
- Air Fryer Chicken Breast
- Marry Me Chicken
- Antipasto Salad with Easy Italian Vinaigrette
Dreamy Crockpot Chicken and Rice
A super rich and creamy chicken and rice made in the Crockpot for an easy, family-friendly dinner. Like a rich risotto with a little lemon juice, a touch of white wine, and parmesan, this recipe is sure to be a new favorite.
servings
Ingredients
- 1 ½ pounds chicken breasts about 2-3 breasts, cut into bite-sized pieces
- 1 medium onion chopped
- 4 tablespoons butter
- 3 cloves garlic minced
- 4 cups chicken stock
- ¼ cup white wine
- 1 cup water
- 1 ½ tablespoons lemon juice from one lemon
- 1 ½ cups white rice rinsed
- 1 cup Parmesan cheese
- 1 ½ teaspoons salt plus more or less to taste
- ¼ teaspoon black pepper plus more or less to taste
Equipment
- Crockpot or slow cooker
Instructions
- Sauté onions and garlic in the butter in skillet over medium-high heat. Add the chicken and sauté until sides are opaque.
- Transfer the chicken, onions, and garlic along with all the ingredients except the cheese to a Crockpot. Cover and cook for 3-4 hours on high, or until creamy and rice is tender.
- Stir in shredded cheese and cook another 5 minutes or so, until cheese is melted. Stir and serve.
Notes
- Parmesan: Optional but highly recommended. Can sub with shredded cheese.
- Cooking notes: Chicken and rice may not appear to cook for first 2 hours.
- Rice used here is plain white rice, not instant.
Video
[adthrive-in-post-video-player video-id=”5KFz3xKL” upload-date=”2020-11-18T16:15:48.000Z” name=”Instant Pot Chicken and Rice.mp4″ description=”This Instant Pot chicken and rice is so dreamy and creamy, and and it is so easy to make! ” player-type=”default” override-embed=”default”]
Nutrition Information
Serving: 1serving, Calories: 507kcal, Carbohydrates: 46g, Protein: 38g, Fat: 17g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 109mg, Sodium: 1281mg, Potassium: 703mg, Fiber: 1g, Sugar: 4g, Vitamin A: 403IU, Vitamin C: 5mg, Calcium: 233mg, Iron: 1mg, Net Carbs: 45g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Sorry to say I made this and it was a flop! The rice is so mushy almost like mashed potatoes. The flavor is almost non existent. I would say just coke the Eric’s in the side and add seasonings.
Were so sorry this didn’t work out for you, Cassie. While we didn’t have this experience and many readers have enjoyed this recipe, we appreciate you sharing your honest feedback.
Delicious! I made it for the first time tonight (and made a double batch), and it was so good! I used 2 lbs. of chicken tenders and a jumbo onion and doubled every other ingredient. A double batch fed 5 adults all of whom had seconds and there were 2 or 3 servings left over. Thanks so much for a new recipe to add to my winter rotation!
So glad you enjoyed it! Thanks for sharing your experience. 🙂
Do you think some sliced baby portobello mushrooms could be added when sauteing the onions?
Absolutely! Baby portobello mushrooms would be a great addition. You could also dice them and add toward the end of the sautéing step so they’re not overcooked or tough, and so you get mushrooms in every bite.
Excellent recipe! Made as stated except I didn’t have wine, so I substituted apple cider vinegar. It turned out great! Thank you!
Thanks for the review, Lisa! So happy you loved it!
Would this work cooking on low for 6-8 hours? Thanks!
We haven’t tried it on low, but the lower heat for a longer time might affect the texture of the rice too much. It could come out mushy or gummy. If you try it, let us know!
Made this for the first for dinner tonight. I love risotto and this has the texture and I love about it! This recipe is definitely a keeper to my comfort food rotation. So yummy! I’m sautéing mushrooms to add to the top and serving with an arugula salad dressed with red wine vinaigrette. So fancy!
I have some left over gruyere cheese. Do you think I could use it in place of the Parmesan?
We have not tested that method, but please let us know how it goes! Sounds like it could be yummy.
I’m so excited to make this!! If I replaced 1/2 cup of the rice with riced cauliflower (I LOVE CAULIFLOWER) could I put the rice cauliflower in the slow cooker the entire cook time? Or would I add it later on? XO
We think it could work well for the cauliflower rice to be in the Crockpot the entire time!
I used this recipe but just cooked it on the stovetop in a pot (didn’t have time to wait for the crockpot / don’t have an instant pot) and it worked out great. I added peas and cherry tomatoes and it was delicious. Thanks!
Awesome!!
Would it be ok to leave out the wine?
Sure!