Slow Cooker Cheesy Chicken and Rice

A comforting, hands-off meal featuring tender chicken and creamy rice cooked together in melty cheese and savory broth—perfect for a cozy dinner without the fuss.

Why You’ll Love This Recipe

I adore how this recipe takes minimal effort yet delivers maximum comfort. I simply toss everything into the slow cooker and let it work its magic, yielding juicy chicken, perfectly cooked rice, and a luscious cheesy sauce. It’s warm, cheesy, and ideal for busy days or relaxed evenings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Salt and freshly ground black pepper

• Onion powder and garlic powder

• Chicken broth

• White or brown rice (uncooked)

• Cheddar cheese, grated

• Cream cheese, cubed

• Frozen peas and carrots (optional, for veggie boost)

• Dried herbs (parsley, thyme, or Italian seasoning)

directions

1. I season the chicken with salt, pepper, onion powder, and garlic powder, then place it in the bottom of the slow cooker.

2. I pour in uncooked rice and chicken broth, ensuring the rice is evenly distributed and fully moistened.

3. If I’m using frozen peas and carrots, I sprinkle them over the rice. I also stir in dried herbs for flavor.

4. I cube cream cheese and scatter it over the top.

5. I cover and cook on low for 4–5 hours (or on high for 2–3 hours), until the chicken is cooked through and the rice is tender.

6. I shred the chicken directly in the cooker with two forks, then stir everything gently to distribute rice, veggies, chicken, and creamy pockets of cheese.

7. I sprinkle grated cheddar over the top, cover again for a few minutes so the cheese melts, then stir once more before serving.

Servings and timing

This recipe serves 4–6. Prep time is about 10 minutes, and cooking takes 4–5 hours on low (or 2–3 hours on high). It’s a total of about 4–5 hours set-it-and-forget-it.

Variations

• Spicy twist: I add a teaspoon of chili powder or smoked paprika to the seasoning.

• Creamy mushroom: I stir in a can of cream of mushroom soup or sautéed mushrooms before cooking.

• Latin flair: I swap peas and carrots for corn and black beans and stir in taco seasoning.

• Mexican version: I use salsa instead of broth and top with pepper jack cheese and cilantro at the end.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm individual portions in the microwave or gently in a skillet, adding a splash of broth or cream to revive the creaminess.

FAQs

Can I use rice other than white rice?

Yes—I can use brown rice, but I increase cooking time to around 6–7 hours on low for it to fully soften.

Is it okay to use frozen chicken?

I recommend using thawed chicken for even cooking—frozen chicken may cook unevenly and delay rice readiness.

Can I make this dairy-free?

Yes—I skip the cream cheese and cheddar, stirring in coconut milk or dairy-free cheese at the end for creaminess.

What can I serve with this dish?

I enjoy it with a crisp green salad, roasted vegetables, or steamed broccoli to balance the richness.

Can I double the recipe?

Yes—I can double all ingredients comfortably if my slow cooker is large enough (at least 6 quarts), adjusting cook time slightly.

Conclusion

I find Slow Cooker Cheesy Chicken and Rice to be the ultimate comfort food with zero fuss. The slow cooker does all the work, delivering creamy, cheesy goodness and juicy chicken in every spoonful. Let me know if you’d like ideas for sides or to make it even more indulgent!