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Slow Cooker Cheesy Chicken and Rice Recipe
Ben Carraoli

Slow Cooker Cheesy Chicken and Rice Recipe

Let me tell you — making this Slow Cooker Cheesy Chicken and Rice Recipe was a total game changer. I tossed everything into the slow cooker and just let it do the magic while I got on with my day. The house smelled amazing, and dinner practically made itself.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Course: Dinner
Calories: 420
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken breasts or thighs – Chicken thighs add extra juiciness, but breasts work great too.
  • 1 1/2 cups long grain white rice uncooked – Choose long grain rice for the perfect texture. Avoid instant rice—it turns mushy.
  • 2 1/2 cups chicken broth – Adds moisture and rich flavor. Use low sodium if you're watching salt intake.
  • 1 can 10.5 oz condensed cream of chicken soup – Makes everything creamy and thick.
  • 1 cup sour cream – Adds tangy flavor and rich texture. Greek yogurt works too.
  • 1 1/2 cups shredded cheddar cheese – Freshly shredded cheddar melts better and tastes bolder.
  • 1 teaspoon garlic powder – For a boost of savory flavor.
  • 1 teaspoon onion powder – Adds a warm sweet flavor depth.
  • 1/2 teaspoon paprika – A hint of smokiness.
  • 1/2 teaspoon black pepper – Adds subtle spice.
  • 1/2 teaspoon salt – Balances all flavors.
  • 1/2 cup frozen peas optional – Great for color and nutrients.
  • 1/2 cup carrots diced (optional) – Adds sweetness and crunch.
  • Fresh parsley chopped – A fresh pop of green for garnish.

Method
 

  1. Before you begin, spray the inside of your slow cooker with non-stick cooking spray. This helps prevent sticking and makes cleanup easier. You can also lightly brush it with olive oil if you prefer.
  2. Place the chicken breasts or thighs at the bottom of the slow cooker. Try to spread them evenly so that they cook uniformly. If you're using large chicken breasts, you can cut them in half to ensure quicker, even cooking.
  3. In a large mixing bowl, combine the cream of chicken soup, chicken broth, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Whisk everything together until it’s smooth and creamy. This mixture forms the base flavor of your dish.
  4. Now stir in the uncooked long grain white rice along with any optional vegetables like peas or carrots. Make sure everything is well-coated. Pour this entire mixture over the chicken, spreading it evenly and ensuring the rice is fully submerged in the liquid.
  5. Cover your slow cooker and cook on low for 4–6 hours or on high for 2–3 hours. Don’t open the lid during cooking—this traps heat and ensures the rice cooks evenly. It’s done when the chicken is tender and the rice has absorbed all the creamy goodness.
  6. Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and give everything a good mix.
  7. Now comes the fun part—cheese! Sprinkle in your shredded cheddar and stir until the cheese melts and turns everything creamy and rich. You’ll love the texture and flavor it brings.
  8. Top your casserole with chopped parsley for a fresh and colorful finish. Serve it warm with a side of greens or steamed veggies.