Cheesy Crock Pot Chicken and Rice

Cheesy crock pot chicken and rice is the definition of comfort food that cooks itself while you handle the rest of your day. Tender chicken, creamy soup-based sauce, earthy mushrooms, and melted cheese all come together with fluffy rice for a dinner that feeds a crowd without much effort. Set it in the morning and come home to a meal that’s ready to serve.

The slow cooker does all the heavy lifting here. Chicken becomes fall-apart tender as it simmers in the creamy mixture, while the aromatics and seasonings build flavor throughout the cooking time. Adding the rice at the end keeps it from turning to mush, and stirring in cheese cubes right before serving creates pockets of gooey, melted goodness.

This is the kind of recipe you make when you need dinner handled but don’t want to sacrifice flavor or satisfaction. Perfect for busy weeknights, potlucks, or feeding a hungry family without standing over the stove. The leftovers are just as good the next day, making it practical for meal prep too.

Why You’ll Love This Cheesy Crock Pot Chicken and Rice

The hands-off cooking method makes this incredibly practical. Fifteen minutes of prep in the morning, then the slow cooker takes over for the next several hours. No stirring, no monitoring, no last-minute panic when dinner time arrives. You can go to work, run errands, or just relax while it cooks.

Creamy, cheesy comfort hits all the right notes. The combination of cream soups creates a rich sauce that coats everything, while the melted cheese adds extra indulgence. Mushrooms bring earthy depth, and the seasonings keep it from tasting bland or one-note.

This recipe feeds six people generously from one pot. The slow cooker does the work of feeding your whole family or having plenty of leftovers for lunch the next day. No multiple dishes or complicated sides required since everything you need is in one vessel.

Budget-friendly ingredients make this accessible. Chicken breasts, rice, canned soups, and basic seasonings keep costs reasonable while still delivering satisfying results. You probably have most of these items in your pantry already.

The flexible cooking time works with your schedule. Cook on low for a longer, more forgiving window if you’re gone all day, or use high heat when you need dinner ready faster. Both methods produce tender, flavorful chicken.

Ingredients for Cheesy Crock Pot Chicken and Rice

I always slice the chicken breasts thin before adding them to the slow cooker since they cook more evenly and absorb the flavors better than thick pieces. Look for chicken that’s uniform in size so everything finishes cooking at the same time.

• 5 chicken breasts, thinly sliced
• 2½ cups white rice, cooked separately
• 2 cups chicken stock
• 10.5 oz can cream of mushroom soup
• 10.5 oz can cream of chicken soup
• 8 oz container sliced mushrooms
• 2 cups cheese, cut into 1-inch cubes or shredded
• 1 medium onion, chopped
• 1 tbsp garlic, minced
• 1 tsp garlic salt
• 1 tsp onion powder
• 1 tsp black pepper
• 1/2 tsp paprika
• Fresh parsley for garnish

The combination of cream soups creates the base sauce. Cream of mushroom adds earthy flavor while cream of chicken provides savory depth. Use the regular versions, not reduced-fat, since you want that creamy consistency. If you prefer to avoid canned soups, you can make a simple white sauce with butter, flour, and milk, though it takes more effort.

Cooking the rice separately is essential. Raw rice added to a slow cooker overcooks and becomes mushy since it absorbs too much liquid over the long cooking time. Make your rice on the stovetop or in a rice cooker right before the slow cooker finishes, then stir it in at the end.

For cheese, I prefer cutting blocks into cubes rather than using pre-shredded. The cubes create those pockets of melted cheese throughout the dish, and block cheese melts better since it doesn’t contain anti-caking agents. Cheddar, Monterey Jack, or a mild white cheddar all work beautifully.

How to Make Cheesy Crock Pot Chicken and Rice

The beauty of slow cooker recipes is the simplicity. Layer everything properly at the start and let time do the work.

1. Prepare the Crock Pot: Lightly grease the inside of a 6-quart slow cooker with cooking spray or a thin layer of butter. This prevents sticking and makes cleanup easier later.

2. Season the Chicken: Place the thinly sliced chicken breasts in an even layer at the bottom of the crock pot. Sprinkle the garlic salt, onion powder, black pepper, and paprika evenly over the chicken. These seasonings provide the flavor base that infuses the entire dish as it cooks.

3. Add Aromatics and Liquids: Scatter the chopped onion and minced garlic over the seasoned chicken. Pour the chicken stock over everything, then spoon the cream of mushroom soup and cream of chicken soup on top. Don’t worry about mixing it perfectly at this stage since the slow cooking will blend everything together naturally.

4. Slow Cook: Cover the crock pot with the lid and set it to cook. For LOW heat, cook for 5 to 6 hours. For HIGH heat, cook for 3 to 4 hours. The chicken is done when it’s tender and easily shreds with a fork. The longer, slower cooking on LOW creates more tender results and a richer sauce.

5. Add Mushrooms: About 30 minutes before the cooking time ends, lift the lid and stir in the sliced mushrooms. This timing keeps them tender but not overcooked and mushy. Cover and continue cooking.

6. Cook the Rice: While the slow cooker finishes, prepare 2½ cups of cooked white rice according to package directions. Use a rice cooker, stovetop method, or instant pot. The rice should be fluffy and fully cooked but not mushy.

7. Combine Everything: Once the chicken is tender and the cooking time is complete, stir the cooked rice into the crock pot, mixing it thoroughly with the chicken and sauce. Add the cheese cubes and stir gently to distribute them throughout. Cover the crock pot and let it sit for 5 minutes so the residual heat melts the cheese into gooey pockets.

8. Finish and Serve: Give everything one final stir, then garnish with fresh chopped parsley. Serve hot directly from the crock pot, making sure each serving gets plenty of the creamy sauce and melted cheese.

Pro tip: Slicing the chicken thin ensures it cooks evenly and stays tender rather than drying out. Thick chicken breasts can become tough in the slow cooker, especially on high heat.

Common mistake to avoid: Don’t add raw rice to the slow cooker at the beginning. It will absorb all the liquid and turn into a starchy, mushy mess. Always cook rice separately and add it at the end for the best texture.

What to Serve with Cheesy Crock Pot Chicken and Rice

This dish is hearty and filling on its own, so pair it with lighter sides that add freshness and contrast to balance the creamy richness.

Simple Green Salad: Crisp lettuce with cucumber, tomatoes, and a light vinaigrette cuts through the richness and adds freshness. The acidity in the dressing balances the creamy sauce perfectly.

Garlic Bread: Crusty bread brushed with garlic butter and toasted until golden provides something to soak up the extra sauce. The crispy texture contrasts nicely with the tender chicken and rice.

Steamed Broccoli: Bright green broccoli florets steamed until crisp-tender add color and a fresh vegetable element. A squeeze of lemon juice over the top brings brightness to your plate.

Roasted Green Beans: Green beans roasted with olive oil and sea salt until slightly charred give you a quick vegetable side with minimal effort. The slight crunch balances the soft texture of the rice.

Dinner Rolls: Soft, warm dinner rolls are perfect for wiping up every bit of creamy sauce from your bowl. Keep them simple with just butter or make them garlic rolls for extra flavor.

Coleslaw: Tangy, crunchy coleslaw with a vinegar-based dressing provides contrast to the warm, creamy main dish. The cool temperature and crisp texture refresh your palate between bites.

Roasted Asparagus: Asparagus spears roasted with parmesan and lemon zest add elegance and freshness. The slight bitterness and bright citrus notes complement the rich, cheesy chicken.

Pro Tips & Variations

Prevent Dry Chicken: Use boneless, skinless chicken thighs instead of breasts for juicier results. Thighs have more fat and stay tender even with long cooking times, making them more forgiving in the slow cooker.

Mexican-Inspired Version: Add a 4-ounce can of diced green chilies, 1 teaspoon cumin, and use pepper jack cheese instead of regular cheese. Top with cilantro instead of parsley and serve with lime wedges for a completely different flavor profile.

Extra Vegetables: Stir in frozen peas, diced bell peppers, or corn during the last 30 minutes of cooking for added color and nutrition. These vegetables cook quickly and won’t become mushy with the short cooking time.

Crispy Topping: After combining everything, transfer the mixture to a baking dish, top with extra shredded cheese and breadcrumbs, then broil for 3 to 4 minutes until golden and bubbly. This adds textural contrast to the creamy base.

Homemade Cream Sauce: Skip the canned soups and make a simple sauce with 4 tablespoons butter, 4 tablespoons flour, and 2 cups milk. Whisk until smooth, season with salt and pepper, then use in place of the cream soups. This version is less processed but takes more effort.

Bacon Addition: Cook and crumble 6 slices of bacon, then stir half into the dish and use the rest as garnish. The smoky, salty bacon adds another layer of flavor that pairs beautifully with the cheese.

Different Cheese Options: Mix it up with Gruyere for nuttiness, smoked gouda for depth, or a Mexican cheese blend for spice. Combining two or three different cheeses creates more complex flavor.

Make It Lighter: Use low-fat cream soups, reduce the cheese to 1 cup, and add an extra cup of mushrooms or other vegetables. It won’t be quite as indulgent but still delivers good flavor with fewer calories.

Storage & Reheating Tips

This dish stores well and makes excellent leftovers for lunch or quick dinners throughout the week. The flavors continue developing as it sits.

Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days. The rice will absorb more liquid as it sits, so the consistency thickens slightly. Add a splash of chicken broth or milk when reheating to loosen it back up.

For freezing, portion into individual freezer-safe containers or bags and freeze for up to 3 months. Remove as much air as possible to prevent freezer burn. The texture of the rice changes slightly after freezing but it’s still perfectly good.

Reheat on the stovetop over medium-low heat, stirring frequently and adding a bit of chicken broth or milk to restore the creamy consistency. This method maintains the best texture and prevents the rice from drying out.

The microwave works for individual portions. Heat in 1-minute intervals, stirring between each, and add a tablespoon of liquid to keep it moist. Cover loosely to trap steam while reheating.

Common Questions

Can I use frozen chicken breasts? It’s not recommended. Frozen chicken takes too long to reach a safe temperature in the slow cooker, creating a food safety risk. Always thaw chicken completely in the refrigerator before adding it to the crock pot.

What if I don’t have cream soups? Make a simple white sauce with 4 tablespoons butter, 4 tablespoons flour, and 2 cups milk. Cook until thickened, season with salt and pepper, then use this in place of the canned soups. You can also use sour cream mixed with chicken broth.

Can I cook the rice in the slow cooker from the start? You can, but the rice becomes very mushy and absorbs all the liquid, making the dish dry and starchy. Cooking rice separately and adding it at the end maintains better texture and consistency.

Why is my chicken tough? Either it wasn’t sliced thin enough or it cooked on high heat for too long. Thick chicken breasts dry out in the slow cooker. Slice them thin or use chicken thighs, which stay tender with long cooking times.

Can I double this recipe? Only if you have a large enough slow cooker. A standard 6-quart crock pot is perfect for the written recipe. Doubling requires a much larger vessel, otherwise the ingredients won’t cook evenly. You can make two batches in separate slow cookers instead.

This cheesy crock pot chicken and rice delivers comfort food without the effort. Set it early, let it cook all day, and come home to a dinner that tastes like you put in way more work than you actually did. Give this a try for your next busy weeknight.