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Cheesy Crock Pot Chicken and Rice

Tender chicken with creamy sauce, mushrooms, and melted cheese combined with fluffy rice in an easy slow cooker dinner.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 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 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

Equipment

  • 6-quart Slow Cooker
  • cutting board and knife
  • Pot or rice cooker for rice

Method
 

  1. Lightly grease a 6-quart slow cooker with cooking spray or butter.
  2. Place thinly sliced chicken breasts in an even layer at the bottom of the crock pot. Sprinkle garlic salt, onion powder, black pepper, and paprika evenly over the chicken.
  3. Scatter chopped onion and minced garlic over the seasoned chicken. Pour chicken stock over everything, then spoon cream of mushroom soup and cream of chicken soup on top.
  4. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours until chicken is tender and easily shreds with a fork.
  5. About 30 minutes before cooking time ends, stir in sliced mushrooms. Cover and continue cooking.
  6. While slow cooker finishes, prepare 2½ cups cooked white rice according to package directions.
  7. Once chicken is tender, stir cooked rice into the crock pot, mixing thoroughly with chicken and sauce. Add cheese cubes and stir gently to distribute. Cover and let sit for 5 minutes until cheese melts.
  8. Give everything a final stir, garnish with fresh chopped parsley, and serve hot.

Notes

Storage: Refrigerate in airtight container for 3-4 days or freeze for up to 3 months. Reheating: Reheat on stovetop over medium-low heat with splash of broth or milk to restore creamy consistency. Substitutions: Use chicken thighs for juicier results. Replace cream soups with homemade white sauce (4 tbsp butter, 4 tbsp flour, 2 cups milk). Mexican version: Add 4 oz diced green chilies, 1 tsp cumin, use pepper jack cheese. Pro tip: Always cook rice separately and add at the end to prevent mushiness.