Easy 5-ingredient Crockpot Chicken and Rice

Easy Crockpot chicken and rice has only 5 ingredients, made with tender boneless chicken thighs and savory seasoned rice. A simple, hands-off dinner that’s perfect for busy days.

As a mom of two chicken-loving kids, I'm always on the lookout for new chicken recipes, especially the easy ones. the type of recipes I can put together in only a few minutes before heading out the door or becoming too focused on photo editing. This crockpot chicken and rice has become one of those lifesaving recipes that my kids request constantly because it's exactly what they want and it's very easy to make.

I came across it while leafing through 1970s magazines in the thrift store for inspiration, as one does. And when I realized this recipe didn't require me to head to the store, I was sold. The key technique here is placing the protein on top of the grains rather than stirring everything together, which prevents mushiness while making sure the meat's juices drip down and flavor everything beneath it.

I can literally throw everything in and in about 10 minutes, then walk away and focus on homework help, blog work, or the million other things that fill my day. The liquid in the Crockpot doesn't evaporate the way stovetop cooking does, so everything absorbs exactly what it needs to turn out tender without any stirring or monitoring.

I turn to this recipe on my busiest days when I know I won't have time or energy to cook after a long day of work and activities. Feeding chicken-loving kids doesn't have to be complicated or time-consuming when you have the right recipes in your rotation.

Ingredients

Boneless, skinless chicken thighs make this chicken and rice recipe so flavorful and easy, but you can also use bone-in thighs for more flavor (my kids are too lazy to remove the meat from the bone). Long-grain white rice soaks up all the savory flavors from the cream of chicken soup and chicken broth, turning tender and perfectly cooked without me having to watch a pot on the stove.

Onion soup mix adds instant depth and seasoning without having to measure out a bunch of spices. The chicken broth creates that savory base that keeps everything moist and brings all the flavors together into one hearty dish.

See the recipe card for exact quantities.

How to Make Crockpot Chicken and Rice?

This Crockpot chicken and rice recipe is the perfect comfort food for busy nights. With tender chicken thighs, savory rice, and a creamy base, this dish requires minimal effort while delivering maximum flavor.

Prepare the Chicken and Season

Start by seasoning the chicken thighs with salt and pepper. This simple step ensures the chicken is well-seasoned and flavorful. Set the seasoned chicken aside while you prepare the rest of the ingredients.

Prepare the Slow Cooker

Spray the interior of your slow cooker with cooking spray to prevent sticking. Once it’s greased, add the rice to the slow cooker. Then, pour in the cream of chicken soup, the onion soup mix, and the chicken broth. Use a spoon to stir the ingredients together until well combined. The soup and broth will form the base for the rice, ensuring it cooks up tender and flavorful.

Add the Chicken

Place the seasoned chicken thighs on top of the rice mixture. The chicken will rest on the surface, so it cooks on top of the rice, keeping the flavors intact and moist as it cooks.

Cook the Dish

Cover the slow cooker and cook on low for 4 hours. During this time, the chicken will cook through, and the rice will absorb the flavorful liquid. After 4 hours, the chicken should be fully cooked, and the rice should be tender.

Rest and Serve

Once the cooking time is up, let the dish rest for 10 minutes before serving. This resting time allows the flavors to set, making the rice a bit firmer and the chicken even juicier. Serve the Crockpot chicken and rice hot, and enjoy this easy, comforting dish!

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm on the stovetop, adding a splash of chicken broth if needed to maintain the desired consistency. This dish is not recommended for freezing as the texture of the rice may change.

Recipe