This creamy Crock Pot Chicken and Rice is an easy, classic family favorite made with seasoned chicken, long grain rice, onions, garlic and broth.
CROCK POT CHICKEN AND RICE
How many of y'all grew up with Chicken and Rice? I think most countries and cultures have some sort of variation of a chicken and rice recipe. It is comfort food that is filling and makes your belly happy. This recipe for Crock Pot Chicken and Rice that I am sharing with you today is a slight variation of one from my childhood. 
WHAT CAN I SERVE WITH CHICKEN AND RICE?
This Crock Pot Chicken and rice is a very simple and affordable meal (which we love!) that easily feeds a family of four! It's comfort food at it's finest. Serve with a salad and a side dish of your favorite veggie like GREEN BEANS or MAPLE GLAZED CARROTS or even just some steamed broccoli.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
chicken tenderloins
lemon pepper seasoning
oil
chicken broth (or water)
onion
minced garlic
long-grain rice
cream of chicken
cheddar cheese soup
shredded cheese (optional)
dried parsley (optional, for serving)
HOW TO MAKE CROCK POT CHICKEN AND RICE:
Pat chicken tenderloins dry with a paper towel. Season the chicken with lemon pepper seasoning on both sides.
In a large skillet, over medium high heat, add 2-3 tbsp of olive or vegetable oil. Let the pan get nice and hot. Working in batches, brown both sides of the chicken tenders. We don't want to cook them all the way through - just get a good brown color on both sides. This not only adds flavor but also color to the final dish. Don't overcrowd your pan or the tenders will just steam and not brown.
Once all batches of chicken tenders are browned. Remove from heat and place into the bottom of a 5 or 6-quart oval slow cooker.
In a medium bowl, combine chicken broth, diced onions, minced garlic, rice. Then stir well.
Next, stir in cream of chicken soup and cheddar cheese soup. Mix until combined. Pour soup mixture over chicken tenders.
Cover and cook on low for about 3-4 hours. Mine took about 3 ½ hours to fully cook.
About halfway through cooking, gently stir around the rice to make sure it is evenly cooking and spread evenly throughout the pot. This will ensure all the rice gets cooked properly and is absorbing all the liquid. Chicken should be cooked to 165f degrees and rice should be soft but not mushy.
Optional: For extra cheesiness, try adding some shredded cheddar cheese during the last 15 minutes of cooking.
Put the lid back on and allow it to melt.
Then serve!
TIPS FOR COOKING CHICKEN TENDERLOINS:
There is a little strip of cartilage that runs through chicken tenders. This can sometimes be chewy. It doesn't bother me at all once the tender is cooked but some folks don't like it. So, I have an easy trick for removing that little white strip. First, you'll need a fork and some paper towels or a kitchen towel. Grab the strip of cartilage and put it in between the tines of a fork. 
Next, grab the end of the cartilage, hold the fork steady, and pull it though the fork tines. It helps to have dry fingers for this because it gets slippery. I will usually grasp it with a paper towel to make it easier. This trick makes it so easy. 
WANT MORE DELICIOUS CROCK POT RECIPES? CHECK THESE OUT!
CROCK POT CHICKEN & STUFFING
CROCK POT CHICKEN & GRAVY
CROCK POT PORK CHOPS & GRAVY
BAKED PORK CHOPS AND RICE
BROCCOLI CHEDDAR RICE CASSEROLE
CROCK POT CHICKEN AND RICE
Ingredients
- 8 chicken tenderloins
- ½ tbsp lemon pepper seasoning
- 3 cups chicken broth (or water)
- ½ sweet onion finely diced
- 2 tsp minced garlic
- 1 cup uncooked rice
- 1 10 oz can cream of chicken soup
- 1 10 oz can cheddar cheese soup
- ½ cup shredded cheese for topping, optional
- 1 tsp dried parsley for serving, optional
Instructions
- Pat chicken tenderloins dry with a paper towel.
- Season the chicken with lemon pepper seasoning on both sides.
- In a large skillet, over medium high heat, add 2-3 tbsp of olive or vegetable oil. Let the pan get nice and hot.
- Working in batches, brown both sides of the chicken tenders. We don't want to cook them all the way through - just get a good brown color on both sides. This not only adds flavor but also color to the final dish.
- Don't overcrowd your pan or the tenders will just steam and not brown. Once all batches of chicken tenders are browned. Remove from heat and place into the bottom of a 5 or 6-quart oval slow cooker.
- In a a medium bowl, combine chicken broth, diced onions, minced garlic and rice. Stir well. Next, stir in cream of chicken soup and cheddar cheese soup. Mix until combined.
- Pour soup mixture evenly over chicken tenders (making sure the rice is spread evenly and not in one clump.)
- Cover and cook on low for about 3 ½ hours.
- About halfway through cooking, gently stir around the rice to make sure it is evenly cooking and spread evenly throughout the pot. This will ensure all the rice gets cooked properly and is absorbing all the liquid. If rice seems a bit crunchy and there isn't much liquid left in the pot.
- If necessary, add about ½ cup more water, gently stir, then cover and continue cooking.
- Chicken should be cooked to 165f degrees and rice should be soft but not mushy.
- Optional: For extra cheesiness, try adding some shredded cheddar cheese during the last 15 minutes of cooking. Put the lid back on and allow it to melt.
- Serve with a side salad or maybe some steamed broccoli.
Nutrition
Updated to add: This recipe has been updated since first introduced. After receiving lots of feedback, I have re-tested this recipe several times and came up with a better, more flavorful recipe. Hope you enjoy!
Originally published: November 2012
Updated & republished: August 2020
I had NO idea you could throw rice in this! I have been making the basic cheesy chicken for years and my family loves it. It never occurred to me to put the rice in the crockpot with the other ingredients. Thanks so much for posting!
This reminds me of many lunches at my grandma's! I need to give this a try soon!
I have chicken legs should I thaw it out 1st before putting in the crockpot I have put frozen chicken breast in there for your other recipes just wanted to know for this one should I thaw the chicken 1st wanna make some chicken an rice for dinner
Great recipe share, Brandie! I can't wait to try this one! I have never used lemon pepper seasoning, excited to give it a try! Pinned! Thanks for the great share!
Will be making this soon! Yummy 🙂
I didn't grow up with chicken and rice.. but this cheesy recipe looks really great! 🙂
Cheesy rice is one of my favorite comfort foods so this sounds like a great dinner!
I didn't have chicken and rice until I met my guy. His family is big on mushrooms, so they do it with a can of cream of chicken, and a can of cream of mushroom. Sometimes they will put in a can of chopped mushrooms too. We put the rice in it just like yours 🙂 I usually make it on the stovetop though, but I like the crockpot idea!
This creamy, cheesy rice is so comforting. What a great meal for any night of the week!
But I don't have a crock pot! Can I use this same recipe on the stove?
I made this but I had to fudge it because I didn't have everything to make it but I made this and it made 10 individual dinners!
Instead of seasoning I bought Uncle Ben's rice in the boxes that comes with seasoning packets and used those(2 herb Chicken ones) and mixed the packets and the rice with 2 cans of Cream of Chicken, 1 can of cream of broccoli and melted some velveeta and mixed that in with the water. Everything else was the same (one bag of frozen chicken and onion) and it came out DELICIOUS! It was gone in literally 2 days.
Thought I'd share my changes and let you know it worked too.
Yum!
This tastes WAY better than it looks. It's a regular at our house now!
I love cheesy chicken and rice, can I add fresh broccoli to the crock pot? Or should I steam the broccoli and add later?
I definitely wouldn't add it in at the beginning. Maybe hour before it is done throw it in. That way it still retains some good texture.
This was perfect. Didn't change a thing!
Made this exactly to your directions. It was so good and everyone loved it!
Woo hoo! Thank you!
Nice recipe. I had to use extra liquid since the rice wasn't cooked and it was drying out at the 4 hour mark. I added 2 cups of homemade chicken stock and later, towards the end of the 7 hour cooking time, some frozen peas. We topped it with Parmesan cheese....very filling and tasty!
Hi Dana! Yes, some crock pots these days tend to heat up quickly. Glad you had the extra chicken stock on hand to add to it!
I make this but the only thing I do different I add broccoli to it
What kind of rice do you use? Can you use brown rice? Should it be quick cooking or regular?
Hi Kristin! I prefer Uncle Bens rice for this. The Minute Rice tends to get a bit too mushy and gummy by the time it is all done. Hope that helps!
I have made cheesy chicken and rice in the crockpot by mixing the soup and water and putting it over the chicken and an hour before we eat it mix the minute rice in it and let it cook for that hour, worked pretty good. My boys love it!
I have made this recipe for years, but I use the yellow rice and add in a can of mixed veggies. It's one of our favs. Its not too hard to make not in the crock pot either! lol
I am wondering if brown rice will work also, it should but maybe lengthen the cooking time an hour or so do you think?
It was delicious!!!!
Can I start this on high to speed up the cooking time? It's already almost 5pm and I just put it all in.
I always do mine on high and it works fine. Just half the cooking time. Usually takes just over 3 hours for mine.
I just saw your recipe on chicken and rice. We loved it. Thanks!
The store didn't have cheddar cheese soup. Bought fiesta cheese soup instead. Hope it doesnt ruin it. Wish me luck!
I’m making this for the 3rd time today. My only changes are using cream of celery because I don’t care for cream of chicken, and adding a 12 oz bag of mixed veggies.
I love this recipe. I have tried a LOT of cheesy chicken and rice recipes because it’s one of my favorite meals. My husband has turned his nose up to every single one (he hates rice). This one, there were no leftovers. He ate more of it than I did the first time I made it.