Here’s a comforting and easy recipe for Crock Pot Cheddar Chicken and Rice. It’s creamy, cheesy, and perfect for a family dinner with minimal effort.
Crock Pot Cheddar Chicken and Rice
Why You’ll Love It
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One-pot comfort meal in the slow cooker
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Tender chicken, creamy sauce, and cheesy rice
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Kid-friendly and budget-conscious
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Minimal prep — just dump and go
Ingredients
| Amount | Ingredient |
|---|---|
| 1.5 lbs | boneless, skinless chicken breasts or thighs |
| 1 can (10.5 oz) | condensed cheddar cheese soup |
| 1 can (10.5 oz) | condensed cream of chicken soup |
| 2 cups | low-sodium chicken broth |
| 1 cup | milk (whole or 2%) |
| 1 tsp | garlic powder |
| 1/2 tsp | onion powder |
| 1/2 tsp | black pepper |
| 1/4 tsp | smoked paprika (optional) |
| 1.5 cups | long-grain white rice (uncooked, rinsed) |
| 2 cups | shredded sharp cheddar cheese |
| 1/2 cup | sour cream (optional, for extra creaminess) |
| 2 tbsp | butter, cubed |
Optional add-ins:
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1 cup frozen peas or mixed vegetables
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1 cup chopped broccoli florets
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4 slices cooked bacon, crumbled
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1/4 cup grated Parmesan
Instructions
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Prep the slow cooker
Lightly grease the inside of a 4–6 quart slow cooker. -
Make the sauce base
In a medium bowl, whisk together the cheddar cheese soup, cream of chicken soup, chicken broth, milk, garlic powder, onion powder, black pepper, and smoked paprika if using. -
Add rice and chicken
Stir the rinsed rice into the sauce mixture, then pour into the slow cooker. Nestle the chicken breasts into the mixture. -
Add butter
Dot the top with cubed butter. -
Cook
Cover and cook on LOW for 4–5 hours or on HIGH for 2.5–3 hours, until the chicken is cooked through and the rice is tender. -
Shred the chicken
Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker. -
Add cheese and optional extras
Stir in 1.5 cups of the shredded cheddar cheese and sour cream if using. Add frozen peas or vegetables at this point if desired. Cover and cook for another 10–15 minutes until melted and heated through. -
Serve
Sprinkle the remaining 1/2 cup cheddar on top. Cover for 5 minutes to melt, then serve hot.
Tips
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Rinse the rice – This removes excess starch and helps prevent mushiness.
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Don’t overcook – Rice can become mushy if left too long. Check at the earliest cooking time.
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Use thighs for more flavor – Boneless, skinless chicken thighs stay extra tender.
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Add veggies later – Frozen vegetables should be added in the last 30 minutes so they don’t turn mushy.
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Make it spicy – Add a pinch of cayenne or a few dashes of hot sauce.
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Cheese choice – Sharp cheddar gives the best flavor, but a cheddar-jack blend also works well.
Storage
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Refrigerate leftovers in an airtight container for up to 4 days.
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Reheat gently with a splash of milk or broth to loosen the sauce.
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Freezing is possible, but the rice texture may change slightly upon thawing.
Would you like a stovetop or Instant Pot version of this recipe?