Slow Cooker Creamy Chicken and Rice Recipe
This creamy chicken and rice made in the slow cooker is the kind of meal that feels like a warm hug at the end of a long day. It’s rich, comforting, and incredibly easy to make — just toss everything in and let the slow cooker do the work.
Ingredients
Main Ingredients
- 4 pieces chicken thighs or breasts Thighs are juicier.
- 1 cup uncooked rice Do not use instant rice.
- 10.5 oz cream of chicken soup
- 4 cups chicken broth
- 12 oz frozen mixed vegetables Substitute with other veggies if desired.
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Optional Add-ins
- 1 splash milk or sour cream For added creaminess.
- 1 tablespoon Dijon mustard For extra flavor.
- 1 tablespoon smoked paprika Adds depth of flavor.
Serving Suggestions
- 1 bowl crisp green salad With ranch dressing.
- 1 loaf homemade biscuits or baguette For soaking up sauce.
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Instructions
Preparation
- Place the chicken thighs or breasts in the slow cooker without chopping.
- Add the uncooked rice, chicken broth, and cream of chicken soup.
- Sprinkle onion and garlic powder on top.
- Mix in the frozen mixed vegetables and stir gently.
Cooking
- Cover and cook on high for about 3 hours or on low for 5-6 hours.
- Shred the chicken with two forks just before serving.
- Stir in a splash of milk or sour cream for extra creaminess.
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Note
Store leftovers in airtight containers in the fridge for up to three days. Freeze in portioned bags if not using quickly. Avoid freezing with broccoli.