This Crockpot Chicken and Rice is easy, cheesy and a family favorite! It’s full of flavor and so quick to prepare, making it the perfect recipe for busy weeknights.

Instant brown rice, a good serving of vegetables, and simple ingredients make this Crockpot Chicken and Rice one of those crockpot chicken recipes that everyone will love! No canned cream of chicken soup here :)

crockpot chicken and rice in a white crock pot

It’s hard to believe that we’re heading into crazy, back to school season shortly. I feel like we just got started with summer!

Easy crockpot dinners are definitely going to make the transition a lot smoother, and this Chicken and Rice Crockpot recipe is going to be on repeat along with Crockpot Chicken and Dumplings.

If you’re looking for more easy crockpot dinners, try Crockpot Chicken Tacos, Slow Cooker Pork Tenderloin, or this Slow Cooker Beef Stew!

crockpot chicken and rice overhead

It couldn’t be simpler to put together, especially when there’s not a lot of extra time for dinner prep. I used instant brown rice in this recipe because it is so easy to cook — just throw it in the crockpot once the chicken is cooked and it is tender and fluffy in no time

I added carrots, peas, and roasted red peppers (because the flavor they add is amazing!), but you could also add celery, broccoli, mushrooms, zucchini or anything else your family enjoys. Just keep in mind that some vegetables will cook more quickly than others and you want to add them at just the right time.

I wanted to add a good portion of veggies in this chicken and rice recipe so that I would feel great about serving it as a stand alone meal to the kids. Brown rice along with extra veggies make it a bit of a healthy chicken and rice crockpot recipe!

How to Make Crockpot Chicken and Rice:

  • Add the vegetables, broth, seasoning, and chicken to the crockpot. Make sure your vegetables are chopped finely so that they cook in the same amount of time as the chicken (because nobody wants overcooked chicken!).
  • Add instant brown rice, and it soaks up all the extra liquid and cooks up nice and fluffy.
  • At the end, stir in a little milk and cheese to give it a touch of creaminess (and because my kids eat anything with cheese in it!). Voila, a yummy sort of slow cooker chicken and rice casserole!

crockpot chicken and rice on grey plate

More Great Crockpot Recipes

How Long Does It Take To Cook Chicken In a Crockpot?

The answer to this question really varies, and there are as many different answers as there are crockpots. In general, smaller crockpots will heat more efficiently and therefore take less time to cook. Larger crockpots will take longer to heat up and longer to cook.

Overall, a good rule of thumb for crockpot chicken breast timing is 2 hours on high and 3-4 hours on low, but it’s especially important that you know your slow cooker to avoid overcooking. A meat thermometer is essential for making sure it’s cooked just right!

crockpot chicken and rice overhead
4.79 from 57 votes↑ Click stars to rate now!
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Crockpot Chicken and Rice

This Crockpot Chicken and Rice is easy, cheesy and a family favorite! It's full of flavor and so quick to prepare, making it the perfect recipe for busy weeknights. 
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 servings


  • 1 ½ cups chicken broth low sodium
  • 2 large carrots peeled and finely diced
  • ½ onion finely diced
  • ½ cup roasted red peppers chopped
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 chicken breasts boneless skinless
  • 1 cup frozen peas
  • 2 cups instant brown rice
  • cup milk
  • 2 cups mozzarella cheese shredded


  • In a 4-quart crockpot, stir together the broth, carrots, onion, red peppers, Italian seasoning, garlic, salt, and pepper.
  • Add chicken breasts, cover, and cook on high for 2 hours or low for 4 hours.
  • When chicken is cooked, remove and place on a cutting board.
  • Stir in the peas and rice, cover, and cook on high for 15 minutes.
  • When chicken is cool enough to handle, slice thinly.
  • After 15 minutes, stir the chicken, milk, and cheese into the crockpot. Cover and cook on high for 15 more minutes, until cheese is melted and rice is tender.
  • Serve immediately.



Store leftovers in a covered container in the fridge for up to 3-4 days. 
4.79 from 57 votes

Nutrition Information

Calories: 307 | Carbohydrates: 32g | Protein: 20g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 54mg | Sodium: 870mg | Potassium: 396mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3930IU | Vitamin C: 21.7mg | Calcium: 242mg | Iron: 2.9mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Main Course, Slow Cooker
Cuisine American

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


    1. This recipe does use frozen peas Leanne and other frozen veggies can be added, but they may need to be added sooner to ensure they are heated through. Enjoy!

  1. Everything came out great besides the carrots. I would recommend cutting the carrots REALLY small or just using smaller carrots. Also i added a little bit of beef broth at the end to add a little extra flavor. Definitely would do it again!4 stars

  2. I loved this recipe! It came out perfect with the instant brown rice. I am thinking of making it again with zucchini. Have you done it using zucchini before, and do you have any suggestions on timing for when to add it to the crock pot?5 stars

      1. I did this tonight with finely diced zucchini during step 4 and it came out perfect. Thank you so much for the guidance!

  3. I got a crock pot so I could cook food while I was at work 4 hours is way too quick to cook food. I need stuff that cooks for at least 9 hours.

  4. I only have regular brown rice, it takes 60 minutes to cook. If o wanted to use that instead of the instant, would I add it at the beginning, with the veg, and chicken on top?

  5. Okay I didnt get instant rice and I have regular brown rice how long will it take in the crock pot to get done

    1. I haven’t tried this with regular brown rice so I can’t say for sure. Let us know how it goes if you do try it!

  6. Followed the recipe almost exactly. I was never expecting a crockpot recipe that I’ll be cooking for 2-5 hours to need Instant Rice and used regular rice. It’s my fault for not noticing the INSTANT RICE ONLY component and how important it is that this recipe ONLY WORKS WITH INSTANT RICE. I’ve cooked chicken, rice, and veggies a number of times in crockpots and never had an issue because they were never INSTANT RICE ONLY. I wish the title of the recipe was “Crockpot Chicken and Instant Rice”. Now I’m just throwing away a bunch of ingredients that I didn’t have the resources to throw away. This was a needed meal.1 star

    1. I am so sorry to hear that Justin. This recipe does require instant brown rice, as listed in the ingredients. It is not added until the very end in step 4 though, if you added the regular rice at the start of the recipe you may be able to cook it a little while longer to salvage it.

  7. Disappointed!! I followed the recipe from beginning to end. After adding the rice and cooking for 30 minutes, the rice was still hard. I had to add a lot of liquid and continued to cook on high for an additional 2-1/2 hrs. At that point I wasn’t even hungry and now I have a Tupperware filled with uncooked rice and chicken. Into the trash tomorrow.

  8. It’s an ok recipe, but a little added broccoli would be nice. Also, 2 chicken breasts for 6 people is a little skimpy & stingy on the meat. Just sayin’…..

  9. I tried it for the first time tonight. I followed the instructions exactly and my family loved it. Don’t be discouraged from trying this by any of the negative reviews, if you take your time and follow the instructions it will be great. I plan on trying a different crockpot recipe of yours once a week.5 stars

    1. Hi Taylor, the serving size will vary on the size of the vegetables used but it will be about ¼ of your total recipe, around 1 1/2 cups per serving.

  10. I am going to try this but im cooking for myself so 2 servings would be the max. Do i just use 1/3 of everything in the ingredient list?

    1. ⅓ of all of the ingredients would make this recipe into 2 servings. I can’t say for sure how they would cook in the slow cooker as a slow cooker should generally be at least 1/2 full. It may work if you have a small 2qt slow cooker. Let us know how it goes for you!

  11. I was really excited because this looked good, but it was pretty disappointing. The rice wasn’t even close to done after half an hour, and I had to add a lot more liquids and cook for about another hour, maybe more. When it was finally done, it tasted mediocre, not very flavorful.2 stars

    1. So sorry to hear that Carissa. We use instant brown rice with this recipe and have never had an issue with it.