Chicken · Slow cooker

Crock pot Chicken and Rice

Carrie from Eating on a Dime reckons this is her site's most popular slow cooker recipe for good reason: it's a proper one-pot dinner where chicken stretches further and your effort stretches thinner. Just dice, dump, and let the cooker do the work while you get on with your day.

R By Richard · Adapted from Eating on a Dime · Published 8 May 2026
👁 1M source views ❤️ 27k source likes
⏱Prep 15 min
🍽Serves 6
✓Confidence 85%
Crock pot Chicken and Rice

Source video by Eating on a Dime on YouTube. This recipe was adapted with strict source-fidelity rules.

This is a true set-and-forget slow cooker dinner: diced chicken breast, brown rice, onion, garlic and cream of chicken soup all cook together in the pot until thick and tender. Cheese is stirred through at the end for a comforting casserole-style finish. It is family-friendly, budget-stretching, and easy to adapt with frozen vegetables or different cuts of chicken. Brown rice is used because it holds up to the longer cooking time without going mushy.

Slow cooker notes: Source recipe is already a slow cooker recipe. Language localised to British English (cheddar, tin, frozen) but quantities and method preserved.

Ingredients

Main
  • 2 wholeboneless skinless chicken breasts, diced into 2.5cm (1 inch) pieces
  • 0.5 wholeonion, diced
  • 1 tspminced garlic
  • 1 tspsalt
  • 1 tspblack pepper
  • 1 tincondensed cream of chicken soup
  • 720 mlchicken stock
  • 285 gbrown rice, uncooked
To finish
  • 200 gcheddar cheese, freshly grated (add late)

Method

  1. Dice the chicken breasts into 2.5cm (1 inch) bite-sized pieces and add them to a 6 litre slow cooker.

    ~5 min

  2. Add the diced onion, minced garlic, salt and black pepper to the slow cooker.

    ~3 min

  3. Tip in the tin of cream of chicken soup, the chicken stock and the uncooked brown rice. Stir to combine, making sure the rice is fully covered with liquid.

    ~2 min

  4. Cover and cook on High for 3.5 to 4 hours, without lifting the lid. The casserole is ready when it has thickened and is no longer watery.

    ~240 min

  5. Optional: about 30 minutes before the end, stir in frozen peas, carrots, green beans or broccoli for a complete one-pot meal.

  6. Stir in the freshly grated cheddar until fully melted, around 10 to 15 minutes. If the casserole is too thick, loosen with a splash of water or stock, about 60ml at a time.

    ~15 min

  7. Serve hot. For extra texture, top with crushed tortilla chips just before serving.

Frequently asked

Can I use white rice instead of brown rice?
Brown rice is best for the full cooking time as it holds its texture. If you only have white rice, use instant or minute rice and stir it in during the last 30 to 60 minutes of cooking, otherwise it will go mushy.
Can I use chicken thighs?
Yes. Boneless skinless chicken thighs work well. Cut them into the same 2.5cm pieces so they cook through and stay easy to eat.
Why is my rice still hard?
The rice needs to be fully submerged in liquid to cook evenly. Make sure you stir it in well at the start, keep the lid on during cooking, and check that your slow cooker is reaching a proper simmer on High.
Can I add vegetables?
Yes. Frozen peas, carrots, green beans or sweetcorn can go in at the start or in the last 30 minutes. Broccoli is best added in the final 30 to 60 minutes so it does not break down.
Why should I grate the cheese myself?
Pre-grated cheese is coated to stop it clumping in the bag, which means it does not melt as smoothly. Grating cheddar from a block gives a creamier, glossier finish to the casserole.
Extraction notes (transparency): Low setting time not specified in the transcript; only High (3.5 to 4 hours) was given. Cheese quantity stated as 'about 2 cups' (approx 200g cheddar). Onion quantity given as half an onion without weight.