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+ servings
Crockpot chicken and rice on a white plate with fork

Easy Crockpot Chicken and Rice

Easy Crockpot Chicken and Rice is a protein-packed dump and go slow cooker casserole that's family-friendly and comes together in minutes!

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  • Cooking spray
  • 1 large carrot chopped into 1/4" thick pieces
  • 1 large stalk celery trimmed and chopped into 1/4" thick pieces
  • 1 clove garlic minced or 1/2 teaspoon garlic powder
  • 1 sprig fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup Floating Leaf Fine Foods Sprouted Crimson Lentil Wild Rice and Quinoa Prairie Blend substitute with your favorite wild rice (not quick cooking)
  • 3 cups reduced sodium chicken stock vegetable stock or water
  • 2 boneless skinless chicken breasts seasoned with salt and black pepper, to taste
  • 1/2 cup green peas fresh or frozen
  • 1 cup of grated cheddar cheese
  • salt and pepper to taste


  • Spray the inside of the the crockpot with cooking spray.
  • Place the chopped carrot, celery, garlic, herbs, bay leaf, rice and stock or water into the slow cooker and stir to combine.  Add the chicken, cover and cook on high, stirring occasionally.  Add the peas after about 2 1/2 hours and continue cooking for an additional 15-30 minutes until the chicken is cooked through and the rice has absorbed most of the liquid.
  • Turn the slow cooker off.
  • Remove and discard the bay leaf, then remove the chicken and place on a cutting board.  Cut into bite sized pieces, then add it back to the crockpot.
  • Add half of the cheese, salt and pepper to taste, and stir it into the chicken and rice mixture.  Top with the remaining cheese and cover just until the cheese melts.
  • Serve and enjoy!



  • This recipe has not been tested using any other types of rice.  Bear in mind that the cooking time and amount of liquid will likely vary if you use a different brand or type of rice.
  • I've used low sodium chicken stock, vegetable stock and water in this recipe and every single one resulted in a delicious dish -- the vegetables and herbs add all the flavor you need!
  • This recipe may be made vegetarian and even vegan!  Simply omit the chicken and cheese and use vegetable broth or water.
  • Feel free to substitute using your favorite types of veggies.  Cooked mushrooms and broccoli are also great options!


Serving: 1g, Calories: 223kcal, Carbohydrates: 21g, Protein: 18g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Cholesterol: 36mg, Sodium: 687mg, Fiber: 5g, Sugar: 3g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!