Ingredients (5 Simple Staples)
You’ll need just a handful of everyday ingredients:
- 1½ cups long-grain white rice, uncooked and rinsed
- 1½ pounds boneless, skinless chicken thighs (or chicken breasts)
- 3 cups low-sodium chicken broth
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper (optional but recommended)
Step-by-Step Instructions
Step 1: Rinse the Rice
Rinse the uncooked rice under cold water until the water runs mostly clear.
This removes excess starch and helps prevent sticky or gluey rice.
Step 2: Prepare the Slow Cooker
Lightly grease the inside of your slow cooker with oil or nonstick spray to reduce sticking and make cleanup easier.
Step 3: Add the Rice
Spread the rinsed rice evenly across the bottom of the slow cooker.
Step 4: Mix the Liquid Ingredients
In a medium bowl, whisk together:
- Chicken broth
- Cream of chicken soup
- Salt
- Black pepper
Mix until mostly smooth. Small lumps are fine—they’ll dissolve during cooking.
Step 5: Pour Over the Rice
Carefully pour the soup and broth mixture over the rice, ensuring all the rice is fully submerged in liquid.
Step 6: Add the Chicken
Place the chicken pieces on top of the rice mixture in a single layer.
The chicken does not need to be fully submerged; steam will cook it evenly.
Step 7: Slow Cook
Cover with the lid and cook on LOW for 4–5 hours, until:
- Chicken reaches an internal temperature of 165°F (74°C)
- Rice is tender and creamy
Avoid lifting the lid during the first 3 hours—releasing steam can cause uneven rice cooking.
Step 8: Adjust & Shred (Optional)
Taste the rice and adjust seasoning if needed.
You can:
- Leave chicken pieces whole, or
- Shred them gently with two forks and stir back into the rice
Step 9: Rest & Serve
Turn off the slow cooker and let the dish rest for 5–10 minutes.
Fluff gently with a fork and serve warm.
Tips for Perfect Slow Cooker Chicken and Rice
- Use low-sodium broth to control salt levels
- Keep the lid closed as much as possible
- If your slow cooker runs hot, add ½ cup extra broth next time
- Chicken thighs stay juicier, but breasts also work well
Easy Variations & Flavor Ideas
This recipe is intentionally simple, but you can customize it easily:
Extra Flavor (Still Easy)
- Add 1 tsp garlic powder + 1 tsp onion powder to the broth mixture
Creamy Finish
- Stir in grated Parmesan cheese at the end
- Add a small splash of lemon juice for brightness
Vegetable Add-Ins
- Stir in frozen peas or mixed vegetables during the last 20–30 minutes
- Add baby spinach during the final 10 minutes
Brown Rice Option
- Increase broth to 3½ cups
- Cook on LOW for 5–6 hours
- Check tenderness near the end
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Reheating: Warm gently on the stove or microwave with a splash of broth to restore creaminess
Final Thoughts
This 5-Ingredient Slow Cooker Chicken and Rice recipe proves that comfort food doesn’t have to be complicated. With minimal prep and maximum flavor, it’s a reliable meal you’ll come back to again and again—especially on busy days.