Home » Slow Cooker » Crockpot Chicken and Rice

Crockpot Chicken and Rice

Crockpot Chicken and Rice is a hearty one pot meal made in a slow cooker. Italian marinated chicken breasts are cooked with a flavorful rice pilaf that’s rich and filling. It’s guaranteed to become a family favorite you can enjoy any night of the week.

Crockpot Chicken and Rice

Crockpot Chicken and Rice

I’m a busy Mom so, one pot meals save the day when the kids schedules consume our lives. During the summer, it’s not quite as harried but, during the school year meals can be a real challenge. I’m convinced that’s why so many people hit the drive thru after a busy day. Believe me, I get it. That said, with simple ingredients and a little preparation in advance you can have a delicious meal on the table in a snap. Dishes like One Pot Chicken Fettuccine  and One Pot Spaghetti with Meat Sauce are just a couple of our stovetop favorites. This chicken and rice dish utilizes the crockpot. The sheer beauty of crockpot cooking is, dinner simmers while you run errands and complete tasks for the day. That’s a win-win for me.

step-by-step images and ingredients for crockpot chicken and rice

Crockpot Chicken Cooking Tips

Things to remember:

  • Crockpots vary wildly in how they cook depending on shape, age and manufacturer. Get to know your appliance and how it works and make adjustments to cooking times, as needed.
  • You may adapt the flavor of the marinade using the same amount, to suit your taste. The marinade lends a delicious flavor to the chicken that also adds to the overall flavor of the dish while cooking.
  • Crockpots, AKA slow cookers, are a moist cooking environment. So, the areas that are exposed to the heat source are what may brown or become a bit crisp, not the top.
  • Long grain rice holds up best to the slow cooking process.
  • If you prefer to cook this for a longer period, note that the rice may take on a more creamy texture. The recipe will work but, I recommend cooking this dish on the high setting when time allows.
  • You may adapt the flavor of the cheese in this recipe to your taste or use what you have on hand.

Crockpot Chicken and Rice

Other Crockpot Recipes to Add to the Menu

Other slow cooker dishes you may like to try is this recipe for Pineapple Barbecue Chicken or hearty Slow Cooker Three Meat Lasagna when you’re in the mood for Italian night at home. You may also like to try this Slow Cooker Crack Chicken from Eating on a Dime.


Crockpot Chicken and Rice

Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!


Recipe For Crockpot Chicken And Rice
Print Recipe Pin Recipe Rate this Recipe
4 from 2 votes

Crockpot Chicken and Rice

Prep Time10 minutes
Cook Time4 hours
Resting time on warm20 minutes
Course: Chicken, Main Course
Cuisine: American
Keyword: crockpot-chicken-and-rice
Servings: 4 servings
Calories: 618kcal


  • 2 lbs boneless skinless chicken breasts
  • 1 cup prepared Italian dressing
  • olive oil
  • 1 medium sweet onion diced
  • 1 8 oz container sliced fresh mushrooms
  • 1 rib celery diced
  • 2 cloves garlic minced
  • 2 cups chicken broth plus additional as needed
  • 1 cup uncooked long grain rice
  • 1 tsp herbs de provence OR dry Italian seasoning
  • 1 tsp garlic salt
  • 1 tsp lemon pepper divided
  • 1/2 tsp dry tarragon
  • 1 Tbsp butter cubed
  • 4 oz onion and chive cream cheese
  • 1 1/2 cups shredded mozzarella cheese divided. (OR use your favorite)
  • 1 cup frozen peas
  • 2 Tbsp grated Parmesan cheese
  • chopped fresh chives for garnishing optional


  • Place chicken into a gallon size plastic storage bag. Pour Italian dressing on top. Seal and chill for 8 hours or overnight.
  • To assemble: In a large skillet over medium high heat saute onion, celery and mushrooms in a couple drizzles of olive oil. Cook for 3-5 minutes until softened. Add garlic, saute for 1 minute longer. Add chicken broth, scraping browned bits from bottom of skillet. Remove from heat.
  • Spray bottom and sides of 6 quart slow cooker or similar, with cooking spray. Pour vegetables and broth into the bottom of the slow cooker. Add rice, herbs de provence, garlic salt, 1/2 tsp lemon pepper and tarragon. Mix well.
  • Remove chicken from marinade and arrange over rice. Sprinkle with remaining lemon pepper and dot with 1 Tbsp butter. Discard marinade.
  • Cover tightly and cook on High for 3-4 hours or on Low for 6-8 hours. Adjust times based on your individual appliance.
  • Remove cooked chicken to a platter. To the rice add cream cheese, 1/2 shredded cheese, peas and Parmesan cheese stirring through the rice until melted and combined. Add additional chicken stock to moisten as needed. Place chicken on top of rice, sprinkle with remaining shredded cheese. Cover and keep warm until cheese has melted. Garnish with fresh chives before serving, if desired.


At the end of cooking, after mixing in cream cheese and other ingredients, you may add additional chicken broth in small amounts if needed, to moisten. 


Serving: 1serving | Calories: 618kcal | Carbohydrates: 60g | Protein: 67g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 2335mg | Potassium: 1306mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1090IU | Vitamin C: 31mg | Calcium: 351mg | Iron: 3mg
Tried this recipe?Mention @melissassk or tag #melissassk!


    1. Hi Barbara, while I haven’t tested it specifically you could adapt it, sure. You may need to add more liquid and of course it may cook a bit differently so keep an eye on it and adjust the cooking time as needed.

  1. Hi..this sounds delicious. I will try soon.
    Is your cookbook available in Australia?
    Would love to get it.

    1. Hi Kym, I have overseas followers who were able to order it, so if Amazon delivers to you in Australia, you should be able to, also. Thanks so much!

    1. When using uncooked long grain rice, it shouldn’t turn to mush. Please don’t use minute rice, packets of seasoned rice, jasmine rice or basmati rice for this purpose. They will do just as you describe so, my guess is that’s why yours turned out that way.

  2. 5 stars
    just made this for my family last week, and they loved it so much, they requested I repeat it again this week. (Last week I used cut up chicken thighs, this week I am cooking cut up chicken breast.) I made sure to make a generous quantity of sauce this time, and cooking on low heat has worked well so far.

    1. I’m delighted your family is enjoying this. Absolutely, cooking longer may indeed need more broth. I think it’s always a good idea to have extra to adjust the moisture at the end of cooking.

  3. Hi what is Italian dressing to marinate the chicken Brest or can you make it
    As I am in Northern Ireland
    Many thanks in advance if you could think of us to adapt recipes to use here
    Thank you love the recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating