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A cozy Crockpot Chicken and Rice dish, ready to eat.

Crockpot Chicken and Rice in 30 Minutes

This delicious Crockpot Chicken and Rice recipe is ideal for a quick and satisfying meal. With simple ingredients and minimal prep, you can have a flavorful dinner ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs chicken breast boneless, skinless
  • 2 cups chicken broth
  • 1 cup long-grain rice
  • 10.75 oz cream of mushroom soup
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup frozen peas and carrots optional

Equipment

  • slow cooker
  • forks (2)

Method
 

Instructions
  1. Combine chicken broth, rice, cream of mushroom soup, onion powder, garlic powder, salt, and pepper in your slow cooker.
  2. Stir well to ensure all ingredients are evenly distributed.
  3. Place the boneless, skinless chicken breasts on top of the rice mixture.
  4. Cover the slow cooker and cook on high for 2.5 to 3 hours, or until the chicken is cooked through and the rice is tender.
  5. Remove the chicken from the slow cooker and shred it using two forks.
  6. Stir the shredded chicken back into the rice mixture.
  7. If desired, stir in the frozen peas and carrots during the last 30 minutes of cooking.
  8. Serve hot and enjoy your quick and easy Crockpot Chicken and Rice!

Notes

For extra flavor, you can sauté the chicken breasts briefly before adding them to the slow cooker. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.