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This easy Crockpot Chicken and Rice is packed with veggies, but it will please everyone at your table because it’s also scrumptious! It’s healthy, flavorful, freezer-friendly, and cooks entirely in your slow cooker.

plate of crock pot chicken and rice casserole

Why You’ll Love This Easy Crockpot Chicken and Rice Recipe

crock pot chicken and rice with vegetables being stirred with a wooden spoon

5 Star Review

“This is THE BEST crockpot recipe! My entire family loves it. It’s healthy, accessible, and the only leftovers my family and I will actually eat.”

— Freda —

How to Make Crockpot Chicken and Rice

The Ingredients

  • Chicken Breasts. You can cook raw chicken with rice for this recipe, and it makes it easy! Your chicken will come out perfectly tender, flavorful, and delicious every single time. If you prefer crockpot chicken thighs and rice, you can swap boneless, skinless chicken thighs for the chicken breasts.
  • Long Grain Brown Rice. Because I wanted this to be a healthy chicken and rice crockpot recipe, I opted for brown rice over white rice, as it is higher in fiber and protein. Brown rice is also a bit heartier, so it can better handle the longer cooking time that comes along with any slow cooker meal.
  • Carrots. Packed with vitamins and sweet flavor, carrots are a delicious and nutritious addition to this recipe.
  • Shallot. Adds a mild onion flavor without overpowering the other ingredients. You can use part of a regular onion if you prefer. Be sparing or sauté it first.
  • Dijon. Deliciously tangy and zippy.
  • Spices. This recipe suggests salt, pepper, garlic powder, and thyme. These ingredients help add flavor and earthiness to the dish. Feel free to adjust each of these to suit your and your family’s tastes.
  • Chicken Broth. Acts as the cooking liquid for the chicken and rice.
  • Frozen Peas. An easy way to sneak in extra veggies. No need to thaw them.
  • Greek Yogurt. Helps make the recipe creamy and packs in extra protein and potassium. No need for cream of chicken soup here!
  • Cheddar Cheese. Cheesy goodness helps make this recipe a crowd-pleaser and adds calcium.

The Directions

  1. Add Everything to the Slow Cooker. Cook on high for 1 1/2 to 2 1/2 hours.
  2. Remove the Chicken. Let everything else cook for another hour.
  3. Add the Remaining Ingredients. Add the yogurt, peas, diced chicken, and part of the cheese. Sprinkle the rest of the cheese on top. Let cook for a few minutes. ENJOY!
Two pieces of raw poultry on a bed of vegetables and grains in a slow cooker

Storage Tips

  • To Store. Store leftovers in an airtight storage container in the refrigerator for up to 4 days.
  • To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. Add a splash of broth, milk, or water to keep it from drying out.
  • To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Prep Tip

Up to 1 day in advance, dice the carrots and chop the shallot. Refrigerate each item in a separate airtight container until you’re ready to finish the recipe.

A slow cooker filled with a cheesy casserole

What to Serve with Crockpot Chicken and Rice

A white plate with healthy crock pot chicken and rice
  • Slow Cooker. Perfect for making healthy crockpot chicken and rice recipes.
  • Measuring Cups. These sturdy metal measuring cups are my favorite.
  • Measuring Spoons. Magnets help keep these together during storage.
A plate of crock pot chicken and rice with vegetables

Recipe Tips and Tricks

  • Slow Cook on HIGH. While the slow cooker can be good for rice, it does much better on high. The rice just did not turn out well when I made this recipe on low heat. It was watery and mushy. To avoid ending up with crockpot chicken and rice soup, make this recipe according to the cook times and temps in the recipe below.
  • Make Sure the Chicken Is Thawed. Unfortunately, you cannot put frozen chicken in the crock pot for safety reasons. During the cooking process, it may spend too long at room temperature and become unsafe to eat. Fully thaw your frozen, boneless chicken breast before using it in this recipe.
  • Plan a Test Batch. Slow cookers can vary widely in temperature, so build in extra time the first time you make this recipe. My rice cooks in 2 1/2 hours total, but other readers have reported needing longer.
  • Don’t Overdo the Onion. If you opt to use a regular onion instead of shallot, be sure to chop the onion very finely, and don’t add too much. If you’d like, you can also sauté it on the stovetop before adding it to the crockpot to deepen and mellow its flavor.
  • DO NOT Overcook the Chicken. Obvious, yet essential. The chicken breasts will finish cooking before the rice. Be sure to remove them as soon as the internal temp reaches 160 degrees F (the carryover cooking will take it to 165 degrees F).

Crockpot Chicken and Rice

4.39 from 322 votes
This creamy crockpot chicken and rice casserole is with loaded with veggies and tender chicken. An easy, kid-friendly slow cooker recipe!

Prep: 10 minutes
Cook: 2 hours 30 minutes
Total: 2 hours 40 minutes

Servings: 4 servings, about 6 1/2 cups


  • 1 cup  long-grain brown rice  do not substitute any other kind of rice, including short grain, instant, or white, as the cooking time and liquid ratios will not be the same*
  • 1 1/2 cups diced carrots about 4 medium
  • 1 small shallot finely chopped, about 1/4 cup (you can also use 1/2 of a small regular onion, though I prefer the more mild flavor of the shallot since it isn’t precooked)
  • 1 tablespoon Dijon mustard
  • 1 1/2 pounds boneless, skinless chicken breasts or chicken thighs
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2–3 1/2 cups low-sodium chicken broth
  • 1 cup frozen peas
  • 1/2 cup nonfat plain Greek yogurt
  • 1/2 cup freshly grated sharp cheddar cheese divided (I love white cheddar for this)
  • Chopped fresh parsley optional for serving


  • Lightly coat a 5-quart or larger slow cooker with nonstick spray. Add the rice, carrots, shallot, and Dijon mustard, and stir to combine. Arrange the chicken breasts on top, then sprinkle with the garlic powder, thyme, salt, and pepper. Pour in the chicken broth. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until the chicken is cooked through.
  • Remove the chicken to a plate and cover to keep warm. Stir the rice, vegetables, and broth, then re-cover and continue cooking on high until the rice is tender, about 1 additional hour.**
  • Uncover and stir in the peas and Greek yogurt. Dice the chicken and stir it in with 1/4 cup cheddar cheese. Sprinkle the remaining cheese over the top, then re-cover and cook for a few additional minutes on high until the cheese is melted. Serve warm, sprinkled with fresh parsley as desired.



  • *I do not recommend using any other kind of rice or grain for this recipe other than long-grain brown rice, as the cooking times and liquid ratios will vary.
  • I also cannot recommend cooking this on low, as my attempts to cook the rice on low resulted in wet, mushy rice. If you do have success making it on low heat, I’d love to hear about it!
  • **Please note, the cook time (1 1/2 to 2 1/2 hours for the chicken + 1 additional hour for the rice and vegetables) listed can vary depending upon your slow cooker. Mine consistently finishes in this time, but others have reported needing longer for the rice. Further, older rice can take longer to cook. Use your best judgment depending on your slow cooker model. If it is your first time making the recipe, you may want to build in extra “buffer time” just in case your slow cooker doesn’t get as hot as mine and others who see similar cook times.
  • As written, the rice does come out a little more mushy than it would if cooked on the stove or in a rice cooker. It’s a necessary evil with the ease of a slow cooker, so just be prepared (we still loved it!).
  • Update 4/11/19: Updated the amount of chicken broth because a few people reported having issues with the rice coming out crunchy. I have never had this problem and have made it successfully several times with the original 2 1/2 cups chicken broth. If this is your first time making this recipe, since slow cookers vary a lot, I suggest building in extra time in case your rice takes longer than mine does. Further, older rice can take longer to cook than newer rice.
  • TO STORE: Refrigerate chicken and rice in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. Add a splash of broth, milk, or water to keep it from drying out.
  • TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.


Serving: 1(of 4), about 1 2/3 cupsCalories: 567kcalCarbohydrates: 60gProtein: 53gFat: 12gSaturated Fat: 5gCholesterol: 125mgPotassium: 1249mgFiber: 6gSugar: 6gVitamin A: 8489IUVitamin C: 20mgCalcium: 198mgIron: 3mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. Hi Sarah! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

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