Crock Pot Chicken and Rice with frozen vegetables and canned soup is a simple, comforting slow cooker meal featuring chicken breasts, long-grain white rice, diced onion, creamy condensed soup, and chicken broth. Seasoned with garlic, Italian herbs, Worcestershire sauce, salt and pepper, then finished with shredded cheddar, this hearty casserole-style dish is an easy weeknight winner the whole family will enjoy.
As a child, chicken-and-rice nights often meant shredded chicken, plain rice and a can of condensed soup baked in the oven — a bit dull. Updating the classic with frozen mixed vegetables, a few seasonings and a slow cooker transforms it into a flavorful, hands-off dinner you’ll actually look forward to. The slow cooker makes this recipe particularly convenient: prep in minutes, then let it do the work while you go about your day.
This slow cooker chicken and rice recipe is budget-friendly and family-friendly. Frozen vegetables and condensed soup add big flavor and convenience without breaking the bank. Because the rice absorbs the savory broth and soup while cooking, the result is rich and satisfying, and it’s a great way to include vegetables in a kid-friendly meal.
Why You’ll Love This Crock Pot Chicken and Rice
- Hands-off slow cooker recipe that requires minimal prep.
- Uses affordable pantry staples: frozen vegetables and canned soup.
- Comforting, creamy texture that pairs well with many sides.
- Easy way to add vegetables to a family meal.
- Adaptable: use leftover or rotisserie chicken, swap rice types, or try different condensed soups.
Equipment Needed
- Slow cooker (crock pot)
- Spoon for stirring
- Knife and cutting board
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 2/3 cups long-grain white rice
- 1 (12 ounce) bag frozen mixed vegetables
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 tbsp Worcestershire sauce
- 2 1/2 cups chicken broth
- 1 small yellow onion, diced
- 1 (10 ounce) can condensed cream of mushroom soup
- 2 cups shredded cheddar cheese
Crock Pot Chicken and Rice Recipe
Prep time: 10 mins | Cook time: 3 hrs 30 mins | Total time: 3 hrs 40 mins | Serves: 6
Instructions
- Place the chicken pieces, rice, minced garlic, black pepper, Italian seasoning, salt, Worcestershire sauce, diced onion, chicken broth, and condensed cream of mushroom soup into the slow cooker. Stir until ingredients are well combined.
- Cover and cook on high for about 3 to 3 1/2 hours, or until the rice is fully tender and has absorbed most of the liquid. Avoid opening the lid frequently so the rice cooks evenly and absorbs flavor.
- About 30 minutes before the cooking time ends, spread the frozen mixed vegetables over the rice. Recover and continue cooking until the vegetables are heated through.
- When the rice and vegetables are done, sprinkle the shredded cheddar cheese over the top and gently stir to incorporate. Cover for 5–10 minutes to allow the cheese to melt.
- Serve hot. Adjust seasoning to taste and enjoy.
Storing & Reheating
Leftovers keep well and often taste better once the flavors meld. Store cooled portions in a sealed container in the refrigerator for up to 4 days. Reheat in the microwave, oven, or return to the slow cooker on low. If the rice has absorbed too much liquid and seems dry, stir in 1/4 to 1/2 cup of chicken broth at a time until you reach the desired consistency. This dish can also be frozen for up to a month; thaw completely before reheating.
Tips for Best Results
- Keep the slow cooker lid closed during most of the cooking time so the rice absorbs the broth and develops better flavor.
- If the dish finishes early and you’re not ready to eat, switch the slow cooker to the warm setting to hold it without overcooking.
- For brown rice, increase the chicken broth to 3 cups and expect a longer cook time.
- If you prefer fresh vegetables, add them at the beginning of cooking, cut to bite-size pieces so they cook through.
- Use a slow cooker liner if you want easier cleanup and to help prevent rice from sticking to the pot.
Substitutions and Variations
- Swap in shredded rotisserie chicken to shortcut the cooking time: add it near the end to warm through.
- Use cream of chicken or cream of celery soup instead of cream of mushroom for a slightly different flavor.
- Try Monterey Jack, mozzarella, or a blend of cheeses in place of cheddar.
- Add a pinch of smoked paprika or a dash of hot sauce for a mild smoky or spicy kick.
What to Serve With It
- A simple side salad with fresh greens and a light vinaigrette balances the creamy casserole.
- Warm dinner rolls or crusty bread are great for mopping up extra sauce.
- For dessert, keep the comfort-food theme with a fruit cobbler or a simple baked fruit dish.
Crock Pot Chicken and Rice FAQs
Can I use a different vegetable mix?
Absolutely. Use any frozen or fresh vegetables you like. Frozen mixed vegetables are convenient, but peas, carrots, corn, green beans, or a combination of favorites all work well.
Can I use a different condensed soup?
Yes. Cream of mushroom complements this dish nicely, but cream of chicken or cream of celery will also produce a creamy, flavorful result.
What if the rice soaks up too much liquid?
If the rice becomes too dry, stir in 1/2 cup chicken broth at a time until it reaches the consistency you prefer. Taste and adjust seasonings if needed.
Should I line my slow cooker?
You don’t have to, but a slow cooker liner or a light spray of oil can make cleanup easier and help prevent rice from sticking in the corners.
Notes
- If using brown rice, increase the chicken broth to 3 cups and extend cooking time as needed.
- If using fresh vegetables, add them at the start so they cook through with the rice.
Have you tried this recipe?
Please rate and comment below to share your experience — feedback helps other cooks and improves the recipe. If you share a photo on social media, tag the photo so others can find your version and get ideas for serving and variations.