Crockpot Creamy Chicken & Rice Dump Dinner – Easy Comfort Food

This is the kind of weeknight dinner that takes five minutes to start and makes your whole house smell like comfort. Toss everything in the crockpot, set it, and go live your life. By dinnertime, you’ll have tender chicken, creamy rice, and a cozy, savory sauce that tastes like it took all day.

It’s family-friendly, budget-friendly, and perfect for busy days. No fancy steps, no searing, no stress.

Crockpot Creamy Chicken & Rice Dump Dinner - Easy Comfort Food

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken (breasts or thighs)
• 1 cup long-grain white rice (uncooked; do not rinse)
• 2 cups low-sodium chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup cream or half-and-half (optional for extra creaminess)
• 1 cup frozen peas and carrots (or mixed veggies)
• 1 small onion, finely chopped (optional but recommended)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon dried parsley (or Italian seasoning)
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons butter (optional, for richness)
• 1/2 cup shredded cheddar or Parmesan (optional, for topping or stirring in at the end)

Instructions

 

• Prep the crockpot. Lightly grease the insert or use a liner to prevent sticking and make cleanup easy.
• Add the rice and liquids. Pour the uncooked rice into the crockpot. Stir in the chicken broth and condensed cream of chicken soup until smooth.
• Season the base. Add garlic, onion powder, dried parsley, paprika, a pinch of salt, and a few cracks of pepper. Stir to evenly distribute.
• Nestle in the chicken. Place chicken breasts or thighs on top of the rice mixture. Sprinkle with a little extra salt and pepper. Dot with butter if using.
• Cook low and slow. Cover and cook on Low for 4–5 hours or High for 2.5–3.5 hours, until the chicken is tender and the rice is soft.
• Shred and finish. Remove the chicken to a plate and shred with two forks. Stir the cream (if using) into the rice to loosen it. Add the frozen peas and carrots, then return the chicken and stir. Cook covered for 10–15 minutes more, just until the veggies are hot.
• Cheesy option. Stir in shredded cheese or sprinkle on top and let it melt for a minute before serving.
• Taste and adjust. Add more salt, pepper, or a splash of broth if needed. The texture should be creamy, not soupy.

What Makes This Special

This recipe is all about ease without sacrificing flavor. You literally dump the ingredients in, stir once, and let the crockpot do the work.

The rice soaks up broth and creaminess while the chicken turns fork-tender. It’s the kind of meal that feels like a hug in a bowl, with minimal effort and simple pantry staples.

It’s also incredibly flexible. You can use chicken breasts or thighs, frozen or fresh veggies, and whatever seasoning blend you like.

It reheats beautifully, making it a solid choice for lunches and meal prep. Best of all, cleanup is a breeze—just one pot.

What You’ll Need

• 1.5–2 pounds boneless, skinless chicken (breasts or thighs)
• 1 cup long-grain white rice (uncooked; do not rinse)
• 2 cups low-sodium chicken broth
• 1 can (10.5 oz) condensed cream of chicken soup
• 1/2 cup cream or half-and-half (optional for extra creaminess)
• 1 cup frozen peas and carrots (or mixed veggies)
• 1 small onion, finely chopped (optional but recommended)
• 2 cloves garlic, minced (or 1 teaspoon garlic powder)
• 1 teaspoon onion powder
• 1 teaspoon dried parsley (or Italian seasoning)
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons butter (optional, for richness)
• 1/2 cup shredded cheddar or Parmesan (optional, for topping or stirring in at the end)

How to Make It

1. Prep the crockpot. Lightly grease the insert or use a liner to prevent sticking and make cleanup easy.
2. Add the rice and liquids. Pour the uncooked rice into the crockpot. Stir in the chicken broth and condensed cream of chicken soup until smooth.
3. Season the base. Add garlic, onion powder, dried parsley, paprika, a pinch of salt, and a few cracks of pepper.

   Stir to evenly distribute.

4. Nestle in the chicken. Place chicken breasts or thighs on top of the rice mixture. Sprinkle with a little extra salt and pepper. Dot with butter if using.
5. Cook low and slow. Cover and cook on Low for 4–5 hours or High for 2.5–3.5 hours, until the chicken is tender and the rice is soft.
6. Shred and finish. Remove the chicken to a plate and shred with two forks.

   Stir the cream (if using) into the rice to loosen it. Add the frozen peas and carrots, then return the chicken and stir. Cook covered for 10–15 minutes more, just until the veggies are hot.

7. Cheesy option. Stir in shredded cheese or sprinkle on top and let it melt for a minute before serving.
8. Taste and adjust. Add more salt, pepper, or a splash of broth if needed.

   The texture should be creamy, not soupy.

Keeping It Fresh

Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. The rice will continue to thicken, so add a splash of broth or milk when reheating to restore creaminess. Reheat gently in the microwave or on the stovetop, stirring occasionally.

For longer storage, freeze in portions for up to 2 months.

Thaw overnight in the fridge, then reheat with a bit of liquid. The texture may be slightly softer after freezing, but the flavor stays comforting and rich.

Benefits of This Recipe

• Hands-off cooking: Minimal prep and no babysitting the stove.
• Budget-friendly: Uses accessible, affordable ingredients.
• Kid-approved comfort: Creamy, mild flavors with easy add-ins.
• Customizable: Swap veggies, seasonings, or protein to suit your taste.
• Meal prep friendly: Stores and reheats well for quick lunches.

Common Mistakes to Avoid

• Using the wrong rice: Stick to long-grain white rice. Brown or wild rice needs more liquid and time and can turn the dish gummy.
• Overcooking on High: High heat can dry out chicken and scorch rice.

  If possible, use Low for best texture.

• Too little liquid: Don’t skimp on broth. Rice needs adequate moisture to cook evenly.
• Adding dairy too early: If using cream or cheese, add near the end to avoid curdling or separation.
• Skipping seasoning: Taste at the end and adjust salt, pepper, or herbs. Creamy dishes need a flavor boost.

Variations You Can Try

• Herb and lemon: Add zest of 1 lemon and 1 tablespoon lemon juice at the end, plus extra parsley.
• Mushroom twist: Swap in cream of mushroom soup and add sliced mushrooms at the start.
• Tex-Mex style: Use taco seasoning, add a can of drained corn and a can of mild green chiles, and top with Monterey Jack.
• Broccoli cheddar: Fold in steamed broccoli florets with sharp cheddar at the end.
• Rotisserie shortcut: Use 3 cups shredded rotisserie chicken and cook on Low for 2–3 hours total, just to cook the rice.
• Lighter version: Use reduced-fat condensed soup, skip the butter, and swap cream for milk or extra broth.

FAQ

Can I use brown rice?

Brown rice needs more liquid and a longer cook time, which can overcook the chicken.

If you want to use brown rice, cook it separately and stir it in at the end with extra broth to blend.

Can I use frozen chicken?

For food safety, it’s best to thaw chicken before adding to the crockpot. Frozen chicken spends too long in the temperature danger zone while the cooker heats up.

What if my rice is still firm?

Stir in 1/2 cup more broth, cover, and cook an additional 20–30 minutes on Low. Slow cookers vary, so a little extra time may be needed.

How can I make it gluten-free?

Use a gluten-free condensed soup or make a quick gluten-free cream sauce separately.

Also confirm your broth and seasonings are labeled gluten-free.

Why did my dish turn soupy?

It may need more time for the rice to absorb liquid. Stir, cover, and cook 15–20 minutes more, or leave the lid off for 5–10 minutes to evaporate excess moisture.

Can I add raw veggies at the start?

Yes, denser vegetables like carrots, celery, or mushrooms can go in at the beginning. Add delicate veggies like peas near the end to keep them bright and tender.

What’s the best way to reheat?

Reheat gently with a splash of broth or milk, stirring occasionally.

The microwave works well in 60–90 second bursts, or use a covered skillet over low heat.

Can I skip the condensed soup?

Sure. Replace it with 1 cup milk whisked with 2 tablespoons cornstarch, plus 1 teaspoon chicken bouillon. Add in the last hour to prevent curdling.

Will this work in an Instant Pot?

Yes, but the method changes.

Use 1 cup rice and 1.5 cups broth, layer chicken on top, and pressure cook for 8–10 minutes with a natural release for 10 minutes. Stir in cream and veggies after.

How many servings does this make?

It makes about 6 servings, depending on portion size. Pair with a simple salad or steamed greens to stretch it further.

Final Thoughts

Crockpot Creamy Chicken & Rice Dump Dinner is everything you want on a busy night: simple, comforting, and reliable.

With pantry staples and minimal prep, you get a hearty meal that tastes homemade. Keep this one in your rotation for easy weeknights, cozy Sundays, and meal prep wins. It’s a no-fuss classic that always hits the spot.