If you’ve been hunting for a comforting, cheesy, and fuss-free dinner idea, let me stop you right here—this Slow Cooker Cheesy Chicken and Rice is everything you need and more. It’s creamy, hearty, and loaded with flavor, all while being one of the easiest meals to toss together. Seriously, we’re talking 10 minutes of prep and then your slow cooker takes care of the rest. And the best part? You’ve got tender chicken, perfectly cooked rice, and melty cheddar cheese in every bite.
Now, I don’t know about you, but weeknights at our house can get a little hectic. Between work, errands, and trying to keep everyone fed and happy, having a dependable dinner recipe that basically cooks itself is a lifesaver. I’ve tried dozens of slow cooker meals over the years, and this cheesy chicken and rice has earned a permanent spot on our weekly rotation. It’s one of those feel-good meals that warms you from the inside out.
What I love most is how hands-off it is. You can throw everything into the slow cooker before work or during your lunch break, and when dinner rolls around, you’re greeted with the irresistible aroma of creamy, cheesy comfort food that’s ready to serve. Plus, it all cooks in one pot, so cleanup is as easy as it gets.
Let’s dive in and get this meal going—you’re going to want this recipe in your back pocket!
Ingredients You’ll Need:
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1 pound boneless, skinless chicken breasts
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1 cup long-grain white rice, rinsed
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1 small onion, finely diced
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2 cloves garlic, minced
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2 cups low-sodium chicken broth
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½ cup milk
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4 ounces cream cheese, cut into cubes
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1½ cups shredded sharp cheddar cheese, divided
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1 teaspoon dried thyme
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½ teaspoon smoked paprika
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Salt and freshly ground black pepper, to taste
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2 tablespoons chopped fresh parsley (optional, for garnish)
STEP 1: Build the Base in the Slow Cooker
Start by rinsing your rice—this helps remove some of the excess starch so you get a better texture when it’s all cooked. Place the rinsed rice right into the bottom of your slow cooker. Then scatter the finely diced onion and minced garlic over the top.
Pour in the chicken broth and milk, and then give it a quick stir to evenly distribute everything. Add in the dried thyme, smoked paprika, salt, and a good grind of black pepper. The aroma already starts to build here, even before the heat is on.
STEP 2: Add the Chicken
Nestle those boneless, skinless chicken breasts into the rice mixture. You want to push them down slightly so they’re mostly submerged in the liquid. This not only helps them cook evenly but also infuses the meat with all that flavorful goodness as it simmers away.
Now, pop the lid on your slow cooker and set it to low. Let it cook for 4 to 5 hours, or until the chicken is fully cooked and the rice is tender. The exact time may vary depending on your slow cooker model, so check around the 4-hour mark.
During this time, the rice will absorb the broth and milk, softening into that classic casserole texture, while the chicken gets juicy and fork-tender.
Why This Recipe Works
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Minimal Prep: Just 10 minutes and you’re done—perfect for busy schedules.
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One Pot Wonder: Everything cooks in the slow cooker. Less mess, less cleanup.
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Family Favorite Flavors: Creamy rice, melty cheese, and tender chicken are a hit with both kids and adults.
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Flexible: You can make small tweaks depending on what you have on hand—more on that in Part 2!
Slow Cooker Cheesy Chicken and Rice – Creamy, Cheesy Comfort Food
Alright, now that we’ve set everything up in the slow cooker and let it do its thing, we’re heading into the best part—bringing all that creamy, cheesy goodness together. If your kitchen smells incredible right about now, that’s exactly how it should be.
By this point, the chicken is beautifully tender, the rice is soft and infused with savory flavor, and we’re just a few quick steps away from comfort food perfection.
STEP 3: Remove and Shred the Chicken
Once your chicken breasts are fully cooked (check that internal temp—it should be 165°F), carefully remove them from the slow cooker and place them on a cutting board or a plate. They should be tender enough that they almost fall apart, which is exactly what we want.
Using two forks, shred the chicken into bite-sized pieces. It doesn’t have to be super fine—just make sure the pieces are easy to mix back into the rice and sauce.
STEP 4: Make It Creamy and Cheesy
Now comes the magic. While the chicken is off to the side, stir the cream cheese into the rice mixture. It will melt quickly and start to thicken the sauce into something rich and velvety. Follow that up with 1 cup of the shredded sharp cheddar. Stir until everything is fully melted and well combined.
At this point, take a taste and adjust the seasoning if needed. A little extra salt or a pinch more pepper can really make the flavors pop.
Once the sauce is creamy and cheesy, return the shredded chicken to the slow cooker. Give everything a good stir so the chicken gets evenly coated in the cheesy rice mixture.
STEP 5: Finish with More Cheese (Because Why Not?)
Sprinkle the remaining ½ cup of cheddar cheese over the top. Cover the slow cooker again and let it sit for about five minutes. This gives the cheese time to melt and creates a gooey top layer that’s just irresistible.
If you’re feeling fancy—or if you want to brighten things up—sprinkle a bit of chopped fresh parsley over the top before serving. It adds a little color and a fresh touch that balances the richness of the dish.
Tips for Success
This recipe is super forgiving, but a few little tweaks can make it even better:
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Rinse Your Rice Well: Don’t skip this step—it helps the rice cook evenly and prevents it from getting too sticky or mushy.
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Use Low-Sodium Broth: Since the cheese and cream cheese bring their own saltiness, using low-sodium broth keeps everything balanced.
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Cream Cheese Tip: Cut the cream cheese into small cubes before adding so it melts faster and blends smoothly.
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Rice Texture: If you prefer your rice a bit firmer, use only 1¾ cups of broth instead of 2 full cups. You’ll still get a creamy texture without over-softening the rice.
Optional Add-Ins and Variations
Want to make it your own? Here are some easy ways to switch things up:
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Add Veggies: Stir in a cup of frozen peas or steamed broccoli during the last 10 minutes of cook time. They’ll warm through and add a nice pop of color and flavor.
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Spice It Up: Add a pinch of crushed red pepper flakes or a diced jalapeño for a little heat.
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Swap the Cheese: Sharp cheddar is classic, but Monterey Jack, mozzarella, or even pepper jack would all work great here.
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Make It Creamier: For a richer finish, stir in a dollop of sour cream or swap half the milk for half-and-half.
Why It’s a Weeknight Winner
When I say this dish is a staple in our house, I mean it. It’s everything I look for in a weeknight dinner—fast to prep, full of flavor, and just the kind of warm, satisfying meal that brings everyone to the table. Plus, it holds up beautifully as leftovers, so lunch the next day is already sorted.
Slow Cooker Cheesy Chicken and Rice – Final Touches and FAQs
By now, your slow cooker has worked its magic and dinner is officially ready. The rice is creamy, the chicken is perfectly tender, and that melty cheddar topping? Absolute heaven. Whether you’re scooping this into bowls for a cozy family dinner or meal prepping it for a few days of comfort-packed lunches, this dish delivers every single time.
Before we wrap up, I want to cover a few common questions that tend to come up about this recipe. And then we’ll talk about how to store leftovers, make-ahead options, and how to make this a go-to meal you’ll want to come back to again and again.
Frequently Asked Questions
1. Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice takes longer to cook and absorbs liquid differently. If you use brown rice, you’ll need to increase the liquid slightly and extend the cooking time by at least 1 to 1.5 hours. Make sure to check for doneness before serving.
2. Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work great and tend to be even more flavorful and juicy. You can swap them in with no other changes to the recipe.
3. Can this be made ahead of time?
Yes! You can prep all the ingredients the night before—just store everything (including the liquid) in the slow cooker insert in the fridge. When you’re ready to cook, place the insert in the slow cooker, allow it to come to room temp for about 15–20 minutes, and then cook as directed, adding about 30 minutes to the cooking time.
4. How do I reheat leftovers?
Reheat gently on the stovetop or in the microwave. Add a splash of broth or milk to loosen up the rice as it warms—it helps bring back that creamy texture.
5. Can I freeze this recipe?
You can, though rice tends to change texture slightly after freezing. If you’re okay with that, let the dish cool completely, then portion it into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat with a bit of added liquid.
6. My rice turned out mushy. What went wrong?
Slow cookers can vary quite a bit in temperature and cooking time. Make sure not to overcook past the 5-hour mark, and try reducing the broth to 1¾ cups next time if you prefer a firmer rice texture.
7. Is there a way to make this dish vegetarian?
You can try swapping the chicken with canned chickpeas or white beans and using veggie broth instead of chicken broth. The flavor will be different but still tasty and hearty.
Final Thoughts
There’s something so comforting about a slow cooker meal that comes together with hardly any effort—and this Cheesy Chicken and Rice really hits the mark. It’s cozy, creamy, and full of that homestyle flavor that just feels like a hug in a bowl.
I love how easy it is to customize, and honestly, it’s one of those recipes that never gets old. Whether you’re feeding a hungry family, stocking your fridge with leftovers, or just looking for something that doesn’t leave a mountain of dishes in its wake, this one’s a keeper.
PrintSLOW COOKER CHEESY CHICKEN AND RICE
A hands-off, creamy one-pot meal where tender chicken and perfectly cooked rice mingle in a rich, cheesy sauce. Ideal for busy weeknights, this slow cooker casserole delivers comforting flavors with minimal prep and cleanup.
Ingredients
1 pound boneless, skinless chicken breasts
1 cup long-grain white rice, rinsed
1 small onion, finely diced
2 cloves garlic, minced
2 cups low-sodium chicken broth
½ cup milk
4 ounces cream cheese, cut into cubes
1½ cups shredded sharp cheddar cheese, divided
1 teaspoon dried thyme
½ teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Place the rinsed rice in the bottom of the slow cooker and scatter the diced onion and minced garlic over it. Pour in the chicken broth and milk, then stir in the dried thyme, smoked paprika, salt, and pepper until evenly combined.
Nestle the chicken breasts into the rice mixture, pushing them slightly below the surface so they absorb the liquid as they cook. Cover and set the slow cooker to low. Cook for 4 to 5 hours, or until the rice is tender and the chicken reaches an internal temperature of 165 °F.
Carefully remove the chicken breasts and transfer them to a plate. Stir the cream cheese and one cup of the shredded cheddar into the rice until the cheeses melt and the sauce becomes creamy. Taste and adjust seasoning if needed.
Shred the chicken with two forks, then return it to the slow cooker. Stir to distribute the chicken throughout the cheesy rice. Sprinkle the remaining half-cup of cheddar over the top, cover, and let sit for five minutes to allow the cheese to melt.
Scoop portions onto plates or into bowls and garnish with chopped parsley if desired.
Notes
For a richer flavor, swap half of the milk for half-and-half or stir in a dollop of sour cream at the end. If you prefer a slightly firmer rice texture, reduce the broth to 1¾ cups. This casserole can be assembled the night before—store in the refrigerator and cook the next morning, adding 30 extra minutes to the cooking time. Leftovers keep well for up to three days and reheat gently on the stovetop with a splash of broth to loosen the sauce.
