Creamy Crockpot Chicken and Rice for Cozy Family Dinners

Creamy Crockpot Chicken and Rice is a comforting dish perfect for busy weeknights, transforming chicken and rice into a family favorite.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings: 4 servings

Course: Chicken

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Chicken Breasts Can substitute chicken thighs for extra juiciness.

For the Rice

1 cup Brown Rice Recommended for optimal cooking results; white rice can be used but may turn mushy.

For the Creamy Sauce

8 ounces Cream Cheese Can substitute with sour cream for a different tang.
3 cups Broth (Chicken or Vegetable) Opt for low-sodium options for better health control.

For Seasoning

1 teaspoon Garlic Powder Adjust to taste; add fresh herbs for freshness.
1 teaspoon Onion Powder Adjust as per family preferences.

Equipment

Crockpot

Method

Step‑by‑Step Instructions

Prepare the Crockpot: Coat the inside with non-stick spray for easy release.
Add the Chicken: Place the chicken breasts evenly at the bottom of the crockpot.
Incorporate the Rice: Pour the brown rice around the chicken, breaking apart any clumps.
Mix the Sauce: Combine cream cheese and broth until smooth, then pour over chicken and rice.
Season and Flavor: Sprinkle garlic powder and onion powder over the mixture; stir gently.
Set the Cooker: Cover and cook on low for 6-8 hours or high for 3-4 hours.
Finish and Serve: Ensure chicken is cooked to 165°F and rice is tender; stir to combine.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 2mg

Notes

Leftovers can be stored in an airtight container for 3-4 days, or frozen for up to 2 months.

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