Cheesy Chicken and Rice (Crock Pot Version)
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This crockpot cheesy chicken and rice recipe is one of the most popular recipes of all time on Southern Plate and with good reason. The combination of the flavorful Zatarain rice, cream of chicken soup, and gooey cheese make for a delicious (and easy) weeknight supper.
You talk, I listen. Well, I listen whenever I can, of course! Folks have been asking for more slow cooker recipes for a multitude of reasons. Who doesn’t like to come home and have supper all cooked and waiting for them? I know I sure do! This is a recipe I modified for the slow cooker and some of you will be happy to know I also removed the entire stick of margarine it called for.
This easy cheesy chicken and rice recipe in the crockpot uses simple ingredients like cheese, cream of chicken, yellow rice, and sweet corn that pack a punch when combined. It’s creamy, it’s flavorful, and it’s so easy to make, as your slow cooker does most of the work for you (don’t we just love that?). But if you want to speed things up, check out my oven version (cheesy chicken and rice casserole) of this crockpot recipe.
Speaking of the slow cooker, here are some recipes to try in your crockpot this week: crockpot lasagna, chicken fajitas in the crockpot, crockpot cashew chicken, and crockpot chili.
Alright, let’s get cooking!
Recipe Ingredients
- Yellow rice
- Cream of chicken soup (homemade cream of chicken soup recipe here)
- Whole kernel corn
- Yellow onion
- Shredded cheddar cheese
Helpful Kitchen Tools
How to Make Cheesy Chicken and Rice in the Crockpot
Place your chicken breasts in the bottom of your slow cooker (spray with first if needed).
Chop up the onion and toss it on top as well.
Spoon or glob your cream soup over that.
Now cover this and cook it according to the following:
Low: 7-8 hours
High: 3-4 hours
This is great to put on in the morning on the weekends if you cook it on high and then have a nice meal at lunchtime.
When it is done cooking, it’ll look a little like this.
Now… it’s not cheesy chicken and rice without cheese and rice!
So your next step is to add the drained corn kernels, cheddar cheese, and cooked rice.
You’ll need to cook your rice before this step. What I like to do is cook my rice the night before and just stick it in the fridge. Then you can dump it in and stir it up and give it a minute or two to get heated. You can also cook your rice as soon as you get home, though. It’s still an easy and delicious supper!
Stir all of that up and give it a few minutes to get all heated and warm (this won’t take long).
This stuff is to die for. Prepare for a happy landing in your stomach!
Storage
Store your cheesy chicken and rice leftovers in an airtight container in the fridge for up to five days or in the freezer for up to three months. When it’s time, simply reheat it in the microwave.
Recipe Notes
- You can use chicken thighs instead of chicken breast. You can also use leftover rotisserie chicken.
- Want more veggies? You can also add a selection of frozen vegetables to the slow cooker when you add the onion, like carrots, frozen broccoli florets, and peas. Other options? Cauliflower florets, green beans, chopped celery, and chopped bell peppers. Add two to three cups overall.
- It is a-okay if you want to use cream of mushroom soup or cream of celery soup instead of this creamy chicken version. For even more mushroom flavor, add some sliced mushrooms to the slow cooker.
- Another easy way to add flavor is to add a teaspoon of both garlic powder (or fresh minced garlic) and onion powder.
- One more option… add a cup of chicken broth to the slow cooker in the beginning. This will make the chicken even more tender, if that’s even possible!
- Instead of cheddar cheese, swap it out for your favorite type of shredded cheese.
- I love Zatarain’s yellow rice mix, one of my favorite meal helpers. But you can use any you like, such as long-grain white rice, quinoa, wild rice, or .
- If you want to use the lower-fat cream soup that’s fine in this too. A lot of folks have been making my slow cooker chicken and wild rice with cream of chicken soup because they don’t care for the cream of mushroom soup and that is great, too! Make it your own and tweak these recipes however they work best for your family.
- Feel free to garnish with sliced green onions or chopped fresh parsley. Some freshly cracked black pepper ain’t so bad either!
Recipe FAQs
How do you chop the chicken for chicken and rice?
Now, a lot of folks have asked if or when they need to chop the chicken so the dish appears as it does in the photo. The great thing about this recipe is that by the time you add the rice, the chicken pieces are so tender from being slow-cooked that stirring in the rice will cause it to break up and become shredded chicken as pictured. Hope you enjoy it!
Can you freeze cheesy chicken and rice?
Absolutely! You can freeze leftovers for up to three months. Thaw them overnight in the fridge before reheating them for a couple of minutes in the microwave.
What side goes with cheesy chicken and rice?
I recommend serving this slow cooker and with a side salad or vegetables. Here are some suggestions:
- Boiled squash
- Fresh green beans
- Zucchini and squash
- Broccoli salad with bacon and raisins
- Roasted asparagus
- Candied carrots
- Collard greens with hot pepper sauce
You may also enjoy serving the chicken and rice with cornbread, biscuits, or homemade dinner rolls.
Here are more of my favorite chicken dinner recipes:
Instant Pot Butter Chicken Recipe
North Alabama Style Pulled Chicken BBQ
Chicken Kabobs Recipe In The Oven
Broccoli Cheese Stuffed Chicken Breast
Ingredients
- 4 boneless skinless chicken breasts
- 1 large chopped onion
- 1 8-ounce box Zatarain's Yellow Rice Mix
- 1 cup shredded cheddar cheese
- 1 10.5-ounce can cream of chicken soup
- 1 15-ounce can whole kernel corn, drained
Instructions
- Place the chicken breasts in the bottom of the crockpot. Scatter chopped onion over the top. Spoon cream soup over the top of that.4 boneless skinless chicken breasts, 1 large chopped onion, 1 10.5-ounce can cream of chicken soup
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- A few minutes before serving, add the cooked rice, corn, and shredded cheese to the crockpot. Stir to combine, until the cheese melts. Serve hot.1 8-ounce box Zatarain's Yellow Rice Mix, 1 cup shredded cheddar cheese, 1 15-ounce can whole kernel corn, drained
“Don’t worry about the world coming to an end today.
It’s already tomorrow in Australia.”
~Charles Schultz.
Just need a small clarification, please. The recipe calls for 1 cup shredded cheese. Most 8 oz. bags of cheese indicate it equals 2 cups. But 1 cup is 8 oz. So do we add one cup or 8 oz, which would actually be 2 cups? I hope what I’m asking makes sense. Can’t wait to try this! Maybe this weekend!
Honestly, I just add a good handful and if I’m wanting more cheese, two handfuls 🙂 I just have to put a measurement for the sake of the recipe but go with your preference.
Hello Glenda,
An 8 ounce bag of cheese that contains two cups is going by weight (8oz) and the two cups is volume.
A one cup measure is 8 oz of fluid by volume, not weight.
Hi Christy! If I wanted to double the recipe, would it all fit in a 6-qt crockpot? Also, would the cooking time differ?
I double it all the time and it does just fine in our six quart crock pot, no difference in cook time. Hope you get to try it soon!
Can I make this in the oven or on the stove. I don’t have a crockpot because I don’t have the storage space for one. I do have large chef skillet or a dutch oven; would that work? If so, I would need revised instructions.
Thank you.
Carol
I would put everything in your dutch oven as you would the slow cooker. Bake in 300 degree oven for about an hour and a half to two hours, then add the cooked rice and other ingredients 😉
Hi Christy, This Cheesy Chicken Rice look so good I can’t wait to try it ! One problem tho’…. We do not have that brand of yellow rice or any other. Can I make it? What spices are in it? I imagine there is a reason you use it instead of plain white rice because it affects the taste of the whole recipe. Can you help me substitute ? Looking forward to trying another of your awesome recipes.
Thanks….
Eek! I wish I could send you some because it sure is handy and yummy to have! I’d start with lots of herbs of your choice and some saffron if you can get it.
HI Christy, What kind of herbs would YOU add to regular rice if you didn’t have Zataran’s?
I have never made it without Zararain’s yellow rice mix – I make special trips just to make sure I have that since it adds so much flavor. As a starting point, I would just add your favorite herbs and if at all possible a yellow saffron rice mix would be great 🙂
I don’t have that rice on hand either. I’m putting yellow fried rice in it instead. I’m sure it won’t taste the same but will buy it next time I make this
I inadvertently bought the chicken rice. Do you think that would be fine?
What brand is it? If it is chicken flavored I imagine it has a lot of seasonings in it and would be good 🙂
Hi Christy, You think you can use Mahatna Rice ( yellow, seasoned, already seasoned and CHEAP! Aluminum long (6″) . My daughter uses that often, great flavor, I would never have known about that rice if not for her. Have you heard about, and, or tried it? Just wondering I have everything to make this but not sure if the Mahatma Yellow rice would be ok– if so, I will be getting my crockpot out in morning!! Thanks! Love your recipes!! Linda in VA
You sure can, I don’t think it has all the seasonings but it will work.
I think Mahatma would be a good sub. I would add a tablespoon of dried herbs of your choice to help crank it up if you have them. We LOVE Mahatma. The main error I see folks make is subbing plain white rice and no seasonings – then it ends up a bit bland 🙂
What a great sounding recipe!!!
Thank you Beulah, I hope you get the chance to try it soon!!
i have been looking for some new things to cook ,im cooking this and im sure my daughter and i will love it .it looks so good
I hope you enjoy it as much as we do Barbara!!
Nothing is said about shredding the chicken before adding the corn, rice & cheese. Do you shred it or leave the breasts whole?
It’s so tender at that point that stirring the rice into the dish breaks up the chicken as pictured 🙂
Christy this sounds really good. I love the story about not wanting to be a princess anymore! My granddaughter just turned 16 and got a job at a Chick Fil A. Before her first paycheck, her mom told her the government would be taking taxes out of her check and she said “they can’t have my money, I earned it!” Welcome to the real world all the Princesses out there! Have a blessed day.
HA!! It is hard not to laugh but at the same time I can’t say I don’t fully understand your granddaughter’s point of view 🙂 It only gets more painful as we grow up. 🙂 Hope you have a blessed day, too, and congrats on your granddaughter’s first job!