The Best Crockpot Chicken and Rice Recipes for Easy Weeknight Dinners

Simple is always best when it comes to slow cookers.

I love my 8-quart, non-electronic version.

It doesn’t cook that hot, plus it’s durable and perfect.

And for me, chicken and slow cookers are a match made in dinner heaven.

Go and confirm!

That said, you’re only a few minutes of prep away from tender, fall-apart crockpot chicken and rice recipes to make an easy dinner for any night of the week.

1. Sweet Hawaiian Slow Cooker Chicken

This is the kind of crockpot dinner I like on a messy day.

The pineapple and mandarin oranges make the crockpot smell sweet, tangy, and a little sunny before you even make the rice.

Serve it over jasmine rice or coconut rice, because the pineapple, mandarin oranges, and ginger need something soft and lightly sweet underneath.

Cook the rice separately unless the recipe tells you otherwise, because slow cookers can turn good rice into paste real quick.

Spoon the chicken over the rice while it is hot so the sauce settles in instead of sliding around.

Couch bowl approved, honestly.

Ingredients

• 2 to 3 pounds boneless skinless chicken breasts
• 1 (16 ounce) can pineapple slices, drained
• 1 (15 ounce) can mandarin oranges, drained
• 1/4 cup cornstarch
• 1/4 cup brown sugar
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger

Directions

1. Add the chicken, pineapple, mandarin oranges, cornstarch, brown sugar, lemon juice, salt, and ginger to the slow cooker.
2. Stir gently so the fruit and sauce ingredients are evenly spread around the chicken.
3. Cover and cook on low for 4 to 5 hours, until the chicken is cooked through.
4. Serve warm over rice with the fruit spooned over the top.

Prep: 10 mins  |  Cook: 4 to 5 hours on low  |  Serves: 6 to 8

Tiny twist: Add a little gluten-free teriyaki sauce, then finish with toasted coconut and pecans if you want the sweet-savory thing to lean harder.

2. Slow Cooker Peanut Sauce Chicken

Tiny prep, big smell, happy table.

The peanut sauce turns creamy around the chicken and smells like the kind of takeout-ish dinner you meant to plan sooner.

Serve it over jasmine rice, brown rice, or cauliflower rice, since the peanut sauce wants a base that can catch every spoonful.

I keep rice separate so leftovers reheat better the next day.

Nobody wants rice that has soaked up every drop of sauce and turned into one giant soft block.

Add the sauce right before serving and you are good.

Leftover rice works too, just reheat it gently so it does not clump into sadness.

Ingredients

• 3 1/2 pounds boneless skinless chicken breasts
• 1/3 cup peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons orange juice
• 1/4 teaspoon pepper
• 1 to 2 tablespoons honey
• 1/2 to 1 cup chicken broth

Directions

1. Add the chicken, peanut butter, soy sauce, orange juice, pepper, honey, and chicken broth to the slow cooker.
2. Toss everything together until the sauce ingredients are spread around the chicken.
3. Cover and cook on low for 6 to 8 hours, until the chicken is cooked through.
4. Serve with noodles or hot rice, spooning the peanut sauce over the top.

Prep: 10 mins  |  Cook: 6 to 8 hours on low  |  Serves: 6

Small swap: Use more peanut butter for a thicker sauce, or add chopped chilies, green onion, and cut carrots.

3. Ginger Soy Slow Cooker Chicken

I would make this on a day when everyone is hungry early.

The ginger-soy sauce goes glossy as it cooks, and the almonds on top give the whole plate a little crunch.

Serve it over steamed white rice or brown rice, and swap in cauliflower rice if you want the bowl lighter.

The rice is not just filler here, it catches the sauce and makes the bowl feel finished.

If you are using cauliflower rice, saute out the extra water first.

Watery sauce makes me personally offended.

I usually keep extra sauce nearby because rice has a way of drinking everything.

Ingredients

• 4 pounds broiler-fryer chickens, cut up
• 2 tablespoons vegetable oil
• 1/3 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons water
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1/4 cup slivered almonds

Directions

1. Brown the chicken on both sides in a skillet with the vegetable oil over moderate heat.
2. Transfer the browned chicken to the slow cooker.
3. Stir the soy sauce, brown sugar, water, garlic, and ginger together in a bowl.
4. Pour the sauce around the chicken.
5. Cover and cook on low for 5 to 6 hours, until the chicken is done.
6. Move the chicken to serving plates, sprinkle with almonds, and spoon over the cooking juices if you like.

Prep: 10 mins  |  Cook: 5 to 6 hours on low  |  Serves: 4 to 6

Worth trying: Use extra garlic, fresh ginger, onion, and dry-roasted almond snacks, then cook everything together without browning the chicken first.

4. Thai-Style Honey Curry Chicken

Not every slow cooker meal has to be dramatic.

The mustard, honey, and curry make the chicken smell warm and bright, with carrots soaking up all that sauce underneath.

Serve it over basmati rice, because the curry, honey, mustard, carrots, and peppers land better with a fragrant grain.

A small scoop of rice also helps balance stronger sauces, especially curry, ginger, and vinegar-heavy chicken.

Keep it fluffy and warm, then let the crockpot sauce do the rest.

That is dinner with very little drama.

This is the kind of bowl that makes leftovers feel planned, not accidental.

A squeeze of lime or a sprinkle of herbs at the end can wake it right up.

Ingredients

• 1 medium onion, halved and thinly sliced
• 1 pound baby carrots
• 2 tablespoons grainy brown mustard
• 2 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 teaspoons curry powder
• 1 dash cayenne pepper
• 4 (5 ounce) boneless skinless chicken breasts
• 1 tablespoon water
• 1 1/2 small red peppers, halved and cut into 1/2-inch strips

Directions

1. Layer the onion in the bottom of the slow cooker and spread the baby carrots over it.
2. Mix the grainy mustard, Dijon, honey, curry powder, and cayenne in a small bowl.
3. Brush the chicken with half of the mustard mixture.
4. Place the chicken over the carrots and add the red pepper strips on top.
5. Stir the water into the remaining mustard mixture and pour it around the chicken and peppers.
6. Cover and cook on low for 3 to 4 hours, until the chicken is cooked through.

Prep: 10 mins  |  Cook: 3 to 4 hours on low  |  Serves: 4

Little change: Boneless skinless thighs are a good swap, and a few extra spices help the sauce taste fuller.

5. Black Bean Cream Cheese Crockpot Chicken

The good thing here is how little you have to babysit.

The cream cheese melts into the salsa and beans until the chicken turns into a scoopable dinner situation.

Serve it over white rice, brown rice, or cilantro-lime rice so the creamy salsa sauce has somewhere to go.

For meal prep, store the rice and chicken in separate sections if you can.

It keeps the texture better, and the sauce still has somewhere to go when you reheat it.

Tiny container strategy, big payoff.

A squeeze of lime or a sprinkle of herbs at the end can wake it right up.

Ingredients

• 4 to 5 boneless chicken breasts
• 1 (15 1/2 ounce) can black beans, drained
• 1 (15 ounce) can corn, drained
• 1 (15 ounce) jar salsa, any kind
• 1 (8 ounce) package cream cheese

Directions

1. Place the frozen boneless chicken breasts in the crockpot.
2. Add the drained black beans, drained corn, and salsa.
3. Cover and cook on high for 4 to 5 hours, until the chicken is done.
4. Top the chicken with the cream cheese and let it stand for 30 minutes.
5. Serve over rice.

Prep: 3 mins  |  Cook: 4 to 5 hours on high  |  Serves: 4

Another way: Sour cream or Velveeta can replace the cream cheese, and cooking on low makes the chicken softer.

6. Crockpot Chicken Vindaloo With Warm Spices

Dinner feels less annoying when the crockpot does the quiet work.

The vinegar, ginger, cumin, and cinnamon make the crockpot smell sharp and warm before the chicken even hits the rice.

Serve it over basmati rice or cauliflower rice, because the vinegar, ginger, cumin, and curry need a clean base.

Rice makes these recipes feel more like a full plate instead of just meat in sauce.

Pick the grain that matches the flavor, then keep it out of the crock until serving.

That one choice saves the texture.

If the sauce is thick, loosen it with a spoonful of broth before serving.

Ingredients

• 3 tablespoons vinegar
• 3 garlic cloves, minced
• 1 1/2 tablespoons fresh ginger
• 3/4 tablespoon curry powder
• 1 tablespoon ground cumin
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground hot pepper
• 1 tablespoon mustard seeds
• 2 tablespoons olive oil
• 1 cup tomato sauce
• 1 cinnamon stick
• 1 small onion, chopped
• 3 boneless skinless chicken breast halves, quartered
• 2 tablespoons fresh parsley, chopped

Directions

1. Puree the vinegar, garlic, ginger, curry powder, cumin, cardamom, cloves, hot pepper, mustard seeds, and olive oil in a blender.
2. Pour the puree into the crockpot and stir in the tomato sauce, onion, and cinnamon stick.
3. Add the chicken and turn the pieces so they are coated in the sauce.
4. Cover and cook on low for about 5 hours.
5. Garnish with parsley and serve with rice or rolls.

Prep: 10 mins  |  Cook: 5 hours on low  |  Serves: 3

Pantry move: Use less vinegar and add a little brown sugar and salt, or bring in extra cumin, curry powder, and cayenne.

7. Crockpot Chicken and Shrimp Jambalaya

This one has that old-school comfort thing going on.

The peppers, celery, tomatoes, chicken, and shrimp make the pot smell like dinner has some backbone.

This one is the exception, because the cooked rice already goes in at the end and soaks up the tomato, shrimp, and peppery broth.

Since this one already includes rice, the job is timing, not pairing.

Fold it in at the end so the grains catch the broth without falling apart.

That is the difference between jambalaya and mystery mush.

Keep the rice warm and the chicken saucy and you are already most of the way there.

Ingredients

• 12 ounces boneless skinless chicken breasts
• 1 1/2 cups green peppers, chopped
• 1 medium onion, chopped
• 2 celery ribs, sliced
• 4 garlic cloves, minced
• 1 (14 ounce) can whole tomatoes
• 1/3 cup tomato paste
• 1 (10 1/2 ounce) can beef broth
• 1 tablespoon parsley
• 1 1/2 teaspoons basil
• 1/2 teaspoon oregano
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 pound shrimp, shelled
• 3 cups cooked rice

Directions

1. Cut the chicken into 1-inch pieces.
2. Add everything except the shrimp and rice to the crockpot.
3. Cover and cook on low for about 8 hours.
4. Stir in the shrimp during the last 20 minutes of cooking.
5. Fold in the cooked rice right before serving.

Prep: 10 mins  |  Cook: 8 hours on low  |  Serves: 6

Flavor tweak: Smoked ham, sausage, crab, or oysters can go in, and Creole seasoning can be stirred in right before serving.

8. Cream Cheese Ranch Crockpot Chicken

A full pot at dinnertime is a tiny little victory.

The ranch and cream cheese melt down into a thick sauce that clings to the chicken like it has plans.

Serve it over plain white rice, brown rice, or cauliflower rice if you want the creamy ranch sauce without noodles.

I would keep the rice plain here, because the sauce already has plenty going on.

A simple base lets the creamy chicken taste like itself.

Add vegetables on the side if you need color.

Nobody at my table complains when the rice catches every bit of sauce.

A simple rice base also makes stronger flavors feel friendlier for picky eaters.

Ingredients

• 4 boneless skinless chicken breasts
• 2 tablespoons butter, melted
• 1 (10 3/4 ounce) can cream of chicken soup
• 8 ounces cream cheese, cubed
• 1/2 cup chicken broth
• 1 (1 ounce) package Hidden Valley ranch dressing mix
• 1/4 teaspoon minced garlic
• 1 dash paprika
• 1/8 teaspoon dried oregano
• 1/4 teaspoon dried parsley flakes

Directions

1. Rinse and drain the chicken breasts, then arrange them evenly in the crockpot.
2. Sprinkle the chicken with paprika and toss it with the ranch dressing mix.
3. Drizzle 1 tablespoon of melted butter over the chicken.
4. Cover and cook on low for about 4 hours.
5. Melt the remaining butter in a saucepan and saute the minced garlic.
6. Stir in the cream of chicken soup, chicken broth, cream cheese, parsley, and oregano until smooth.
7. Pour the cream cheese sauce into the crockpot and cook on low for 1 to 2 more hours.
8. Serve with buttered egg noodles if you want the old-school version.

Prep: 15 mins  |  Cook: 5 to 6 hours on low  |  Serves: 4 to 6

Easy riff: Saute onion with the garlic before adding the cream cheese and cream of chicken soup.

9. Slow Cooker Smokehouse Chicken

Some recipes just make the house feel handled.

The liquid smoke hits first, then the chicken softens until it smells like somebody had a smoker going without the outdoor drama.

Serve it over brown rice or a smoky rice pilaf, or use cauliflower rice when you want the plate lighter.

Smoky chicken can handle a heartier rice, but plain rice works when you just need dinner handled.

Save a little cooking juice for the bowl if the meat looks too lean.

Dry rice plus dry chicken is not the life.

A simple rice base also makes stronger flavors feel friendlier for picky eaters.

Ingredients

• 1 whole chicken
• 1/4 cup liquid smoke

Directions

1. Rinse the chicken well and let the excess water drain away.
2. Season the chicken if you want extra flavor.
3. Place the chicken breast-side down in the crockpot.
4. Pour the liquid smoke over the chicken.
5. Cover and cook on low for about 10 hours, until the chicken is cooked through and tender.

Prep: 10 mins  |  Cook: 10 hours on low  |  Serves: 1 chicken

Quick note: Use six large boneless skinless chicken breasts with liquid smoke and gluten-free Worcestershire sauce, or add chopped onions underneath the chicken.

More Chicken and Rice Recipes From Around The Web

The Cheesy Chicken and Rice That Basically Cooks Itself

Image from The Recipe Rebel

You know those nights where you open the fridge, stare at it for like five minutes, and then close it again?

This chicken and rice crockpot recipe was literally made for that moment.

You dump in some basmati rice, chicken broth, diced carrots, onion, roasted red peppers, and a couple of whole chicken breasts right on top.

Then you walk away.

Thats it.

About two hours on high, and you come back to this creamy, cheesy situation that smells like somebody actually tried in the kitchen.

The Italian seasoning and garlic do most of the heavy lifting flavor-wise so you’re not standing there adding a million spices.

And the rice comes out perfectly cooked, which honestly still surprises me every time because rice in a slow cooker feels like it shouldn’t work, but it does.

Feeds six people easily, so it’s solid for meal prep too if you’re into that whole planning ahead thing.

This is the kind of chicken and rice crockpot dinner that makes you feel like you have your life together, even when you absolutely do not.

A Family Favorite Crockpot Chicken and Rice You Can Prep in 15 Minutes Flat

Image from Spend With Pennies

Can we talk about how underrated roasted red peppers are in a crockpot chicken and rice situation?

Because this recipe uses em and it makes such a difference.

You get that slightly sweet, smoky thing going on with the peppers mixed into the broth, and it just hits differently than your basic version.

The whole thing goes into a 4-quart crockpot, which is nice if you don’t have one of those massive slow cookers taking up half your counter.

Two hours on high or four on low, your call.

I love that they have you pull the chicken out and shred it on a cutting board before mixing everything back together because you get these tender little pieces all throughout instead of big dry chunks.

It’s one of those chicken and rice crockpot recipes that kids will actually eat without complaining, which, if you have picky eaters, you know that’s basically a miracle.

Fifteen minutes of prep and then you’re free to do literally anything else with your afternoon.

So yea, keep this one bookmarked for those weeks when the grocery budget is tight, but you still wanna eat good.

Brown Rice Crockpot Chicken Casserole That’s Loaded With Veggies

Image from Well Plated

Not gonna lie, this ones a little more involved than your typical dump and go, but hear me out.

It uses brown rice instead of white, which means you gotta rinse it and boil it for about ten minutes first before it goes into the slow cooker.

I know, I know.

Extra step.

But that Dijon mustard in the broth gives this chicken and rice crockpot recipe a flavor that’s lowkey fancy without you having to do anything fancy.

There are carrots, shallots, thyme, and garlic powder layered in there too, so every bite has something going on.

One thing I appreciate is that they tell you to splash in more broth if the rice starts looking dry because brown rice can be a little unpredictable in a crockpot.

You can use chicken thighs instead of breasts here, which, honestly, I always do because thighs stay way more tender in slow cooker situations.

Makes about four servings, so it’s more of a cozy dinner for two with leftovers than a big family spread.

If you’re someone who’s trying to sneak more whole grains and vegetables into your meals without it tasting like health food, this is the move.

Slow Cooker Teriyaki Chicken and Rice When You’re Craving Takeout But Staying In

Image from Damn Delicious

Have you ever gotten that craving for teriyaki takeout, but then looked at the delivery fees and go nah?

Same.

This chicken and rice crockpot recipe scratches that itch without leaving your house or spending twenty bucks on a single bowl of rice.

It uses ground chicken instead of breasts, which threw me off at first, but it actually makes sense because everything gets all saucy and mixed together like a real stir-fry situation.

Red and green bell peppers, onion, water chestnuts for that crunch, and then a good pour of teriyaki sauce holding it all together.

The water chestnuts are honestly the sleeper ingredient here because they add this texture that keeps it from being mushy.

You do have to brown the chicken first in a pan before it goes into the slow cooker, which takes maybe five minutes.

Worth it though.

Three to four hours on low and you’ve got eight servings of something that tastes as you ordered it, but you made it for a fraction of the cost.

This is the one I’d make when friends come over, and you wanna seem like you tried but also didn’t wanna stress about it.

Fair warning, these leftovers disappear fast, so maybe double the batch if your household is anything like mine.

The One That Made Me Finally Stop Ordering Takeout on Weeknights

Image via The Magical Slow Cooker

Ok so you know how some nights you come home, and you’re like… I can’t.

Like you can’t even think about what to cook, you can’t stand in front of a stove, you can’t do anything that requires more than minimal human function.

This is that recipe.

Chicken breasts go in the crockpot, you hit ’em with some garlic powder and onion powder, dump two cans of cream of chicken soup straight on top with a few pats of butter, and you walk away.

Six to seven hours later, the whole kitchen smells like something your grandma made, and there’s a pot of saucy, cheesy chicken just waiting for you to shred it over rice.

The sharp cheddar gets stirred in at the end, and it melts into this thick, ridiculous sauce that coats everything.

Honestly, the hardest part is shredding the chicken, and that takes like two minutes with forks because it just falls apart.

Six servings, maybe 25 minutes of actual effort spread across the whole day.

This is a chicken and rice crockpot recipe that actually earns the name.

The Kind of Chicken Soup That Actually Clears Your Head

Image via The Recipe Critic

Someone in your life is gonna get sick this season and you’re gonna want this recipe saved for that exact moment.

Chicken breasts, diced yellow onion, carrots, celery, chicken broth, garlic, thyme, parsley, salt and pepper.

Everything straight into the slow cooker, lid on, walk away for five to six hours.

Then you add a cup of dry white rice and let it cook one more hour til it soaks up all that golden, herby broth.

No cream, no soups, no dairy, just clean chicken and vegetable flavor with rice that gets soft and starchy and fills the soup out into something really satisfying.

Four servings, ten minutes of prep, and it smells like someone cares about you cooking in your kitchen all day.

That last part matters more than people admit.

Best Rice to Serve With Each Type of Crockpot Chicken

Rice can make or break a crockpot chicken dinner, which sounds dramatic until you have had soft sauce over sad, mushy grains.

Jasmine rice works with sweet, saucy chicken like Hawaiian or peanut chicken because it stays fragrant and soft without fighting the sauce.

Basmati is better for curry, vindaloo, and anything with warm spices because the longer grains keep the bowl from feeling heavy.

Brown rice is nice with smoky chicken or barbecue chicken when you want a little chew and a more filling plate.

Coconut rice belongs with fruity or Thai-style flavors, especially when pineapple, lime, ginger, or peanut sauce shows up.

Cauliflower rice is the low-carb backup, but squeeze or saute off extra water first so it does not thin the sauce.

Cook rice separately unless the recipe tells you to add it, because slow cookers are not always kind to grains.

For leftovers, store rice and chicken apart when you can, then reheat them together with a splash of broth.

If the sauce tastes strong, plain rice will calm it down without stealing the whole show.

That is why the pairing matters more than people think.

More Crockpot Dinners You’ll Want to Try

• 9 Keto Crockpot Recipes You Can Set and Forget
• 7 Keto Dinner Recipes Your Whole Family Will Actually Eat
• 8 Keto Meals That Save Dinner Every Single Time
• 5 Keto Chicken Recipes That Never Get Boring