Crockpot chicken and rice
Crockpot chicken and rice is a easy American recipe that serves 6. 350 calories per serving. Recipe by Reainaled Family on YouTube.
Prep: 15 min | Cook: 3 hrs 35 min | Total: 4 hrs 10 min
Cost: $16.00 total, $2.67 per serving
Ingredients
- 6 pieces Chicken Breast (boneless, skinless, cut into bite‑size cubes)
- 1 tsp Salt (to taste)
- 1/2 tsp Black Pepper (freshly ground, to taste)
- 1 tsp Garlic Powder (to taste)
- 1 packet Onion Soup Mix (dry mix, like Lipton)
- 1 medium Green Bell Pepper (diced)
- 1 medium Onion (diced)
- 1.25 cups Mushrooms (sliced; optional if you dislike mushrooms)
- 1 can Cream of Mushroom Soup (10.5 oz)
- 1 can Cream of Chicken Soup (10.5 oz)
- 32 oz Chicken Broth (store‑bought, low‑sodium)
- 2 cups Long Grain White Rice (uncooked)
- 1 stick Unsalted Butter (113 g, cut into pieces)
Instructions
Season the Chicken
Trim any excess fat, cut the chicken breasts into bite‑size cubes, place in a bowl and season with salt, black pepper, and garlic powder. Toss to coat evenly.
Time: PT5M
Prep the Vegetables
Dice the onion and green bell pepper, slice the mushrooms. Set aside.
Time: PT5M
Load the Crock Pot
Add the seasoned chicken, diced onion, green pepper, sliced mushrooms, onion soup mix, cream of mushroom soup, cream of chicken soup, and the whole 32 oz chicken broth into the crock pot. Stir gently to combine.
Time: PT5M
Cook on High
Cover the crock pot and set it to HIGH. Cook for 2 hours 30 minutes without lifting the lid.
Time: PT2H30M
Add the Rice
After the initial cooking period, stir in 2 cups of uncooked rice, making sure it is evenly distributed in the liquid.
Time: PT5M
Finish Cooking the Rice
Replace the lid and continue cooking on HIGH for 1 hour, or until the rice is tender and has absorbed most of the liquid.
Time: PT1H
Stir in Butter
Add the stick of butter, let it melt (about 5 minutes), then stir the whole pot to incorporate the butter for a richer finish.
Time: PT5M
Rest and Serve
Turn off the crock pot, let the dish sit for 5 minutes, then serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30 g
- Carbohydrates
- 45 g
- Fat
- 10 g
- Fiber
- 2 g
Dietary info: High-Protein, One-Pot Meal
Allergens: Dairy, Wheat, Soy
Ingredient Substitutions
- Instead of Chicken Breast: Turkey breast, Chicken thighs
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Onion Soup Mix: Bouillon cube, Homemade onion seasoning
- Instead of Green Bell Pepper: Red bell pepper, Poblano pepper
- Instead of Onion: Shallot, Leek
- Instead of Mushrooms: Diced carrots, Zucchini
- Instead of Cream of Mushroom Soup: Mushroom bisque, Homemade mushroom sauce
- Instead of Cream of Chicken Soup: Cream of celery soup, Chicken broth thickened with flour
- Instead of Chicken Broth: Homemade broth, Vegetable broth
- Instead of Long Grain White Rice: Brown rice (increase liquid), Basmati rice
- Instead of Unsalted Butter: Margarine, Olive oil
Equipment Needed
- Crock Pot (Slow Cooker)
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
- Wooden Spoon or Spatula
- Can Opener
Critical Steps — Do Not Skip
- Season the Chicken
- Load the Crock Pot
- Cook on High (initial 2.5 h)
- Add the Rice
- Finish Cooking the Rice
Chef Tips from the Video
- Sauté the onions, peppers, and mushrooms in a skillet before adding for deeper flavor.
- Use bone‑in chicken thighs for richer broth and juicier meat.
- Swap white rice for brown rice; increase broth by 1 cup and extend cooking by 30 minutes.
Troubleshooting
Rice is too mushy.
Reduce the cooking time by 10‑15 minutes next time or use slightly less broth.
Rice is undercooked or liquid remains.
Add an extra 1/2 cup of chicken broth, stir, and continue cooking for another 10‑15 minutes.
Chicken is dry.
Check the internal temperature earlier; cook on HIGH for only 2 hours before adding rice, or use bone‑in pieces for extra moisture.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in freezer‑safe bags for up to 2 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season and cube the chicken a day ahead; store in the fridge.
- Pre‑dice vegetables and keep them in a sealed container.
- The fully cooked dish reheats well on the stove or microwave.
Frequently Asked Questions
What is the cultural significance and history of chicken and rice in American comfort food cuisine?
Chicken and rice has long been a staple of American home cooking, representing a simple, affordable, and filling family meal. Its popularity grew with the rise of canned soups and convenience cooking in the mid‑20th century, making it a go‑to dish for busy households.
What regional variations of chicken and rice exist within the United States?
In the South, the dish often includes Cajun spices and sausage; in the Midwest, creamy soups like mushroom or chicken are common, as shown in this recipe. West Coast versions may incorporate soy sauce or Asian-inspired sauces for a fusion twist.
How is chicken and rice traditionally served in American family meals?
It is typically served hot straight from the pot, sometimes topped with fresh parsley or a squeeze of lemon. Families often pair it with a simple green salad or steamed vegetables for a complete dinner.
During what occasions is chicken and rice traditionally prepared in American households?
Chicken and rice is a go‑to for weeknight dinners, potlucks, and casual gatherings because it can be made ahead and kept warm in a slow cooker. It’s also popular for game‑day meals and family reunions where feeding a crowd is needed.
What authentic ingredients are essential for a classic American crock‑pot chicken and rice, and what are acceptable substitutes?
Core ingredients include boneless chicken breast, long‑grain white rice, chicken broth, and canned cream soups for richness. Substitutes can be turkey breast for chicken, brown rice for white rice, or homemade broth and a roux instead of canned soups.
What other American side dishes pair well with this crock‑pot chicken and rice?
A crisp garden salad, roasted broccoli, or garlic‑buttered green beans complement the creamy rice. For extra carbs, serve with warm dinner rolls or cornbread.
What makes this crock‑pot chicken and rice special compared to other one‑pot meals in American cuisine?
The combination of two cream soups adds a velvety texture without extra cream, while the slow‑cooker method ensures the chicken stays moist and the rice absorbs all the savory broth, creating a truly comforting, hands‑off dinner.
What are the most common mistakes to avoid when making crock‑pot chicken and rice?
Common errors include adding too much liquid, which makes the rice mushy, and cooking the rice for too long, which can turn it soggy. Also, lifting the lid frequently extends cooking time and can affect texture.
Why does this recipe use canned cream of mushroom and cream of chicken soups instead of fresh cream?
The canned soups provide thickening power and a depth of flavor while keeping the recipe quick and pantry‑friendly. Fresh cream would require additional thickening steps and could separate during the long slow‑cook.
What does the YouTube channel Reainaled Family specialize in?
The YouTube channel Reainaled Family focuses on easy, family‑friendly home cooking videos, often featuring one‑pot meals, slow‑cooker recipes, and comfort food classics that fit busy lifestyles.
How does the YouTube channel Reainaled Family's approach to American comfort food differ from other cooking channels?
Reainaled Family emphasizes minimal prep, using pantry staples and a single appliance to create hearty meals, whereas many other channels may rely on more elaborate techniques or multiple dishes. Their style is straightforward, budget‑conscious, and geared toward everyday home cooks.
Last updated: September 2, 2026
