Can I freeze this chicken and rice?

Yes, chicken and rice dishes can be frozen for later use in smaller portions. Frozen and thawed rice may be softer than fresh rice, and the cheese may not separate from the rest of the dish. Freezing several smaller portions rather than one large portion may make serving easier at a later time. Mix the cheddar cheese thoroughly with other ingredients when serving to provide even amounts of cheese per serving.

How do I reheat chicken and rice?

Reheat a small portion of your leftovers gently, stirring halfway through reheating. Leftovers may seem thicker than they did when you prepared them. To add moisture to your leftovers, add chicken broth gradually according to your recipe, a quarter cup at a time. Stir the leftovers again before serving to avoid clumps of melted cheddar cheese on the bottom.

Can I double this recipe?

Yes, ingredient amounts are provided for doubling and tripling the recipe. Select a large Crock Pot in which food can be stirred during cooking. Doubling and tripling recipes can affect cooking time. Try the cooked rice and chicken for doneness before adding cheese.

Can I assemble it ahead?

Yes, you can prepare the onion and chicken ahead of time. The recipe tips suggest cutting extra onions and saving them in the freezer for later use. Consider planning ahead to minimize the number of times you need to mix ingredients before using them in the Crock Pot. Consider saving the cheddar cheese for the last step of preparation, since it is added after the rice has cooked.

Can I use chicken thighs instead?

Yes, chicken thighs are listed as ingredients in the article for this recipe. Chicken thighs will have a different flavor and texture than chicken breasts, but other ingredients in the recipe, such as broth, soup, brown rice, and cheddar cheese, are the same. Cook chicken thighs according to the recipe instructions, not those for other types of chicken. Leave the cheddar cheese out of the recipe until the brown rice is tender and the liquid is absorbed.

Crock Pot Chicken and Rice: Creamy Cheesy Brown Rice Dinner

By Mason BrooksOct 8, 2026

Prep

10 min

Cook

240 min

Total

250 min

Servings

Level

Easy

Jump to recipe

Cook this six-serving Crock Pot Chicken and Rice dish ahead of time by placing chicken and other ingredients, such as brown rice, broth, soup, and seasonings, in the Crock Pot before the day gets busy. Add cheddar cheese right before serving so you won't have to cook on the stove. This complete meal consists of chicken and rice mixture topped with cheddar cheese. Individual portions of leftovers can be reheated and served at a later time.

Crock Pot Chicken and Rice: Creamy Cheesy Brown Rice Dinner

Ingredients for Chicken and Rice in the Crock Pot include chicken breast, garlic, black pepper, salt, chopped onion, chicken broth, cream of chicken soup, and brown rice. According to the article, brown rice is a better option than white rice for this recipe because it has a firmer texture that is more appropriate for long-cooking times. Shredded cheddar cheese added to the dish after cooking will help the cheese blend into the rice for a creamy texture.

After 3½ to 4 hours on the High setting, the broth will be gone, and the rice and chicken will be cooked. These are cues that you should stir in cheese. Cover and cook an additional 5 to 7 minutes after adding cheddar cheese to fully melt it. Common texture problems with this recipe are overly soft rice. To avoid this problem, use brown rice instead of white rice. Add broth, ¼ cup at a time, if the rice is too thick.

Serve hot with roasted green beans or steamed broccoli, other side dishes listed with this recipe. To prepare ahead of time, portion six servings into serving dishes and refrigerate until cooled to a safe, easy-to-handle temperature. The recipe suggests an airtight container for storing leftovers. The rice and cheese mixture makes cold servings convenient for lunch or dinner.

Why you'll love this recipe

A six-person recipe is useful for meal planning because two chicken breasts and cheddar cheese and brown rice can be used to make one substantial main dish.
Brown rice isn't mushy after long slow cooking and can be cooked in bigger batches than white rice.
Cooking is done in one Crock Pot, Other ingredients can be prepared in advance and cheddar cheese can be added later to the finished dish.
Cheese is added to the dish after it is cooked to make serving the dish more efficient for either individual portions or serving it for dinner after other activities throughout the day.
Leftover containers are beneficial because you can add chicken stock to the rice dish to thin it as it thickens when stored in the refrigerator.
Budget batch cooking is a great strategy, One small chicken can feed six people when you cook dishes like broth, soup, rice, and cheese.

Instructions

Add the chicken, garlic, salt, pepper, onion, chicken broth, cream of chicken soup, and uncooked brown rice to the Crock Pot.

Stir until everything is well combined.

Cover and cook on High for 3½–4 hours, or until the chicken is cooked through and the rice is tender and has absorbed the liquid.

Stir in the shredded cheddar cheese. Cover and let sit for 5–7 minutes, or until the cheese is melted.

Serve warm.

FAQ

Refrigerate leftovers in a covered container, as directed in the recipe notes. Rice will firm up in the refrigerator. Leftovers should be covered to prevent them from drying out. Divide the casserole filling among storage containers to save time preparing meals and serve a convenient dish when the filling is soft.

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