This Crockpot Smothered Chicken, Rice and Vegetables is a complete comfort-food dinner made right in the slow cooker. Tender chicken, fluffy rice, carrots, peas, and corn cook in a rich, creamy onion gravy for an easy family meal with almost no cleanup.
Instead of cooking the rice separately, it is added during the final portion of the cooking time. This allows the rice to absorb all that savory chicken and onion flavor without becoming overly soft or mushy.
For the most reliable results, use long-grain parboiled rice. It holds its shape much better than regular white rice during slow cooking.
This creamy crockpot chicken and rice is the kind of hearty, dependable dinner that makes busy evenings much easier. Everything cooks in the same slow cooker, and you end up with tender chicken, flavorful vegetables, creamy rice, and plenty of savory gravy in every serving.
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Why You’ll Love This Crockpot Chicken and Rice
There are so many reasons to keep this easy chicken dinner in your regular rotation.
- A complete dinner made in one slow cooker
- No separately cooked rice required
- Tender chicken and creamy onion gravy
- Includes plenty of colorful vegetables
- Easy, family-friendly comfort food
- Made with convenient pantry and freezer ingredients
- Very little hands-on preparation
- Perfect for busy fall and winter evenings
- Makes delicious leftovers
- Easy to adjust with your favorite vegetables
What Is Smothered Chicken?
Smothered chicken is a classic comfort-food dish made by slowly cooking chicken in a rich, flavorful gravy. Traditional versions often begin with seasoned, browned chicken and homemade pan gravy.
This crockpot version gives you those same cozy flavors with much less work. The chicken slowly cooks in a creamy sauce made with cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix, Worcestershire sauce, and seasonings.
Rice and vegetables are added during the final portion of the cooking time, turning the recipe into a complete one-pot meal. The rice absorbs the savory gravy while the chicken becomes tender enough to cut with a fork.
Ingredients for Crockpot Smothered Chicken, Rice and Vegetables
You only need a handful of simple ingredients to make this easy slow-cooker dinner.
Chicken
Boneless, skinless chicken thighs are the best option because they remain juicy during the longer cooking time. Boneless chicken breasts can also be used, but they should be checked early to prevent them from becoming dry.
Cream of Chicken Soup
Condensed cream of chicken soup creates the creamy base of the gravy and adds plenty of savory chicken flavor.
Cream of Mushroom Soup
Cream of mushroom soup makes the gravy richer and gives it a more traditional smothered-chicken flavor. If your family does not like mushrooms, replace it with another can of cream of chicken soup.
Chicken Broth
Chicken broth thins the condensed soups and provides the liquid needed to cook the rice. Using low-sodium broth helps prevent the finished dish from becoming too salty.
Onion Soup Mix
A packet of dry onion soup mix is an easy shortcut that adds concentrated onion flavor and plenty of seasoning.
Worcestershire Sauce
A small amount of Worcestershire sauce adds depth to the creamy gravy without overpowering the other flavors.
Sour Cream
Sour cream is stirred in near the end to make the rice and gravy extra creamy. Adding it after cooking also helps prevent the sauce from separating.
Rice
Long-grain converted or parboiled rice is the best choice for this recipe. It holds its shape during slow cooking and is less likely to become sticky or mushy.
Vegetables
A frozen mixture of peas, carrots, and corn makes this recipe especially easy. The vegetables can be added directly from the freezer without thawing.
What Kind of Rice Works Best?
Long-grain converted or parboiled rice is the best choice for crockpot chicken and rice. It cooks evenly and is less likely to become gummy or overly soft.
Do not use instant rice, quick-cooking rice, or brown rice in this recipe. Each variety requires a different amount of liquid and cooking time.
Regular long-grain white rice may work, but converted rice produces more consistent results in a slow cooker.
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How to Make Crockpot Smothered Chicken, Rice and Vegetables
This easy crockpot dinner only requires about 15 minutes of hands-on preparation.
Step 1: Season the Chicken
Pat the chicken dry and season both sides with garlic powder, onion powder, paprika, dried thyme, and black pepper.
You may not need additional salt because the condensed soups, broth, and onion soup mix already contain plenty of seasoning.
Step 2: Prepare the Gravy
Add the cream of chicken soup, cream of mushroom soup, 1½ cups of chicken broth, onion soup mix, and Worcestershire sauce to a greased 6-quart slow cooker.
Whisk the ingredients together until combined.
Step 3: Add the Chicken
Place the seasoned chicken into the creamy gravy. Spoon some of the sauce over the top of each piece.
Step 4: Slow Cook the Chicken
Cover the crockpot and cook the chicken on low for approximately 3 to 4 hours.
The chicken should be almost completely cooked before the rice is added.
Step 5: Add the Rice and Vegetables
Transfer the chicken to a clean plate and cover it loosely to keep it warm.
Warm the remaining cup of chicken broth. Stir the uncooked converted rice, warm broth, and frozen vegetables into the gravy.
Make sure all the rice is submerged in the liquid so it cooks evenly.
Step 6: Finish Cooking
Return the chicken to the slow cooker, placing it over the rice mixture.
Cover and cook on high for another 45 to 75 minutes. The rice should be tender, and the chicken must reach an internal temperature of 165°F.
Begin checking the rice after 45 minutes because slow cookers can vary considerably.
Step 7: Make It Creamy
Transfer the cooked chicken to a plate. Stir the sour cream into the rice, vegetables, and gravy until creamy and well combined.
Return the chicken to the crockpot and spoon some of the creamy rice mixture around it.
Garnish with chopped parsley or chives and serve immediately.
Tips for Cooking Rice in a Slow Cooker
Add the Rice Later
Do not add the rice at the beginning. Rice cooks much faster than the chicken and may become overly soft before the chicken is ready.
Use Warm Broth
Warm the additional chicken broth before adding it with the rice. Cold liquid can lower the crockpot’s temperature and significantly increase the cooking time.
Submerge the Rice
Stir the rice into the liquid and make sure it is completely covered. Rice sitting above the liquid may remain hard.
Keep the Lid Closed
Every time you lift the lid, heat escapes from the slow cooker. Avoid opening it while the rice cooks unless you are checking it near the end of the suggested cooking time.
Serve It Right Away
Once the rice is tender, turn off the slow cooker and serve the meal. Leaving the rice on the warm setting for too long can make it overly soft.
Know Your Crockpot
Slow cookers do not all cook at the same temperature. Begin checking the rice after 45 minutes and adjust the cooking time as needed.
What Kind of Chicken Works Best?
Boneless, skinless chicken thighs are ideal for this recipe because they stay tender and juicy during slow cooking.
Boneless chicken breasts can also be used, but large breasts may need to be sliced horizontally into thinner pieces. This helps them cook more evenly and prevents the outside from becoming dry before the center is finished.
Do not put frozen chicken directly into the crockpot. Thaw it completely in the refrigerator before preparing the recipe so it cooks safely and evenly.
Crockpot Smothered Chicken and Rice
Whole seasoned chicken breasts, creamy rice, peas, carrots, and corn cook together in a rich onion gravy. This easy Crockpot Smothered Chicken and Rice is a complete one-pot comfort-food dinner with very little cleanup.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: CROKPOT
- Cuisine: American
Ingredients
- 3 large boneless, skinless chicken breasts, about 2 pounds total
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 2½ cups low-sodium chicken broth, divided
- 1 packet (1 ounce) dry onion soup mix
- 1 teaspoon Worcestershire sauce
- 1½ cups uncooked long-grain converted or parboiled rice
- 2 cups frozen peas, carrots, and corn
- ½ cup sour cream, at room temperature
- Chopped fresh parsley or chives, optional
Instructions
- Lightly grease the inside of a 6-quart slow cooker.
- Pat the chicken breasts dry. Season both sides with the garlic powder, onion powder, paprika, dried thyme, and black pepper.
- Add the cream of chicken soup, cream of mushroom soup, 1½ cups of chicken broth, dry onion soup mix, and Worcestershire sauce to the slow cooker. Whisk until combined.
- Arrange the seasoned chicken breasts in the creamy gravy. Spoon some of the gravy over the top of each piece.
- Cover and cook on low for 3 to 4 hours. The chicken should be nearly cooked through before adding the rice.
- Transfer the chicken to a clean plate and cover it loosely to keep it warm.
- Warm the remaining 1 cup of chicken broth. Stir the uncooked converted rice, warm broth, and frozen vegetables into the gravy. Make sure the rice is completely submerged in the liquid.
- Return the whole chicken breasts to the slow cooker, placing them on top of the rice mixture.
- Cover and cook on high for 45 to 75 minutes, or until the rice is tender and the thickest part of the chicken reaches an internal temperature of 165°F. Begin checking the rice after 45 minutes because slow cookers vary.
- Transfer the chicken to a clean plate. Stir the sour cream into the cooked rice and vegetables until creamy and evenly combined.
- Return the whole chicken breasts to the crockpot. Spoon a little of the creamy gravy over each piece.
- Garnish with chopped parsley or chives and serve immediately.
Notes
- Long-grain converted or parboiled rice gives the most dependable texture in a slow cooker.
- Do not use instant rice, quick-cooking rice, or brown rice without adjusting the liquid and cooking time.
- Make sure all the uncooked rice is submerged before replacing the lid.
- Keep the lid closed while the rice cooks so heat and steam do not escape.
- Slow cookers vary considerably. Begin checking the rice after 45 minutes.
- If the rice absorbs the liquid before it is tender, add ¼ cup of hot chicken broth and continue cooking.
- If the mixture looks too loose, turn off the slow cooker and leave it uncovered for 5 to 10 minutes.
- Taste the finished dish before adding salt. The condensed soups and onion soup mix already contain sodium.
- The rice will continue absorbing gravy as it sits, so serve the meal soon after it finishes cooking.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Add a splash of broth or milk when reheating to restore the creamy consistency.
Make It Your Own
- Replace the cream of mushroom soup with another can of cream of chicken soup.
- Use frozen peas and carrots instead of the three-vegetable blend.
- Add sliced mushrooms or diced onion at the beginning of the cooking time.
- Stir chopped spinach into the rice during the final five minutes.
- Add shredded cheddar or Parmesan when stirring in the sour cream.
- Sprinkle cooked, crumbled bacon over the finished chicken.
- Add crushed red pepper flakes or hot sauce for a little heat.
- Replace half of the onion soup mix with dry ranch seasoning.
Easy Recipe Variations
Mushroom Smothered Chicken and Rice
Add 8 ounces of sliced mushrooms to the slow cooker before adding the chicken.
Smothered Chicken With Onions
Slice one sweet or yellow onion and spread it across the bottom of the crockpot. The onions will soften as they cook and add even more flavor to the gravy.
Bacon Smothered Chicken
Sprinkle cooked, crumbled bacon over the finished chicken and rice just before serving.
Cheesy Chicken and Rice
Stir ½ cup of shredded cheddar, Monterey Jack, or Parmesan cheese into the rice along with the sour cream.
Ranch Chicken and Rice
Replace half of the onion soup mix with dry ranch seasoning for a creamy ranch-flavored variation.
Spicy Smothered Chicken
Add a pinch of cayenne pepper, crushed red pepper flakes, or several dashes of hot sauce to the gravy.
Broccoli Chicken and Rice
Replace the frozen mixed vegetables with small broccoli florets. Add the broccoli during the final 20 to 30 minutes so it does not become too soft.
What to Serve With Crockpot Chicken and Rice
This recipe already includes chicken, rice, and vegetables, so it can be served as a complete meal.
If you would like to add something on the side, try:
How to Store Leftovers
Allow the chicken and rice to cool before transferring it to an airtight container. Store it in the refrigerator for up to four days.
The rice will continue to absorb the gravy as it sits, so the leftovers may be thicker than the freshly prepared dish.
How to Reheat Crockpot Chicken and Rice
Reheat individual servings in the microwave or warm the leftovers in a covered skillet over low heat.
Add a splash of chicken broth or milk before reheating to loosen the rice and make the gravy creamy again. Stir occasionally until everything is heated through.
Can You Freeze Smothered Chicken and Rice?
You can freeze this recipe, but the texture of the rice and creamy gravy may change slightly after thawing.
Allow the chicken and rice to cool completely before transferring it to an airtight freezer-safe container. Freeze it for up to two months.
Thaw the leftovers overnight in the refrigerator. Reheat them slowly with a splash of chicken broth or milk to help restore the creamy consistency.
Frequently Asked Questions
Can I Add Uncooked Rice Directly to the Crockpot?
Yes, but it should be added after the chicken has cooked for several hours. Adding the rice at the beginning may cause it to become mushy before the chicken is finished.
Can I Use Regular White Rice?
Regular long-grain white rice may work, but converted or parboiled rice produces more consistent results. Regular rice can become softer and may require a slightly different amount of liquid.
Can I Use Instant Rice?
Instant rice is not recommended because it cooks too quickly. It can become extremely soft while the rest of the meal finishes cooking.
Can I Use Brown Rice?
Brown rice is not recommended for this version. It requires more liquid and a much longer cooking time than converted white rice.
Can I Use Chicken Breasts?
Yes. Boneless, skinless chicken breasts can be used, but chicken thighs are more forgiving and stay juicier during the additional rice-cooking time.
Can I Leave Out the Mushroom Soup?
Yes. Replace the cream of mushroom soup with another can of cream of chicken soup.
Why Is My Rice Still Hard?
The rice may not have been completely submerged, the broth may have been too cold, or your slow cooker may cook at a lower temperature.
Stir in another ¼ cup of hot chicken broth, replace the lid, and continue cooking on high until the rice is tender.
Why Is My Chicken and Rice Watery?
Allow the mixture to rest uncovered for 5 to 10 minutes. The rice will continue absorbing some of the gravy as it rests.
Can I Make This Without Sour Cream?
Yes. You can leave out the sour cream or replace it with softened cream cheese or heavy cream.
Final Thoughts
Crockpot Smothered Chicken, Rice and Vegetables is one of those dependable comfort-food dinners that makes a busy day feel much easier. The chicken turns tender and juicy while the rice and vegetables soak up all that creamy onion gravy.
Because the chicken, rice, vegetables, and sauce are all prepared in the same slow cooker, there are fewer dishes to wash and no need to prepare a separate side dish.
It is cozy enough for Sunday dinner but simple enough for a busy weeknight. This is the kind of hearty slow-cooker meal everyone goes back for seconds of—and the leftovers may taste even better the following day.
