Slow Cooker Chicken & Rice (Perfect for Meal Prep)

Meal prep is a breeze with this Slow Cooker Chicken and Rice! Tender chicken, cheesy rice, and frozen veggies cook low and slow, creating the ultimate grab-and-go cozy meal. It’s simple ingredients, incredible flavor, and effortless cleanup all rolled into one!

Why I Love This Slow Cooker Chicken & Rice Recipe

An easy slow cooker recipe that also makes for delicious meal prep? You can’t get any more convenient than that! This slow cooker chicken and rice was made for those busy days when thinking about what’s for lunch or dinner is the last thing on your mind.

And yes, this crockpot recipe is comfort food, but that doesn’t mean it’s unhealthy. You’ve got your shredded chicken for protein, rice for essential carbohydrates, and veggies for vitamins and fiber. Simply set it, forget it, and come home to a ready-made feast!

Ingredients

• Boneless, skinless chicken thighs: This dark meat will create juicier and yummier crockpot chicken when reheating.
• Long-grain white rice: Holds its shape perfectly, absorbing all the delicious flavors to create a fluffy base.
• Onion soup mix: An easy flavor booster that adds a savory, herby depth to the entire dish.
• Cream of mushroom soup: Creates a luxuriously creamy sauce that coats every bite of chicken and rice.
• Chicken broth: What cooks the chicken and rice and infuses it with rich, savory flavor.
• Frozen mixed vegetables: Adds classic color, nutrition, and texture without any prep work
• Frozen broccoli: Add this in if it’s not in the mixed veggies bag!
• Shredded cheddar cheese: Stirred in at the end for that irresistible, melty, cheesy rice finish. You can also use your favorite cheese instead.
• Salt: To taste, ensuring all the flavors are perfectly balanced.

​Substituitons & Add-Ins

Feel free to use a different rice, like brown or wild rice! Just note that the cooking time and liquid amounts may need to be adjusted, and the final texture will be slightly different. For an extra layer of flavor, consider adding a diced onion to the slow cooker and garnishing with fresh herbs like parsley before serving.

Preparation

To start, place the chicken in the bottom of your slow cooker. Then sprinkle the onion soup mix on top.

Next, pour in the cream of mushroom soup and chicken broth. Stir gently to ensure everything is evenly mixed.

​Slow Cooking

Cook on LOW for 4 hours. Once the time is up, add the rice and frozen vegetables, and give it a good stir so everything is incorporated.

Now cook on low for 1 more hour until the rice is nice and tender.

Serving

After that hour is over, check the chicken for doneness. I like to use a meat thermometer to verify 165°F internal temperature.

Then shred the chicken with two forks. No need to remove, it should be falling apart and easy to shred.

Finally, stir in the cheese if using and let your dish sit for 5 minutes to allow the cheese to melt. Serve and enjoy!

Meal Prep Storage Tips

Let your chicken and rice cool down just a bit (no need to go completely cold!) before you pack it up. Scoop your portions into meal prep containers and pop them in the fridge.

• Fridge: Your leftovers will stay good for up to 4 days.
• Freezer: You can store leftovers in the freezer for up to 3 months.

When ready to eat, reheat it with a tiny splash of water or broth. This keeps everything moist and stops the rice from drying out.

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