Crock Pot Whole Chicken and Rice Dinner

Whole Chicken and Rice in the Slow Cooker Flavored with Onions and Spices! This Crock Pot Chicken and Rice Dinner is a win! You can’t Go Wrong with this Meal in the Crock Pot!

This Crock Pot Chicken and Rice dinner is both effective in the summer, and one that will provide great sustenance during the school year. You really can’t go wrong with it.

The end result is a juicy whole chicken perfectly seasoned and slow cooked along with cheesy rice. For me this is a comfort food that my entire family loves and I do too because it’s so easy!

I am talking about whole chicken and rice in the slow cooker. Yes, rice can be cooked in the slow cooker and it yields great results just make sure to follow the cook times recommended in the recipe or your rice will turn mushy.

Why this Recipe Works:

• Whole chickens are often times on sale and make an inexpensive meal.
• Everyone is happy because they can pick their favorite cut of chicken to eat!
• Pair this easy dinner that’s ready when you come home with steamed or roasted vegetables for a quick and easy dinner.

Have an Instant Pot? You might like my IP Chicken and Rice!

Ingredients Needed

• Whole Chicken – About 3 lbs
• Spices – Dried Oregano, garlic powder, cayenne powder, salt and pepper give this dish a delicious flavor.
• Condensed Soup – We used cream of chicken and cream of cheddar soup for a cheesy rice, but you could use all cream of chicken soup.
• Instant Rice – Either white or brown rice will work. Make sure it’s instant and not long grain rice.
• Chicken Broth – I recommend a low-sodium broth.
• Onion – Grab frozen diced onions to save time.

Steps to Prepare

• First step is to combine all the sauce and rice ingredients in your slow cooker.
• Next you’ll want to place your whole chicken on top of the sauce and rice and season with salt, pepper, garlic powder, cayenne and oregano.
• Throw the cover on your crock pot and turn it to low for 4-5 hours or until chicken reaches 160 degrees F. I highly recommend this crock pot with a temperature probe so you will know exactly when the chicken gets to 160 degrees F.
• If you want a crispy skin remove the chicken from the crock pot and place onto a pan. Throw it under the broiler in your oven for a few minutes until the skin is chicken!

Expert Tips

• • Use Instant Rice. Like I said I have grown up and use long grain rice most of the time, but with this recipe I went back to instant rice. You will need to use this for the correct cooking times. You can use instant brown rice, but that’s as much as you want to change up things!
  • Broil at the End. If you want to achieve a crisp chicken skin you will want to remove the whole chicken from the crock pot at the end of the cooking time and pop it under the broiler. The crock pot will not give you a crisp skin. Totally optional.
  • Add More Vegetables. I stuck to onions with my rice but you can easy add carrots, peas, celery etc. to beef up your vegetable intake!

Have leftovers? You can use the chicken to make my Easy Chicken Salad!

More Crock Pot Dinners

• Who says stuffing is just for Thanksgiving? This Crockpot Chicken and Stuffing is the perfect meal for busy nights.
• Tender, fall apart roast in the Crock Pot that’s flavored with Balsamic! Balsamic Crock Pot Roast is a delicious flavor twist on your normal roast recipe.
• A family favorite recipe that is always gone is this easy Crockpot Italian Chicken.

WATCH THE STEP BY STEP VIDEO FOR THIS RECIPE BELOW:

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Crock Pot Chicken and Rice

Julie Evink

A whole chicken with cheesy rice that's cooked in your slow cooker for an easy dinner.

4.4 from 33 votes

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Prep Time 10 mins

Cook Time 5 hrs

Total Time 5 hrs 10 mins

Course Main Course

Cuisine American

Servings 6

Calories 583 kcal

Ingredients

  

1x2x3x

• 1 whole chicken, any inside parts removed
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp cayenne powder
• Salt and Pepper

Sauce and Rice:

• 2 (10 oz each) can condensed cream of chicken soup
• 1 (10 oz) can condensed cream of cheddar soup (or another can of cream of chicken soup)
• 2 c. instant rice
• 1 c. chicken broth
• 1 tsp dried oregano
• 1 medium sized onion, diced

Instructions

 

• Combine all the sauce and rice ingredients into a 6-quart slow cooker. Mix until combined. Place whole chicken on top and season with salt, pepper, garlic powder, cayenne, and oregano.
• Cover and cook on low for 4-5 hours, or until chicken reaches 160F.
  
• If desired, move chicken to an over safe pan and broil chicken until skin is nice and crispy.
  

Notes

• Use Instant Rice. Like I said I have grown up and use long grain rice most of the time, but with this recipe I went back to instant rice. You will need to use this for the correct cooking times. You can use instant brown rice, but that’s as much as you want to change up things!
• Broil at the End. If you want to achieve a crisp chicken skin you will want to remove the whole chicken from the crock pot at the end of the cooking time and pop it under the broiler. The crock pot will not give you a crisp skin. Totally optional.
• Add More Vegetables. I stuck to onions with my rice but you can easy add carrots, peas, celery etc. to beef up your vegetable intake!

Nutrition

Calories: 583kcalCarbohydrates: 67gProtein: 30gFat: 19gSaturated Fat: 5gCholesterol: 95mgSodium: 241mgPotassium: 319mgFiber: 1gVitamin A: 210IUVitamin C: 6.2mgCalcium: 41mgIron: 6.3mg

Tried this recipe?Let us know how it was!