Crock Pot Chicken and Rice

4.43 from 56 votes

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

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: American

Servings:

Calories: 583kcal

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

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.

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!