3 Ingredient Crockpot Chicken and Rice

3 Ingredient Crockpot Chicken and Rice – This easy recipe combines tender, shredded chicken with creamy, flavorful rice for the ultimate comfort food made with minimal effort for a busy parent, a college student, or someone who just loves a good slow-cooker recipe.

Why You’ll Love This Recipe

• Minimal Effort: Just toss everything into the Crockpot, and it does all the work for you.
• Budget-Friendly: Simple, affordable ingredients that are likely already in your pantry or fridge.
• Kid-Friendly: Creamy, savory, and comforting—this dish is a hit with even the pickiest eaters.
• Perfect for Meal Prep: This recipe stores well, making it ideal for leftovers or make-ahead meals.

Tips and Tricks for the Perfect Crockpot Chicken and Rice

• Don’t Overcook the Rice: Check the dish during the last hour to ensure the rice doesn’t become mushy. Stir occasionally if needed.
• Add More Liquid: If you notice the rice is drying out, add a splash of chicken broth or water.
• Boost the Flavor: Add a sprinkle of garlic powder, onion powder, or paprika for extra flavor.
• Shred the Chicken: Use two forks to shred the chicken directly in the slow cooker for a consistent texture.

Variations to Try

• Cheesy Chicken and Rice: Stir in a cup of shredded cheddar cheese before serving for a gooey, cheesy twist.
• Vegetable Boost: Add frozen peas, carrots, or broccoli in the last hour of cooking for added nutrition.
• Spicy Kick: Mix in a tablespoon of sriracha or red pepper flakes for a spicy flair.
• Mexican-Inspired Version: Use salsa instead of cream of chicken soup, and mix in black beans and corn for a Tex-Mex vibe.

How to Serve 3 Ingredient Crockpot Chicken and Rice

• Classic Comfort Food: Serve it as is for a hearty, satisfying meal.
• Side Dishes: Pair with a crisp side salad, roasted vegetables, or steamed green beans for a balanced plate.
• Family-Style: Scoop it onto a platter and garnish with fresh parsley or a squeeze of lemon juice for a pop of color and brightness.

How to Store and Reheat

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Portion the chicken and rice into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in the microwave or on the stovetop, adding a splash of broth or water to prevent it from drying out.

Recipe FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice takes longer to cook. You’ll need to adjust the cooking time and liquid accordingly.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicy and flavorful, making them a great option for this recipe.

How do I make this dairy-free?

Swap the cream of chicken soup for a dairy-free version or a coconut milk-based soup.

Can I make this recipe in an Instant Pot?

Yes! Use the sauté function to cook the chicken first, then add the rice and soup. Cook on high pressure for about 10 minutes, then release naturally.

What can I use instead of cream of chicken soup?

You can make a homemade version by combining chicken broth, milk, flour, and seasonings to create a creamy substitute.

Final Thoughts

With its simple preparation, endless variations, and comforting flavors, this 3 Ingredient Crockpot Chicken and Rice recipe deserves a spot in your weekly meal rotation. Whether you’re cooking for your family or prepping meals for the week, this dish is a guaranteed crowd-pleaser. Try it tonight and enjoy the easiest comfort food you’ll ever make!

Try these other crockpot recipes:

• Crockpot Honey Garlic Chicken
• Crockpot Mexican Chicken
• Crock Pot Chicken and Gravy