Chicken · Crockpot

Crockpot Chicken and Rice

Two chicken breasts, a can of soup and a cup and a half of raw brown rice go into the pot together and come out as a thick, cheesy casserole about four hours later. Eating on a Dime's trick is hand-shredding the cheddar yourself, because the bagged stuff refuses to melt properly.

R By Richard · Adapted from Eating on a Dime · Published 23 July 2026
👁 1.1M source views ❤️ 27.9k source likes
⏱Prep 15 min
🍲Crockpot 4 hr (High)
🍽Serves 4
Crock pot Chicken and Rice

Source video by Eating on a Dime on YouTube. This recipe was adapted with strict source-fidelity rules.

This is a genuine one-pot crockpot dinner: chicken, raw brown rice, cream of chicken soup and broth all go in together and cook down into a thick, cheesy casserole. The only real technique is hand-shredding the cheddar rather than using a bag of the pre-shredded stuff, which matters more than it sounds like it should.

Ingredients

Main
  • 2 breastsboneless, skinless chicken breasts, cut into 1-inch (2.5cm) pieces
  • 0.5 oniononion, diced
  • 1 tspminced garlic
  • 1 tspblack pepper
  • 1 tspsalt
  • 298 g (1 can)cream of chicken soup
  • 710 mlchicken broth
  • 280 gbrown rice, uncooked
  • 225 gcheddar cheese, hand-shredded, shredded from a block, not pre-shredded (add late)
Optional add-ins
  • frozen mixed vegetables (peas, carrots, green beans)
  • broccoli (add late)

Method

  1. Cut the chicken breasts into 1-inch pieces and add them to the crockpot (a 6-quart crockpot was used, but any slow cooker works).

    ~5 min

  2. Add the diced onion, minced garlic, black pepper and salt to the crockpot.

    ~5 min

  3. Stir in the cream of chicken soup, chicken broth and uncooked brown rice until combined. A few small lumps are fine, they'll soften as it cooks. Make sure the rice is fully covered by the liquid.

    ~5 min

  4. Cover and cook on High for 3.5 to 4 hours. Avoid lifting the lid while it cooks. It's ready when the mixture looks thick rather than watery.

    ~225 min

  5. Stir in the hand-shredded cheddar and let it melt with the lid back on for 10 to 15 minutes. If it looks too thick, thin it with a splash of water or broth, about a quarter cup at a time.

    ~15 min

  6. Serve straight from the crockpot. Crushed tortilla chips on top for crunch is an optional extra some households like.

Frequently asked

Can I use white rice instead of brown rice?
The recipe is built around brown rice because it holds up better over the long raw cooking time. If you want to use instant or minute rice, don't add it at the start; stir it in during the last 30 minutes to an hour instead.
Why hand-shred the cheese instead of using a bag of pre-shredded cheese?
Bagged pre-shredded cheese is coated to stop it clumping in the bag, and that coating stops it melting smoothly. Shredding a block by hand gives a much creamier melt in the casserole.
Can I add vegetables to this?
Yes. Frozen peas, carrots or green beans can go in at the start with everything else. Broccoli is better added 30 minutes to an hour before serving so it doesn't fall apart.
What if the casserole looks too thick once the cheese is in?
Thin it out with a splash of water or chicken broth, about a quarter cup at a time, until it loosens to the consistency you want.
Extraction notes (transparency): Serving count (4) is an editorial estimate from the ingredient quantities, not stated in the video. Only the High-setting cook time (3.5-4 hours) was given; no Low-setting time was mentioned.