Crockpot Cheesy Chicken and Rice with Vegetables
A comforting one-pot meal that combines tender chicken pieces with fluffy rice and colorful vegetables in a creamy, cheesy sauce. The slow cooker does all the work, making this perfect for busy weeknights when you want a satisfying family dinner without the fuss. The combination of cream cheese and cheddar creates a rich base that coats every grain of rice, while the carrots, peas, and corn add sweetness and texture. This hearty dish delivers the comfort of a casserole with the convenience of dump-and-go cooking.
Ingredients
- 1 ½ pounds chicken breasts, cut into 1 inch pieces
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups chicken broth
- 4 ounces cream cheese, cut into 1 inch cubes
- ½ cup carrots, diced into 1/2 inch pieces
- 1 ½ cups long grain white ricejasmine rice1:1grain
similar cooking time
- ½ cup corn, frozen, fresh or canned
- ½ cup peas
- 1 cup cheddar cheese, shredded
Instructions
- 1
Add chicken breast pieces, garlic powder, onion powder, salt, pepper, cream cheese cubes, diced carrots, chicken broth, and rice to crockpot and mix lightly
- 2
Cover and cook on high until rice and chicken are cooked
- 3
Add peas, corn and shredded cheddar cheese and stir gently
- 4
Cover and switch to warm setting, allowing mixture to sit until cheese melts
Tips
Cut cream cheese into small cubes for easier melting and distribution throughout the dish
Don't lift the lid during cooking as this releases steam and can affect rice texture
Let the dish rest on warm setting to allow flavors to meld and cheese to fully incorporate
Good to Know
Refrigerate leftovers for up to 3 days in covered container
Can be assembled in morning and cooked later same day
Serve hot directly from crockpot
Common Mistakes
Don't overcook or rice will become mushy
Add cheese at end to prevent curdling from long cooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use brown rice instead of white rice?
Brown rice requires longer cooking time and more liquid. Add extra 30 minutes cooking time and additional 1/2 cup broth.
What if my rice turns out too dry?
Add hot chicken broth 1/4 cup at a time until desired consistency is reached. Cover and let steam for 10 minutes.
How long will leftovers keep?
Refrigerate for up to 3 days or freeze for up to 3 months. Reheat with splash of broth to restore creaminess.