Slow Cooker Chicken and Rice
If you want a warm, comforting meal that is still healthy, slow cooker chicken and rice is a great choice. It is creamy, full of protein, and made entirely in the slow cooker with a lighter homemade sauce made from blended cottage cheese instead of canned soup.
This version of chicken and rice is a healthy take on the classic cheesy casserole and makes a satisfying one-pot meal for busy days. The blended cottage cheese creates a smooth, rich sauce without using processed soups, giving the dish a fresh taste that is easy to enjoy.
WHY THIS SLOW COOKER CHICKEN AND RICE WORKS
This recipe is simple, nutritious, and convenient. The chicken, rice, and vegetables cook together in one pot, creating a balanced meal that feels hearty but wholesome.
Creamy without canned soup: Using blended cottage cheese makes a velvety sauce while adding extra protein.
Easy meal prep: Everything goes in the slow cooker, so it cooks itself. Leftovers store well and reheat easily.
Family-friendly: The classic combination of chicken, rice, and cheese is generally well-liked and makes adding vegetables like broccoli easier.
Uses pantry staples: Most ingredients are common in kitchens, so special shopping trips are usually not needed.
INGREDIENTS NEEDED
- Chicken breast – Boneless and skinless for lean protein that stays tender in the slow cooker.
- Long-grain brown rice – Adds chewiness and fiber. Use uncooked so it absorbs the flavorful broth.
- Chicken broth – Low-sodium is best to control salt while keeping the rice tasty.
- Cottage cheese – Blended to make a creamy, high-protein sauce without canned soup.
- Broccoli florets – Add color, texture, and nutrients without becoming mushy.
- Cheddar cheese – Sharp cheddar works best for flavor. Shredding it yourself helps it melt evenly.
HOW TO MAKE SLOW COOKER CHICKEN AND RICE
- Combine onion, garlic, brown rice, salt, pepper, and broth in the slow cooker. Stir to mix.
- Place the chicken breasts on top and drizzle with olive oil. Cover and cook on high for 3–3.5 hours.
- Remove the chicken, let it rest 5 minutes, and then cut into bite-sized pieces.
- Blend the cottage cheese ingredients until smooth to make the creamy sauce.
- Add chicken, broccoli, and the blended cottage cheese mixture back into the slow cooker.
- Sprinkle cheddar on top, cover, and cook 15–20 minutes until broccoli is tender and cheese is melted. Serve.
TIPS FOR SUCCESS
- Use brown rice: Long-grain brown rice cooks evenly with the chicken. White rice may overcook.
- Keep the lid closed: Avoid opening the slow cooker for the first 3 hours to maintain heat and cook rice properly.
- Blend fully: Blend the cottage cheese until smooth to prevent a grainy texture in the sauce.
- Add broccoli last: Adding broccoli during the final 20 minutes keeps it tender and vibrant.
STORAGE AND REHEATING
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Reheating: Use the microwave or stovetop with a splash of broth to loosen the rice.
- Freezer: Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
FREQUENTLY ASKED QUESTIONS
HOW TO KEEP CHICKEN FROM DRYING OUT?
Cook for 3–3.5 hours on high. A thermometer reading 165°F ensures the chicken is cooked without drying.
CAN CHICKEN THIGHS BE USED INSTEAD OF BREASTS?
Yes. Boneless, skinless thighs work well and can be slightly richer. They are more forgiving if cooked a little longer.
Looking for more ideas? Try these other easy and tasty meals:
- Cilantro Lime Chicken
- Rotisserie Chicken Salad
- Chipotle Chicken Recipe
- Ground Beef and Broccoli
- Greek Chicken Bowls
- Creamy Garlic Chicken
Love this recipe? Pin it on Pinterest so you can find it easily next time!
Slow Cooker Chicken and Rice
Ingredients
MAIN INGREDIENTS
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 cup uncooked long-grain brown rice
- 1½ teaspoons sea salt
- ½ teaspoon black pepper
- 1½ lbs boneless skinless chicken breasts
- 1 tablespoon olive oil
- 3½ cups low-sodium chicken broth
COTTAGE CHEESE “CREAM OF CHICKEN”
- ¾ cup low-fat cottage cheese
- 1 teaspoon tamari
- ½ teaspoon poultry seasoning
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
ADD-INS
- 4 cups broccoli florets cut into medium pieces
- 1 cup shredded cheddar cheese
Instructions
- Add onion, garlic, brown rice, salt, pepper, and chicken broth into the slow cooker. Stir to mix well.
- Place chicken breasts on top of the rice mixture and drizzle with olive oil.
- Cover and cook on HIGH for 3–3.5 hours. Rice should be tender, chicken fully cooked (165°F), and most of the liquid absorbed.
- Remove chicken from the slow cooker and let rest for 5 minutes. Cut into 1–1½-inch pieces.
- While the chicken rests, blend the cottage cheese, tamari, poultry seasoning, onion powder, and garlic powder until smooth.
- Return chopped chicken to the slow cooker. Add broccoli florets and the blended cottage cheese mixture. Stir gently. Sprinkle cheddar cheese on top. Cover and cook 15–20 minutes until broccoli is tender, cheese is melted, and everything is heated through.
- Turn off the slow cooker and enjoy warm.
Notes
- Use brown rice: Long-grain brown rice works best. White rice may overcook before the chicken is done.
- Keep the lid closed: Avoid opening the slow cooker during the first 3 hours to keep the rice cooking evenly.
- Storage: Let leftovers cool, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: Warm in the microwave or on the stove with a splash of broth to loosen the rice, which may thicken while stored.
Nutrition
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