Campbells Chicken And Rice Crockpot Recipe: Hands-Off Creamy Comfort

This hands-off method delivers creamy comfort with minimal effort. Just combine simple ingredients in your slow cooker and let it work its magic.

The result is tender chicken and perfectly cooked rice in a rich, velvety sauce. It’s the ultimate comfort food for busy days.

Ingredients for Campbells Chicken and Rice Crockpot

Combine these simple pantry staples for slow cooker magic with rich, velvety results.

The chicken quality matters here. Boneless, skinless breasts stay tender without drying out, but thighs work too (more forgiving). Campbell’s soups are non-negotiable for that classic flavor—regular or 98% fat-free both perform well. For the rice, long-grain white absorbs the creamy sauce best. Grab low-sodium broth to control the salt level yourself.

No cream of mushroom? Double the cream of chicken with an extra splash of broth. Short on time? Use instant rice (reduce broth to 1 cup, cook on high for 2-3 hours). Fresh herbs can replace dried at triple the amount. The butter adds richness, but olive oil works in a pinch (less velvety though).

Cook on low for 6-7 hours or high for 3-4 hours—don’t peek too early. Leftovers keep 4-5 days refrigerated or freeze for 3 months. The sauce thickens as it cools, so stir in a splash of milk when reheating.

Step-by-Step Instructions for Campbell’s Chicken and Rice Crockpot

This hands-off method delivers creamy, comforting results with minimal effort and maximum flavor.

Step 1: Prepare and Sear the Chicken Breasts

Cut the 1.5 lb Boneless Skinless Chicken Breasts into bite-sized pieces for even cooking. I recommend trimming any excess fat first for the best texture. Season the chicken with ½ tsp Salt and ½ tsp Black Pepper to enhance the natural flavors.

Heat a skillet over medium-high heat and sear the chicken pieces for 2-3 minutes per side until lightly browned. This step isn’t strictly necessary but adds depth of flavor. Transfer the chicken to the slow cooker, leaving any rendered juices behind.

Step 2: Sauté the Aromatics for Depth

In the same skillet, melt the ½ cup Unsalted Butter. Add the finely diced Yellow Onion and cook for 5 minutes until softened and translucent. Stir in the minced 3 cloves Garlic Cloves and cook for 30 seconds until fragrant—don’t let it brown.

Add the 1 tsp Dried Thyme and 1 tsp Dried Parsley to the skillet, stirring to toast the herbs lightly. This blooms their flavors and integrates them into the dish. Pour the onion mixture over the chicken in the slow cooker.

Step 3: Combine Liquids and Rice

In the slow cooker, add the 1.5 cups Long Grain White Rice, distributing it evenly. Pour in the 2 cans Campbell’s Cream of Chicken Soup, 1 can Campbell’s Cream of Mushroom Soup, and 1.5 cups Chicken Broth. Stir gently to combine, ensuring the rice is fully submerged in the liquid.

Finally, pour in the ½ cup Milk for additional creaminess. The liquid should cover the rice by about ½ inch. If it doesn’t, add a splash more broth to ensure the rice cooks fully and absorbs all the flavor.

Step 4: Cook on Low Until Tender

Cover the slow cooker and cook on low heat for 4-5 hours or on high heat for 2-3 hours. Avoid opening the lid during cooking, as this releases heat and extends the cooking time. The dish is done when the rice is tender and the chicken is cooked through to 165°F.

Check the consistency at the end of cooking. If the mixture seems too thick, stir in a little additional broth or water. The rice should be fully hydrated and the sauce should coat the back of a spoon with a creamy texture.

Step 5: Rest and Serve

Turn off the slow cooker and let the dish rest for 10-15 minutes to allow the flavors to meld together. This resting period ensures the rice absorbs any remaining liquid and the chicken stays moist.

Stir gently before serving to distribute the ingredients evenly. The final dish should be rich, creamy, and comforting, with tender chicken pieces and perfectly cooked rice. Serve hot for the best experience.

Pro Cooking Tips for campbells chicken and rice crockpot

Layering Flavors

Searing the chicken first adds a caramelized depth that slow cooking alone can’t achieve. I use my Lodge cast iron skillet for this—it retains heat beautifully and develops that perfect fond. Even 5 minutes of browning makes a noticeable difference in the final dish. 🔥

Rice Perfection

For best results, rinse the long grain white rice before adding it to the crockpot. This removes excess starch that could make your dish gummy. Spread the rice evenly in the slow cooker so it cooks uniformly. The liquid should cover it by about ½ inch for ideal absorption.

Soup Integration

Whisk the Campbell’s soups together before adding them to the slow cooker. This ensures even distribution of flavors. I also stir in the chicken broth gradually while mixing to create a smooth, lump-free base for the rice to cook in.

Temperature Control

Cook on low for 4-5 hours—this gentle heat prevents the rice from turning mushy. Avoid lifting the lid during cooking, as each peek can add 20-30 minutes to your total time. Your slow cooker’s temperature should hover around 200°F for low setting.

Final Adjustments

If the mixture seems too thick after cooking, stir in ¼ cup milk at a time until you reach your desired consistency. The sauce will thicken as it cools, so it’s better to be slightly thin when serving. Let it rest for 10 minutes before the final taste test. 💡

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