This slow cooker recipe delivers a complete meal with minimal effort. Tender chicken and fluffy rice cook together in one pot, absorbing rich flavors throughout the day.
With just a few simple ingredients and 4-6 hours of hands-off cooking time, you’ll have a satisfying family dinner ready when you walk through the door.
Ingredients for Campbells Chicken and Rice Slow Cooker
A handful of pantry staples and fresh ingredients transform into this comforting one-pot wonder.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Campbell's Cream of Chicken Soup 🥫 | 2 cans | 10.5 oz each, undiluted |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, not instant |
| Chicken Broth 🍲 | 1 ½ cups | Low-sodium preferred |
| Unsalted Butter 🧈 | 2 tbsp | Melted for richness |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth |
| Dried Thyme 🌿 | 1 tsp | Crushed between fingers |
| Dried Parsley 🍃 | 1 tsp | For color and freshness |
| Salt 🧂 | 1 tsp | Diamond Crystal kosher |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Frozen Peas 🌱 | 1 cup | Thawed before adding |
| Whole Milk 🥛 | ½ cup | For creaminess |
The chicken quality matters here. Boneless, skinless breasts stay tender during the long cook time—avoid pre-frozen varieties which can dry out. Campbell’s Cream of Chicken is the base (the condensed kind, not prepared soup). I pick mine up at Walmart or any major grocery chain. For the rice, long-grain white absorbs the liquid perfectly—jasmine or basmati work too (just avoid instant).
Need to swap the soup? Cream of mushroom adds earthy depth. No fresh onion? Onion powder at one-third the amount works in a pinch. For extra richness, use half-and-half instead of milk. The peas can be swapped for diced carrots or corn. Vegetarian? Replace the chicken with mushrooms or chickpeas and use vegetable broth instead.
This keeps beautifully in the fridge for 3-4 days—the rice soaks up more flavor as it sits. Freeze leftovers for up to 3 months in airtight containers. Reheat gently on the stove with a splash of broth to revive the texture (don’t skip this part).
Why You’ll Love This Recipe
- Set and Forget: I dump the chicken, soup, rice, and broth in the slow cooker before work and come home to a ready meal.
- Creamy Comfort: The Campbell’s soup and butter make the rice so rich and tender, it’s like a warm hug in a bowl.
- Family Feeder: This stretches to feed six with minimal effort—great for Sunday suppers or potlucks.
- Budget Stretcher: Boneless chicken breasts and pantry staples keep costs low while still feeling hearty. Honestly, it’s my go-to when money’s tight.
Step-by-Step Instructions for Chicken and Rice Slow Cooker Meal
This method ensures tender chicken and perfectly cooked rice with minimal effort on your part.
Step 1: Prepare the Chicken and Aromatics
Begin by pounding the 1.5 lb boneless skinless chicken breasts to an even ¾-inch thickness. This ensures uniform cooking throughout the long slow cook. Season both sides generously with the 1 tsp salt and 0.5 tsp black pepper, pressing the seasoning into the meat for better adherence.
Finely dice the 1 whole yellow onion and mince the 3 cloves garlic cloves. I recommend crushing the 1 tsp dried thyme between your fingers as you add it to release its aromatic oils. Set these prepared ingredients aside while you assemble the base.
Step 2: Create the Rice and Soup Foundation
In your slow cooker, combine the 1.5 cups long-grain white rice, both 2 cans Campbell’s Cream of Chicken Soup (undiluted), and the 1.5 cups chicken broth. Stir thoroughly to distribute the rice evenly throughout the liquid. The rice should be completely submerged to prevent dry spots during cooking.
Add the diced yellow onion, minced garlic, crushed dried thyme, and 1 tsp dried parsley to the slow cooker. These aromatics will infuse the dish with depth of flavor as it cooks. Stir once more to incorporate all the dry ingredients with the liquid base.
Step 3: Layer and Cook on Low Heat
Place the seasoned chicken breasts on top of the rice mixture, arranging them in a single layer without overlapping. Pour the 2 tbsp unsalted butter (melted) evenly over the chicken. This adds richness and helps prevent the chicken from drying out during the long cooking process.
Cover the slow cooker and cook on low heat for 6-7 hours. Avoid opening the lid during cooking, as this releases heat and can extend the cooking time. The dish is done when the chicken reaches an internal temperature of 165°F and the rice is tender with no grainy texture.
Step 4: Add Final Touches and Serve
Once the cooking time is complete, carefully remove the chicken breasts and set them aside. Stir the 1 cup frozen peas (thawed) and 0.5 cup whole milk into the rice mixture. The milk adds a creamy finish while the peas provide a pop of color and texture.
Return the chicken to the slow cooker, nestling it into the rice. Cover and let it rest for 10 minutes to allow the peas to heat through and the flavors to meld. Serve hot, with each portion featuring a piece of chicken atop a bed of the creamy rice mixture.
Pro Tips For Making Campbells Chicken And Rice Slow Cooker
- Pre-cook the rice: Skip the slow cooker for rice—par-cook the long-grain white rice separately for 10 minutes, then add it in. I learned this the hard way after ending up with mushy, overcooked rice more times than I care to admit.
- Trim the chicken: Cut boneless skinless chicken breasts into even 1-inch chunks so they cook uniformly. Sounds tedious, but it actually changes the outcome—no more dry edges and raw centers.
- Use warm broth: Always mix the chicken broth with the cream of chicken soup before adding, and use warm broth to prevent the butter from clumping. My grandmother swore by this, and she was right.
- Stir the butter in: Melt the unsalted butter into the soup and broth mixture before pouring it over the chicken and rice. It’s a small step, but it guarantees the fat distributes evenly instead of sitting in a greasy pool at the top.
Storing and Reheating campbells chicken and rice slow cooker
Refrigerator Storage
Once cooled to room temperature (within 2 hours), transfer leftovers to airtight containers. I use glass Pyrex with locking lids. Store in the fridge at 40°F or below for up to 4 days—the flavors deepen as the rice absorbs more liquid. ❄️
Freezer Storage
For longer storage, portion into quart-size freezer bags, squeezing out excess air before sealing. This dish freezes well for up to 3 months without texture loss. Label with the date and freeze flat to save space.
Stovetop Reheating
My preferred method: transfer to a saucepan, add 2-3 tbsp chicken broth per serving, and heat over medium-low heat for 8-10 minutes. Stir occasionally to prevent sticking. The added liquid revives the creamy texture beautifully. 🔥
Microwave Reheating
For quick meals, cover single portions with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F. Add a splash of milk if it appears dry.
Make-Ahead Tip
This dish actually improves overnight. Assemble everything except peas and milk the night before, refrigerate, then add those and cook on low for 6-7 hours the next day. Perfect for busy mornings.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Boneless, skinless thighs work great and often stay juicier. They may cook faster, so check at 5 hours on low. The flavor will be richer with thighs.
Why does my rice come out mushy?
This usually happens from lifting the lid too often or using instant rice. Stick to long-grain white rice and resist peeking. The undiluted soup provides enough liquid.
Can I make this gluten-free?
Yes! Use a gluten-free cream of chicken soup alternative. Campbell’s doesn’t offer one, but brands like Pacific Foods do. All other ingredients are naturally gluten-free.
How do I prevent the chicken from drying out?
Pounding to even thickness is key. Also, add the melted butter over the chicken before cooking and avoid overcooking past 165°F.
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