This slow cooker method transforms simple ingredients into a hearty, flavorful meal with minimal effort. The chicken cooks tender while the Rice-A-Roni absorbs rich, savory broth for a satisfying one-pot dish.
Perfect for busy weeknights, this recipe delivers hands-off convenience without sacrificing taste. Just set it in the morning and return to a complete, ready-to-serve dinner.
Ingredients for Crockpot Chicken and Rice a Roni
Pantry staples and a few fresh additions create this satisfying one-pot meal with ease.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Patted dry, cut into bite-sized pieces |
| Chicken Broth 🍲 | 2 ½ cups | Low-sodium preferred for control |
| Rice-A-Roni Long Grain & Wild Rice 🍚 | 1 box | 6.9 oz size, including seasoning packet |
| Cream of Mushroom Soup 🍄 | 1 can | 10.5 oz size, condensed |
| Unsalted Butter 🧈 | ¼ cup | Melted for richness |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Minced for depth of flavor |
| Dried Thyme 🌿 | ½ tsp | Crushed between fingers |
| Dried Rosemary 🌿 | ½ tsp | Crushed for aroma release |
| Kosher Salt 🧂 | ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground for best results |
| Frozen Peas 🌱 | 1 cup | Optional, for color and sweetness |
The chicken quality directly impacts the final dish. Boneless, skinless breasts from Costco or Whole Foods offer consistent tenderness, while the Rice-A-Roni brand ensures the rice cooks evenly with its included seasoning. Use low-sodium chicken broth to control salt levels, as the soup and seasoning packet already contribute significant sodium. For the cream of mushroom, Campbell’s provides reliable thickness and flavor.
No Rice-A-Roni? Uncle Ben’s Long Grain & Wild Rice with a dash of garlic powder and onion powder mimics the flavor. For a creamier texture, cream of chicken soup works equally well. Short on time? Pre-diced onions (the good stuff, not the pre-shredded kind) save minutes. The peas are optional but add a nice pop of color—frozen works in a pinch without sacrificing texture.
This dish holds well on warm setting for up to 2 hours after cooking. Store leftovers in airtight containers for 3-4 days in the fridge. Reheat gently with a splash of broth to prevent drying. Freezes beautifully for up to 3 months.
Why You’ll Love This Recipe
- Dump and Forget: The chicken, Rice-A-Roni, and cream of mushroom soup go straight into the crockpot—no pre-cooking, no fuss.
- Rich, Creamy Bite: That wild rice soaks up the buttery broth and soup into every grain, making it irresistibly hearty.
- Weeknight Hero: I toss it together before work and come home to a full meal ready for my family.
- Stretches Far: One batch feeds us for two nights, and honestly, it tastes even better the next day.
Step-by-Step Instructions for Crockpot Chicken and Rice-A-Roni
This method ensures tender chicken and perfectly cooked rice with minimal hands-on time.
Step 1: Prepare the Chicken and Aromatics
Pat the 1.5 lb boneless skinless chicken breasts completely dry with paper towels, then cut them into bite-sized pieces. This ensures even cooking and better absorption of flavors throughout the dish.
Finely dice the yellow onion and mince the 3 cloves garlic cloves. The fine dice allows the onion to melt into the dish, creating a rich base flavor without overpowering texture. I crush the 0.5 tsp dried thyme and 0.5 tsp dried rosemary between my fingers as I add them to release their aromatic oils.
Step 2: Layer Ingredients in the Slow Cooker
Add the diced chicken, onion, and garlic to the crockpot. Pour in the 1 box Rice-A-Roni Long Grain & Wild Rice (including the seasoning packet) and the 1 can cream of mushroom soup. The soup serves as both a flavor base and a thickening agent.
Measure and pour in the 2.5 cups chicken broth, then add the 0.25 cup unsalted butter (melted for even distribution) and season with 0.5 tsp kosher salt and 0.25 tsp black pepper. Stir everything together to ensure the seasonings are evenly incorporated.
Step 3: Cook on Low Heat
Cover the crockpot and cook on low heat for 4-5 hours. This gentle cooking method allows the chicken to become fork-tender while the rice absorbs the liquid and flavors. Resist the urge to lift the lid during cooking—each time you do, you add 20-30 minutes to the cooking time.
You’ll know it’s ready when the chicken shreds easily with a fork and the rice has softened completely. The liquid should be mostly absorbed, with just a slight creamy sauce remaining.
Step 4: Add Peas and Finish
Stir in the 1 cup frozen peas during the last 15 minutes of cooking. This preserves their bright green color and sweet flavor without turning them mushy. The residual heat will warm them through perfectly.
Taste and adjust seasoning if needed. The dish should have a rich, savory flavor with the peas providing a nice contrast in texture and color. The sauce should coat the rice and chicken lightly, creating a cohesive dish.
Let the dish rest for 5-10 minutes off the heat before serving. This allows the flavors to meld together and the rice to finish absorbing any remaining liquid. Serve warm for the best texture and flavor.
Pro Tips For Making Crockpot Chicken And Rice A Roni
- Prevent Mushy Rice: I learned this the hard way—add the Rice-A-Roni in the last 45 minutes only, or it’ll turn to paste. The chicken can handle the full cook time, but the rice needs less.
- Brown the Chicken: Sounds like extra work, but searing the chicken breasts for 2-3 minutes per side in a skillet before adding them to the crockpot actually changes the outcome. The flavor base is way richer.
- Use Less Broth: The Rice-A-Roni package calls for more liquid than you need here—stick to 2 cups of chicken broth total, or your dish will be soupy instead of creamy.
- Skip the Butter: The Cream of Mushroom Soup has enough fat already, and unsalted butter just makes the dish greasy. Save it for topping if you really want that richness.
Make-Ahead Tips for Leftovers
Overnight Prep
Combine all ingredients except the Rice-A-Roni and frozen peas in your crockpot insert the night before. Cover and refrigerate. In the morning, add the rice mix and broth, then cook on low for 5-6 hours. 💡
Rice Addition Timing
For the best texture, add the Rice-A-Roni and 2.5 cups chicken broth in the morning. The rice needs 4-5 hours to cook properly in the slow cooker, so don’t add it too early.
Freezer-Friendly Method
Assemble all ingredients except frozen peas in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge, then add to your crockpot with the peas in the last 15 minutes.
Partial Prep Option
Chop the yellow onion and garlic the night before and store in the fridge. Cut the 1.5 lb chicken into pieces in the morning—this keeps the chicken fresher while still saving time.
Warm Holding
If your crockpot has a warm setting, this dish holds well for 2 hours after cooking. Stir occasionally and add a splash of broth if it looks dry. ⏰
Peas Last
Always add the 1 cup frozen peas during the final 15 minutes whether prepping ahead or cooking fresh. This prevents them from turning mushy while maintaining their vibrant color.
Nutrition Facts
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes! Swap the 1.5 lb chicken breasts for boneless, skinless thighs. They stay juicier and handle longer cooking better. Just trim excess fat first for cleaner results.
Why does the rice get mushy sometimes?
Overcooking or lifting the lid too often adds extra time. Stick to 4-5 hours on low and avoid peeking. For firmer rice, use 1/4 cup less broth.
Is it safe to leave this cooking while I’m at work?
Modern crockpots are designed for unattended cooking. Just ensure your model has a tight-fitting lid and set it on low for 5 hours max.
Can I add other vegetables?
Yes, but add hearty veggies like carrots at the start. Delicate ones like bell peppers should go in during the last 30 minutes to avoid mushiness.
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