All Recipes Dinner Dessert High Protein Memorial Day Ingredients Ingredient Conversions About us Contact us

Dump-and-Go Crockpot Creamy Chicken and Rice (Chicken & Mushroom)

4 h 15 min | easy

Overhead view of a black slow cooker filled with creamy chicken and rice, with shredded chicken, sliced carrots, green peas, and a light herb garnish. Small bowls of peas and whole carrots sit nearby on a white wooden table.

Published Mar 26, 2026

Recipe by Eunice.
“I learned to cook by standing in my grandma’s kitchen, watching her turn simple ingredients into meals that fed our entire family. That’s where it started. Today, I create recipes for real life, real kitchens, and anyone who wants good food without overthinking it.” Read more.

Prep Time	Cook Time	Total Time
15 min	4 h	4 h 15 min

Rate/Review

Introduction

This dump-and-go crockpot creamy chicken and rice is rich, cozy, and perfect for busy weeknights or easy family dinners.

Tender chicken thighs, fluffy rice, and cheddar make it extra comforting, while peas and carrots add classic chicken-and-rice flavor.

Bowl of creamy crockpot chicken and rice with tender chicken pieces, white rice, bright green peas, and orange carrot chunks, sprinkled with herbs and black pepper on a white tabletop.

How to Make Dump-and-Go Crockpot Creamy Chicken and Rice (Chicken & Mushroom)

Handsfree mode (keeps screen awake)

Load the slow cooker

Add the chicken, soup, broth, rice, carrots, garlic powder, onion powder, salt, and pepper to the slow cooker.
Stir well so the rice is covered and the seasonings are evenly mixed.
Top with the sliced butter.
Cook until tender

Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours.
Start checking once the rice looks puffed and the chicken feels tender.

Advertisement
Add peas and milk at the end

Add the frozen peas at the end of cooking so they stay bright and slightly firm.
Stir in the milk, then cover for 5 to 10 minutes.
Finish with cheese and serve

Stir in the cheddar cheese until melted and creamy.
Gently break larger chicken pieces with a spoon if needed.
If the mixture seems thick, add a splash of warm broth or milk.
Spoon into bowls and serve hot.

Close-up of creamy chicken and rice in a black slow cooker, with shredded chicken, sliced carrots, green peas, and chopped parsley stirred into the thick, cheesy rice.

Substitutions

Boneless skinless chicken thighs for chicken breasts: Chicken breasts make the dish lighter and still soak up the creamy sauce well. Cut them large to keep them tender.
Cream of chicken and mushroom soup for cream of mushroom soup: Cream of mushroom soup gives a deeper earthy flavor and the same silky texture. Add a pinch more salt if needed.
Cheddar cheese for smoked Gouda: Smoked Gouda melts smoothly and adds a gentle smoky note. It makes the finished rice taste a bit richer.

Tips

Use a 6-quart slow cooker: A smaller cooker can crowd the rice and trap too much heat. A 6-quart model cooks this batch more evenly.
Cut chicken evenly: Large, even chunks stay juicy and finish at the same time. Tiny pieces can dry out before the rice softens.
Wait on the peas and cheese: Peas added early lose color and sweetness during the long cook. Cheese melts best after the heat is turned off.
Let it sit before serving: A short 5-minute rest helps the sauce thicken around the rice. The texture becomes creamier and easier to spoon.

Nutrition Facts ^*

Energy	573	kcal
Protein	37	g
Total Fat	19	g
Carbohydrates	61	g
Dietary Fiber	5	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

FAQ

Why is my rice still hard?: Some slow cookers run cooler than others. Add 1/4 cup hot broth, cover, and cook 20 to 30 minutes longer.
Why did the rice turn mushy?: The cooker may have run hot, or the rice cooked too long. Check early next time and add the peas only at the end.
Can I use brown rice or instant rice?: Brown rice needs more liquid and a much longer cook. Instant rice softens too fast and can become pasty.
Can I freeze leftovers?: Yes, but rice can soften after thawing. Cool the dish first, then freeze in airtight portions for up to two months. Reheat with a splash of broth or milk for a creamier texture.