Southern Style Crockpot Chicken & Rice
There’s something deeply comforting about a bowl of Southern-style chicken and rice, especially when it’s slow-cooked until everything becomes tender, creamy, and full of down-home flavor.
This Crockpot version captures the cozy warmth of old-fashioned Southern kitchens—juicy shredded chicken, fluffy rice, and a rich, savory broth that fills your home with the aroma of herbs, butter, and slow-simmered goodness.
Each bite offers a balanced mixture of soft rice, melt-in-your-mouth chicken, and a velvety sauce that feels reassuringly familiar. This recipe keeps things simple while delivering layers of flavor: buttery notes, a hint of garlic, and that signature Southern warmth from classic pantry staples.
With minimal prep, it’s the kind of meal that cooks itself while you live your day, then greets you with pure comfort when you’re ready to eat.
If you’re craving hearty, satisfying, family-style food made with love—and as easy as setting it and forgetting it—this Southern crockpot classic delivers every time.
Why You’ll Love This Recipe
- Full of rich, Southern comfort flavors with simple pantry ingredients
- Ultra-tender chicken that naturally shreds as it slow-cooks
- Creamy, cozy rice that absorbs all the broth and seasoning
- Minimal prep—just layer ingredients and walk away
- Budget-friendly and perfect for feeding a family
- Ideal for leftovers and meal prep
- Easy to customize with vegetables, spices, or heat
Ingredients
Ingredient List
- 2 lbs (900g) boneless skinless chicken breasts
- 1 ½ cups long-grain white rice (uncooked, rinsed)
- 4 cups low-sodium chicken broth
- 1 cup diced yellow onion
- 3 cloves garlic, minced
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 tablespoon butter
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1 can (10.5 oz) cream of chicken soup
- ½ cup heavy cream
- ½ cup shredded cheddar (optional)
- Fresh parsley for garnish
Ingredient Guide
Boneless skinless chicken breasts:
Perfect for shredding and absorbing flavor. They stay tender during long, slow cooking and create a naturally rich broth. You can substitute thighs for a juicier, fattier result.
Long-grain white rice:
This rice holds its structure well without turning mushy. Short-grain rice becomes sticky in the crockpot, so avoid it unless you want a thicker, porridge-like texture.
Chicken broth:
Acts as the base and provides moisture for slow cooking. Low-sodium broth helps you control salt levels, especially since the chicken soup adds saltiness too.
Onion, celery, and carrots:
This classic Southern aromatic trio adds sweetness, depth, and natural body to the dish. You can swap celery for bell peppers for a more Cajun profile.
Garlic:
Brings warmth and aroma, deepening the savory flavor. Fresh garlic gives better results than jarred.
Butter:
Adds richness and helps the aromatics melt into the dish. It enhances that Southern comforting feel.
Paprika, garlic powder, onion powder, dried thyme:
These spices create a balanced flavor profile—smoky, herbaceous, and warmly aromatic. Thyme is especially important for Southern-style dishes.
Cream of chicken soup:
A key ingredient for creaminess and body. It melts into the broth, making the sauce velvety and rich.
Heavy cream:
Softens the acidity of the broth and gives the final dish a luxurious finish. Can be substituted with half-and-half, though the texture will be lighter.
Shredded cheddar (optional):
Adds a warm, creamy finish, especially good if serving this as a thicker casserole-style meal.
Instructions
Step-by-Step Cooking Guide
1- Layer the vegetables at the bottom of the crockpot.
Add onions, celery, and carrots first. This creates a base that prevents the chicken from sticking and helps the vegetables soften evenly. You should smell a light sweetness once they begin to warm.
2- Place the chicken breasts on top of the vegetables.
Season them with paprika, garlic powder, onion powder, thyme, salt, and pepper. This ensures the chicken absorbs flavor directly rather than the spices getting lost in the broth. Avoid over-seasoning—slow cookers intensify salt.
3- Pour in the broth and add butter.
The broth keeps the chicken moist while helping rice cook later. Butter melts slowly, giving the dish richness. Make sure the chicken is nearly submerged to prevent dryness.
4- Cover and cook on LOW for 4–5 hours.
Low and slow is essential here. Cooking on HIGH can toughen the chicken and cause uneven rice texture later. The chicken is ready when it easily shreds with a fork and gives off a comforting, savory aroma.
5- Shred the chicken and return it to the crockpot.
Remove chicken, shred into medium pieces, then stir back in. This ensures even distribution and prevents large chunks from drying out. Mix gently to avoid breaking the veggies too much.
6- Add rice, cream of chicken soup, and heavy cream.
Stir well so the rice is evenly submerged. Rice must be fully covered; otherwise, some grains will stay hard. Taste the broth—adjust seasoning before the rice cooks.
7- Cook for an additional 1–1.5 hours on LOW.
Stir halfway through to prevent rice from clumping. You’ll know it’s done when the rice is fluffy, the sauce is creamy, and the aroma is buttery and comforting. Avoid overcooking—rice becomes mushy if left too long.
8- Finish with cheddar and parsley.
Stir in cheese if using, then top with fresh parsley for brightness. Let the dish rest 5 minutes so the sauce settles and thickens naturally.
Serving Suggestions
- Spoon over buttered cornbread for extra Southern comfort.
- Serve with collard greens or sautéed green beans for balance.
- Pair with roasted sweet potatoes for a sweet-savory contrast.
- Add a drizzle of hot sauce or Cajun seasoning for heat.
- Serve with biscuits to soak up the creamy sauce.
Variations
Creamy Cajun Chicken & Rice:
Add 1 tablespoon Cajun seasoning, swap carrots for bell peppers, and finish with andouille sausage for a smoky heat.
Chicken & Mushroom Rice:
Add 1 cup sliced mushrooms and replace cream of chicken soup with cream of mushroom for earthy depth.
Healthy Vegetable Chicken & Rice:
Mix in peas, corn, or spinach during the last 10 minutes of cooking. This adds freshness while keeping calories low.
Cheesy Chicken & Rice Casserole Style:
Increase cheddar to 1 cup and let the dish thicken slightly longer. This creates a rich, spoonable casserole texture.
Storage Instructions
Refrigerator:
Store in an airtight container for up to 4 days. The flavors deepen after a day.
Freezer:
Freeze up to 2 months. Rice will soften slightly but remains pleasant.
Reheating:
Reheat on the stove over low heat with a splash of broth or milk. Microwave in 1-minute intervals, stirring between.
Safety Note:
Do not leave out for more than 2 hours. Always reheat until steaming hot.
Mistakes to Avoid
- Adding rice at the beginning—it will turn mushy and gluey.
- Over-salting early; slow cookers intensify salt.
- Cooking on HIGH—this toughens chicken and ruins texture.
- Not rinsing rice; unrinsed rice gets sticky.
- Using short-grain rice—it absorbs too much liquid.
- Skipping mid-cook stirring after adding rice.
- Not submerging rice fully; hard grains will remain.
Expert Tips
- Add a splash of lemon at the end to brighten heavy flavors.
- Use chicken thighs for a richer, juicier texture.
- Add a bay leaf during cooking for old-school Southern aroma.
- Use freshly cracked pepper for deeper flavor.
- Let the dish rest before serving so it thickens naturally.
FAQs
Can I use brown rice?
Yes, but increase broth by 1 cup and cook an extra 45 minutes.
Can I make this dairy-free?
Use coconut milk instead of cream and a dairy-free cream soup.
Why did my rice turn mushy?
It was added too early or overcooked. Always add rice near the end.
Can I make this spicy?
Add red pepper flakes, Cajun seasoning, or diced jalapeños.
Can I use frozen chicken?
Yes, but cook an additional hour before shredding.
Why is the dish too thick?
Rice absorbed extra liquid. Add broth gradually until desired consistency.
Why is my rice still hard?
It wasn’t fully submerged or needs 15–20 more minutes.
Can I skip the soup?
You can replace it with ½ cup extra cream + 1 tablespoon cornstarch.
Can I use chicken thighs?
Absolutely—thighs produce a richer, more flavorful broth.
Can I double the recipe?
Yes, but increase cook time by 30–45 minutes.
Final Thoughts
This Southern Style Crockpot Chicken & Rice is a hug in a bowl—simple ingredients, slow-cooked comfort, and flavors that feel like home.
Whether you’re feeding family or prepping meals for the week, this recipe brings warmth and satisfaction every time. Enjoy every cozy, creamy bite!
Southern Style Crockpot Chicken & Rice
Ingredients
Method
- Place onions, celery, and carrots at the bottom of the crockpot to form a soft, flavorful base.
- Lay chicken breasts on top and season with paprika, garlic powder, onion powder, thyme, salt, and pepper.
- Pour in chicken broth and place the butter on top. Ensure chicken is mostly submerged.
- Cover and cook on LOW for 4–5 hours until chicken shreds easily.
- Remove chicken, shred with two forks, and return it to the crockpot. Stir gently.
- Mix in rinsed rice, cream of chicken soup, and heavy cream. Ensure rice is fully submerged.
- Continue cooking on LOW for 1–1.5 hours, stirring once halfway through.
- Stir in cheddar (optional), taste for seasoning, and garnish with fresh parsley. Let rest 5 minutes before serving.
Notes
- Always rinse rice to prevent gummy texture.
- Add rice only near the end—never at the beginning.
- For richer flavor, use boneless chicken thighs instead of breasts.
- Stir halfway through rice cooking to prevent clumping.
- Add extra broth if the dish thickens too much during cooling or reheating.
- For a casserole-style finish, stir in extra cheddar at the end.
