If you’re looking for a simple, delicious meal that practically cooks itself, this Crockpot Crack Chicken and Rice recipe is a winner. Loaded with creamy cheese and tender chicken, it’s perfect for busy weeknights or when you want comfort food without the hassle. Just add the ingredients to your slow cooker in the morning and come home to a warm, satisfying dinner. This recipe skips any pork or alcohol, making it great for many diets, but keeps all the cheesy, savory flavor that makes crack chicken so addictive.
Why You’ll Love This Crockpot Crack Chicken and Rice
This recipe is a favorite because it’s easy, flavorful, and hands-off. The slow cooker slowly melts cream cheese and cheddar into the chicken and rice, creating a rich, creamy dish that everyone will enjoy. It’s perfect if you want comfort food without spending hours in the kitchen. Plus, it’s flexible — you can add veggies or spices to suit your taste. With tender chicken, cheesy goodness, and fluffy rice all in one pot, it’s no wonder this recipe is so popular!
What You’ll Need
To make this delicious Crockpot Crack Chicken and Rice, you’ll need just a handful of simple ingredients that are easy to find at any grocery store. The base of the recipe is boneless, skinless chicken breasts, which become tender and juicy as they slow cook. Cream cheese and shredded sharp cheddar bring that signature creamy, cheesy texture and flavor that makes this dish irresistible. To season the chicken, garlic powder, onion powder, salt, and pepper provide a well-rounded savory profile without overpowering the dish.
For the rice, white long-grain rice works best, as it cooks evenly in the crockpot and absorbs the flavorful sauce perfectly. Chicken broth adds moisture and depth of flavor while keeping the rice fluffy and tender. You’ll also need some green onions or fresh parsley to sprinkle on top for a burst of color and freshness at serving time.
The best part? No pork or alcohol in this recipe, making it suitable for a wide range of diets and preferences. Here’s a quick list of what you need:
- 4 boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup long-grain white rice, uncooked
- 1 ½ cups low-sodium chicken broth
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper, to taste
- 2 green onions or parsley, chopped (optional)
How to Make Crockpot Crack Chicken and Rice
Making this Crockpot Crack Chicken and Rice is as simple as layering the ingredients in your slow cooker and letting it do its magic. Start by seasoning the chicken breasts with garlic powder, onion powder, salt, and pepper, then place them at the bottom of the crockpot. Next, spread softened cream cheese over the chicken breasts, then sprinkle the shredded cheddar cheese evenly on top.
Add the uncooked rice around the chicken, making sure it’s spread evenly. Pour the chicken broth over the entire mixture, ensuring the rice is submerged but chicken stays mostly above the liquid to prevent it from drying out. Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be tender and easily shredded with a fork, and the rice fully cooked.
Once done, shred the chicken directly in the crockpot using two forks, mixing everything together for that creamy, cheesy consistency. Garnish with chopped green onions or parsley for a fresh touch before serving.
You Must Know
Before you dive into making this crockpot crack chicken and rice, there are a few key things to keep in mind to ensure your dish turns out perfectly every time. First, using boneless, skinless chicken breasts is important for tenderness and even cooking. However, if you prefer, chicken thighs can be used as a juicier alternative — just be mindful that cooking times may vary slightly.
Another important tip is to use long-grain white rice, which absorbs the creamy sauce well and cooks evenly in the slow cooker. Avoid instant or quick-cooking rice as it may turn mushy or overcook. Also, make sure your chicken broth is low sodium so you can better control the seasoning — you can always add more salt later if needed.
Softened cream cheese is essential for smooth melting; if it’s cold, it won’t incorporate as well and could cause lumps in the sauce. To soften cream cheese quickly, leave it out at room temperature for 30 minutes before cooking or microwave in short bursts.
Lastly, avoid opening the crockpot lid too often during cooking. Each time you lift it, heat escapes and cooking times can be extended. Trust the slow cooker and set a timer. When it’s done, shred the chicken right in the crockpot for a creamy, cohesive dish.
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Perfecting the Cooking Process
To master this crockpot crack chicken and rice recipe, following the cooking process carefully will make all the difference. Start with layering ingredients properly — chicken at the bottom, cheeses on top, and rice surrounded by broth. This arrangement helps the rice cook evenly and prevents the chicken from drying out.
Cooking on low heat for 4-5 hours is ideal because it allows flavors to meld gradually, resulting in tender chicken and perfectly cooked rice. If you’re short on time, the high setting can work, but watch carefully to avoid overcooking or drying out.
Shredding the chicken after cooking is key. Use two forks to pull the meat apart directly in the crockpot, mixing it with the cheesy sauce and rice for even flavor distribution. Stir gently to avoid breaking the rice grains.
If your dish looks too thick, stir in a little more chicken broth or water to loosen it. Conversely, if it’s too watery, remove the lid and cook on high for 10-15 minutes to let some liquid evaporate.
Perfecting this process means you’ll get a creamy, comforting meal every time — rich, cheesy, and packed with tender chicken and fluffy rice that’s simply irresistible.
Add Your Touch
This recipe is super flexible and easy to customize. Add veggies like peas, bell peppers, or spinach for extra color and nutrition. Swap cheddar for mozzarella or pepper jack for a different cheesy twist. You can also try brown rice or cauliflower rice for a healthier option—just adjust cooking time. Top with green onions, parsley, or a squeeze of lemon to brighten flavors. Feel free to get creative and make it your own!
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Storing & Reheating
Store leftovers in airtight containers in the fridge for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it creamy. You can freeze the dish for up to 2 months—just thaw overnight before reheating. These tips help you enjoy this meal anytime without losing flavor or texture.
Chef’s Helpful Tips
To get the best results, always use softened cream cheese for a smooth sauce. Don’t lift the crockpot lid while cooking — it extends the time. If the rice isn’t quite tender, add a bit more broth and cook a little longer. Shred the chicken right in the pot for even flavor. Feel free to experiment with spices like smoked paprika or chili flakes to add a kick!
FAQ
Can I use brown rice?
Yes, but cooking time will increase and liquid amounts may need adjusting.
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Can I make this in an Instant Pot?
Absolutely! Use the poultry setting and adjust cooking times accordingly.
Can I add vegetables?
Yes, peas, spinach, or bell peppers work well added halfway through cooking.
Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken broth and rice.
Conclusion
This Crockpot Crack Chicken and Rice recipe is the perfect go-to meal for busy weeknights or cozy weekends. With simple ingredients and minimal prep, it delivers creamy, cheesy comfort that everyone will love. The slow cooker does all the work, making tender chicken and fluffy rice infused with rich flavors.
Whether you stick to the classic version or add your favorite veggies and spices, this dish is versatile, satisfying, and easy to make. Plus, it’s free from pork and alcohol, making it suitable for a wide range of diets.
Give this recipe a try and enjoy a warm, hearty meal that’s sure to become a family favorite!
Quick and Creamy Crack Chicken and Rice in the Crockpot
Description
This Crockpot Crack Chicken and Rice is a creamy, cheesy, and comforting dish made effortlessly in the slow cooker. It’s the perfect family meal for busy days, packed with flavor and minimal cleanup!
Ingredients
2 large boneless skinless chicken breasts
1 cup uncooked long-grain white rice
1 (8 oz) block cream cheese, softened
1 cup shredded cheddar cheese
1 (10.5 oz) can cream of chicken soup
1 ¾ cups low-sodium chicken broth
1 tsp garlic powder
½ tsp onion powder
½ tsp black pepper
½ tsp salt (optional)
¼ cup chopped green onions (optional, for garnish)
Instructions
Place chicken, rice, broth, soup, garlic powder, onion powder, salt, and pepper into the crockpot.
Top with cubes of cream cheese and cover.
Cook on LOW for 5–6 hours or HIGH for 2.5–3 hours.
Shred chicken inside the crockpot, stir everything to combine.
Add shredded cheddar cheese and stir until melted.
Garnish with green onions if desired, then serve warm.
Notes
- Make sure to use long-grain white rice—instant or brown rice may need different liquid or time.
To avoid overcooking, don’t lift the lid during cooking.
Add frozen peas, corn, or steamed broccoli for a veggie boost!