This dump-and-go slow cooker recipe combines uncooked rice, chicken, cream of soup, and cheese to create a rich, creamy, and satisfying one-pot meal. Just throw it all in the slow cooker and let the magic happen—no need to pre-cook the rice!
Ingredients
- 1 cup uncooked long-grain white rice (not instant or quick-cook)
- 2–3 cups chicken broth (start with 2 and add more as needed)
- 1 can (10.5 oz) cream of chicken soup (or mushroom)
- 1 to 1½ cups shredded cheddar cheese
- (Optional): 1 cup cooked chicken, broccoli, or corn for extra texture and flavor
- Salt and pepper to taste
Instructions
- Spray the inside of your slow cooker with nonstick spray or lightly grease it.
- Add the uncooked rice, chicken broth, cream of chicken soup, and cheese to the slow cooker.
- Stir everything together until well combined.
- Cover and cook on LOW for 2.5 to 3.5 hours, stirring once or twice during cooking if possible.
- Check the rice after 2.5 hours. If it’s still a bit firm or dry, add more broth (¼ cup at a time) and continue cooking.
- Once the rice is tender and the mixture is creamy, stir well, taste, and season with salt and pepper.
- Serve hot, optionally garnished with fresh parsley or a little more shredded cheese.
Cook Time
- Prep Time: 5 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 5 minutes
- Servings: 4–6
Tips
- Do not use instant rice — it will overcook and turn mushy.
- Add rotisserie chicken or leftover cooked chicken for protein.
- Stir in steamed broccoli or peas during the last 30 minutes for a veggie boost.
- Want it extra creamy? Add ½ cup sour cream or cream cheese at the end and stir until melted.
- You can double the recipe—just watch the liquid and cooking time.