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A serving of Crockpot Crack Chicken and Rice, with shredded chicken, creamy texture, and perfectly cooked rice, garnished with fresh herbs and served in a cozy kitchen setting.

Crockpot Crack Chicken and Rice

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Satisfy your cravings with this Crockpot Crack Chicken and Rice—a creamy, cheesy, and flavorful dish perfect for busy weeknights or cozy family dinners! 🧂🍴

  • Total Time: 6–8 hours (low) or 3–4 hours (high) + prep time
  • Yield: 6–8 servings 1x

Ingredients

Scale
  • For the Dish:
  • 2 lbs boneless, skinless chicken breasts or thighs
  • 1 cup uncooked long-grain white rice (or brown rice for a healthier option)
  • 1 (8 oz) block cream cheese (cut into cubes)
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 cup chicken broth
  • 1 (1 oz) packet ranch seasoning mix
  • 1 (1 oz) packet bacon ranch seasoning mix (optional, for extra flavor)
  • Optional toppings: shredded cheddar cheese, green onions, crispy bacon bits

Instructions

  1. Preparing the Ingredients: Dice the cream cheese into small cubes for easier melting. Measure out all other ingredients for quick assembly. Pat the chicken dry and season lightly with salt and pepper if desired.
  2. Assembling the Crockpot: Place the uncooked rice in the bottom of the slow cooker. Add the chicken on top of the rice. Pour in the chicken broth, condensed soup, and seasoning packets. Stir gently to combine without overcrowding the pot. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  3. Shredding the Chicken: Once the chicken is cooked through and tender, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
  4. Adding Cream Cheese: Stir in cubed cream cheese until fully melted and incorporated into the mixture. Adjust seasoning with additional salt, pepper, or spices if needed. Let the dish sit for 10 minutes before serving.

Notes

  • For a gluten-free option, ensure all seasoning packets are certified gluten-free.
  • Dairy-free alternative: Use plant-based cream cheese and broth.
  • Storage tip: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze cooled portions for up to 3 months.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (low) or 3–4 hours (high)
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: American-inspired

Nutrition

  • Serving Size: 1 serving (1/6th of the recipe)
  • Calories: 420 kcal
  • Sugar: 5 g
  • Sodium: 800 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 28 g
  • Cholesterol: 90 mg

Find it online: https://www.serenarecipes.com/crockpot-crack-chicken-and-rice/