Another week, another new quick meal prep! This Slow Cooker Creamy Chicken and Rice only takes around 5 minutes to get ready, is packed with awesome macros, and if you follow it right, is almost impossible to mess up. If you’re looking to add some variety to your diet, try this high protein recipe today!

For meal prep, what would you say you use the most? Your oven (includes the stovetop), air fryer, or slow cooker? Drop it in the comments below!

Start this one with my most used appliance, the slow cooker. Yes, I’m still using the same one I first purchased on this website over 10 years ago, it’s got too much history (character) to depart with. They actually still sell the same model if you’re interested in checking it out, I’ll throw a link to it in the recipe card.

Add right into it the bottom of it, 3 pounds of either fat trimmed chicken breast or thighs. In all of the recipes where I end up shredding the chicken, my preference will be decided by whatever type of chicken is on sale that week!

On top of your chicken add in 1/2 teaspoon of salt, 1 teaspoon of black pepper, 2 teaspoons of minced garlic, 1/2 chopped up onion, 1 1/2 cups of rinsed uncooked rice which we’ll talk more about later, 2 cans of a low sodium cream of mushroom (or chicken if you don’t like mushroom!), and 2 cups of water or broth.

Homemade Cream of Mushroom

Double this recipe for 2 cans and remove the mushrooms if you don’t like them for a “cream”.

• 1 Tablespoon Butter
• 3 Tablespoons Flour
• 1/2 Cup Bone Broth
• 3/4 Cup Fat Free Milk
• 1/4 Teaspoon Salt
• Black Pepper *Optional
• 4 Ounces Baby Bella or White Button Mushrooms *Optional

Melt your butter in a saucepan over medium heat. Add your diced/sliced mushrooms and sauté for 5-6 minutes until golden. Mix in the flour, salt, and optional pepper until it forms a paste and cook for about a minute. Slowly add the bone broth, stirring to avoid lumps. Slowly add the milk. Bring to a low boil, stirring constantly until thickened.

Creamy Chicken and Rice

As long as you can keep somewhat of an eye on this slow cooker creamy chicken and rice the first time you make it, your rice should cook evenly and it’ll reheat great. If you’re worried about timing it, start by using a brown rice which takes a bit longer to cook so you’ll have more time to check on it. Remember the number and repeat it for next time…or try a white rice.

Want to eliminate any possible “failure” point? You can precook your rice and add it in 30 minutes before it’s done instead of adding uncooked rice in the beginning. I’d also use 1 cup of water or broth instead of 2.

Give everything a thorough mix then throw your lid on and let it cook on high heat for around 3-4 hours. I give mine a stir every hour or so just to be safe. If you don’t have the time, try to come back around 30 minutes before you think it’s done and give everything another thorough mix.

The biggest tip for this one? If it looks like your rice has absorbed all of the liquid at any point, add in another 1/2 cup of water or broth to your slow cooker.

Choice Cheese

A few minutes before it’s officially done you’ll want to either shred your chicken or add in some cheese. I usually go with 1 cup of a shredded cheddar blend. Grated parmesan cheese works great too!

Store this slow cooker creamy chicken and rice in the fridge where it should easily last around 4-5 days. When you reheat your servings, toss in an ounce of water or broth which will help give your rice a little more life.

Ready for dessert? Try some of our Cottage Cheese Cookie Dough!