Description
Crockpot Crack Chicken and Rice is the ultimate creamy comfort dish. Packed with shredded chicken, melted cheese, ranch seasoning, and tender rice, this one-pot slow cooker meal is rich, flavorful, and incredibly easy to make. With simple ingredients and hands-off cooking, it’s a family favorite perfect for busy nights or cozy weekends.
Ingredients
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2 lbs boneless, skinless chicken breasts or thighs
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8 oz cream cheese, cubed
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1 packet ranch seasoning mix
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1½ cups uncooked long-grain white rice
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1 can (10.5 oz) cream of chicken soup
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1 cup milk or half-and-half
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1½ cups shredded cheddar cheese, divided
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Salt and pepper to taste
Optional Garnish:
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Chopped green onions or parsley
Optional Add-ins:
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1 cup frozen peas, diced carrots, or broccoli (add in final hour)
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½ teaspoon garlic powder, paprika, or cayenne
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Substitute Colby Jack or pepper jack for cheddar
Instructions
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Prepare the Slow Cooker:
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Spray the inside with non-stick spray.
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Layer Ingredients:
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Place chicken in the bottom of the cooker.
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Spread cubed cream cheese and sprinkle ranch mix on top.
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Mix and Add Rice Base:
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In a bowl, combine uncooked rice, cream of chicken soup, milk, and half of the shredded cheese.
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Pour this mixture over the chicken and cream cheese.
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Cook:
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Cover and cook on low for 6–7 hours or high for 3–4 hours.
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Avoid opening the lid too often.
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Shred and Stir:
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Shred the chicken with two forks and mix it back in.
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Add Final Cheese:
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Sprinkle remaining cheese on top.
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Cover and let sit for 10–15 minutes to melt.
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Serve:
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Garnish with green onions or parsley if desired.
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Enjoy hot with your favorite side.
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Notes
Don’t use instant rice—it gets mushy.
Thighs give more moisture; breasts are leaner.
For a spicy version, use pepper jack or add jalapeños.
Let leftovers cool before storing.
Store in fridge up to 3 days or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours (on low)
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American