Easy Creamy Crockpot Chicken and Rice

Creamy Chicken-7

I love it when you all let me know that you’ve made one of the recipes I’ve shared here. I know that not everything I make can be everyone’s favorite, but it’s just so encouraging to hear that someone was inspired to get in the kitchen and cook, and even loved what they made! For example, my friend Cheryl, from church, who has two grown kids and a husband. She recently told me she didn’t cook very much when her kids were little, but instead they went out to dinner a lot as a family. She’s been a faithful fan of LLK since the beginning, and now I’m getting texts from her showing me all her kitchen creations! I’m so enjoying watching her fall in love with cooking! It’s completely adorable, and she says her husband is loving it too!

Only FIVE ingredients

Since it’s just Cheryl and her husband at home now, she shares a lot of her home cooked meals with friends and neighbors. Don’t you wish you were her neighbor?

Only FIVE ingredients

Last time we chatted she told me she could use some easy main dish ideas. Here you go Cheryl!

Only FIVE ingredients

This Easy Creamy Crockpot Chicken and Rice has only FIVE ingredients, and of course you get to throw all the ingredients into the crockpot in the morning, walk away, and then come back to tender, creamy pieces of chicken ready to nestle in on a soft bed of fluffy white rice. Drizzle the zesty Italian cream sauce over the chicken and rice, and your tastebuds will be in comfort food heaven my friends!

Only FIVE ingredients

Easy Creamy Crockpot Chicken and Rice
Author: 
Serves: 5
 
Ingredients:
  • 5 frozen boneless skinless chicken breasts (about 1.5 lbs.)
  • 2 tablespoons butter, cubed
  • 1 packet Zesty Italian dressing mix (dry)
  • 6 ounces softened cream cheese, cubed
  • 3 cups cooked rice
  • fresh flat leaf parsley for garnish (optional)
Directions:
  1. Place chicken in the crockpot and dot with cubes of butter. Sprinkle dry dressing mix over the top, and cover. Cook on low for 6-8 hours)
  2. Add cream cheese and cook on low for an additional hour.
  3. This is a good time to prepare the rice you will be serving the chicken over.
  4. Stir the cream cheese into the chicken and drippings, allowing chicken to break up as you stir. Turn crockpot off. Allow it to cool for 10 minutes. The sauce will be thin, but will thicken a bit as it sets. Serve over rice and garnish with parsley.

 

Comments

  1. Laura M says

    I will definitely be trying this, it looks so yummy! I always have the best day when I know dinner will be ready in my crockpot when I get home. I love my crockpot! I am making your banana bread this weekend for my niece who is coming to visit. My husband requested a loaf for him!

  2. says

    It’s so nice to have feedback from readers who tried your recipes indeed. Such a lovely feeling indeed!
    This chicken rice looks unbelievably amazing, and I love how it is so easy to make, yet it’d make an impressive dinner : )

  3. Jessica Myers says

    This recipe is very similar to a recipe a friend if mine makes, except she throws in cream of mushroom soup too. I have made it get way, but I really try to stay away from the cream of whatever soups. I never thought about leaving it out and replacing it with butter! I love that. One other nice addition to this recipe is a splash of white wine. I am putting this on next weeks menu plan. I am anxious to see how the flavor compares to the cream of mush version. P.S. I love your blog!

    • says

      My mom makes it with the cream of mushroom soup too. I tried it without one time, and just kind of preferred it that way. A splash of white wine sounds good too! Thanks Jessica!

  4. Laura M. says

    I made the Easy Creamy Crockpot Chicken for dinner…it was a HUGE hit! It really was delicious! I have to admit that I used all 8 oz. of the cream cheese and a 1/2 c. of white wine when I added the cream cheese. Have you ever tried the 1/3 less fat cream cheese in this? Thank you for the yummy recipe, it is a new family favorite,,,and I love that it’s made in the crockpot! (JoAnne mentioned that she and Ben had a lovely visit at your home. I know it was good for JoAnne to get out a bit!)

    • says

      Oh I am so glad you all liked it! I will definitely add a good splash of white wine next time I make it. It was so nice seeing Aunt JoAnne and Uncle Ben. She looks great!

  5. Jaime H says

    Just a question — is there no other liquid to be placed in the crock pot with the chicken at start time? I’m a novice cooker (my dear husband prepares a lot of our meals and is our crock pot guru!) and when I shared this recipe with him expressing that I’d like to try it, he suggested that there had to be additional liquid somewhere in the mix as the chicken would likely stick and potentially burn. I’ve not used the crock pot so I can’t give him a good answer and I thought I’d come directly to the source! I was drawn to your blog by the lemon cupcake and then further intrigued by the ricotta cookies — I can’t wait to try some of these recipes soon! Thank you, J

    • says

      That is a great question Jaime. You just put your frozen chicken, dressing mix and butter. The frozen chicken will provide some liquid as it thaws. If you are using chicken that is not frozen, a generous splash of chicken broth might be a good idea. I know all crockpots vary, but mine does not burn the chicken on low heat. Hope this helps! So glad you found LLK and I hope you guys enjoy!

  6. Rachel says

    I made this recipe a few days ago and it was so GOOD! I’m going to make it again for my family tonight because I didn’t make enough the first time to have leftovers.

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