Slow Cooker Parmesan Chicken and Rice Perfection
This set-and-forget slow cooker recipe delivers tender chicken and creamy, risotto-like rice infused with nutty Parmesan flavor. With just 10 minutes of active prep, you can enjoy a comforting, restaurant-quality meal that tastes like you spent hours at the stove.
Equipment
- 6-quart slow cooker
- Small skillet
- Medium mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Box grater or microplane
- Meat thermometer
- Two forks (for shredding chicken)
- Non-stick cooking spray
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice
- 1 ½ cups low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp butter, cubed divided: 1 tbsp for sautéing, 1 tbsp for dotting
- Non-stick cooking spray
Instructions
- In a small skillet over medium heat, melt 1 tablespoon of butter. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- In a medium bowl, whisk together the cream of chicken soup, chicken broth, dried Italian seasoning, and a generous pinch of salt and pepper until well combined.
- Spray the inside of a 6-quart slow cooker with non-stick spray. Add the uncooked rice to the bottom and spread it into an even layer. Pour the sautéed onions and garlic over the rice.
- Place the chicken thighs (or breasts) on top of the rice mixture. Pour the soup and broth mixture evenly over the chicken and rice. Dot the top with the remaining 1 tablespoon of cubed butter. Do not stir.
- Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 2.5 hours, until the chicken is cooked through (internal temperature of 165°F) and the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during cooking.
- Once the cooking time is up, carefully remove the chicken to a cutting board and shred it with two forks, or slice it into thick pieces. Gently fluff the rice with a fork.
- Stir in the freshly grated Parmesan cheese until fully melted and the rice is creamy. Return the chicken to the slow cooker, stir gently to combine, and let it rest for 5-10 minutes before serving.
Notes
For best results, always grate Parmesan from a block—pre-shredded cheese contains anti-caking agents that prevent smooth melting. If using chicken breasts, reduce cooking time by about 30 minutes to avoid dryness. To add a gourmet twist, stir in ½ cup chopped sun-dried tomatoes and 2 cups fresh spinach during the last 15 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of broth to restore creaminess.