These dump and go crock pot recipes are built around one of the most forgiving slow cooker meals there is: creamy chicken and rice. You put raw chicken thighs, rice, broth, and a handful of pantry staples into the pot, stir once, and walk away. No browning, no pre-cooking, no separate pot of rice to wash.
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The trick that makes it work is using long-grain white rice and just enough liquid. Too much broth turns the rice to porridge, so the ratios below are tested. The chicken releases its own juices as it cooks, which is why the recipe uses less stock than you might expect.
This is the kind of dinner that fits a Tuesday as easily as a potluck. It feeds six generously, reheats well, and the ingredient list is short enough to keep in your head at the grocery store.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) boneless skinless chicken thighs
Thighs stay juicy through a long cook; chicken breast works but shreds more and can dry out, so check it at the 2.5-hour mark. Look for thighs with even thickness so they cook at the same rate.
1 1/2 cups (285g) long-grain white rice, uncooked
Long-grain rice holds its shape better than short-grain in a slow cooker. Do not substitute instant or quick rice, which turns mushy; if using brown rice, add 1/2 cup extra broth and cook 1 hour longer.
2 1/2 cups (600ml) low-sodium chicken broth
Low-sodium lets you control the salt, since the soup mix and cheese both carry salt. Vegetable broth is a fine swap for a lighter flavor.
1 can (10.5 oz / 297g) condensed cream of chicken soup
Cream of celery or cream of mushroom works just as well and adds a different savory note. Buy the low-sodium version if you are sensitive to salt.
1 packet (1 oz / 28g) onion soup mix
This is the flavor shortcut that makes dump recipes taste slow-cooked. If you avoid packets, swap in 1 tablespoon dried onion flakes plus 1 teaspoon each garlic powder and salt.
1 cup (240ml) water
Water stretches the broth without adding more salt. Use the water to rinse out the soup can and pour that into the pot so nothing is wasted.
4 oz (115g) cream cheese, cubed and softened
Cubing helps it melt evenly in the last 20 minutes. Neufchatel or full-fat Greek yogurt (added off the heat) are good substitutes.
1 cup (120g) frozen peas
Frozen peas go in at the end so they stay bright green. Frozen mixed vegetables or chopped broccoli florets also work; add broccoli with the peas.
1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme
Dried thyme rounds out the creamy sauce; poultry seasoning or a pinch of paprika can stand in. Taste before adding extra salt, since the soup mix is salty.
2 tablespoons chopped fresh parsley, for serving
Parsley adds color and a fresh finish. Thin-sliced green onions or a squeeze of lemon are good alternatives.
Tips & Tricks
Do not stir the rice in at the start
layer rice on the bottom, then chicken on top, so the rice does not get overworked and gluey during the long cook.
Keep the lid closed
every peek releases heat and adds 15 to 20 minutes to the cook time, which is the most common cause of underdone rice.
- Add the cream cheese and peas only in the last 20 minutes; adding them at the start makes the sauce break and the peas turn drab.
Pro Tips
Step-by-Step Instructions
1. Layer the rice
Spray a 6-quart slow cooker with nonstick spray, then spread the uncooked rice in an even layer across the bottom. This keeps the rice from clumping against the sides.
2. Add the chicken
Set the chicken thighs on top of the rice in a single layer. Do not stir; the chicken will steam and release juices down into the rice as it cooks.
3. Whisk the sauce
In a bowl, whisk the broth, water, cream of chicken soup, onion soup mix, garlic powder, pepper, and thyme until smooth. Pour it evenly over the chicken.
4. Cook on high
Cover and cook on high for 3 hours at 200°F to 205°F (93°C to 96°C) internal temperature. The dish is done when the rice is tender, the liquid is absorbed, and the chicken reaches 165°F (74°C) at the thickest point.
5. Shred the chicken
Lift the chicken out with tongs and shred it with two forks, then return it to the pot. Shredding after cooking keeps the meat moist instead of drying it out in the sauce.
6. Melt in the cream cheese
Scatter the cubed cream cheese over the top, cover, and cook on high for 15 minutes at 200°F (93°C) until it melts. Stir gently to swirl it through the rice.
7. Stir in the peas
Add the frozen peas, replace the lid, and let them warm through for 5 minutes at 200°F (93°C). They should be bright green and tender, not wrinkled.
8. Fluff and serve
Fluff with a fork, taste for salt, and scatter parsley over the top. Serve hot straight from the pot.
Delicious Variations
Mexican twist
swap the thyme for 1 teaspoon cumin, use salsa in place of half the broth, and finish with shredded cheddar and cilantro.
Mushroom and herb
use cream of mushroom soup, add 8 oz sliced cremini mushrooms with the chicken, and finish with grated Parmesan.
Buffalo chicken rice
stir 1/3 cup hot sauce into the sauce mixture and serve with a drizzle of ranch and crumbled blue cheese.
How to Store Dump and Go Crock Pot Recipes: Creamy Chicken and Rice
Refrigerator
Store in an airtight container in the refrigerator for up to 4 days; the rice absorbs liquid as it sits, so stir in a splash of broth when reheating.
Freezer
Freeze in portions for up to 2 months; the rice texture softens slightly, so thaw overnight in the refrigerator before reheating.
Reheating
Reheat in a covered saucepan over medium heat at 300°F (149°C) equivalent stovetop setting for 5 to 7 minutes, or microwave in 1-minute bursts, stirring between, until steaming hot.
Frequently Asked Questions
Q: Can you put raw chicken and raw rice in a crock pot together?
Yes, raw chicken and raw long-grain rice can go into the slow cooker together as long as the chicken reaches 165°F (74°C) and the rice has enough liquid. Layer rice on the bottom, chicken on top, and keep the lid closed for the full cook time.
Q: Why is my crock pot rice mushy?
Too much liquid is the usual cause, so measure the broth and water exactly and do not add extra. Stirring during cooking and lifting the lid also make rice gummy, so leave it alone until the timer goes off.
Q: Can I use chicken breast instead of thighs?
Yes, but use the same weight of boneless breast and check it at 2 1/2 hours, since breast meat dries out faster. Shred it as soon as it reaches 165°F (74°C) and keep it covered in the sauce.
Q: Can I cook this dump recipe on low instead of high?
Yes, cook it on low for 4 1/2 to 5 hours at 190°F (88°C) instead of 3 hours on high. Low heat is more forgiving, but the rice still needs the full time to absorb the liquid.
Q: Can I double this crock pot recipe?
Only double it if you have an 8-quart slow cooker, because a crowded pot cooks unevenly. For a 6-quart pot, make the recipe as written and cook a second batch rather than risk underdone rice.
If you keep chicken thighs, rice, and a can of cream soup on hand, this dinner is always within reach. Make it once, then adjust the seasoning to your family's taste and save the recipe for the nights you need dinner to cook itself.
Dump and Go Crock Pot Recipes: Creamy Chicken and Rice
These dump and go crock pot recipes make creamy chicken and rice with zero browning: 10 minutes of dumping, then the slow cooker does the rest.
🧂 Ingredients
- 2 lb (900g) boneless skinless chicken thighs
- 1 1/2 cups (285g) long-grain white rice, uncooked
- 2 1/2 cups (600ml) low-sodium chicken broth
- 1 can (10.5 oz / 297g) condensed cream of chicken soup
- 1 packet (1 oz / 28g) onion soup mix
- 1 cup (240ml) water
- 4 oz (115g) cream cheese, cubed and softened
- 1 cup (120g) frozen peas
- 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley, for serving
📋 Instructions
- 1Layer the rice — Spray a 6-quart slow cooker with nonstick spray, then spread the uncooked rice in an even layer across the bottom. This keeps the rice from clumping against the sides.
- 2Add the chicken — Set the chicken thighs on top of the rice in a single layer. Do not stir; the chicken will steam and release juices down into the rice as it cooks.
- 3Whisk the sauce — In a bowl, whisk the broth, water, cream of chicken soup, onion soup mix, garlic powder, pepper, and thyme until smooth. Pour it evenly over the chicken.
- 4Cook on high — Cover and cook on high for 3 hours at 200°F to 205°F (93°C to 96°C) internal temperature. The dish is done when the rice is tender, the liquid is absorbed, and the chicken reaches 165°F (74°C) at the thickest point.
- 5Shred the chicken — Lift the chicken out with tongs and shred it with two forks, then return it to the pot. Shredding after cooking keeps the meat moist instead of drying it out in the sauce.
- 6Melt in the cream cheese — Scatter the cubed cream cheese over the top, cover, and cook on high for 15 minutes at 200°F (93°C) until it melts. Stir gently to swirl it through the rice.
- 7Stir in the peas — Add the frozen peas, replace the lid, and let them warm through for 5 minutes at 200°F (93°C). They should be bright green and tender, not wrinkled.
- 8Fluff and serve — Fluff with a fork, taste for salt, and scatter parsley over the top. Serve hot straight from the pot.
