Looking for a new recipe? Make this Slow Cooker Parmesan Chicken and Rice recipe for the whole family made with fresh Parmesan cheese, rice, and perfectly tender chicken.
This crockpot meal is made with simple ingredients but makes the most exquisite flavor, juicy chicken, and tasty rice mixture that the entire family will love as a new easy weeknight recipe.
Plus, who doesn’t love slow cooking when you can make an amazing creamy parmesan sauce and the best chicken with little effort?!
If you need more crock pot chicken recipes like this chicken parmesan recipe try one of these recipes that are perfect for busy weeknights:
- Slow Cooker Chicken Fajitas Recipe
- Slow Cooker Honey Sesame Chicken Recipe
- Slow Cooker Honey Garlic Chicken Recipe
Ingredients used to make Slow Cooker Parmesan Chicken and Rice:
- Cream of chicken soup
- Cream of mushroom soup
- Ranch mix
- Milk
- Sour cream
- Rice
- Freshly grated parmesan
- Skinless chicken breasts
- Shredded cheddar cheese
- Chopped fresh parsley
How to make Slow Cooker Parmesan Chicken and Rice:
- Make the sauce. Stir together the cream of chicken soup, cream of mushroom soup, Ranch mix, milk, sour cream, rice, and parmesan.
- Load the crockpot. Place the chicken breasts in the crockpot and pour the sauce over the chicken. Stir to coat the chicken. Sprinkle the shredded cheddar cheese over the contents of the crockpot.
- Cook. Cook on high for 3-4 hours or low for 5-6 hours.
- Shred. Transfer the chicken to a cutting board and shred it. You can use two forks or a meat puller. Return the shredded chicken to the crockpot and stir to coat.
- Serve. Serve warm garnished with fresh parsley.
Type of rice to use:
Typically for this delicious slow cooker garlic parmesan chicken recipe, we will use simple white rice but feel free to choose your favorite. The cheesy rice will still be amazing!
- Brown rice
- Jasmine rice
- Wild rice
- Long grain rice
What to serve with easy slow cooker recipes:
- Italian Fresh Green Salad Recipe
- Garlic Roasted Potatoes Recipe
- Slow Cooker Cheese Potatoes Recipe
- Mom’s Easy Potato Salad Recipe
Other tasty recipes to make in the slow cooker:
- Slow Cooker Creamy Ranch Chicken Recipe
- Slow Cooker Ritz Chicken Recipe
- Slow Cooker Beef Sirloin Tips and Gravy Recipe
- Slow Cooker Beef Tips and Rice Recipe
- Slow Cooker Mongolian Beef Recipe
- Slow Cooker King Ranch Chicken Recipe
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Slow Cooker Parmesan Chicken and Rice Recipe
Ingredients
- 10.5 ounces condensed cream of chicken soup, (1 can)
- 10.5 ounces condensed cream of mushroom soup, (1 can)
- 1 packet dry ranch salad dressing mix
- 1½ cups milk
- ½ cup sour cream
- 1 cup rice
- ¼ cup Parmesan cheese
- 2 pound chicken breast
- ⅓ cup shredded cheddar cheese
- ¼ cup chopped fresh parsley
Equipment
Instructions
- Make the sauce. Stir together the cream of chicken soup, cream of mushroom soup, Ranch mix, milk, sour cream, rice, and parmesan.
- Load the crockpot. Place the chicken breasts in the crockpot and pour the sauce over the chicken. Stir to coat the chicken. Sprinkle the shredded cheddar cheese over the contents of the crockpot.
- Cook. Cook on high for 3 hours.
- Shred. Transfer the chicken to a cutting board and shred it. You can use two forks or a meat puller. Return the shredded chicken to the crockpot and stir to coat.
- Serve. Serve warm garnished with fresh parsley.
Notes
Nutrition
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Should the rice be precooked for this recipe?
No, don’t pre-cook the rice. Put it in dry (and a long-grain rice will come out with the best texture!). Hope this helps!
Can this be made as a freezer meal?
We haven’t made this as a freezer meal so we can’t recommend it. But if you wanted to, I would make it as directed, then freeze to reheat another day.
Can this be cooked on low as well? If so, how long?
We haven’t tried making this on low – typically you would cook a recipe for 5-7 hours on low when the recipe calls for 3 hours on high. It should be able to cook on low just fine – my only concern would be the rice overcooking.
I don’t know what I’m doing wrong. My chicken is fully cooked at 165 degrees, but the rice isn’t even close. It’s been cooking on high for 3 hours.
This recipe is found under the “freezer” section of the website. However, in the comments, you say that you’ve never made it as a freezer recipe. I just wanted to say that it is a bit misleading to put it in the freezer section if there are actually no freezer instructions.