Storage: Let the Easy Crockpot Chicken Rice cool to room temperature, then transfer leftovers to airtight containers. Refrigerate for up to 4 days. To reheat, add a small splash of broth or water to loosen the rice, then warm in the microwave in short bursts or in a covered skillet over low heat until hot. For freezing, portion cooled chicken and rice into freezer safe containers and freeze for up to 2 months. Thaw overnight in the refrigerator if possible, then reheat with a little extra liquid until creamy again.

Substitutions: Use boneless, skinless chicken thighs instead of breasts for a richer flavor and very tender meat. Swap sour cream for Greek yogurt if you want extra protein. You can use different cheeses such as Monterey Jack or mozzarella in place of cheddar, keeping the total amount the same. Add peas, diced carrots, or baby spinach for more vegetables in your slow cooker chicken and rice.

Make Ahead: You can prep the chicken, rinse the rice, and mix the sauce ingredients several hours in advance and store them in the refrigerator in separate containers. When you are ready to cook, combine everything in the crockpot and cook as directed. Leftovers also work well for meal prep lunches when packed into single serving containers.

Tips: Rinse the rice until the water runs mostly clear to avoid a sticky texture. Use the low setting when you can for the most even cooking and tender chicken. Start checking the crockpot around the shorter end of the cook time, since slow cookers vary and overcooked rice can become very soft.

Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients, brands, and portion sizes. For the most accurate results, calculate nutrition using your exact products and serving sizes.