These crockpot beans and rice prove that affordable doesn’t mean boring. The slow-cooked garlic, tomatoes, and broth give it deep flavor. I love it with a sprinkle of parmesan on top.
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The Comfort Food Superstar
Crockpot beans and rice might sound humble—but one bite and you’ll see it’s secretly a comfort food superstar. This version is cozy, garlicky, and full of tomato-rich flavor that makes every spoonful feel like a warm hug.
Forget the idea that beans and rice are just for “budget weeks.” Sure, it’s affordable, but it’s also deeply satisfying and ridiculously easy. The rice cooks right in the slow cooker, soaking up all that savory broth—no precooking, no fuss, just dinner that practically makes itself.
I usually go for great northern beans for their creamy texture, but pintos are just as tasty. It’s the kind of flexible, no-stress recipe that earns a permanent spot in your rotation. It’s as versatile as my crock pot baked beans, and just as comforting.
Bonus: it freezes beautifully. I stash a few portions for easy lunches, then top them with a sprinkle of Parmesan or some crispy tortilla strips when I need something hearty, simple, and comforting—without spending more than a few bucks or minutes.
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Key Ingredients and Substitutions
- Celery: Adds a mild aromatic base that helps build savory flavor. You can leave it out or swap in a handful of chopped bell pepper if preferred.
- Onion: Brings sweetness and depth to the dish as it cooks down. Any type of onion will work – yellow, white, or even shallots.
- Olive oil: Used to sauté the veggies before adding them to the crockpot. Vegetable oil or butter can be substituted.
- Garlic cloves: Adds bold, savory flavor. If you’re out of fresh garlic, use 1/2 teaspoon of garlic powder instead.
- Diced tomatoes: Provides a tangy, slightly sweet base. Keep them undrained to add liquid and flavor. Crushed tomatoes or tomato sauce can be used in a pinch.
- Great northern beans: Mild and creamy, these beans hold their shape well in slow cooking. Pinto beans or cannellini beans are excellent substitutes.
- Italian seasoning: A blend of herbs like oregano, basil, and thyme adds flavor without fuss. You can use a mix of dried herbs if needed.
- Chicken broth: Infuses the rice and beans with rich flavor. For a vegetarian version, use vegetable broth instead.
- Uncooked rice: Cooks right in the crockpot, soaking up all the flavor. Long grain white rice was used, but brown rice or jasmine rice can work with adjusted cook time.
- Parmesan cheese and tortilla strips: Optional toppings that add texture and a salty finish. Shredded cheddar or crushed crackers would work too.
How to Make Crockpot Beans and Rice
Preparation
Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the chopped onion and diced celery for about 6 minutes, or until the onion turns translucent. Add minced garlic and cook for 1 more minute, stirring constantly.
Step 1 – Add to the Crockpot
Transfer the sautéed vegetables to your crockpot. Add the undrained diced tomatoes, drained great northern beans, Italian seasoning, chicken broth, and uncooked rice. Stir everything together until well mixed.
Step 2 – Slow Cook
Cover and cook on high for 3–4 hours, or until the rice is fully cooked and tender. Stir occasionally during the last hour to check consistency.
Step 3 – Adjust and Serve
Taste and adjust seasoning if needed. The soup should be thick and hearty. Serve hot, topped with shredded parmesan cheese and crispy tortilla strips if desired.
Step 4 – Store Leftovers
Cool completely before storing. Divide into individual containers and refrigerate for up to 4 days or freeze for easy lunches later. It reheats well and thickens slightly as it sits.
Lynette’s Tip
No need to cook the rice ahead of time – just toss it in raw. It soaks up all the broth and seasonings as it cooks, making the dish extra flavorful.
More Crockpot Recipes You’ll Enjoy
Crockpot Beans and Rice
Ingredients
- 2 Tablespoons olive oil
- 1 medium sized onion chopped
- 1 celery stick diced
- 3 garlic gloves minced
- 15 oz diced tomatoes undrained
- 30 oz can great northern beans drained and rinsed
- 1 1/2 teaspoon Italian seasoning
- 6 Cups chicken broth
- 1 Cup rice rinsed and uncooked
- Parmesan cheese and tortilla strips for topping optional
Instructions
- Heat a drizzle of olive oil in a skillet over medium-high heat. Add the chopped onions and celery. Cook for about 6 minutes, stirring occasionally, until the onions turn soft and just start to look translucent. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
- Scrape the onion mixture into your crock pot. Add the remaining ingredients—beans, rice, seasonings, and broth—then give everything a good stir to combine.
- Cover and cook on high for 3 to 4 hours, or until the rice is tender and fully cooked. Give it a quick stir before serving, and you’re ready for a bowl of cozy, garlicky comfort.
Notes
Variations:
- Use different beans: I usually go with great northern beans, but pinto beans or cannellini beans work just as well.
- Add heat: For a spicier version, I’ll sometimes throw in a chopped jalapeño or a pinch of red pepper flakes.
Nutrition
Recipe FAQs
Nope! Just add the uncooked rice straight into the slow cooker. It will absorb the broth and flavors as it cooks.
Yes, I really recommend it. Sautéing the onion, celery, and garlic adds depth and brings out more flavor before everything goes into the crockpot.
It’s somewhere in between – a thick, hearty soup. If you want it thinner, you can add extra broth at the end.
Clearly… I should’ve pre soaked the beans. Horrible advice
Hi Larry. This recipe is for canned beans, not dry beans. Yes, it would not work with dry beans.
56592mg sodium .. are the nutritional values correct? That seems unreal?
Nutrition
Serving: 11/2 Cups | Calories: 970kcal | Carbohydrates: 102g | Protein: 53g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Cholesterol: 31mg | Sodium: 56592mg | Potassium: 1434mg | Fiber: 9g | Sugar: 44g | Vitamin A: 97IU | Vitamin C: 13mg | Calcium: 563mg | Iron: 6mg
If I doubled the ingredients, would I also need to double cooking time?
Hi! I don’t think you will need to double the cooking time but you may need to adjust it. In just thinking about when you cook rice on the stove, the directions are the same no matter what, even though you may use different amounts of rice and water. I would try for four hours but have enough wiggle room if you need to go longer. The key is the rice cooking. Let me know how it goes.
Looks simple and delicious. Making tomorrow.
I hope you like it, Rhonda!