Description
This Crockpot Chicken and Rice recipe is a comforting and easy-to-make meal featuring tender chicken thighs cooked slowly with creamy soups, flavorful seasonings, and long-grain rice. The dish comes together effortlessly in a slow cooker, making it perfect for busy days while delivering a cheesy, wholesome dinner that the whole family will love.
Ingredients
Scale
Chicken
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
Sauce and Rice Mixture
- 10.75 ounces condensed cream of chicken soup (1 can)
- 10.75 ounces condensed cream of mushroom soup (1 can)
- 1 cup low sodium chicken broth
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ cups long-grain rice
Topping
- 1 cup shredded cheddar cheese
Instructions
- Season Chicken: Place the chicken thighs in the crockpot insert and season with half of the kosher salt and ground black pepper to ensure even flavor throughout the meat.
- Prepare Sauce and Rice Mixture: In a large bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, low sodium chicken broth, onion powder, garlic powder, the remaining salt and pepper, and long-grain rice until well combined.
- Combine and Cook: Pour the soup and rice mixture over the chicken in the crockpot. Cover with the lid and cook on high for 4 hours to allow the chicken to cook through and the rice to absorb the flavors.
- Shred Chicken: After cooking, turn off the crockpot. Remove the chicken thighs and shred them using two forks, then return the shredded chicken back into the crockpot. Stir to combine everything evenly.
- Adjust Texture and Seasoning: If the rice is too thick, thin out the mixture by adding additional chicken broth as needed. Taste and adjust seasoning with more salt and pepper to your preference.
- Melt Cheese: Sprinkle the shredded cheddar cheese over the top, cover again, and let it melt for 5 to 10 minutes before serving for a creamy, cheesy finish.
Notes
- If the rice isn’t fully cooked after 4 hours, continue cooking until tender since slow cooker temperatures can vary by model.
- Add more chicken broth if the rice mixture looks dry to help it cook further and reach the desired texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, but avoid freezing as cream-based soups can become grainy when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 35 g
- Cholesterol: 95 mg
