Description
This comforting Crockpot Chicken and Rice recipe combines tender chicken thighs with creamy soups, savory seasonings, and long-grain rice. Easy to prepare and slow-cooked to perfection, it's a hearty one-pot meal perfect for busy weeknights.
Ingredients
Scale
Chicken
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
Sauce and Rice
- 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
- Prepare the chicken: Place the boneless, skinless chicken thighs into the crockpot insert. Season the chicken with half of the kosher salt and ground black pepper.
- Mix sauce and rice: 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 the long-grain rice. Pour this mixture evenly over the chicken in the crockpot.
- Cook: Cover the crockpot with the lid. Cook on high heat for 4 hours to ensure the rice is fully cooked and the chicken is tender.
- Shred the chicken: After cooking, turn off the crockpot. Remove the chicken thighs and shred them using forks. Return the shredded chicken back into the crockpot and stir to combine with the rice mixture. Add additional chicken broth if the mixture is too thick or dry.
- Add cheese and serve: Taste and adjust seasoning with salt and pepper if needed. Sprinkle the shredded cheddar cheese on top, cover the crockpot, and let the cheese melt for 5 to 10 minutes before serving.
Notes
- If the rice is not fully cooked after the allotted time, continue cooking until tender.
- Add more chicken broth as necessary if the mixture seems dry to help the rice cook evenly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing leftovers is not recommended as cream-based dishes may 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: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
