Description
This comforting Crockpot Chicken and Rice recipe combines tender chicken thighs, creamy soups, and flavorful seasonings with long-grain rice, all slow-cooked to perfection. It's an effortless one-pot meal perfect for busy days that yields a hearty, cheesy dinner with minimal prep and delicious results.
Ingredients
Scale
Chicken
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
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
- Prepare Chicken: Place the chicken thighs in the crockpot insert. Season with half of the kosher salt and black pepper evenly over the chicken.
- Mix Rice and Soup Mixture: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, the remaining salt and pepper, and the long-grain rice until fully combined. Pour this mixture evenly over the chicken in the crockpot.
- Cook: Cover the crockpot with the lid and cook on high for 4 hours, or until the rice is tender and the chicken is cooked through. If rice isn’t fully cooked, continue cooking until done.
- Shred Chicken: After cooking, turn off the crockpot. Remove the chicken thighs, shred them using two forks, and return the shredded chicken to the crockpot. Stir everything together. If the mixture is too thick or dry, thin it out by adding additional chicken broth as needed.
- Finish with Cheese: Taste the mixture and adjust seasoning with more salt and pepper as desired. Sprinkle the shredded cheddar cheese evenly over the top, cover the crockpot again, and let the cheese melt for 5-10 minutes before serving.
Notes
- If the rice isn’t cooked through after the suggested time, continue cooking until tender as crockpot temperatures vary.
- If the mixture seems dry during or after cooking, add more chicken broth to ensure the rice cooks properly and the dish remains creamy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Avoid freezing as cream-based soups can become grainy upon thawing.
- You can substitute cheddar cheese with other melty cheeses like Monterey Jack or mozzarella if preferred.
- For a lower sodium option, choose reduced-sodium soups and broth.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
