Description
This comforting Crockpot Chicken and Rice recipe combines tender chicken thighs with creamy soups, flavorful seasonings, and long-grain rice to create an easy, 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
- Season Chicken: Place the boneless, skinless chicken thighs in the crockpot insert. Season with half of the kosher salt and ground black pepper to infuse flavor right from the start.
- Prepare Sauce Mixture: In a large bowl, whisk together the cream of chicken soup, cream of mushroom soup, low sodium chicken broth, onion powder, garlic powder, remaining salt and pepper, and long-grain rice until fully combined.
- Add to Crockpot: Pour the soup and rice mixture evenly over the seasoned chicken thighs in the crockpot, ensuring the rice is submerged for even cooking.
- Cook: Cover the crockpot with its lid and cook on high for 4 hours until the chicken is fully cooked and the rice is tender.
- Shred Chicken: After cooking, turn off the crockpot. Remove the chicken thighs and shred them using two forks, then return the shredded chicken to the crockpot.
- Combine and Adjust: Stir the shredded chicken into the rice mixture. If the rice is too thick or dry, thin it out with additional chicken broth as needed.
- Season and Add Cheese: Taste the dish and season with extra salt and pepper if desired. Sprinkle the shredded cheddar cheese evenly on top, cover, and allow the cheese to melt for 5-10 minutes before serving.
Notes
- If the rice isn't fully cooked, continue cooking in the crockpot until tender, as heat may vary by model.
- Add extra chicken broth if the mixture seems dry to ensure the rice cooks properly and stays creamy.
- Store leftovers in an airtight container in the refrigerator for up to 4 days for best quality.
- Freezing is not recommended as cream-based dishes can become grainy when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
