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Crockpot Chicken and Rice Recipe

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4 from 2 reviews

This comforting Crockpot Chicken and Rice recipe combines tender chicken thighs with creamy soups, long-grain rice, and a melty cheese topping, all cooked effortlessly in a slow cooker. Perfect for a hands-off, satisfying weeknight dinner that serves four.

  • Author: Lilya
  • Prep Time: 15 minutes
  • Cook Time: 3 hours 45 minutes
  • Total Time: 4 hours
  • Yield: 4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Ingredients

Chicken and Seasoning

  • 1½-2 lbs. boneless, skinless chicken thighs (thighs or turkey breast can be used)
  • 1 tsp kosher salt (divided, plus more to taste)
  • 1 tsp ground black pepper (divided, plus more to taste)

Soup and Broth Mixture

  • 10.75 oz. condensed cream of chicken soup (1 can)
  • 10.75 oz. condensed cream of mushroom soup (1 can)
  • 1 cup low sodium chicken broth

Seasonings and Rice

  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1½ cups long-grain rice

Topping

  • 1 cup shredded cheddar cheese (Parmesan can be substituted)

Instructions

  1. Season the Chicken: Place the chicken thighs in the crockpot insert and season them evenly with half of the kosher salt and ground black pepper to enhance flavor.
  2. Prepare the Soup Mixture: In a large bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, chicken broth, onion powder, garlic powder, remaining salt, remaining pepper, and the long-grain rice until fully combined.
  3. Combine Ingredients in Crockpot: Pour the soup and rice mixture over the seasoned chicken thighs in the crockpot, ensuring the rice is submerged and evenly distributed.
  4. Cook: Cover the crockpot with its lid and cook on high heat for 3 to 4 hours, allowing the chicken to cook thoroughly and the rice to absorb the flavors and liquid.
  5. Shred the Chicken: Once cooking is complete, turn off the crockpot. Remove the chicken thighs and shred them using two forks or your preferred method.
  6. Incorporate Shredded Chicken: Return the shredded chicken back to the crockpot and stir everything together. If the mixture seems too thick, add additional chicken broth to reach the desired consistency.
  7. Season and Add Cheese: Taste the dish, adjusting salt and pepper as needed. Sprinkle the shredded cheddar cheese over the top, then cover and let it melt for 5 to 10 minutes before serving.

Notes

  • You can substitute turkey breast for the chicken thighs if you prefer a leaner protein.
  • For a different flavor, Parmesan cheese works well instead of cheddar.
  • If the rice isn’t fully cooked after the initial time, continue cooking for an additional 15-30 minutes.
  • Adding extra chicken broth can help if you want a creamier, soupier texture.
  • Use low sodium broth and adjust salt to taste to control sodium levels.

Find it online: https://familyhomemeals.com/crockpot-chicken-and-rice-recipe/