Description
A comforting and easy Crockpot Chicken and Rice recipe featuring tender chicken thighs, creamy soup, and flavorful seasonings slow-cooked to perfection. This one-pot meal is perfect for busy days and yields creamy, cheesy rice combined with shredded chicken for a hearty dinner.
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
- Prepare Chicken: Place the boneless, skinless chicken thighs into the crockpot insert and season evenly 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, remaining salt and pepper, and the long-grain rice. Pour this mixture over the seasoned chicken inside the crockpot.
- Cook: Cover the crockpot with the lid and cook on high heat for 4 hours, allowing the rice to absorb the flavors and the chicken to become tender.
- Shred Chicken: After cooking, turn off the crockpot. Remove the chicken thighs and shred them with forks. Return the shredded chicken to the crockpot and stir gently to combine with the rice mixture.
- Adjust Consistency: If the rice seems dry, thin out the mixture by adding additional chicken broth as needed. Taste and adjust seasoning with salt and pepper according to preference.
- Add Cheese and Serve: Sprinkle the shredded cheddar cheese evenly on top, cover the crockpot again, and let the cheese melt for 5-10 minutes. Serve hot and enjoy your creamy chicken and rice meal.
Notes
- If the rice is not fully cooked after 4 hours, continue cooking until tender as crockpot temperatures can vary.
- Add more chicken broth during cooking if the mixture appears too dry to help the rice cook properly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Avoid freezing leftovers as the cream-based soups can cause graininess and texture changes when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
