Description
This Crockpot Chicken and Rice recipe is a comforting and easy-to-make meal featuring tender chicken thighs simmered in a creamy blend of condensed soups and spices, combined with long-grain rice to create a hearty, one-pot dish. Perfect for busy weeknights, this recipe requires minimal prep and slow cooking to deliver moist, flavorful chicken and perfectly cooked rice, topped off with melted cheddar cheese for extra indulgence.
Ingredients
Scale
Chicken and Seasonings
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, divided (plus more to taste)
- 1 teaspoon ground black pepper, divided (plus more to taste)
Soup and Broth
- 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
Spices and Rice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1½ cups long-grain rice
Topping
- 1 cup shredded cheddar cheese
Instructions
- Prepare the Chicken: Season the chicken thighs evenly with half of the kosher salt and black pepper. This initial seasoning enhances the flavor of the chicken throughout the slow cooking process.
- Mix the Sauce: In a medium bowl, combine the condensed cream of chicken soup, condensed cream of mushroom soup, low sodium chicken broth, onion powder, garlic powder, the remaining salt, and pepper. Stir until smooth and well combined to ensure an even, creamy sauce.
- Assemble in Crockpot: Place the uncooked long-grain rice in the bottom of the crockpot. Pour the soup mixture over the rice, spreading it evenly. Lay the seasoned chicken thighs on top of the soup and rice mixture in a single layer.
- Cook Slowly: Cover the crockpot with its lid and cook on low for 4 hours, or until the chicken is fully cooked and the rice is tender. Avoid opening the lid frequently to maintain consistent heat and cooking time.
- Add Cheese Topping: Once the cooking time is complete, sprinkle the shredded cheddar cheese over the chicken and rice. Cover the crockpot and let it sit for 10-15 minutes to allow the cheese to melt into a creamy topping.
- Serve and Enjoy: Stir gently if desired before serving, taste for seasoning, and adjust salt and pepper as needed. Serve warm for a hearty, comforting meal.
Notes
- Use boneless, skinless chicken thighs for juicier results, but you can substitute with chicken breasts if preferred.
- If you prefer a thicker sauce, reduce the chicken broth to 3/4 cup.
- For added veggies, consider stirring in diced carrots or peas during the last hour of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or on the stovetop to maintain moisture.
