Description
This Crockpot Chicken and Rice recipe is a comforting and easy one-pot meal featuring tender chicken thighs simmered in creamy soups with aromatic seasonings and tender long-grain rice. Finished with melted cheddar cheese, it’s a hearty, satisfying dish perfect for a fuss-free family dinner.
Ingredients
Scale
Chicken
- 1½–2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt divided
- 1 teaspoon ground black pepper divided
Soup and Seasoning 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
- ½ teaspoon kosher salt (remaining half)
- ½ teaspoon ground black pepper (remaining half)
- 1½ cups long-grain rice
Finishing
- 1 cup shredded cheddar cheese
Instructions
- Prepare the Chicken: Place the chicken thighs in the crockpot insert. Season with half of the kosher salt and ground black pepper to add initial flavor.
- Make the Soup Mixture: 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 kosher salt and ground black pepper, and the long-grain rice. Mix until well combined.
- Add Soup Mixture to Crockpot: Pour the soup and rice mixture over the seasoned chicken thighs in the crockpot, making sure the rice is evenly distributed and submerged.
- Cook: Cover the crockpot with the lid and cook on high for 4 hours to ensure the chicken is tender and the rice is cooked through.
- Shred Chicken: After cooking, turn off the crockpot. Remove the chicken thighs and shred them using two forks. Return the shredded chicken to the crockpot and stir gently to combine with the rice mixture.
- Adjust Consistency and Seasoning: If the rice mixture is too thick or dry, thin it out by adding additional chicken broth as needed. Taste and adjust seasoning with salt and pepper according to preference.
- Add Cheese and Warm: Sprinkle the shredded cheddar cheese evenly on top of the mixture. Cover the crockpot again and allow the cheese to melt for 5 to 10 minutes before serving.
Notes
- If the rice isn’t fully cooked after 4 hours, continue cooking as slow cooker temperatures vary by model.
- Add more chicken broth during cooking if the mixture seems dry to help rice cook properly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing is not recommended as cream-based soups can separate and become grainy upon thawing.
- You can substitute cheddar cheese with mozzarella or pepper jack for different flavor profiles.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
