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Crockpot Chicken and Rice Recipe

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  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 4 servings
  • Category: Main-course
  • Method: Slow Cooking
  • Cuisine: American

Description

This Crockpot Chicken and Rice recipe is a perfect one-pot meal that’s rich, creamy, comforting, and ideal for busy weeknights. With tender chicken, flavorful rice, and a cheesy topping, this dish is both satisfying and easy to make.

Ingredients

Units Scale

For the Chicken and Rice

  • 1 1/2-2 pounds boneless, skinless chicken thighs
  • 1 teaspoon kosher salt, divided (plus more to taste)
  • 1 teaspoon ground black pepper, divided (plus more to taste)
  • 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
  • 1 1/2 cups long-grain rice

For Topping

  • 1 cup shredded cheddar cheese

Instructions

  1. Prepare the Chicken
    Place the boneless, skinless chicken thighs in the crockpot insert. Season the chicken with half of the kosher salt and ground black pepper to enhance its flavor during cooking.
  2. Mix the Ingredients
    In a large bowl, whisk together the condensed cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, garlic powder, and the remaining salt and pepper. Mix in the uncooked long-grain rice thoroughly. Pour this mixture over the chicken in the crockpot.
  3. Cook in the Crockpot
    Cover the crockpot with its lid and cook on the high setting for 3–4 hours. This slow cooking process ensures the chicken becomes tender and the rice absorbs all the creamy flavors.
  4. Shred the Chicken
    Once the cooking time ends, turn off the crockpot. Carefully take out the cooked chicken thighs, shred them into smaller pieces using two forks, and then return the shredded chicken to the crockpot.
  5. Combine Ingredients
    Stir the shredded chicken into the rice mixture to combine everything evenly. If the rice seems too thick or dry, add a little more chicken broth to achieve the desired consistency.
  6. Add the Cheese
    Sprinkle the shredded cheddar cheese over the top of the dish. Replace the crockpot lid and let the cheese melt for 5–10 minutes before serving.

Notes

  • If you find that the rice isn’t fully cooked, continue cooking the dish until the rice reaches your desired level of tenderness. Different crockpot models may vary in temperature and require slightly longer cooking times.
  • To fix dry rice, simply add more chicken broth as needed during cooking to keep the dish moist.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as cream-based recipes tend to become grainy after thawing.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 6g
  • Sodium: 880mg
  • Fat: 18g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 23g
  • Cholesterol: 85mg

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