Description
This comforting Crockpot Chicken and Rice recipe features tender chicken thighs cooked with creamy soups, aromatic spices, and long-grain rice for a flavorful, easy-to-make one-pot meal. Perfect for busy evenings, this dish requires minimal prep and slow cooks to perfection, resulting in a hearty and cheesy casserole.
Ingredients
Scale
Chicken and Seasoning
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt, divided
- 1 teaspoon ground black pepper, divided
Soup 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 the Chicken: Place the boneless, skinless chicken thighs in the crockpot insert. Season with half of the kosher salt and ground black pepper to ensure the meat is well seasoned from the start.
- Mix the 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, the remaining kosher salt and black pepper, and the long-grain rice. Pour this mixture evenly over the chicken in the crockpot.
- Cook: Cover the crockpot with the lid and cook on high for 4 hours to allow the chicken to become tender and the rice to absorb all the flavors.
- Shred and Combine: 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 everything to combine. If the mixture seems too thick or dry, thin it out by adding additional chicken broth.
- Add Cheese and Melt: Taste the dish and adjust seasoning with salt and pepper if necessary. Sprinkle the shredded cheddar cheese on top, cover the crockpot again, and let the cheese melt for 5 to 10 minutes before serving.
Notes
- Cooking times may vary depending on your crockpot model; if the rice is not tender after 4 hours, continue cooking until done.
- If the rice appears dry during cooking, add more chicken broth incrementally to assist in cooking and prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish is best not frozen because the cream-based sauces can separate and become grainy upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
