Crockpot Chicken and Rice Recipe
Ingredients
- 1½-2 pounds boneless
skinless chicken thighs
- divided, plus more to taste1 teaspoon kosher salt
- divided, plus more to taste1 teaspoon ground black pepper
- 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
- 1 cup shredded cheddar cheese
Directions
- 1
Place the chicken thighs in the crockpot insert. Season with half of the salt and pepper.
- 2
In a large bowl, whisk the soups, chicken broth, onion powder, garlic powder, remaining salt and pepper, and rice. Pour over the chicken.
- 3
Cover the crockpot with the lid and cook on high for 3-4 hours.
- 4
After cooking, turn off the crockpot. Remove the chicken, shred it, and add it back to the crockpot.
- 5
Stir to combine and thin out with additional chicken broth, if needed.
- 6
Taste and season with salt and pepper. Sprinkle the cheese on top, cover, and let it melt for 5-10 minutes before serving.
Crockpot Chicken and Rice Recipe
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About this Recipe
Craving a truly effortless and deeply satisfying meal that practically cooks itself? This Crockpot Chicken and Rice recipe is your answer, transforming simple ingredients into a cheesy, comforting dinner that’s ready when you are, with minimal morning prep.
This recipe shines because it leverages the slow cooker's ability to develop incredible flavor and tender textures without constant attention. The combination of boneless, skinless chicken thighs, long-grain rice, and a velvety sauce built from cream of chicken and cream of mushroom soups ensures a consistently moist and flavorful result. It's designed for convenience, letting you set it in the morning and return to a delicious, heartwarming meal.
Anticipate a hearty dish where every component is infused with savory goodness. The chicken thighs become exceptionally tender, almost melting into the creamy, seasoned rice. The rich sauce, enhanced by onion and garlic powder, coats each grain, delivering a comforting, home-style taste. A generous topping of shredded cheddar cheese melts beautifully into the hot dish, adding that irresistible cheesy pull. It’s a complete meal in one pot, promising warmth, flavor, and pure satisfaction.
This versatile Crockpot Chicken and Rice can be subtly adapted to your preferences. While the recipe calls for shredded cheddar, a blend of Monterey Jack or even a milder Colby Jack would also melt beautifully and offer a slightly different cheesy profile. If you prefer a leaner protein, boneless, skinless chicken breasts can be substituted for the thighs, keeping in mind that thighs tend to stay juicier during slow cooking.
Perfect for a busy weeknight when you need a comforting meal with minimal fuss, or for a cozy family gathering. Serve this hearty Crockpot Chicken and Rice alongside a simple, crisp green salad or some steamed green beans to complete the dinner.