Description
This Crockpot Chicken and Rice recipe is a comforting, easy-to-make meal perfect for busy days. Tender boneless, skinless chicken thighs are slow-cooked with creamy soups, aromatic spices, and long-grain rice, resulting in a flavorful, hearty dish topped with melted cheddar cheese. With minimal prep and slow cooking, it’s a convenient and satisfying dinner option for the whole family.
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)
Soups 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
- Season the Chicken: Pat the boneless, skinless chicken thighs dry. Sprinkle with half of the kosher salt and ground black pepper to season both sides evenly.
- Prepare the Crockpot Base: In the crockpot, combine the condensed cream of chicken soup, condensed cream of mushroom soup, low sodium chicken broth, onion powder, garlic powder, and the remaining salt and pepper. Stir well to create a creamy, flavorful base for the chicken and rice.
- Add Rice and Chicken: Add the long-grain rice to the crockpot mixture and stir to distribute the rice evenly. Place the seasoned chicken thighs on top of the rice and soup mixture, ensuring they are submerged slightly but not completely covered.
- Cook the Dish: Cover the crockpot and cook on low heat for about 4 hours. The chicken should be tender, and the rice should be fully cooked and creamy. Avoid opening the lid frequently to maintain heat and cooking time.
- Add Cheese and Finalize: About 10-20 minutes before serving, sprinkle the shredded cheddar cheese evenly over the chicken and rice. Cover the crockpot again and let the cheese melt, creating a delicious cheesy topping.
- Serve and Enjoy: Once the cheese has melted and the dish is heated through, fluff the rice gently around the chicken, taste test, and adjust seasoning if needed. Serve warm for a comforting meal.
Notes
- Use boneless, skinless chicken thighs for moist, tender results. You can substitute with chicken breasts, but thighs yield juicier texture.
- Low sodium chicken broth helps control saltiness; adjust salt to taste after cooking.
- Long-grain rice is recommended for texture; avoid instant or quick-cooking rice for best results.
- Feel free to add vegetables like peas or carrots about halfway through cooking for extra nutrition and color.
- For a thicker sauce, cook uncovered for the last 15-20 minutes to reduce excess liquid.
