Description
This easy Crockpot Chicken and Rice recipe combines tender chicken thighs, savory cream soups, and flavorful seasonings cooked to perfection in a slow cooker, topped with melted cheddar cheese for a comforting and hearty meal.
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 Chicken: Place the chicken thighs in the crockpot insert. Season with half of the kosher salt and ground black pepper evenly over the chicken.
- Mix Soups 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 salt and pepper, and the long-grain rice until combined.
- Assemble and Cook: Pour the soup and rice mixture over the seasoned chicken thighs in the crockpot. Cover the crockpot with its lid and cook on high for 4 hours to ensure the rice is fully cooked and chicken tender.
- Shred Chicken: After cooking, turn off the crockpot. Remove the chicken thighs carefully and shred them using forks. Return the shredded chicken back into the crockpot and stir to combine with the rice mixture.
- Adjust Consistency and Season: If the mixture is thick or dry, thin it out by adding additional chicken broth as needed. Taste and adjust seasoning with additional salt and pepper if required.
- Add Cheese and Melt: Sprinkle the shredded cheddar cheese evenly over the top of the crockpot mixture. Cover again and let it sit for 5-10 minutes to melt the cheese before serving.
Notes
- If the rice is not fully cooked after the initial cooking time, continue cooking on high until the rice is tender, as crockpot temperatures may vary.
- Add extra chicken broth as needed if the dish becomes too dry during cooking to ensure the rice cooks properly and remains moist.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Avoid freezing as cream-based soups may cause texture changes when thawed.
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: 30 g
- Cholesterol: 85 mg
