Description
A comforting Crockpot Chicken and Rice recipe featuring tender chicken thighs slow-cooked with creamy condensed soups, aromatic spices, and long-grain rice, topped with melted cheddar cheese for a hearty, easy-to-make meal perfect for busy weeknights.
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 and season with half of the kosher salt and half of the ground black pepper.
- Mix Soup 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, remaining salt, remaining pepper, and long-grain rice until well combined.
- Add Mixture to Crockpot: Pour the soup and rice mixture evenly over the seasoned chicken in the crockpot.
- Cook: Cover the crockpot with the lid and cook on high for 4 hours, or until the chicken is cooked through and rice is tender. If rice is not fully cooked, continue cooking until done.
- Shred Chicken: After cooking, turn off the crockpot. Remove the chicken thighs and shred them using two forks.
- Combine and Adjust Consistency: Return the shredded chicken to the crockpot and stir to combine. If the mixture is too thick or dry, add additional chicken broth to thin it out as desired.
- Season and Add Cheese: Taste and adjust seasoning with salt and pepper if needed. Sprinkle the shredded cheddar cheese evenly over the top, cover the crockpot again, and let the cheese melt for 5 to 10 minutes before serving.
Notes
- If the rice isn’t fully cooked after the recommended time, continue cooking as different crockpots may vary in temperature.
- Add additional chicken broth if the mixture appears dry to ensure the rice cooks properly and the dish remains moist.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; avoid freezing as cream-based soups can become grainy when thawed.
