Description
This comforting Crockpot Chicken and Rice recipe combines tender chicken thighs with flavorful cream of chicken and mushroom soups, seasoned rice, and melted cheddar cheese for a hearty, easy-to-make meal perfect for busy days.
Ingredients
Scale
Chicken
- 1½-2 pounds boneless, skinless chicken thighs
- 1 teaspoon kosher salt (divided)
- 1 teaspoon ground black pepper (divided)
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
- Season the Chicken: Place the chicken thighs in the crockpot insert. Season them with half of the kosher salt and ground black pepper to begin building the base flavor.
- Prepare the Rice Mixture: In a large bowl, whisk together the condensed cream of chicken soup, condensed cream of mushroom soup, chicken broth, onion powder, garlic powder, remaining salt, pepper, and the long-grain rice until well combined.
- Combine and Cook: Pour the rice mixture evenly over the seasoned chicken in the crockpot. Cover with the lid and cook on high for 4 hours to ensure the chicken cooks thoroughly and the rice absorbs the flavors.
- Shred and Mix: After cooking, turn off the crockpot. Remove the chicken thighs, shred them using two forks, then return the shredded chicken to the crockpot. Stir everything to combine. If the mixture seems too thick or dry, add additional chicken broth to thin it out to your desired consistency.
- Add Cheese and Melt: Taste and adjust seasoning with salt and pepper. Sprinkle the shredded cheddar cheese evenly over the top, cover the crockpot again, and let the cheese melt for 5-10 minutes before serving to add a rich, creamy finish.
Notes
- If the rice isn’t fully cooked after the initial cook time, continue cooking until tender as crockpot temperatures vary.
- Add more chicken broth during cooking if the rice mixture appears dry to aid rice cooking and prevent burning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Avoid freezing leftovers as cream-based dishes may become grainy when thawed.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg
