Crockpot Chicken and Rice Recipe

Course: Dinner

Cuisine: American

Prep Time: 20

Cook Time: 4

Total Time: 4 20

Servings:

Calories: 768kcal

Author: Becky Hardin

Crockpot Chicken and Rice is easy, cheesy, and delicious. Set it in the morning and enjoy this comforting dinner with almost zero work.

Step-by-step photos can be seen below the recipe card.

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Equipment

Crockpot (click for my favorite)

Ingredients

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
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

Instructions

Place the chicken thighs in the crockpot insert. Season with half of the salt and pepper.
1½-2 pounds boneless, skinless chicken thighs, 1 teaspoon kosher salt, 1 teaspoon ground black pepper
In a large bowl, whisk the soups, chicken broth, onion powder, garlic powder, remaining salt and pepper, and rice. Pour over the chicken.
10.75 ounces condensed cream of chicken soup, 10.75 ounces condensed cream of mushroom soup, 1 cup low sodium chicken broth, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1½ cups long-grain rice
Cover the crockpot with the lid and cook on high for 3-4 hours.
After cooking, turn off the crockpot. Remove the chicken, shred it, and add it back to the crockpot.
Stir to combine and thin out with additional chicken broth, if needed.
Taste and season with salt and pepper. Sprinkle the cheese on top, cover, and let it melt for 5-10 minutes before serving.
1 cup shredded cheddar cheese

Video

Notes

If the rice isn't cooked through, keep cooking! Temperature can vary in different crockpot models, so yours may need more time.
If the rice seems dry, add more stock as needed to help it continue to cook!

Storage: Store chicken and rice in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing leftovers as cream-based recipes become grainy when thawed.

Nutrition