Crockpot Chicken and Rice Recipe

4.57 from 114 votes

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

Prep Time20

Cook Time4

Total Time4 20

Course: Dinner

Cuisine: American

Difficulty: Easy

Servings:

1½-2 lbs. boneless, skinless chicken thighs chicken thighs or turkey breast also work
1 tsp kosher salt divided, plus more to taste
1 tsp ground black pepper divided, plus more to taste
10.75 oz. condensed cream of chicken soup (1 can)
10.75 oz. condensed cream of mushroom soup (1 can)
1 cup low sodium chicken broth
1 tsp onion powder
1 tsp garlic powder
1½ cups long-grain rice
1 cup shredded cheddar cheese Parmesan also works

Place the chicken thighs in the crockpot insert. Season with half of the salt and pepper.
1½-2 lbs. boneless, skinless chicken thighs, 1 tsp kosher salt, 1 tsp 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 oz. condensed cream of chicken soup, 10.75 oz. condensed cream of mushroom soup, 1 cup low sodium chicken broth, 1 tsp onion powder, 1 tsp 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