Crockpot Chicken and Rice
Thighs cook in a creamy broth with vegetables; cooked rice and cheddar go in at the end so nothing turns to mush.
Crockpot Chicken and Rice
Course: Main CourseDifficulty: Easy6
servings15
minutes5
hoursThighs cook in a creamy broth with vegetables; cooked rice and cheddar go in at the end so nothing turns to mush.
Ingredients
2 lb boneless skinless chicken thighs
1 onion and 2 carrots, diced
1 can (10.5 oz) condensed cream of chicken soup
1 cup chicken broth
1 tsp garlic powder, ½ tsp paprika, salt and pepper
3 cups cooked long-grain rice
1 cup frozen peas
1 cup shredded cheddar
½ tsp onion powder
2 cloves garlic, minced
Directions
- Pat the thighs dry and trim any fat.
- Cook the rice ahead, or use leftover rice.
- Put the onion and carrots on the bottom and the thighs on top.
- Whisk the soup, broth, and spices and pour over.
- Cook 4–5 hours on LOW.
- Shred or chop the chicken in the pot.
- Stir in the rice, peas, and cheddar and cook 15–30 minutes more, until hot and melted.
- Rest 5 minutes so the rice absorbs the sauce.
Notes
- Raw rice cooks unevenly under a creamy sauce: gummy at the edges, hard in the middle. Cook it separately.
Why the rice is cooked separately
Raw rice under a creamy sauce cooks unevenly, gummy at the edges and hard in the middle. Cooked rice stirred in at the end warms through in a few minutes and stays fluffy. The chicken gets its tenderness from the condensed soup and broth.
Swaps for Crockpot Chicken and Rice
Cream of celery or cream of mushroom soup can replace the chicken version. Broccoli florets can stand in for the peas, added at the same time. Leftover rice from last night works well. Do not use instant rice, which turns to paste in the sauce.
A squeeze of lemon at the table lifts the creamy sauce, and a few cracks of black pepper never hurt.
Storing and reheating
Leftovers keep 3 days in the fridge. The rice keeps drinking the sauce, so stir in a splash of broth when you reheat it.
The mistake is adding the cheddar too early. It melts into the sauce and turns oily over time, so stir it in with the rice.
Crockpot Chicken and Rice at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 10, led by boneless skinless chicken thighs, onion and 2 carrots, (10.5 oz) condensed cream of chicken soup, chicken broth
Tips for Crockpot Chicken and Rice
Raw rice cooks unevenly under a creamy sauce: gummy at the edges, hard in the middle. Cook it separately.
Crockpot Chicken and Rice FAQ
How long does Crockpot Chicken and Rice take?
Crockpot Chicken and Rice takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Chicken and Rice serve?
This recipe makes 6 servings.
What do I need to make Crockpot Chicken and Rice?
10 ingredients, led by boneless skinless chicken thighs, onion and 2 carrots, (10.5 oz) condensed cream of chicken soup, chicken broth. Amounts are in the recipe card above.
