Easy Crockpot Chicken and Rice
This easy crockpot recipe with rice cooks chicken and long-grain rice in one pot. The rice absorbs the flavorful broth and the chicken stays tender, so dinner is a single pot and a handful of ingredients.
6
servings15
minutes4
hoursChicken thighs, long-grain rice, onion and broccoli cook in broth with cream of chicken soup. Cheddar goes in at the end.
Ingredients
1 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 1/2 cups long-grain white rice, uncooked
1 can (10.5 oz) condensed cream of chicken soup
2 1/2 cups chicken broth
1 small onion, diced
3 cloves garlic, minced
1 tsp garlic powder
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3 cups small broccoli florets
1 1/2 cups shredded cheddar cheese
Directions
- Spray a 6-quart slow cooker with nonstick spray.
- Add the chicken, rice, onion and garlic.
- Whisk the soup with the broth, garlic powder, thyme, salt and pepper until smooth. Pour it over the rice.
- Stir once to make sure the rice is submerged. Do not stir again until the end.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 to 2 1/2 hours, until the rice is tender and the chicken reaches 165°F.
- Stir in the broccoli and cook, covered, for 20 more minutes until bright and tender.
- Fold in half of the cheddar until melted.
- Sprinkle the remaining cheese on top and cover for 5 minutes.
- Fluff gently and serve.
Notes
- Use regular long-grain white rice, not instant or brown, unless you adjust times. Converted rice also works. Rice cooks faster than most slow cooker recipes, so watch the time. Leftovers keep 3 days. Add a splash of broth when reheating.
Why chicken and rice works in one pot
Chicken and rice casseroles are a classic for a reason. In the slow cooker, the rice cooks right in the broth and soup, soaking up flavor from the chicken and aromatics. There is no separate pot of rice, and no pan to watch.
The trick is getting the liquid right. With two and a half cups of broth and a can of soup for one and a half cups of rice, the grains turn tender and creamy, not gluey. Broccoli goes in at the end so it stays bright green. It is a good fit for busy evenings, since the whole dinner cooks without stirring and the kitchen stays cool.
Ingredient notes
Chicken thighs: Boneless and skinless, cut into 1-inch pieces. They stay juicy through the cook, where breasts can turn dry and stringy.
Long-grain white rice: Use regular, uncooked rice. Instant rice turns to mush, and brown rice needs more liquid and time.
Cream of chicken soup: It gives the rice a creamy base. Whisk it with the broth until smooth so there are no pockets of soup.
Chicken broth: Two and a half cups, measured exactly. Too much liquid leaves soggy rice, and too little leaves it hard.
Broccoli: Small florets cook in 20 minutes. Fresh is best, though frozen can go straight in.
Sharp cheddar: Fold half in and sprinkle the rest on top. Shredded from a block melts the smoothest.
Tips for the best result
Stir once, then leave it: Make sure the rice is under the liquid at the start, then do not stir again until the end. Stirring releases starch and makes the rice gummy.
Check the rice early: Slow cookers vary. Start checking at 3 hours on LOW, since rice cooked too long turns mushy.
The most common mistake is using the wrong rice or too much liquid: Stick to long-grain white rice and measure the broth. Check that the chicken reaches 165°F before you add the broccoli. Do not lift the lid while the rice cooks, since steam is what cooks the grains, and each peek can add 10 to 15 minutes.
Swaps and variations
Use cream of mushroom or cream of celery soup in place of chicken. Swap broccoli for green beans or peas added at the end. Add a pinch of cayenne for heat, or diced bell pepper for sweetness. Chicken breasts cut into small pieces also work, but check them early.
Cooking on HIGH for the whole time does not work well. The rice at the edges turns hard and the center gets pasty, so keep to the time given. Pan-seared mushrooms or a spoonful of cream cheese stirred in at the end make the sauce richer, and a squeeze of lemon brightens it.
What to serve with it
It is a full meal in one bowl. A simple green salad or a plate of sliced tomatoes adds freshness. Serve in shallow bowls with extra cheese on top and some hot sauce on the side for those who like it. A sliced tomato salad or a bowl of steamed green beans on the side adds freshness, and warm rolls help finish the sauce.
Storing, freezing and reheating
Refrigerate for up to 4 days. Rice firms up as it sits, so add a splash of broth or milk when you reheat in the microwave or a skillet over medium heat.
Freezing is possible for up to 2 months. Thaw overnight in the fridge. The broccoli will be softer, but the flavor is good. Freeze in single portions for easy lunches. Freeze it flat in zip bags, which thaw quickly and take up little room, and reheat with a splash of broth to loosen the rice.
Easy Crockpot Chicken and Rice at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours
- Servings: 6 servings
- Ingredients: 12, led by boneless skinless chicken thighs, long-grain white rice, (10.5 oz) condensed cream of chicken soup, chicken broth
Tips for Easy Crockpot Chicken and Rice
Use regular long-grain white rice, not instant or brown, unless you adjust times. Converted rice also works. Rice cooks faster than most slow cooker recipes, so watch the time. Leftovers keep 3 days. Add a splash of broth when reheating.
Easy Crockpot Chicken and Rice FAQ
How long does Easy Crockpot Chicken and Rice take?
Easy Crockpot Chicken and Rice takes 4 hours of cooking after 15 minutes of prep.
How many people does Easy Crockpot Chicken and Rice serve?
This recipe makes 6 servings.
What do I need to make Easy Crockpot Chicken and Rice?
12 ingredients, led by boneless skinless chicken thighs, long-grain white rice, (10.5 oz) condensed cream of chicken soup, chicken broth. Amounts are in the recipe card above.
