Crockpot Smothered Chicken and Rice
Crockpot smothered chicken and rice is a one-pot Southern-style dinner with tender chicken, creamy gravy and rice cooked right in the sauce. Chicken thighs sit on top of a bed of rice, onions and broth and cook until the grains are soft. It is comfort food you can start in the morning.
Crockpot Smothered Chicken and Rice
Course: Main CourseDifficulty: Easy6
servings15
minutes4
hours30
minutesChicken thighs cook on top of rice in a creamy onion and herb gravy. Everything finishes in one pot.
Ingredients
2 lb bone-in, skin-on chicken thighs
1 teaspoon kosher salt
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1.5 cups long-grain white rice, rinsed
1 can (10.5 oz) cream of chicken soup
2.5 cups low-sodium chicken broth
1 large yellow onion, diced
1 green bell pepper, diced
3 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon onion powder
1 tablespoon olive oil
2 green onions, sliced
Directions
- Season the chicken thighs with the salt, paprika and pepper on all sides.
- Heat the olive oil in a skillet over medium-high heat and sear the chicken skin side down for 4 to 5 minutes until golden. Do not cook it through.
- Add the onion, bell pepper, celery and garlic to a 6-quart slow cooker.
- Sprinkle the rinsed rice over the vegetables.
- Whisk the soup, broth, thyme and onion powder together and pour it over the rice.
- Arrange the chicken thighs on top, skin side up.
- Cover and cook on LOW for 4 to 4.5 hours or on HIGH for 2 to 2.5 hours, until the rice is tender and the chicken reaches 175°F.
- Remove the chicken to a plate and cover with foil.
- Fluff the rice with a fork and stir the gravy through it. If it looks dry, add a splash of hot broth.
- Return the chicken to the pot, sprinkle with green onions and serve.
Notes
- Long-grain white rice works best. Do not use instant or brown rice without changing the time and liquid. Remove the skin before serving if you like. Refrigerate for 4 days and reheat with a splash of broth.
Why chicken and rice cook well together
The rice cooks in the same broth that the chicken drips into, so it picks up rich, roasted flavor from the thighs. The soup thickens everything into a creamy gravy, so there is no need to make a separate sauce. It is simple and filling.
Thighs are a good choice here. They stay juicy through the long cook and give off the fat and juices that flavor the rice, which breasts cannot do.
It reheats well, and a single pot is all you need to wash.
Ingredient notes for smothered chicken and rice
Bone-in chicken thighs: They have the most flavor and stay moist. Boneless thighs work too, and they cook about 30 minutes faster.
Long-grain white rice: Rinse it first to remove surface starch, so it does not turn gummy. Do not use instant rice.
Cream of chicken soup: It is the base for the creamy gravy. Reduced-sodium versions give you more control.
Onion, bell pepper and celery: This trio is the base of many Southern dishes. Dice them small so they melt into the rice.
Smoked paprika: It gives the chicken a deep color and a hint of smoke.
Chicken broth: Use low-sodium, so the final gravy is not too salty. You can add more salt at the end.
Green bell pepper: It adds a slightly bitter, fresh note that works with the sweet onion. Dice it small so it melts into the rice.
Tips for creamy, not mushy, rice
Measure the liquid: Rice needs about two cups of liquid to one cup of rice in a slow cooker, plus extra for the soup and chicken. Too much liquid gives porridge.
Sear the thighs: Browning the skin adds flavor and color. If you skip it, remove the skin before cooking, since pale slow-cooked skin turns rubbery.
Most common mistake: Cooking too long. Rice turns mushy and sticks to the crock if left for 8 hours, so set a timer and check at four.
Rinse the rice: Rinsing washes off surface starch, which prevents the sticky, gluey texture that often shows up in slow cooker rice.
Do not lift the lid: Each peek releases heat and steam that the rice needs. Open it only when the timer says it is nearly done.
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Swaps and variations
Use cream of mushroom for an earthier gravy, or add sliced mushrooms to the vegetables. Chopped andouille sausage gives it a Cajun flavor. A handful of frozen peas stirred in at the end adds color. For a lighter dish, use a reduced-fat soup.
One swap that does not work is brown rice without adjustment. It needs more liquid and about two more hours, so follow a separate recipe.
Use cream of celery for a milder gravy, and add a pinch of cayenne for warmth.
What to serve with smothered chicken
Add a green side such as collard greens, green beans or a crisp salad to balance the creamy rice. Warm cornbread or biscuits are good for scooping up any gravy left in the bowl. Hot sauce on the table lets everyone adjust the heat.
A spoonful of hot sauce or pepper vinegar over the top is a traditional touch that cuts the creamy sauce.
Storing, freezing and reheating
Store the chicken and rice together in a sealed container in the fridge for up to 4 days. Rice firms up as it cools, so add liquid when you reheat.
Freeze in single portions for up to 2 months. Reheat in the microwave with a splash of broth, covered, until the chicken reaches 165°F and the rice is steaming.
Pack the leftovers in lunch containers and add a splash of water before microwaving to restore the creamy texture.
Crockpot Smothered Chicken and Rice at a glance
- Prep time: 15 minutes
- Cooking time: 4 hours 30 minutes
- Servings: 6 servings
- Ingredients: 15, led by bone-in, kosher salt, smoked paprika, black pepper
Tips for Crockpot Smothered Chicken and Rice
Long-grain white rice works best. Do not use instant or brown rice without changing the time and liquid. Remove the skin before serving if you like. Refrigerate for 4 days and reheat with a splash of broth.
Crockpot Smothered Chicken and Rice FAQ
How long does Crockpot Smothered Chicken and Rice take?
Crockpot Smothered Chicken and Rice takes 4 hours 30 minutes of cooking after 15 minutes of prep.
How many people does Crockpot Smothered Chicken and Rice serve?
This recipe makes 6 servings.
What do I need to make Crockpot Smothered Chicken and Rice?
15 ingredients, led by bone-in, kosher salt, smoked paprika, black pepper. Amounts are in the recipe card above.
