Description

This Crockpot Chicken and Rice recipe is a comforting and easy one-pot meal perfect for busy weeknights. Tender chicken thighs simmer slowly in a creamy blend of condensed soups, spices, and chicken broth, cooking alongside long-grain rice to absorb all the rich flavors. Finished with a generous topping of melted cheddar cheese, this dish offers a hearty, satisfying dinner with minimal effort.

Ingredients

Scale

Chicken and Seasoning

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)

Soups and Broth

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

Spices and Rice

1 teaspoon onion powder
1 teaspoon garlic powder
1½ cups long-grain rice

Cheese

1 cup shredded cheddar cheese

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Instructions

Season the chicken: Pat the chicken thighs dry and season both sides with half of the kosher salt and black pepper. Set aside.
Prepare the crockpot base: In the crockpot, combine the condensed cream of chicken soup, condensed cream of mushroom soup, low sodium chicken broth, onion powder, garlic powder, and the remaining salt and pepper. Stir until well mixed.
Add the rice: Pour the long-grain rice into the crockpot and stir to combine with the soup mixture. Ensure the rice is evenly distributed in the liquid.
Place the chicken: Arrange the seasoned chicken thighs evenly on top of the rice mixture, ensuring they are partially submerged but not fully covered to allow proper cooking.
Cook in the crockpot: Cover the crockpot with its lid and cook on low for 4 hours, or until the chicken is tender and the rice is fully cooked and fluffy.
Add the cheese: About 10 minutes before serving, sprinkle the shredded cheddar cheese over the chicken and rice mixture. Cover and let the cheese melt completely.
Serve: Carefully stir the cheesy chicken and rice mixture to combine if desired, adjust seasoning to taste, and serve warm as a hearty and comforting meal.

Notes

For best results, use long-grain rice as it cooks evenly and avoids becoming mushy.
You can substitute chicken breasts for thighs but expect a slightly drier texture.
Low sodium broth helps control the saltiness of the dish.
Feel free to add vegetables such as peas or carrots for extra nutrition and color.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.