Can I use chicken breasts instead of thighs in this recipe?

Yes! You can swap chicken breasts if you prefer, but thighs tend to stay more tender and juicy during slow cooking, which enhances the overall texture of the dish.

How do I know when the rice is perfectly cooked in the crockpot?

Rice cooking times can vary depending on your crockpot. After 3-4 hours on high, check the rice for tenderness. If it’s still a little firm, continue cooking on low, checking every 15 minutes and adding broth if needed so it doesn’t dry out.

Can I add vegetables to this Crockpot Chicken and Rice Recipe?

Absolutely! You can stir in chopped veggies like peas, carrots, or mushrooms during the last 30 minutes of cooking to keep them crisp-tender. Adding them earlier might result in softer veggies.

What’s the best way to prevent the dish from drying out?

Keeping an eye on the moisture level is key—if the rice looks dry or isn’t cooking through, add additional chicken broth a little at a time. Also, avoid lifting the lid too often during cooking to keep the steam trapped inside.

Crockpot Chicken and Rice: Cozy, Easy Dinner Idea

Description

This Crockpot Chicken and Rice recipe is a comforting, creamy dish made with tender chicken thighs, savory cream of chicken and mushroom soups, and perfectly cooked long-grain rice. Slow-cooked to meld flavors together, topped with melted cheddar cheese for a delicious, easy-to-make meal.

Ingredients

Scale

Protein and Seasoning

1½-2 pounds boneless, skinless chicken thighs
1 teaspoon kosher salt, divided
1 teaspoon ground black pepper, divided

Wet Ingredients and Seasonings

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
1 teaspoon onion powder
1 teaspoon garlic powder

Rice and Cheese

1½ cups long-grain rice
1 cup shredded cheddar cheese

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Instructions

Prepare the chicken: Place the chicken thighs in the crockpot insert and season with half of the kosher salt and black pepper evenly over the meat.
Mix soups and rice: In a large bowl, whisk together the condensed cream of chicken soup, cream of mushroom soup, low sodium chicken broth, onion powder, garlic powder, remaining salt and pepper, and long-grain rice. Pour this mixture over the seasoned chicken in the crockpot.
Cook the dish: Cover the crockpot with its lid and cook on high heat for 4 hours, allowing the rice to absorb flavors and cook through.
Shred the chicken: After cooking, turn off the crockpot. Remove the chicken thighs and shred them with forks. Return the shredded chicken to the crockpot and stir everything to combine. If the mixture is too thick or dry, add additional chicken broth to thin it out as desired.
Finish with cheese: Taste and adjust seasoning with more salt and pepper if needed. Sprinkle the shredded cheddar cheese over the top, cover the crockpot again, and let the cheese melt for 5-10 minutes before serving.

Notes

If the rice is not fully cooked after 4 hours, continue cooking until tender, as crockpot heat levels vary.
Add extra chicken broth if the dish seems dry to help the rice finish cooking properly.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Do not freeze leftovers as cream-based soups can become grainy upon thawing.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 3 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 95 mg