Crockpot Chicken Thighs and Rice
This creamy, comforting crockpot chicken thighs and rice recipe is made with tender chicken, fluffy rice, and rich soups for an easy, family-friendly meal that practically cooks itself.
Equipment
- Crockpot
- Mixing bowl
- Measuring Cups and Spoons
Ingredients
Main Ingredients
- 1.5-2 pounds boneless, skinless chicken thighs
- 1 tsp kosher salt divided, plus more to taste
- 1 tsp ground black pepper divided, plus more to taste
- 10.75 oz condensed cream of chicken soup (1 can)
- 10.75 oz condensed cream of mushroom soup (1 can)
- 1 cup low sodium chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1.5 cups long-grain rice
- 1 cup shredded cheddar cheese
Instructions
- Lightly grease the inside of your slow cooker with nonstick spray or butter to prevent sticking.
- Sprinkle the chicken thighs with half the salt and pepper, then place them in the bottom of the crockpot.
- In a mixing bowl, combine cream of chicken soup, cream of mushroom soup, chicken broth, onion powder, and garlic powder. Whisk until smooth.
- Stir the uncooked rice into the soup mixture, then pour it evenly over the chicken in the crockpot.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the rice is tender and the chicken is fully cooked.
- Stir in the shredded cheddar cheese right before serving. The cheese will melt into the creamy sauce beautifully.
- Taste, adjust seasoning if needed, and serve warm with a sprinkle of fresh parsley on top.
Notes
For extra flavor, brown the chicken thighs before adding them to the crockpot. You can also toss in vegetables like peas or carrots in the last hour of cooking.
