Classic Crock Pot Chicken And Rice
Enjoy a comforting one-pot meal with this classic crock pot chicken and rice recipe. Tender chicken and fluffy rice are cooked low and slow with vegetables in a creamy, savory sauce, perfect for a cozy weeknight dinner.
Equipment
- Slow cooker
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth low-sodium
- 1 can cream of mushroom soup 10.5 oz
Vegetables
- 1 cup chopped carrots
- 0.5 cup chopped celery
- 0.5 cup diced yellow onion
- 0.5 cup frozen peas
Seasoning & Garnish
- 1 tbsp olive oil optional, for seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp dried thyme
- 0.5 tsp paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish (optional)
Instructions
Preparation
- Season the chicken thighs with olive oil (if using), garlic powder, onion powder, dried thyme, paprika, salt, and pepper.
- Place the seasoned chicken thighs in a single layer at the bottom of your slow cooker, then scatter carrots, celery, and onion over them.
- In a separate bowl, whisk together the chicken broth and cream of mushroom soup, then stir in the uncooked rice.
- Carefully pour the rice and liquid mixture over the chicken and vegetables, ensuring the rice is mostly submerged.
Cooking
- Cover and cook on low for 3-5 hours or on high for 2-3 hours, until the chicken is cooked through (165°F/74°C) and the rice is tender.
- Stir in the frozen peas during the last 30 minutes of cooking.
Serving
- Once cooked, stir everything to combine and slightly shred the chicken with a fork.
- Serve hot, garnished with fresh chopped parsley if desired.
Notes
For best results, do not lift the lid during cooking to maintain consistent heat and moisture. Use a meat thermometer to ensure chicken is cooked to a safe internal temperature. Adjust seasoning to taste after cooking, if needed.