Crockpot Chicken and Rice
Ingredients
- 1½ pounds boneless, skinless chicken thighs or breasts
- 1½ cups long-grain white rice, uncooked
- 2½ cups chicken broth
- 1 can (10.5 oz) cream of chicken soup
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese, optional
Instructions
- Add the chicken: Place the chicken in the bottom of the crockpot and season with salt, pepper, paprika, garlic powder, and parsley.
- Add the rice and vegetables: Sprinkle the uncooked rice and chopped onion around and over the chicken. Add the minced garlic.
- Make it creamy: Whisk the chicken broth and cream of chicken soup together until mostly smooth. Pour the mixture evenly into the crockpot.
- Cook: Cover and cook on LOW for about 3–4 hours, checking the rice toward the end. Avoid repeatedly opening the lid because this lets heat escape.
- Check the chicken and rice: The chicken should be fully cooked, and the rice should be tender and fluffy. If the rice needs a little more moisture, stir in a small amount of warm broth and let it cook briefly.
- Add cheese: If using cheddar, sprinkle it over the top during the final 5–10 minutes and allow it to melt.
- Rest and serve: Turn off the crockpot and let the dish rest for about 5 minutes. Fluff the rice gently with a fork and serve warm.
Tip: Use regular long-grain white rice rather than instant rice or quick-cooking rice. Rice can vary in how quickly it cooks in a slow cooker, so check it near the end rather than leaving it cooking for many extra hours.
