Tender, juicy chicken thighs, fluffy white rice, and a thick, creamy gravy come together in this simple crockpot chicken and rice recipe. The easy dinner is perfect for busy weeknights! Add a side of broccoli, a crisp green salad, or a skillet of cornbread to complete the cozy meal.
Table of Contents
If you’re looking for even more slow cooker chicken recipes, be sure to try this Crock Pot chicken stew, these chicken tostadas, this crockpot chicken and stuffing, this Crock Pot brown sugar chicken, this chicken cheesteak recipe, and these cozy Crock Pot chicken and noodles, too!
I have made this twice. First time I didn’t have all the spices needed, but it was still good. Made a second time exact to the recipe and it was even more amazing. Great flavor! The Minute Rice cooks perfectly. Dangerously delicious – you‘ll want more than one serving.
– Carole
What to Know Before You Get Started
- This dish reminds me of a shortcut chicken bog. We’re using chicken thighs instead of a whole chicken, but the basic idea is the same: a one-pot meal in which the tender pieces of meat are “bogged down” in a rich broth with rice. Add sliced smoked sausage for an even more flavorful dish!
- Just about any flavors of condensed soup will work. I like one can of cream of mushroom soup and one can of cream of chicken soup, but condensed cream of celery soup, cream of bacon soup, or cream of onion soup would also be a nice twist. If you’re watching your sodium or fat, look for the 98% fat-free varieties or the Healthy Request versions.
- This recipe requires instant white rice (sometimes called “Minute Rice”), which is just regular rice that is precooked so that it needs less time in the Crock Pot. Do not substitute with regular long-grain white rice or other varieties of rice — the recipe will not work. By adding the instant rice at the very end on HIGH heat for about 20 minutes, you get perfectly cooked, fluffy rice. Other types of rice that require a longer cooking time tend to get mushy and gummy in the slow cooker.
- This recipe calls for bone-in chicken thighs with the skin removed. Chicken thighs stay juicier and more tender in the slow cooker than chicken breasts, and including the bone adds extra flavor and moisture to the dish. You can substitute with 8 boneless skinless chicken thighs. If you prefer white meat, feel free to use 2-3 bone-in or boneless skinless chicken breasts — just make sure that you don’t overcook the breasts or they will become tough and dry. Boneless chicken pieces typically cook faster than the bone-in chicken.
Directions
This easy crockpot chicken and rice recipe tastes like a cross between chicken and gravy and a slow cooker chicken and rice stew. It’s thick and creamy, but made with just a few simple ingredients. A perfect set-it-and-forget-it weeknight meal! Detailed directions and specific ingredient measurements are included in the recipe card at the bottom of the post:
- Cook the chicken thighs with the soups, broth, onion, garlic, and seasoning in a slow cooker on LOW for 4-6 hours or on HIGH for 2-3 hours.
- Remove the meat from the bone and chop or shred the chicken.
- Stir the rice into the slow cooker. Add the shredded chicken back on top, and cook on HIGH for about 20-25 minutes (until the rice is tender). Remember that every slow cooker runs at a slightly different temperature, so you may need to adjust your cooking time. The instant rice may also be done in very hot slow cookers within about 15 minutes, or may require closer to 30 minutes in other slow cookers. Just keep an eye on the pot and turn it off when the rice is tender.
- Use a fork to fluff the rice, give everything a good stir, and then spoon the mixture onto individual plates. Garnish with fresh parsley, other herbs, a squeeze of fresh lemon juice, or even crushed red pepper flakes for heat.
Serving Suggestions
Serve this comfort food classic with a green salad dressed in red wine vinegar salad dressing, sauteed zucchini, Southern-style green beans, a basket of pumpkin muffins, or these flaky biscuits.
Storage Tips
- How to Store: Leftovers will keep in an airtight container in the refrigerator for 3-4 days.
- How to Freeze: Allow the dish to cool completely, store in airtight containers, and freeze for up to 3 months.
- How to Reheat: Thaw frozen chicken and rice in the refrigerator overnight. When ready to serve, transfer the chicken and rice mixture to a pot on the stovetop. Warm over low heat, covered, until it reaches the desired consistency, stirring frequently. The mixture thickens significantly as it sits. Stir in additional broth to thin the rice as it warms. Alternatively, you can reheat individual portions in the microwave for about 60 seconds, or until warm.
More Easy Slow Cooker Chicken Thigh Recipes
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Crock Pot Chicken Corn Chowder
3 hours hrs 45 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crockpot Chicken and Rice
Ingredients
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 cup chicken broth
- ½ cup finely-diced onion
- ½ cup finely-diced celery
- 1 teaspoon minced fresh garlic (or ¼ teaspoon garlic powder)
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- 8 bone-in chicken thighs, skin removed, trimmed (about 3 ½ lbs. total)
- Kosher salt and ground black pepper
- 1 ½ cups instant white rice (such as Minute Rice)
- Optional garnish: chopped fresh parsley
Instructions
- Place condensed soups, chicken broth, onion, celery, garlic, oregano, thyme and paprika in a slow cooker; whisk to combine. Season chicken with salt and pepper and nestle into the slow cooker. Cover and cook until chicken is tender, about 2-3 hours on HIGH or 4-6 hours on LOW.
- Transfer chicken to a plate and use two forks to shred the meat, discarding the bones. Stir rice into slow cooker, season with a touch of salt and pepper to taste (if necessary), and add the chicken back on top of the rice, along with any accumulated juices from the plate. Cover and cook on HIGH until rice is tender, about 20-25 minutes.
- Use a fork to fluff the rice and combine with the chicken. Transfer to individual serving plates and garnish with fresh parsley.
Notes
- This recipe requires instant white rice (sometimes called “Minute Rice”), which is just regular rice that is precooked so that it needs less time in the Crock Pot. Do not substitute with regular long-grain white rice or other varieties of rice.
- You can substitute with 8 boneless skinless chicken thighs. If you prefer white meat, feel free to use 2-3 bone-in or boneless, skinless chicken breasts — just make sure that you don’t overcook the breasts or they will become tough and dry. Boneless chicken pieces typically cook faster than the bone-in chicken.
- Just about any flavors of condensed soup will work.
Nutrition
Crockpot Chicken and Rice Recipe Variations
- Adjust the Seasoning. The canned soups and broth tend to have quite a bit of salt, so you probably won’t need to add any extra salt to the dish. If you find that your meal could use some extra salt and pepper, I recommend adding it to the sauce at the same time that you add the rice.
- Add vegetables to the pot (such as sliced mushrooms, onions, or carrots). Vegetables will release extra liquid as they cook, so the sauce may be slightly thinner. If you add a lot of vegetables, reduce the broth to ¾ cup. You can also stir in frozen peas at the very end of cooking.
- If the gravy still isn’t thick enough, you can always stir in a cornstarch slurry at the end. Continue cooking until the mixture thickens up a bit.
This recipe was originally published in October, 2020. It was updated in July, 2024.
Can I do this with brown rice? What should I adjust the time to?
Hi, Nita! I don’t recommend using any other type of rice. I’ve tested different varieties, but the instant rice seems to work best. Rice that requires a longer cooking time (like brown rice) tends to get gummy and mushy in the Crock Pot.
I have made this twice. First time I didn’t have all the spices needed, but it was still good. Made a second time exact to the recipe and it was even more amazing. Great flavor! The Minute Rice cooks perfectly. Dangerously delicious – you‘ll want more than one serving.
Awesome! I’m so glad to hear that it was a success, Carole. Thanks for letting me know!
Can chicken breast be used for this recipe?
Hi, Sharon! Chicken thighs stay much juicier and more tender in the slow cooker than chicken breasts, and leaving the bone in adds extra flavor and moisture to the dish. You can substitute with 8 boneless, skinless chicken thighs. If you prefer white meat, feel free to use 2-3 bone-in or boneless, skinless chicken breasts — just make sure that you don’t overcook the breasts or they will become tough and dry. Hope you enjoy!
Thank you so much!!!! I’ll let you know how it came out. I’m excited!!!
Hi Blair,
Do you cook the instant rice separate before you add it or not. And can you use the boil in the bag rice for this recipe ?
Hi, Randi! No, you do not cook the rice before adding it to the slow cooker. The rice cooks in the Crock Pot, releasing starches and thickening the broth/gravy. I’m not very familiar with boil in the bag rice. Is it “instant” parboiled rice that has a suggested cook time of 5 minutes? If so, then it should work fine. If not, then I’d stick with a standard box of instant rice like Minute Rice brand. Other types of rice that have longer cooking times tend to get mushy or gummy in the slow cooker. 🙂
Absolutely delicious!
However, I used brown Minute Rice instead of white. It took 3 hours on high for the rice to cook. Would not have expected that, as the directions on the box are the same for both.
Thank you for the feedback! We don’t recommend using a different type of rice for this recipe so we’re glad it worked for you! Brown rice requires more cooking time due to the bran being intact.
I’m making this fabulous crock pot chicken recipe right now, for tonight’s special dinner. Can’t wait to taste it. Thanks so much!
We hope you enjoy it, Joanna!
Really easy recipe to follow with not so many ingredients. I made it with Minute Rice, 1 cup beef broth instead of chicken broth snd two cans of cretic mushroom soup. I cooked in crockpot on high 4 hours due to time constraints, and it was a little dry (4-6 hour is high on my crockpot). Next time I will set on 8 hours. Also, I used chicken breast tenderloins instead of chicken thighs and did not shred. Overall, it was a very good recipe to follow.
Thank you for the feedback, Jennifer! We’re so glad you were able to make it work for you and enjoyed the recipe.