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Tender, juicy chicken thighs, fluffy white rice, and a thick, creamy gravy come together in this simple Slow Cooker Chicken and Rice recipe. The easy dinner is perfect for busy weeknights! Add a side of broccoli and some warm biscuits to complete the cozy, comforting meal.

Overhead image of a bowl of slow cooker chicken and rice served with a side of broccoli

Chicken and Rice Slow Cooker Meal

Keep these basic ingredients stocked in your kitchen and you can easily throw together a chicken and rice slow cooker meal in minutes. Your family will love the juicy meat, the fluffy rice and the creamy sauce! Add a green veggie on the side and supper is ready.

This particular slow cooker chicken and rice recipe 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 authentic dish.

Slow Cooker Chicken and Rice with Cream of Mushroom Soup

Since Crock Pot dinners need to be easy and fast, this recipe takes advantage of two cans of condensed soup to add flavor and to create a thick, creamy texture. Feel free to get creative or use whatever you have on hand. I like one can of cream of mushroom soup and one can of cream of chicken soup, but you can stick with just two cans of cream of mushroom or two cans of cream of chicken. A can of 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.

What type of rice works best in the slow cooker?

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 — obviously not ideal.

Box of minute rice

What type of chicken works best in the slow cooker?

This recipe calls for bone-in chicken thighs with the skin removed. 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.

Front shot of a fork in a bowl of slow cooker chicken with rice and mushroom soup

Ingredients for Crockpot Chicken and Rice with Canned Soup

This is just a quick overview of the ingredients that you’ll need for a batch of slow cooker chicken thighs and rice. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

  • Condensed cream of mushroom soup and cream of chicken soup: form the base of the creamy gravy.
  • Chicken broth: to thin the sauce and give the rice some liquid to absorb as it cooks.
  • Onion, celery, and garlic: classic aromatics that flavor the slow cooker chicken thighs and rice as they cook.
  • Oregano, thyme, and paprika: for even more earthy, savory flavor.
  • Chicken thighs: stay moist and juicy in the Crock Pot — even over a longer cooking time. You can substitute with bone in skinless chicken breast, but the white meat tends to dry out easier in the slow cooker. The bones add flavor and keep the chicken moist, but you can use 8 boneless skinless chicken thighs if that’s your preference.
  • Instant white rice: do not substitute with other types of rice, or the cooking time and the amount of liquid in your pot will need to change.
  • Chopped fresh parsley: for a bright, colorful finishing touch.
Chicken thighs in gravy in a slow cooker

How to Make Slow Cooker Chicken Thighs and Rice

This meal 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! Place the chicken in the pot, pour the other ingredients over top, and cook the rice at the end…

  1. Cook the Chicken. Cook the chicken thighs with the soups, broth, onion, garlic, and seasoning in a Crock Pot on LOW for 4 hours or on HIGH for about 2 hours.
  2. Shred the Chicken. Remove the meat from the bone and chop or shred the chicken.
  3. Cook the Rice. 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). 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 if you like!
Shredded chicken thighs on a plate
Cooked chicken and rice in a slow cooker with gravy
Horizontal shot of slow cooker chicken and rice with cream of mushroom soup on a wooden table

What to Serve with Slow Cooker Chicken Thighs and Rice

Serve this easy dinner with your favorite sides, such as:

Storage

Leftovers will keep in an airtight container in the refrigerator for 3-4 days. You can freeze any extra slow cooker chicken thighs and rice for a later meal, too! 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, so you will need to stir in additional broth to thin the rice as it warms.

Tips for the Best Slow Cooker Chicken Thighs Recipe

  • Every slow cooker runs at a slightly different temperature. Since my slow cooker tends to cook at a relatively high temperature, I find that the chicken thighs are best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. You may need to adjust your cooking time depending on your particular appliance. 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.
  • 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 (other than seasoning the meat). 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. For a thick sauce, I recommend reducing the broth to ¾ cup or ½ cup when adding a lot of vegetables. 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, and then continue cooking until the mixture thickens up a bit.
Slow cooker chicken and rice served on a wooden table

More Easy Slow Cooker Chicken Thigh Recipes to Try

Overhead image of a bowl of slow cooker chicken and rice served with a side of broccoli

Slow Cooker Chicken and Rice

5 from 1 vote
Prep: 10 minutes
Cook: 4 hours 20 minutes
Total: 4 hours 30 minutes
Servings 4 – 6 people
Calories 493 kcal
Tender, juicy chicken, fluffy white rice, and a thick, creamy gravy come together in this simple Slow Cooker Chicken and Rice recipe.

Ingredients
  

  • 1 (10.5 oz) can condensed cream of mushroom soup, NOT diluted
  • 1 (10.5 oz) can condensed cream of chicken soup, NOT diluted
  • 1 cup chicken broth
  • ½ cup finely-diced onion
  • ½ cup finely-diced celery
  • 1 teaspoon minced fresh garlic
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon paprika
  • 8 bone-in chicken thighs, skin removed, trimmed (about 3 ½ lbs. total)
  • Salt and pepper
  • 1 ½ cups instant white rice (such as Minute Rice)
  • 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 hours on HIGH or 4 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

  • Every slow cooker runs at a slightly different temperature. Since my slow cooker tends to cook at a relatively high temperature, I find that the chicken thighs are best when cooked on HIGH for about 2 hours or on LOW for about 4 hours. You may need to adjust your cooking time depending on your appliance. 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.
  • Adjust the seasoning to taste. 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 (other than seasoning the chicken). If you find that your meal could use some extra salt and pepper, I recommend adding it to the sauce when you add the rice.
  • Add vegetables to the pot (such as sliced mushrooms, onions or carrots). Vegetables will release extra liquid in the pot, so you the sauce may be slightly thinner. For a thick sauce, I recommend reducing the broth to ¾ cup or ½ cup when adding a lot of vegetables. You can also stir in frozen peas at the very end of cooking.

Nutrition

Serving: 1/4 of the recipeCalories: 493kcalCarbohydrates: 39gProtein: 51gFat: 13gSaturated Fat: 4gCholesterol: 221mgSodium: 1246mgPotassium: 1087mgFiber: 2gSugar: 2gVitamin A: 413IUVitamin C: 6mgCalcium: 44mgIron: 5mg
Keyword: crock pot chicken and rice, slow cooker chicken and rice
Course: Dinner
Cuisine: American
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

    1. 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.

  1. 5 stars
    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.

    1. 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!

        1. 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 ?

          1. 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. 🙂