Crockpot Chicken and Rice

5 from 2 votes

Tender, juicy chicken thighs, fluffy white rice, and a thick creamy gravy come together in this easy crockpot chicken and rice. Just 10 minutes of prep for a cozy, set-and-forget-it family dinner!

Course Dinner

Cuisine American, Southern

Keyword crock pot chicken and rice, crockpot chicken and rice, slow cooker chicken and rice

Prep Time 10

Cook Time 4 20

Total Time 4 30

Servings people

Calories 493kcal

Author Blair Lonergan

Equipment

6-7 quart slow cooker

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 or thyme

Instructions

Place condensed soups, chicken broth, onion, celery, garlic, oregano, thyme, and paprika in a slow cooker; whisk to combine. Season chicken thighs 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 the 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 herbs.

Notes

Instant rice is required. Do not substitute with regular long-grain white rice, brown rice, or other varieties. The recipe will not work with anything other than instant (Minute) rice, which is precooked and only needs about 20 minutes in the slow cooker.
Chicken substitutions: You can use 8 boneless skinless chicken thighs. For white meat, use 2-3 bone-in or boneless skinless chicken breasts, but watch the timing carefully so they don't overcook and become tough. Boneless pieces cook faster than bone-in.
Condensed soup flavors are flexible. Cream of celery, cream of bacon, or cream of onion soup all work well. Use the 98% fat-free or Heart Healthy versions if you're watching sodium or fat.
Check the rice early. Every slow cooker runs at a different temperature. Start checking around 15 minutes on HIGH. The rice is done when it's tender and fluffy.
Adding vegetables: Stir mushrooms, carrots, or extra onions into the base at the beginning. Reduce broth to ¾ cup if adding a lot. Stir frozen peas or broccoli in at the end with the rice.
Thicken or thin the gravy: For a thicker sauce, stir in a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water) and cook a few more minutes. For a thinner consistency, stir in extra chicken broth.
Cheesy option: Stir in a handful of shredded cheddar cheese just before serving for a creamy, cheesy twist.
Add smoked sausage: Slice smoked sausage into rounds and add it at the beginning for a heartier, smokier meal.
Make-ahead: Prep the soup base and season the chicken the night before. Store separately in the fridge. In the morning, combine in the slow cooker and cook as directed. Add rice at the end.
Storage: Refrigerate leftovers in an airtight container for 3-4 days. Freeze for up to 3 months. Reheat on the stovetop over low heat, stirring in extra broth as needed (the mixture thickens as it sits).

Nutrition