Slow Cooker Chicken and Rice
Tender, juicy chicken, fluffy white rice, and a thick, creamy gravy come together in this simple Slow Cooker Chicken and Rice recipe.
Servings 4 - 6 people
Calories 493kcal
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 recipe | Calories: 493kcal | Carbohydrates: 39g | Protein: 51g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 221mg | Sodium: 1246mg | Potassium: 1087mg | Fiber: 2g | Sugar: 2g | Vitamin A: 413IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 5mg