Crockpot Chicken and Rice (Easy)
This Crockpot Chicken and Rice recipe is an easy and comforting weeknight meal. Tender chicken and flavorful rice simmer to perfection in your slow cooker with minimal effort, making it a family favorite.
Equipment
- Crockpot (6-quart or larger)
- Medium bowl
- Whisk
- Measuring cups and spoons
- Fork (optional, for shredding chicken)
Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 cup long-grain white rice, uncooked
- 1 cup chicken broth
- ½ cup water
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt to taste
- Pepper to taste
- ½ cup frozen mixed vegetables optional
Instructions
- Lightly season the chicken with salt, pepper, garlic powder, and onion powder.
- Pour the uncooked rice into the bottom of your crockpot and spread it out evenly.
- Arrange the seasoned chicken on top of the rice in a single layer.
- In a medium bowl, whisk together the cream of chicken soup, cream of mushroom soup, dry onion soup mix, chicken broth, and water until well combined.
- Pour the soup mixture evenly over the chicken and rice, ensuring the rice is mostly submerged in liquid.
- If using frozen vegetables, sprinkle them on top of the soup mixture.
- Cover the crockpot and cook on low for 6-8 hours, or until the chicken is cooked through and the rice is tender. Check for doneness around the 6-hour mark.
- If desired, shred the chicken with two forks before serving.
- Let the dish sit for 10 minutes before serving.
Notes
Long-grain white rice is recommended. Brown rice requires more liquid and cooking time. Avoid instant rice. Chicken thighs are more forgiving than chicken breasts. To add extra flavor, stir in fresh herbs, vegetables, or cheese during the last 15-30 minutes of cooking. Leftovers can be stored in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. Not recommended to freeze. If rice is undercooked, add 1/4 cup of chicken broth and cook for another 30-60 minutes. If there is too much liquid, remove the lid during the last hour or thicken with cornstarch slurry. If the chicken is dry, shred and add extra chicken broth or cream.