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Chicken with rice, peas and carrots in a white bowl, similar to this crockpot chicken and rice
Chef Emma

Crockpot Chicken and Rice

Creamy slow cooker chicken and rice: chicken thighs cook low and slow in a creamy sauce with onion and garlic, then the rice goes in for the last 2 hours with peas, carrots and cheddar. Serves 6.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb boneless, skinless chicken thighs 900 g, thawed
  • 1 can condensed cream of chicken soup 10.5 oz (298 g)
  • 2½ cups low-sodium chicken broth 600 ml, divided
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • ½ tsp paprika
  • ½ tsp black pepper
  • ½ tsp salt plus more to taste
  • 1½ cups parboiled (converted) long-grain rice 280 g, uncooked
  • 1½ cups frozen peas and carrots 200 g
  • 1 cup shredded sharp cheddar 113 g
  • 2 tbsp fresh parsley chopped

Equipment

  • 5- to 7-quart slow cooker
  • Instant-read thermometer
  • Two forks for shredding

Method
 

  1. Whisk the soup, 1 cup of the broth, garlic powder, thyme, paprika, pepper and salt in the slow cooker. Stir in the onion and garlic.
  2. Nestle the chicken thighs into the sauce and spoon some over the top.
  3. Cover and cook on LOW 3½ to 4 hours (breasts 2½ to 3 hours), until the thickest piece reads at least 165°F (74°C).
  4. Lift out the chicken, shred it with two forks and keep it covered.
  5. Heat the remaining 1½ cups of broth until steaming. Stir it and the rice into the sauce, smoothing the rice under the liquid.
  6. Cover and cook on HIGH 1½ to 2 hours, stirring once halfway, until the rice is tender. Start checking at 1 hour 20 minutes.
  7. Stir in the chicken and frozen peas and carrots, cover and cook 15 to 20 minutes more on HIGH.
  8. Turn off the cooker, stir in the cheddar, season to taste, loosen with hot broth if needed and top with parsley.

Notes

Use thawed chicken, never frozen. Regular long-grain white rice works with ½ cup less hot broth; brown rice needs ½ cup more broth and 2½ to 3 hours on HIGH. Refrigerate leftovers in shallow containers within 2 hours and eat within 3 to 4 days; reheat to 165°F (74°C) with a splash of broth, on the stove or in the microwave, not in the slow cooker. Calories are an estimate per serving from USDA FoodData Central values.