Description
A delicious and easy crockpot meal featuring tender chicken and creamy rice.
Ingredients
Scale
- 1½–2 lbs. boneless, skinless chicken thighs (chicken thighs or turkey breast also work)
- 1 tsp kosher salt (divided, plus more to taste)
- 1 tsp ground black pepper (divided, plus more to taste)
- 10 oz. condensed cream of chicken soup (1 can)
- 10 oz. condensed cream of mushroom soup (1 can)
- 1 cup low sodium chicken broth
- 1 tsp onion powder
- 1 tsp garlic powder
- 1½ cups long-grain rice
- 1 cup shredded cheddar cheese (Parmesan also works)
Instructions
- Place the chicken thighs in the crockpot insert. Season with half of the salt and pepper.
- In a large bowl, whisk the soups, chicken broth, onion powder, garlic powder, remaining salt and pepper, and rice. Pour over the chicken.
- Cover the crockpot with the lid and cook on high for 3-4 hours.
- After cooking, turn off the crockpot. Remove the chicken, shred it, and add it back to the crockpot.
- Stir to combine and thin out with additional chicken broth, if needed.
- Taste and season with salt and pepper. Sprinkle the cheese on top, cover, and let it melt for 5-10 minutes before serving.
Notes
- This recipe can also be made with turkey breast instead of chicken thighs.
- Feel free to adjust seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg