Crockpot Chicken and Rice

Crockpot Chicken and Rice is easy, cheesy, and delicious. Set it in the morning and enjoy this comforting dinner with almost zero work.

Ingredients

• 1½-2 pounds boneless, skinless chicken thighs
• 1 teaspoon kosher salt divided, plus more to taste
• 1 teaspoon ground black pepper divided, plus more to taste
• 10.75 ounces condensed cream of chicken soup (1 can)
• 10.75 ounces condensed cream of mushroom soup (1 can)
• 1 cup low sodium chicken broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1½ cups long-grain rice
• 1 cup shredded cheddar cheese

Recommended Equipment

• Crockpot (click for my favorite)

Instructions

1. Place the chicken thighs in the crockpot insert. Season with half of the salt and pepper.1½-2 pounds boneless, skinless chicken thighs,1 teaspoon kosher salt,1 teaspoon ground black pepper
2. In a large bowl, whisk the soups, chicken broth, onion powder, garlic powder, remaining salt and pepper, and rice. Pour over the chicken.10.75 ounces condensed cream of chicken soup,10.75 ounces condensed cream of mushroom soup,1 cup low sodium chicken broth,1 teaspoon onion powder,1 teaspoon garlic powder,1½ cups long-grain rice
3. Cover the crockpot with the lid and cook on high for 3-4 hours.
4. After cooking, turn off the crockpot. Remove the chicken, shred it, and add it back to the crockpot.
5. Stir to combine and thin out with additional chicken broth, if needed.
6. Taste and season with salt and pepper. Sprinkle the cheese on top, cover, and let it melt for 5-10 minutes before serving.