Easy and Creamy Crock Pot Chicken and Rice
A comforting, one-pot meal made with tender chicken, fluffy rice, and a creamy sauce, perfect for busy families.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs or breasts Use either thighs or breasts based on preference.
- 1 cup long-grain white rice Use long-grain for best texture.
- 1 can (10.5 oz) cream of chicken soup
- 1.5 cups chicken broth Can use low-sodium broth.
- 1 cup frozen mixed vegetables Peas and carrots work best.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp garlic powder
- to taste Salt
- to taste Pepper
- for garnish Fresh parsley Optional.
Instructions
Preparation
- Spray the inside of your slow cooker with cooking spray to prevent sticking.
- Place the boneless chicken thighs or breasts at the bottom of the slow cooker.
- Sprinkle the rice evenly over the chicken.
- In a separate bowl, combine the cream of chicken soup, chicken broth, chopped onion, minced garlic, onion powder, garlic powder, salt, and pepper. Stir to mix well.
- Pour the creamy mixture over the rice and chicken. Then, sprinkle the frozen mixed vegetables on top.
Cooking
- Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and the rice is tender.
- Once done, remove the chicken and shred it with two forks. Stir it back into the rice and sauce to combine.
Serving
- Spoon it onto plates or into bowls, garnish with fresh parsley if desired, and enjoy your creamy creation!
Notes
For best results, check chicken at minimum cook time to avoid overcooking. Optional: Swap chicken for turkey or plant-based alternatives. Enhance flavors with herbs like thyme or rosemary.