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A bowl of Crock Pot Chicken And Rice with carrots and peas.

Hearty Crock Pot Chicken and Rice

This comforting Hearty Crock Pot Chicken and Rice recipe features tender chicken, creamy soups, and savory vegetables, all cooked to perfection with rice in a slow cooker, making for an easy and delicious one-pot meal.
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Servings 6 people
Calories 450 kcal

Equipment

  • Slow cooker
  • Forks
  • Bowls

Ingredients
  

Main Ingredients

  • 1.5 lbs chicken thighs or breasts boneless, skinless
  • 1 cup long-grain white rice rinsed
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 (10.5 ounce) can condensed cream of mushroom soup
  • 1 (15 ounce) can chicken broth
  • 1 cup frozen mixed vegetables
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 0.5 teaspoon black pepper
  • salt to taste
  • fresh parsley chopped (for garnish, optional)

Instructions
 

Cooking Steps

  • Cut chicken breasts into 1-inch pieces or leave thighs whole, then season with salt and pepper.
  • In your slow cooker, combine chicken, both cream soups, chicken broth, mixed vegetables, onion, garlic, and thyme, stirring gently.
  • Cook on low for 3-4 hours or high for 2-3 hours until the chicken is thoroughly cooked and easy to shred.
  • Remove chicken from the slow cooker, shred with two forks, and return it to the cooker.
  • Stir in the rinsed long-grain white rice, ensuring it is fully submerged in the liquid.
  • Continue cooking on high for 30-60 minutes until the rice is tender and has absorbed most of the liquid.
  • Stir the finished dish, adjust seasoning, then ladle into bowls and garnish with fresh parsley if desired.

Notes

Adjust liquid amount as needed for your slow cooker, as cooking times and evaporation can vary.