Description
A simple and comforting 3-ingredient crockpot chicken and rice recipe perfect for busy weeknights, requiring minimal effort for maximum family satisfaction.
Ingredients
Scale
1.5–2 lbs Boneless, Skinless Chicken Thighs (or Breasts)
2 cans (10.5 oz each) Cream of Chicken Soup (Condensed)
1 cup Long-Grain White Rice, uncooked
1 ¼ cups Water or Chicken Broth
Instructions
- Lightly grease slow cooker insert with cooking spray
- Place chicken in an even layer at the bottom
- In a bowl, whisk condensed soup and water/broth until smooth. Pour evenly over chicke
- Sprinkle uncooked rice over soup and chicken, ensuring rice is submerged
- Cover and cook on LOW for 4-5 hours or HIGH for 2-3 hours until chicken shreds easily and rice is tender
- Shred chicken directly in pot with two forks. Stir everything together well. Let sit for 10 minutes to thicken before serving
Notes
Use regular long-grain white rice, not instant rice (will turn to mush).
Do not lift lid during cooking to maintain steady heat.
For chicken breasts, check 1 hour earlier as they cook faster.
Let finished dish rest to allow sauce to thicken.
- Prep Time: 10 mins
- Cook Time: 4-5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 2g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg
Keywords: chicken, dinner, crockpot, easy