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Easy One-Pot Crockpot Chicken and Rice

crockpot chicken and rice - featured image

A forgiving, creamy, and comforting slow cooker meal that comes together in under ten minutes of prep. Using chicken thighs and instant rice ensures tender meat and fluffy grains without the stress of complex techniques.

Ingredients

Scale
  • Boneless, skinless chicken thighs (fresh or fully thawed frozen)
  • Instant rice (e.g., Minute Rice)
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup frozen peas and carrots (mixed bag)
  • 1/2 cup low-sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 1/2 tsp black pepper
  • Salt to taste

Instructions

  1. Pat chicken thighs dry and place them in the bottom of a 4-6 quart slow cooker.
  2. Season chicken generously with salt, pepper, garlic powder, and onion powder.
  3. In a medium bowl, whisk together cream of chicken soup, chicken broth, dried thyme, and black pepper until smooth.
  4. Pour the soup mixture evenly over the chicken in the slow cooker.
  5. Spread instant rice evenly over the chicken and sauce. Do not stir yet.
  6. Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours).
  7. About 30 minutes before serving, open the lid, stir gently to distribute rice, and add frozen peas and carrots on top.
  8. Cover and cook for the remaining 30 minutes until rice is tender and veggies are heated through.
  9. Shred chicken with forks if desired, stir one last time, and serve.

Notes

Use instant rice rather than long-grain to prevent mushy or undercooked textures. Chicken thighs stay juicier than breasts in slow cooking. If the rice is too hard, add a splash of hot water and cook 20 minutes longer. If too watery, leave the lid off for the last 15 minutes. Leftovers keep for 3-4 days in the fridge; add liquid when reheating.

Nutrition

Keywords: crockpot chicken and rice, slow cooker dinner, easy weeknight meals, one pot meals, comfort food, family friendly, instant rice recipe