Description
A comforting and easy crockpot recipe that combines tender chicken with flavorful rice for a delicious meal.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 1 can (10.5 oz) cream of chicken soup
- 1 can (14.5 oz) diced tomatoes with green chilies
- 2 cups chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup frozen peas and carrots
- Chopped parsley for garnish (optional)
Instructions
- Place the chicken thighs in the bottom of the crockpot.
- In a bowl, combine the rice, cream of chicken soup, diced tomatoes, chicken broth, garlic powder, onion powder, salt, and pepper. Mix well.
- Pour the rice mixture over the chicken in the crockpot, ensuring the chicken is well covered.
- Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- In the last 30 minutes of cooking, add the frozen peas and carrots.
- Once done, shred the chicken in the crockpot and stir everything together.
- Serve hot, garnished with chopped parsley if desired.
Notes
- You can substitute chicken breasts for thighs if preferred.
- Feel free to add other vegetables like bell peppers or corn for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 6
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2
- Sodium: 600
- Fat: 10
- Carbohydrates: 45
- Protein: 30
Keywords: crockpot recipes, easy crockpot meals, chicken and rice, slow cooker recipes