American · easy

Slow Cooker Chicken and Rice

Name: Slow Cooker Chicken and Rice
Total time: 250 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs Boneless Skinless Chicken Thighs; 1 1/2 cups, uncooked Long-Grain White Rice; 3 cups Chicken Broth; 1 can (10.5 oz) Cream of Chicken Soup; 1 cup Frozen Peas; 1 medium, diced Yellow Onion; 1 tsp Garlic Powder; 1/2 tsp Onion Powder; 1/2 tsp Smoked Paprika

Chicken thighs, rice, and chicken broth go into the slow cooker in the morning and dinner is waiting when you get home. Creamy, savory, one pot, zero attention required during the day.

4 hr 10 min
Total: 6
Serves: $13.00
Est. cost: 390
Cal/serving

Dietary, as tagged

Kid-friendly

Parent noteThe rice absorbs almost all the liquid. Add extra broth when reheating. This also works with boneless thighs.

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Boneless Skinless Chicken Thighs2 lbs
Long-Grain White Rice1 1/2 cups, uncooked
Chicken Broth3 cups
Cream of Chicken Soup1 can (10.5 oz)
Frozen Peas1 cup
Yellow Onion1 medium, diced
Garlic Powder1 tsp
Onion Powder1/2 tsp
Smoked Paprika1/2 tsp

Method

01
Season chicken thighs with garlic powder, onion powder, smoked paprika, salt, and pepper.
02
Place chicken thighs in the bottom of the slow cooker.
03
Pour in chicken broth, cream of chicken soup, and diced onion.
04
Cook on LOW 4-5 hours or HIGH 2.5-3 hours.
05
Remove chicken and shred with two forks. Return to the pot.
06
Stir in uncooked long-grain rice. Cover and cook on HIGH 30 minutes until rice is tender.
07
Stir in frozen peas and cook 5 minutes more. Adjust seasoning and serve.

390
Calories: 30g
Protein: 38g
Carbs: 12g
Fat