This Smothered Chicken and Rice Crock Pot is the definition of a one-pot wonder. It’s a complete meal that brings together juicy, tender chicken and fluffy rice, all slow-cooked in a deeply savory gravy. The concept is simple: create a classic comfort food dish that delivers that simmered-all-day flavor with the incredible ease of a slow cooker. It’s the kind of meal that feels both nourishing and satisfying, perfect for wrapping up a busy day.
Ingredients
1 (10.5 oz) can condensed cream of mushroom soup: Lends a deep, earthy savoriness that forms the base of the rich gravy.
1 (10.5 oz) can condensed cream of chicken soup: Adds a classic, creamy poultry flavor for that ultimate comfort food taste.
1 cup chicken broth: Thins the condensed soups into a perfectly smooth and velvety sauce.
½ cup finely-diced onion: Provides a sweet, aromatic foundation that mellows as it slow cooks.
½ cup finely-diced celery: Balances the richness with a fresh, slightly savory vegetal note.
1 teaspoon minced fresh garlic: Infuses the dish with a pungent warmth that deepens the overall flavor.
¼ teaspoon dried oregano: Contributes a peppery and robust herb note common in rustic comfort dishes.
¼ teaspoon dried thyme: Adds a classic, earthy flavor that is the perfect herbal pairing for chicken.
¼ teaspoon paprika: Gives the final gravy a beautiful warm color and a hint of mild sweetness.
8 bone-in chicken thighs, skin removed, trimmed (about 3 ½ lbs. total): The bone adds immense flavor to the sauce, while the dark meat guarantees exceptionally juicy results.
Kosher salt and ground black pepper: Essential for amplifying all the individual flavors and tying the dish together.
1 ½ cups instant white rice (such as Minute Rice): The secret to a perfect finish, steaming up light and fluffy in just minutes at the very end.
How to Make Smothered Chicken and Rice Crock Pot
Step 1: Build the Flavor Base
First things first, let’s build a deep flavor base. In a small bowl, mix together your garlic powder, onion powder, paprika, thyme, salt, and pepper. Then, pat the chicken thighs dry with a paper towel this helps get a better sear and season them generously on all sides. Now, for a step that I consider optional but highly recommended: sear the chicken. Heat a little oil in a skillet over medium-high heat and brown the chicken for 2-3 minutes per side. This process, known as the Maillard reaction, creates a beautiful golden-brown crust that translates into a much richer, deeper flavor in your final gravy. Afterwards, place the seared chicken in the bottom of your crock pot.
Step 2: Create the Savory Gravy
In that same skillet, which now has all those tasty browned bits from the chicken, toss in your diced onion and bell pepper. Sauté them for a few minutes until they soften and become fragrant. Next, pour the chicken broth and the can of cream of chicken soup directly into the slow cooker over the chicken. Whisk everything together until the soup is mostly smooth, then scrape the sautéed onions and peppers into the pot. Give it one final stir to combine everything.
Step 3: The Slow Cook
With the chicken and gravy base ready, it’s time to let the slow cooker work its magic. Cover the crock pot and set it to cook on LOW for 5-6 hours or on HIGH for 3-4 hours. During this time, the chicken will become unbelievably tender, and all those wonderful flavors will meld together. It is absolutely crucial that you do not add the rice at this stage.
Step 4: Add the Rice to Finish
This final step is the secret to a perfect Smothered chicken and rice crock pot. About 45 to 60 minutes before the total cook time is up, stir the uncooked long-grain white rice into the slow cooker. I recommend turning the setting to HIGH for this part if it was on low. Make sure the rice is fully submerged in the hot liquid. Cover it again and let it finish cooking. The rice will steam perfectly, absorbing the savory gravy, and the chicken will be so tender you can shred it with two forks right in the pot.
My Best Smothered Chicken and Rice Crock Pot Tips
The Secret to Perfectly Fluffy, Non-Mushy Rice
This is, without a doubt, my most important piece of advice. The biggest mistake you can make with a slow cooker rice dish is adding the rice too early. Through much trial and error, I learned that putting uncooked rice in for a 6-hour cook time results in a gluey, starchy porridge. The solution is all about timing. By stirring the long-grain white rice in during the final 45 to 60 minutes of cooking, you allow it to steam perfectly in the flavorful gravy rather than boil to death. As a result, the grains stay distinct, fluffy, and beautifully tender.
Don’t Skip the Sear for a Richer Gravy
I know, I know it’s tempting to just dump everything into the crock pot. While you can do that in a pinch, taking five extra minutes to sear the chicken is a game-changer for the flavor of your Smothered chicken and rice crock pot. This step isn’t about cooking the chicken through; it’s about creating a deep, golden-brown crust. That crust creates browned bits in the pan (called “fond”) that dissolve into your gravy, giving it a profoundly rich, roasted flavor that you simply can’t achieve otherwise.
How to Thicken Your Gravy at the End
Sometimes, depending on the water content of your chicken and vegetables, the final gravy might be a little thinner than you’d like. The easiest fix in the world is a simple cornstarch slurry. Just whisk together one tablespoon of cornstarch with two tablespoons of cold water in a small bowl until it’s completely smooth. It’s crucial the water is cold, as mixing cornstarch with hot liquid will create lumps instantly. Then, during the last 30 minutes of cooking, slowly stir this slurry into the crock pot. Consequently, it will thicken the gravy to that perfect, velvety “smothered” consistency without altering the taste.
Variations of Smothered Chicken and Rice Crock Pot
Spicy Southwest Chicken and Rice
For those times you’re craving something with a little more zing, this Southwest twist is fantastic. Simply omit the dried thyme from the original seasoning blend and, in its place, add one teaspoon of cumin and a half teaspoon of chili powder. When you add the sautéed onions and peppers, also stir in a 4-ounce can of diced green chiles and about a half cup of frozen corn. To finish, serve it topped with fresh cilantro and a dollop of sour cream. The resulting flavor is zesty, smoky, and wonderfully bold. If you enjoy these flavors, you might also love the robust taste of our Spicy Southwest Chili.
Creamy Herb and Mushroom Smothered Chicken
This variation transforms the dish into something even more rich, rustic, and earthy perfect for a chilly evening. The key is to add 8 ounces of sliced cremini mushrooms to the skillet with your onions, sautéing them until they are nicely browned. Then, substitute the can of cream of chicken soup with a can of cream of mushroom soup to double down on that woodsy flavor. Finally, a small pinch of dried rosemary added along with the thyme makes it incredibly fragrant and savory.
Broccoli and Cheddar Chicken and Rice
This version is my go-to when I want to sneak in extra vegetables, and it’s always a massive hit. It turns the dish into something that tastes like a cozy, creamy casserole. About 30 minutes before the cooking time is done, stir in one to two cups of small, fresh broccoli florets. Then, during the last 10 minutes, sprinkle one cup of shredded sharp cheddar cheese over the entire surface. Just cover the pot and let the broccoli become tender-crisp and the cheese melt into a delicious, gooey blanket.
For a Bright and Zesty Alternative If your taste buds are craving something on the lighter, brighter side, our Lime Chicken Recipe with Avocado offers a fantastic contrast to this hearty slow cooker meal. It features a zesty citrus marinade and creamy avocado for a fresh and vibrant dish that’s perfect for a different kind of evening.
FAQs
Is it safe to cook raw chicken and rice together?
Cooking raw chicken with other ingredients is safe once the chicken reaches a verified internal temperature of (). A slow cooker’s steady, moist heat is highly effective for ensuring the entire dish is cooked thoroughly.
Is chicken and rice with sauce considered a healthy meal?
This dish offers a solid balance of protein and carbohydrates for a complete meal. Its nutritional profile can be enhanced by choosing low-sodium ingredients, incorporating additional vegetables, and managing portion sizes.
Is it okay to use uncooked rice in a crockpot recipe?
Using uncooked rice in a slow cooker requires matching the rice type to the cooking time to prevent a mushy texture. This recipe specifies instant rice, added at the end, to steam quickly and guarantee a light, fluffy result.
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Crock Pot Smothered Chicken and Rice
- Total Time: 3 hours 30 minutes
- Yield: 8 servings 1x
Description
This Crock Pot Smothered Chicken and Rice is the ultimate one-pot comfort meal. Juicy chicken thighs and fluffy rice are slow-cooked in a rich, savory gravy, delivering an all-day-simmered flavor with minimal effort. It’s the perfect, satisfying dish to end any busy day, combining a complete meal of protein and carbs into one incredibly easy recipe.
Ingredients
1 (10.5 oz) can condensed cream of mushroom soup
1 (10.5 oz) can condensed cream of chicken soup
1 cup chicken broth
½ cup finely-diced onion
½ cup finely-diced celery
1 teaspoon minced fresh garlic
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon paprika
8 bone-in chicken thighs, skin removed, trimmed (about 3 ½ lbs. total)
Kosher salt and ground black pepper, to taste
1 ½ cups instant white rice (such as Minute Rice)
Instructions
Create the Sauce
In the basin of a 6-quart slow cooker, whisk together the condensed cream of mushroom soup, cream of chicken soup, chicken broth, diced onion, diced celery, minced garlic, oregano, thyme, and paprika until well combined.
Add the Chicken
Pat the chicken thighs dry and season them generously with salt and pepper. Nestle the chicken thighs into the sauce in the slow cooker, turning them to ensure they are fully coated.
Slow Cook the Chicken
Cover the crock pot and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The chicken is done when it is exceptionally tender and cooked through to an internal temperature of 165°F (74°C).
Finish with Rice
Stir the instant white rice into the slow cooker, making sure it is fully submerged in the hot liquid. Cover and cook on HIGH for an additional 10-15 minutes, or until the rice is tender and has absorbed the gravy. Fluff with a fork and serve immediately.
Notes
For Richer Flavor: While not required, searing the chicken in a hot, oiled skillet for 2-3 minutes per side before adding it to the crock pot creates a golden-brown crust that adds significant depth to the gravy.
Thickening the Gravy: If you prefer a thicker gravy at the end, create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker during the last 30 minutes of cooking.
Choosing Your Rice: This recipe is specifically designed for instant rice added at the end to prevent it from getting mushy. If you use regular long-grain white rice, it will need to be added 45-60 minutes before the end of the cooking time.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1 thigh with rice and gravy)
- Calories: 575
- Sugar: 3
- Sodium: 660
- Fat: 29
- Saturated Fat: 8
- Unsaturated Fat: 19
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 42
- Cholesterol: 195
Keywords: smothered chicken, crock pot chicken and rice, slow cooker chicken, chicken and gravy, one pot meal, comfort food, chicken thigh recipe, easy dinner
