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