Description
A comforting and easy slow-cooker chicken and rice dish featuring tender chicken thighs, creamy cheddar cheese, and flavorful seasonings. Perfect for a simple weeknight dinner with minimal prep and hands-off cooking.
Ingredients
Chicken and Rice Base
- 1 1/2 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 (10.5-oz.) can condensed cream of chicken soup (e.g., Campbell’s)
- 1 cup uncooked long-grain brown rice
- 2 tsp. Dijon mustard
- 2 tsp. poultry seasoning
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1 tsp. onion powder
- 1/2 tsp. black pepper
- 1/4 tsp. dried thyme
- 1 3/4 cups chicken stock
Add-ins
- 4 oz. sharp Cheddar cheese, shredded (about 1 cup)
- 2 cups frozen carrots and peas
- 1/2 cup chicken stock (remaining)
Instructions
- Gather Ingredients: Assemble all ingredients to ensure everything is prepared and measured before beginning the cooking process.
- Combine Base Ingredients: In a 6-quart slow cooker, add the chicken pieces, cream of chicken soup, uncooked brown rice, Dijon mustard, poultry seasoning, garlic powder, kosher salt, onion powder, black pepper, dried thyme, and 1 3/4 cups of chicken stock. Stir gently to combine so the rice and seasonings are evenly distributed.
- Cook Initial Mixture: Cover the slow cooker and cook on HIGH for about 3 hours, or until the chicken is thoroughly cooked and the rice is just tender. This slow cooking allows flavors to develop and ensures the chicken and rice cook evenly.
- Add Cheese and Vegetables: Carefully uncover the slow cooker and stir in the shredded sharp Cheddar cheese, frozen carrots and peas, and the remaining 1/2 cup chicken stock. This step adds creaminess and vegetables to the dish.
- Final Cooking: Cover the slow cooker again and cook on HIGH for an additional 30 minutes. This helps the cheese melt completely, the rice become very tender, and the frozen vegetables heat through.
Notes
- Use boneless, skinless chicken thighs for the best tenderness and flavor.
- Brown rice requires a longer cooking time—ensure your slow cooker can handle this or substitute with white rice if preferred, adjusting cooking time accordingly.
- If you prefer a thicker dish, you can reduce the chicken stock slightly or use less in the final addition.
- Feel free to swap out the frozen vegetables for fresh or your favorite vegetable mix.
- Stir gently when adding cheese and vegetables to avoid breaking up the chicken pieces.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 10 mins
- Cook Time: 3 hrs 20 mins
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
