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Crock pot chicken thighs and rice in a white rectangular slow cooker and a black serving spoon.

Crockpot Chicken Thighs and Rice

This crockpot chicken thighs and rice is creamy, cozy, and built for busy nights - tender chicken, rich savory rice, and a shortcut sauce that makes everything come together perfectly.
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Author Kori
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Slow Cooker Chicken Recipes
Cuisine American
Servings 6
Calories 411 kcal

Ingredients
  

  • 2 pounds boneless skinless chicken thighs
  • 1 cup long grain white rice (uncooked, rinsed)
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (10.5-ounce) can cream of mushroom soup
  • 1½ cups chicken broth
  • 1 cup frozen diced onions
  • 2 cups frozen peas and carrots
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper (plus extra to taste)
  • ½ teaspoon kosher salt (plus extra to taste)
  • Optional: ½ cup sour cream (stir in at end)
  • Optional garnish: chopped parsley

Instructions
 

  • To the crockpot, add rice, cream of chicken soup, cream of mushroom soup, chicken broth, frozen onions, frozen carrots and peas, garlic powder, onion powder, paprika, thyme, salt, and pepper. Use a whisk or spoon to stir together.
    Adding all ingredients except the chicken thighs to make crock pot chicken thighs and rice to a white rectangular slow cooker and mixing it all together.
  • Nestle the chicken thighs into the mixture, making sure they are mostly covered in the sauce. Cover and cook on LOW for 4 to 5 hours, until the rice is tender and the chicken is cooked through.
    Placing the chicken thighs on top of the mixture in the white rectangular slow cooker with silver tongs and cooking the crock pot chicken thighs and rice until done, then removing the lid.
  • Remove the chicken, fluff the rice, add sour cream (if using), then return the chicken to the pot.

Notes

For more helpful hints, substitution ideas, slow cooking tips, and other delicious recipe ideas, check out my post above.
CROCKPOT COOKING TIPS: Every slow cooker heats a little differently, so cooking times can vary. Once you know how your crock pot runs (hotter or cooler), you can adjust as needed. For meats and proteins, always use a thermometer to check doneness — the internal temperature is the most accurate way to know when it’s ready.
TIPS: No need to thaw the frozen vegetables - they cook perfectly in the crockpot. Keep the chicken mostly submerged so the seasoning stays in place and the meat stays juicy. Check around 4 hours if your slow cooker runs hot to avoid overcooking the rice.
VARIATIONS: Use all cream of chicken or all cream of mushroom depending on what you have. Add shredded cheddar at the end for a cheesy version. Swap in frozen mixed vegetables for even more variety.
SERVING SUGGESTIONS: Serve as a complete one-pot meal or pair with a simple green veggie like steamed broccoli or green beans. A sprinkle of fresh parsley brightens everything up.

Nutrition

Calories: 411kcalCarbohydrates: 40gProtein: 37gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 151mgSodium: 1287mgPotassium: 653mgFiber: 3gSugar: 2gVitamin A: 4732IUVitamin C: 7mgCalcium: 59mgIron: 3mg
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