Crockpot Smothered Chicken and Rice
Whole seasoned chicken breasts, creamy rice, peas, carrots, and corn cook together in a rich onion gravy. This easy Crockpot Smothered Chicken and Rice is a complete one-pot comfort-food dinner with very little cleanup.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 4 hours 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: CROKPOT
- Cuisine: American
Ingredients
Scale
- 3 large boneless, skinless chicken breasts, about 2 pounds total
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground black pepper
- 1 can (10.5 ounces) condensed cream of chicken soup
- 1 can (10.5 ounces) condensed cream of mushroom soup
- 2½ cups low-sodium chicken broth, divided
- 1 packet (1 ounce) dry onion soup mix
- 1 teaspoon Worcestershire sauce
- 1½ cups uncooked long-grain converted or parboiled rice
- 2 cups frozen peas, carrots, and corn
- ½ cup sour cream, at room temperature
- Chopped fresh parsley or chives, optional
Instructions
- Lightly grease the inside of a 6-quart slow cooker.
- Pat the chicken breasts dry. Season both sides with the garlic powder, onion powder, paprika, dried thyme, and black pepper.
- Add the cream of chicken soup, cream of mushroom soup, 1½ cups of chicken broth, dry onion soup mix, and Worcestershire sauce to the slow cooker. Whisk until combined.
- Arrange the seasoned chicken breasts in the creamy gravy. Spoon some of the gravy over the top of each piece.
- Cover and cook on low for 3 to 4 hours. The chicken should be nearly cooked through before adding the rice.
- Transfer the chicken to a clean plate and cover it loosely to keep it warm.
- Warm the remaining 1 cup of chicken broth. Stir the uncooked converted rice, warm broth, and frozen vegetables into the gravy. Make sure the rice is completely submerged in the liquid.
- Return the whole chicken breasts to the slow cooker, placing them on top of the rice mixture.
- Cover and cook on high for 45 to 75 minutes, or until the rice is tender and the thickest part of the chicken reaches an internal temperature of 165°F. Begin checking the rice after 45 minutes because slow cookers vary.
- Transfer the chicken to a clean plate. Stir the sour cream into the cooked rice and vegetables until creamy and evenly combined.
- Return the whole chicken breasts to the crockpot. Spoon a little of the creamy gravy over each piece.
- Garnish with chopped parsley or chives and serve immediately.
Notes
- Long-grain converted or parboiled rice gives the most dependable texture in a slow cooker.
- Do not use instant rice, quick-cooking rice, or brown rice without adjusting the liquid and cooking time.
- Make sure all the uncooked rice is submerged before replacing the lid.
- Keep the lid closed while the rice cooks so heat and steam do not escape.
- Slow cookers vary considerably. Begin checking the rice after 45 minutes.
- If the rice absorbs the liquid before it is tender, add ¼ cup of hot chicken broth and continue cooking.
- If the mixture looks too loose, turn off the slow cooker and leave it uncovered for 5 to 10 minutes.
- Taste the finished dish before adding salt. The condensed soups and onion soup mix already contain sodium.
- The rice will continue absorbing gravy as it sits, so serve the meal soon after it finishes cooking.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Add a splash of broth or milk when reheating to restore the creamy consistency.
Make It Your Own
- Replace the cream of mushroom soup with another can of cream of chicken soup.
- Use frozen peas and carrots instead of the three-vegetable blend.
- Add sliced mushrooms or diced onion at the beginning of the cooking time.
- Stir chopped spinach into the rice during the final five minutes.
- Add shredded cheddar or Parmesan when stirring in the sour cream.
- Sprinkle cooked, crumbled bacon over the finished chicken.
- Add crushed red pepper flakes or hot sauce for a little heat.
- Replace half of the onion soup mix with dry ranch seasoning.