How to Make Crockpot Chicken and Rice WithOUT Canned Soup

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories while maintaining flavor.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: bone-in chicken thighs

Bone-in thighs are often cheaper and add more flavor.

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is healthier but may require longer cooking.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a less expensive cooking oil.

Pat chicken thighs dry with a paper towel and drizzle with 1 tablespoon of oil.

Season both sides of the chicken thighs with 1 and 1/2 teaspoon kosher salt, 1 teaspoon black pepper, 3/4 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Rub the seasoning all over the chicken thighs.

Heat 2 tablespoons of oil in a large sauté pan over medium-high heat.

Add chicken thighs skin-side down and sear for about 3 minutes.

Turn the chicken over and sear for about 2 minutes more.

Transfer the chicken thighs to the slow cooker and set aside.

Add chopped yellow onion to the sauté pan and sauté for about 3 to 4 minutes until softened.

Stir in 3 tablespoons of all-purpose flour.

Gradually add 2 and 1/2 cups of unsalted chicken broth, one splash at a time, stirring well after each addition.

Season the gravy with 1 teaspoon kosher salt and 1/2 teaspoon black pepper, stirring to combine.

Pour the gravy over the chicken thighs in the slow cooker, ensuring they are nestled in the gravy.

Cover the slow cooker and cook on high for 1 hour or on low for 2 hours.

Remove the chicken and stir in 1 and 3/4 cup of instant rice and 1 cup of frozen peas and carrots.

Nestle the chicken back into the crock pot with the rice and vegetables.

Cover and cook for an additional 45 minutes on high or 1 hour on low.

Cooking Techniques

Equipment Needed

Spice Level: