How to Make Crockpot Chicken and Rice WithOUT Canned Soup

If you want to make a familiar, comfort food dinner for the family without the use of "cream-of soups" and pre-mix gravy packets, this is the recipe for you. This homemade crockpot chicken and rice recipe is entirely made from scratch, yet so easy, the prep comes together in just 20 minutes!

You'll start by prepping the chicken with seasoning and then it's off to the stovetop to build flavor. By searing the chicken first and then making a gravy out of the chicken meat drippings, we're ensuring there's going to be savory vibes in each in every bite.

The chicken, rice, and veggies all slow cook together in that delicious gravy and results in a dinner you can feel proud serving and the entire family will love!

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You can print out the recipe here:

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WHAT YOU'LL NEED FOR CROCKPOT CHICKEN AND RICE:
3 tablespoons canola or avocado oil, separated
5-6 bone-in, skin-on chicken thighs
2 1/2 teaspoon Kosher salt, separated
1 1/2 teaspoon black pepper, separated
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 small yellow onion, finely diced
3 tablespoons all-purpose flour
2 1/2 cups unsalted chicken broth
1 3/4 cup instant rice
1 cup frozen peas and carrots

HOW TO MAKE CROCKPOT CHICKEN AND RICE:
Pat the chicken thighs dry with a paper towel and drizzle with 1 tablespoon of oil. Then, sprinkle with 1 1/2 teaspoon Kosher salt, 1 teaspoon pepper, garlic powder, onion powder, and rub all over to evenly adhere.

Add the remaining 2 tablespoons of oil to a large sauté pan over medium-high heat. Once it has come to temperature, add the chicken thighs skin-side down and sear 3 minutes. Then, turn the chicken and sear 2 minutes. Take care not to overcrowd the pan.

Add the chicken to the slow cooker and set aside. Reduce the heat to medium and the onion to the pan. Sauté until softened, about 3-4 minutes. Then, stir in the flour. Add the broth a splash at a time, whisking well after each addition. Once the mixture resembles pudding, you may add the broth and whisk to combine. Stir in the remaining 1 teaspoon Kosher salt and 1/2 teaspoon pepper, and transfer the gravy to the slow cooker.

Cover, and cook on high for 1 hour or 2 hours on the low setting.

Once the time is up, remove the chicken and stir in the rice and the frozen vegetables. Nestle the chicken back into the crockpot, cover, and cook for an additional 30 minutes on high or 45 minutes - 1 hour on the low setting. Serve and enjoy!

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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!

[tillymariespietz]

This is the second time this month I’m making this for Shabbat dinner! Great recipe, thank you 😊

[mybeautylife]

Tfs! Been looking for a crockpot recipe without too many processed ingredients and this was it!

[KeyserTheRedBeard]

astonishing content The Anthony Kitchen. I broke that thumbs up on your video. Maintain up the amazing work.

[chelybeann]

Girl! You’re so underrated!! These recipes are great! New sub

[MzTwEeT]

Omg so glad I found this vid, I was out of dinner ideas lol

[airgow]

What brand of sautee pan are you using?

[jamesprior]

This sounds delicious. I would like to try this recipe, but substitute the gravy with cream of mushroom soup and a little Worcestershire sauce into the rice and peas. Add some chicken stock as needed to properly cook the rice.

[anitathompson]

That was awesome sooo yummy thanks so much for sharing every recipe for chicken 🐓 and rice too mushy way too much cream and cheese 🧀 lol for me, thanks so much for sharing have a wonderful blessed day today in Christ Jesus our wonderful savior Lord Jesus Christ bye 👋

[jem]

Instead of instant rice what about using leftover rice?

[Edward-turtle]

when you say 1 cup of rice . literally a cup of uncooked rice for 4 people ???