Description
This unique and incredibly delicious crock pot chicken and rice recipe includes tender brown rice, cream cheese, and boneless chicken thighs for a rich and hearty slow cooker dish that everyone is sure to love!
Ingredients
Scale
- 1 ½ – 2 pounds boneless skinless chicken thighs
- 2 cups dried brown rice
- 1 cup chopped onion
- 1 cup chopped celery
- 4 cups water or chicken broth
- 4 ounces cream cheese, cut into cubes
- 1–2 packets ranch dip mix
- 1 cup shredded cheddar cheese
- Salt
- Black pepper
Instructions
- Step: Set out a large 6-8 quart crockpot.
- Step: Place the dried brown rice in a bowl and rinse with cold water, stirring with your hand to release the starches, then drain in a sieve.
- Step: Add the chicken thighs, brown rice, chopped onion, chopped celery, cubes of cream cheese, ranch packet, 1 teaspoon salt, and ½ teaspoon cracked black pepper to the slow cooker.
- Step: Pour the water (or chicken broth) over the ingredients and gently shake the crock to make sure all the rice is submerged in the liquid.
- Step: Cover the crockpot and turn on HIGH. Cook for 3 hours, then check the rice; cook in 15-minute increments until the rice is soft and tender, but not mushy.
- Step: Once the rice is fork-tender, use two forks to find and shred the chicken thighs into large bite-size pieces.
- Step: Add the shredded cheese and gently fold it in until melted; if the rice seems too thick, add an additional ½ cup of water and stir again.
- Step: Serve warm, as-is or with fresh toppings like chopped scallions or parsley.
Notes
Storing Leftovers: Cool the rice and chicken before storing in an airtight container in the fridge for up to 3 days. Freezing: Can be frozen for up to 3 months, though rice will become softer upon reheating. Reheating: Microwave in 30-second bursts at 50% power, stirring in between.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 8 oz
- Calories: 322 kcal
- Sugar: 2 g
- Sodium: 270 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.01 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg