Crockpot Cheesy Chicken and Rice
Ingredients
- 4 chicken thighs used with skin and bones in
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp parsley
- 1.5 c chicken broth
- 1 can cream of chicken soup 10 oz
- 1 tsp garlic powder
- 1 onion diced
- 1 c broccoli florets
- 1 c cheese sharp cheddar is best
- 1 c rice uncooked, Jasmine
Instructions
- Season chicken thighs with salt, 1/2 tsp pepper and parsley flakes. Brown the outsides in a pan on the stovetop. Insides don't need to be cooked, that will occur in your slow cooker, just brown skins.
- Pour chicken broth, cream of chicken soup, garlic powder, and remaining pepper into your crockpot. Whisk together.
- Pour in uncooked white rice so it is evenly spread out on to the bottom of your pot.
- Then pour in your diced onions, then broccoli florets, and cheese on top of that so it is spread out evenly in layers.
- Lay browned chicken thighs on the very top and close lid.
- Cook on low for 6-8 hours or high for 3-4, or until rice is as tender as you'd like it to be and chicken is cooked through.
- Remove chicken thighs and plate, stir rice mixture and add to plate. Can sprinkle more cheese on top of everything if desired too.
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