Chicken and Rice

Name: Chicken and Rice
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 6 servings
Ingredients: 1.5 lb boneless, skinless chicken thighs; 1.5 cups long-grain white rice; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cups chicken broth; 1 can (10.5 oz) cream of mushroom soup; 1 tsp garlic powder; 1 tsp dried thyme; Salt and black pepper to taste

6 servings15 min prep300 min cookEasy

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The Story Behind It

The Tale of Chicken and Rice

Story updated September 18, 2026

Chicken and rice appears in countless culinary traditions worldwide, from Middle Eastern and South Asian rice pilafs to American one-pot home cooking, since the combination is simple, filling, and adaptable. Its American slow-cooker form reflects mid-20th-century convenience cooking rather than any single origin.

Ingredients

Scale:· 6 servings

1.5 lb boneless, skinless chicken thighs
1.5 cups long-grain white rice
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cups chicken broth
1 can (10.5 oz) cream of mushroom soup
1 tsp garlic powder
1 tsp dried thyme
Salt and black pepper to taste

Instructions

1Place the chicken thighs, onion, carrots, and celery in the bottom of the slow cooker.
2In a bowl, whisk together the broth, cream of mushroom soup, garlic powder, thyme, salt, and pepper, then pour it over the chicken and vegetables.
3Cover and cook on low for 4 hours or on high for 2.5 hours.
4Stir in the uncooked rice, making sure it is submerged in the liquid, then cover and continue cooking on high for 45 minutes to 1 hour, until the rice is tender.
5Shred the chicken with two forks directly in the slow cooker, stir everything together, and serve warm.

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