Crockpot chicken thighs with Rice-a-Roni is the complete one pot dump and go dinner that takes five minutes to put together and tastes like you cooked all day. Two family size boxes of Rice-a-Roni, cream of chicken soup, chicken broth, frozen peas and carrots and seasoned chicken thighs all cooked together in one crockpot. Protein, starch and vegetables — dinner is completely done. This is day two of Crockpot Dump and Go Week — and the optional cheese topping at the end takes it completely over the top.
WHAT YOU'LL NEED - 2 family size boxes Rice-a-Roni chicken flavor - 2 cans cream of chicken soup - 2-3 cans chicken broth - 1 bag frozen peas and carrots - 1.5 lbs boneless skinless chicken thighs - All purpose seasoning, garlic powder, onion powder - Shredded cheese optional - Green onions for garnish
#crockpotchicken #ricearoni #dumpandgo
RECIPE — Crockpot Chicken Thighs with Rice-a-Roni Ingredients:
1.5 lbs boneless skinless chicken thighs 2 family size boxes Rice-a-Roni chicken flavor 2 cans cream of chicken soup 3-4 cups chicken broth 1 bag frozen peas and carrots 1 tbsp all purpose seasoning 1 cup shredded cheese, optional 3 green onions, sliced for garnish
Instructions:
Mix cream of chicken soup, chicken broth and frozen peas and carrots together in the crockpot. Season chicken thighs and place on top. Cook on LOW 3-4 hours. Remove chicken. Add both boxes of Rice-a-Roni including seasoning packets. Stir to combine. Return chicken to crockpot. Cook on HIGH 1 hour until rice is tender. Add more broth if needed. Remove chicken and shred with two forks. Stir back into the rice mixture. Top with shredded cheese if using. Cover 5 minutes until melted. Garnish with green onions and serve.
