Ingredients
Scale
- 1 lb Chicken Thighs (Bone-in or boneless) – approx. $3.50
- 1 can (10.5 oz) Condensed Cream of Chicken Soup – approx. $1.25
- 2 cups Long Grain White Rice – approx. $0.60
- 1 bag (12 oz) Frozen Peas and Carrots – approx. $1.25
- 2 cups Chicken Broth (or water with bouillon) – approx. $0.80
- 1 tsp Garlic Powder – approx. $0.10
- 1 tsp Dried Onion Flakes – approx. $0.10
- Salt and Pepper to taste – approx. $0.05
Instructions
- Start by lightly greasing the inside of your slow cooker with a small amount of oil or non-stick spray to prevent sticking. Place the chicken thighs at the bottom of the pot. In a medium bowl, whisk together the condensed cream of chicken soup, chicken broth, garlic powder, and onion flakes until the mixture is smooth. Pour this liquid over the chicken, ensuring each piece is well-covered.
- Cover the crockpot with its lid and set the temperature to High for 4 hours or Low for 7 to 8 hours. About 30 minutes before the cooking time is finished, stir in the frozen peas and carrots. If you are using pre-cooked rice, you can add it now. If you prefer to cook the rice separately on the stove (which often yields the best texture for budget rice), do that now using the standard water-to-rice ratio.
- Once the chicken is tender and pulls apart easily with a fork, shred it directly in the pot. Stir everything together so the creamy sauce coats the chicken and vegetables. Serve large scoops of the creamy chicken mixture over a bed of fluffy white rice. Season with an extra pinch of black pepper if desired and serve while steaming hot.
- Cook Time: 4 hours 10 minutes