Name: Cheap Dinners Under $10 Dump Family Budget Meals Feed Family Of 4 Cost Breakdown
Cook time: 4 h 10 min
Total time: 4 h 10 min
Ingredients: 1.5 lbs Chicken Thighs (Bone-in or boneless) – $4.50; 2 cups Long Grain White Rice – $0.60; 1 can (10.5 oz) Cream of Mushroom or Chicken Soup – $1.25; 2 cups Chicken Broth (made from bouillon) – $0.30; 1 bag (12 oz) Frozen Peas and Carrots – $1.50; 1 tsp Garlic Powder & 1 tsp Onion Powder – $0.20; Salt and Black Pepper to taste – $0.05; 1 cup Shredded Cheddar Cheese (optional/on sale) – $1.50

Ingredients

Scale

1.5 lbs Chicken Thighs (Bone-in or boneless) – $4.50
2 cups Long Grain White Rice – $0.60
1 can (10.5 oz) Cream of Mushroom or Chicken Soup – $1.25
2 cups Chicken Broth (made from bouillon) – $0.30
1 bag (12 oz) Frozen Peas and Carrots – $1.50
1 tsp Garlic Powder & 1 tsp Onion Powder – $0.20
Salt and Black Pepper to taste – $0.05
1 cup Shredded Cheddar Cheese (optional/on sale) – $1.50

Instructions

Start by lightly greasing the inside of your slow cooker or a large 9×13 baking dish if using the oven. Pour the dry white rice directly into the bottom in an even layer. In a small bowl or measuring cup, whisk together the canned cream soup, chicken broth, garlic powder, and onion powder until the mixture is smooth. Pour this liquid over the rice, ensuring all grains are submerged.
Season your chicken thighs generously with salt and pepper on both sides. Place the chicken pieces directly on top of the rice and liquid mixture. If you are using a slow cooker, cover it with the lid. If you are using an oven, cover the baking dish tightly with aluminum foil to prevent the rice from drying out.
For the slow cooker method, set the heat to “High” for 3.5 to 4 hours or “Low” for 6 to 7 hours. If you are baking this in the oven, preheat to 375°F (190°C) and bake for 45 to 55 minutes. You will know it is done when the rice has absorbed the liquid and the chicken reaches an internal temperature of 165°F.
About 15 minutes before serving, open the lid and “dump” in the frozen peas and carrots. Stir them gently into the rice around the chicken. Sprinkle the shredded cheddar cheese over the top if your budget allowed for it. Cover the pot again for the remaining 15 minutes to let the vegetables steam and the cheese melt into a gooey, delicious crust.
Use a large spoon to scoop a generous portion of the creamy rice and vegetable mixture onto each plate. Top with a piece of the tender chicken. The rice should be fluffy and savory, having absorbed all the flavors from the chicken drippings and the soup base.

Cook Time: 4 hours 10 minutes