Delicious Seasoned Chicken Thighs and Brown Rice Slow Cooker Meal Smothered in a Creamy Garlic Sauce!

Our Simple Crock Pot Chicken and Brown Rice is Tender and Creamy! We have been making this dish for years with different Sauce alterations but once we added our Slightly altered Creamy Dijon Sauce for Everything, this meal became a Family Favorite! The Garlic and Chicken Bullion Slowly marinate in to the Chicken and Rice while cooking. Even without this Sauce, it still is a very Delicious Meal but we like our Homemade Sauce to Smother the Chicken for an extra treat! 

If you are looking for more Chicken Recipe Ideas, See our Chicken Section! 

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Prep Time: 20 Minutes
Slow Cooker or Crock Pot Temperature: High
Slow Cooking Time: 4 – 5 Hours
Serves 4 – 6

Slow Cooker Creamy Chicken Thighs and Rice Ingredients:

8 Skinless Chicken Thighs
2 Cups Brown Rice
5 Cups Water
5 Teaspoons Chicken Bullion (We use Better Than Bullion)
3 Tablespoons Fresh Minced Garlic (About 3 Cloves)
1 Teaspoons Black Pepper

TIP: If You are using Canned Chicken Bullion, Replace all the Water with the Bullion!

Creamy Garlic Sauce:

1/2 Cup Sour Cream
1/2 Water
2 Tablespoons Dijon Mustard
1 Tablespoon Fresh Minced Garlic (About 1 Clove)
1 Teaspoon Black Pepper

Slow Cooker Creamy Chicken Thighs and Rice Instructions:

1. In a Slow Cooker or Crock Pot, Turn the Temperature on High then add Brown Rice, Water, Chicken Bullion and Fresh Minced Garlic. Stir Thoroughly. Then put the Skinless Chicken Thighs evenly on top of the uncooked rice, Sprinkle with Black Pepper. Slow Cook for 4 – 4 1/2 Hours on High!

2. After about 4 Hours in the Slow Cooker, the Chicken Thighs and Brown Rice are done, the rice will be soft and will have soaked up all the Chicken Bullion liquid. The tender fall apart chicken Thighs will be cooked all the way through.

3. Now it’s time to make the Creamy Garlic Sauce. In a small bowl, add Sour Cream, Water, Dijon Mustard, Fresh Minced Garlic and Black Pepper. Mix Thoroughly. 

4. Pour all the Creamy Garlic Sauce evenly over the Slow Cooker Chicken Thighs and Rice. Put the Lid back On, Let cook for 30 More Minutes on High. This allows the Sauce to soak in to the Chicken and Rice! When done, it’s ready to serve!