Start by setting up your crock pot in your kitchen. If you're making this in the morning before work, position it where you can easily access it without stumbling around in the dark. Spray the insert with cooking spray—this prevents any sticking and makes cleanup faster afterward. Pat your chicken thighs dry with paper towels. This small step matters because it helps the chicken brown slightly and prevents excess moisture from making the final dish watery. Arrange the chicken pieces in a single layer on the bottom of your crock pot insert.

Sprinkle half of your kosher salt and ground black pepper directly over the chicken. As a registered dietitian, I always remind people that seasoning in layers is more effective than adding everything at the end. When you season the chicken now, those flavors begin penetrating the meat during cooking. Use your fingers to gently pat the seasoning into the chicken so it stays in place. Don't be shy—this is your foundation for flavor.

In a large mixing bowl, combine both cans of soup (mushroom and chicken) without draining anything. Add your low sodium chicken broth, the remaining salt, remaining pepper, garlic powder, and onion powder. Whisk this together until smooth and well combined—this takes about one minute. The soups will be thick, but the broth thins them out to a pourable consistency. This is your liquid gold. Don't skip the whisking step, because you want the powdered seasonings fully incorporated so there are no bitter pockets of concentrated garlic or onion.

Pour your uncooked rice directly into the soup mixture and stir gently. The rice grains will be dry and separate at this point—that's exactly right. Don't rinse the rice beforehand. Those starches help create the creamy consistency you're looking for. Pour this entire mixture over your seasoned chicken. Use a spoon to gently stir everything together, making sure the rice is distributed evenly and not clumped in one corner. The rice should be mostly submerged in liquid. This is important because rice needs that liquid to cook properly in the crock pot.

Cover your crock pot with the lid and set it to high for 3 to 4 hours, or low for 5 to 7 hours if you prefer. I usually cook on high because I like knowing when dinner will be ready. The high setting gives you a firmer rice texture, while low creates a slightly softer, more risotto-like consistency. Both are delicious. Do not lift the lid during cooking. I know it's tempting to peek—I do it too. But every time you lift that lid, you release steam and add 15 to 20 minutes to your cooking time. Trust the process.

When your timer goes off, turn off the crock pot. Carefully remove the chicken pieces with tongs or a slotted spoon and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. The meat should be so tender it practically falls apart in your hands. If it's still firm, return it to the crock pot for another 20 minutes. Once shredded, return all the chicken back to the crock pot and stir gently to distribute it throughout the rice.

Look at your finished dish. If it seems too thick or the rice looks dry, add more chicken broth—about ¼ cup at a time—and stir gently. You want a creamy consistency, not soupy or dry. Now taste it. This is your moment to be the chef. Does it need more salt? Add it in pinches. Does it taste flat? A few grinds of fresh black pepper or even a pinch of paprika can brighten everything up. This is how professional cooks work—they taste as they go.

Sprinkle your shredded cheddar cheese evenly over the entire surface of the crock pot. Cover it with the lid and let it sit for 5 to 10 minutes without any heat. The residual warmth will melt the cheese beautifully into the rice and chicken. When you lift the lid the second time, you'll have a creamy, golden-topped dish that looks like you spent all day cooking. Stir it gently right before serving, or leave some of the melted cheese visible on top—it's your call.