Crockpot chicken and rice is a convenient and delicious meal that requires minimal effort. Make this easy recipe on busy days when you want a comforting dinner without spending too much time in the kitchen.
Crockpot chicken and rice is a classic dish that will please just about anyone. The slow cooking process allows the flavors to meld together, resulting in flavorful, tender chicken and fluffy rice.Â
Check out more family-friendly meals combining these two basic ingredients: Cheesy Chicken and Pumpkin Risotto, Boiled Chicken and Rice, Puerto Rican Chicken and Rice, or Chicken and Rice in White Sauce.
Comfort food at its best, easy dinner recipes for the whole family.
Ingredients: 13 + oil, salt & pepper | Prep Time: 15 minutes | Cook Time: 3 hours | Servings: 6 | Difficulty: Easy
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Simple ingredients
Basmati rice: Long-grain rice that cooks up fluffy and absorbs the flavors of the other ingredients. You can substitute Jasmine for Basmati.
- Don't substitute it with another type (short grain, brown rice, wild rice, instant rice, etc), as the cooking time and liquid ratio will not be the same.
Chicken: Boneless skinless chicken thighs are my favorite cut for making chicken and rice. They are tender and flavorful and remain juicy during the cooking process.Â
- You can substitute boneless skinless chicken breasts, cut into large chunks, for the boneless thighs, but I feel they are never quite as juicy as the thighs.Â
Chicken stock or broth: It's preferable to use low-sodium to avoid a dish that's too salty. You can always add more salt at the end if needed, but fixing the dish is difficult if it's too salty.
Optional: Stir about ½ cups Parmesan cheese, grated Cheddar cheese, or Gouda into the finished dish and let the cheese melt before serving. My kids love this cheesy version of crockpot chicken and rice.Â
A must-try next time: this amazing recipe for Baked Chicken Drumsticks and Rice, rice and chicken are a match made in heaven!
See the recipe card for full information on ingredients and quantities.
How to cook chicken and rice in the slow cooker?
This slow-cooked chicken and rice recipe is made in only four easy steps!
- Step #1: Cut and season the thighs.
- Step #2: Combine the ingredients (except butter and lemon juice) in the pot.
- Step #3: Cook on HIGH for 3 hours. Check: the meat pieces should be cooked through, and the Basmati should be tender but not mushy. Add butter and lemon juice.
- Step #4: Stir and adjust the taste with salt and pepper. If desired, sprinkle the crockpot chicken and rice with fresh parsley or fresh thyme.Â
Good to know!
You will achieve the best results when cooking the dish on HIGH. I've tested this recipe on low, and we all found the rice mushy.
Meal prep: Chop all the ingredients, mix them with the spices, and keep them refrigerated in an airtight container until the next day. Dump them in the crockpot and add oil and chicken broth.
Let the chicken and rice rest in the slow cooker with the lid on for about 10 minutes. This allows the flavors to meld together and the basmati to absorb excess moisture. Add some cheese now, stir it in, and let it melt while the dish rests.
How to store and reheat?
- Refrigerate leftovers in an airtight container for 3-4 days.
- Reheat on the stovetop or microwave. The grains will absorb most of the liquid as it cools, so you should add a little extra stock when reheating it.
- Freeze leftovers in an airtight container for up to 3 months, defrost in the fridge, and reheat before serving. However, I am not keen on frozen and defrosted rice dishes.
What to serve with it?
Crockpot Chicken and Rice
Equipment
- Slow cooker or crock pot
Ingredients
- 1.7 lb boneless skinless chicken thighs Note 1
- 1 ½ cups basmati rice Note 2
- 1 cup carrots chopped, 5 oz/ 150 g
- ¾ cup onions chopped, 3.5 oz/ 100 g
- ½ cup celery chopped, 2.5 oz/ 75 g
- 3 large garlic cloves minced
- 2 bay leaves
- 1 teaspoon thyme
- 1 teaspoon dried parsley
- 1 tablespoon olive oil
- 3 ½ cups chicken broth Note 3
- 2 tablespoons butter
- 1 tablespoon lemon juice
- ½ teaspoon fine sea salt or kosher
- ¼ teaspoon ground black pepper
- ½ cup cheese Parmesan, Cheddar or Gouda shredded optional
Instructions
- Chicken: Cut the chicken thighs into bite-sized pieces. Place them in the slow cooker, sprinkle them with some salt and pepper, and toss lightly. 1.7 lb boneless skinless chicken thighs
- Combine: Add rice, carrots, onions, garlic, bay leaves, thyme, parsley, olive oil, and chicken broth. Stir to combine. 1 ½ cups basmati rice + 1 cup carrots + ¾ cup onions + ½ cup celery + 3 large garlic cloves + 2 bay leaves + 1 teaspoon thyme + 1 teaspoon dried parsley + 1 tablespoon olive oil + 3 ½ cups chicken broth
- Slow cook on HIGH for 3 hours until the chicken is cooked through and the rice is tender but not mushy (Note 4).
- Add: Remove the lid; some cooking liquid will be set at the bottom of the pot. Add butter and lemon juice, and give everything a good stir. 2 tablespoons butter + 1 tablespoon lemon juice
- Adjust the taste with more salt and pepper. ½ teaspoon fine sea salt + ¼ teaspoon ground black pepper
- Let the dish rest in the slow cooker with the lid on for 10 minutes. (Note 5 - Optional ½ cup cheese).
Notes
- Rice: You can substitute Jasmine for Basmati rice. Don't substitute it with another sort of rice, as the cooking time and liquid ratio will differ.
- Chicken: You can substitute boneless skinless chicken breasts cut into large chunks for the boneless thighs, but I feel they are never quite as juicy as the thighs.
- Chicken broth or stock: It's preferable to use low-sodium to avoid a dish that's too salty. You can always add more salt at the end if needed, but fixing the dish is difficult if it's too salty.
- I recommend cooking the dish on HIGH, I've tested this recipe on low, and we all found the rice to be mushy.
- Cheese: You can stir about ½ cup Parmesan or grated Cheddar or Gouda into the finished dish and let the cheese melt before serving.
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