Slow Cooker Chicken and Rice (Crock Pot)
The slow cooker or crock pot chicken and rice offer a delightful combination of savory and aromatic flavors. It's a classic dish that is sure to please your appetite.
Prep Time15 minutes mins
Cook Time3 hours hrs
Course: Main Course, Pasta and Rice, Poultry
Cuisine: American
Servings: 6 people
Calories: 448kcal
- 1.7 lb boneless skinless chicken thighs 800 g, Note 1
- 1 ½ cups basmati rice 300 g, 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 900 ml, 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
Chicken: Cut the chicken thighs into bite-size pieces. Place them in the slow cooker, sprinkle them with some salt and pepper, and toss lightly. 1.7 lbs/ 800 g boneless skinless chicken thighs Combine: Add rice, carrots, onions, garlic, bay leaves, thyme, parsley, olive oil, and chicken broth. Stir to combine. 1 ½ cup basmati + 1 cup/ 150 g carrots + ¾ cup/ 100 g onions + ½ cup/ 75 g celery + 3 garlic cloves + 1 teaspoon thyme + 1 teaspoon parsley + 1 tablespoon olive oil + 3 ½ / 900 ml 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 tablespoon butter + 1 tablespoon lemon juice Adjust the taste with more salt and pepper.
Let the dish rest in the slow cooker with the lid on for 10 minutes. (Note 5 – Optional cheese).
- 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.
Serving: 1portion from 6 | Calories: 448kcal | Carbohydrates: 43g | Protein: 32g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 945mg | Potassium: 536mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3921IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 2mg