A solid crockpot chicken and rice recipe solves the weeknight dinner problem without standing at the stove. You layer raw chicken, uncooked rice, and broth in the slow cooker, then let low heat do the work while you handle other things. The result is a single-pot meal with soft grains and gently cooked poultry.
This version uses long-grain white rice because it holds its shape through several hours of moist heat. We season the chicken before it goes in so the flavor reaches the grains as they absorb the liquid. You end up with a comforting plate that needs only a fork and maybe a little hot sauce. If you enjoyed this, our vegan bulgogi is worth trying next. Making this crockpot chicken and rice at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Crockpot Chicken And Rice
- One cooking vessel means fewer dishes to wash after dinner.
- Slow, even heat keeps the chicken from drying out like it can in a hot oven.
- Uncooked rice simmers in the seasoned broth so every grain tastes seasoned.
- You can prep it in about fifteen minutes before the cooker takes over.
- Leftovers reheat well for lunch the next day without turning rubbery.
Ingredients You’ll Need
- 1.5 lbs boneless skinless chicken thighs, trimmed of excess fat
- 1 cup long-grain white rice, rinsed until water runs clear
- 2.5 cups low-sodium chicken broth
- 1 medium yellow onion, diced small
- 2 cloves garlic, minced
- 1 cup frozen peas and carrots blend
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
Ingredient Substitutions
Chicken thighs: Replace with an equal weight of boneless skinless chicken breasts if you prefer leaner meat. Breasts cook faster and can turn stringy if left past four hours on high, so check them at the three-hour mark. The flavor will be milder and the grains will still absorb the broth the same way. The crockpot chicken and rice works well for weeknight cooking when time is limited.
Long-grain white rice: Use an equal volume of brown rice for a chewier, nuttier result. Brown rice needs about one extra cup of broth and an added 45 minutes on high because the outer bran layer slows hydration. Skip this swap if you want the soft, classic texture of crockpot chicken and rice.
Low-sodium chicken broth: Swap with homemade stock using the same 2.5 cup measure for deeper flavor. Homemade versions vary in salt, so taste the raw broth and adjust added salt down to 1/2 tsp if it already tastes seasoned. The cook time stays identical.
Frozen peas and carrots: Replace with 1 cup of fresh green beans cut into half-inch pieces for a crisper bite. Fresh beans need the full cook time unlike frozen which is blanched, so add them at the start with the onion. The color stays brighter and the dish reads less like a freezer mix. For another easy option, check out our creme brulee authentic.
Step-by-Step Instructions
- Heat medium-low heat in a skillet with olive oil and sear the chicken thighs 2 minutes per side until lightly browned; this builds flavor but is optional if you are short on time.
- Stir paprika, salt, pepper, and thyme into the chicken broth until dissolved, then pour half into the crockpot base.
- Spread rinsed rice, diced onion, and minced garlic across the liquid so the grains sit evenly and do not clump.
- Lay the chicken on top of the rice layer, then pour the remaining broth over everything until the meat is mostly submerged.
- Cover and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F and the rice looks swollen and tender.
- Shift the cooker to warm, stir in the frozen peas and carrots, and let them sit 10 minutes until hot but still bright in color.
Pro Tips
Rinse the rice until the water runs clear so surface starch does not turn the pot gluey during the long cook. A quick rinse removes the dusty coating and keeps separate, fluffy grains.
Do not lift the lid during the first three hours because the slow cooker loses about twenty minutes of heat each time it opens. Trust the timer and the listed visual cues instead of peeking.
Brown the chicken first if you have the time because the Maillard reaction adds a roasted note that plain simmering cannot. Even a short two-minute sear on each side changes the final taste.
Read the slow cooker guide from The Kitchn if you want to check whether your model runs hot, since some units need a thirty-minute reduction in cook time. Knowing your machine prevents mushy rice.
Common Mistakes to Avoid
Using instant rice is the fastest way to get a paste because it absorbs liquid in five minutes yet sits in broth for hours. Stick to uncooked long-grain or adjust the method completely.
Adding the frozen vegetables at the start waters down the seasoning and turns them to mush by the end. Stir them in during the last ten minutes on warm to keep some texture.
Skipping the broth measurement and eyeballing it leads to dry or soupy results since rice needs a near-exact ratio. Use a measuring cup so the liquid covers the grains by about a half inch. You might also like our recipe barrel.
Serving Suggestions
Spoon the crockpot chicken and rice into shallow bowls and top with sliced scallions for a fresh bite. A side of cornbread balances the soft grains with a crumbly edge.
If you want more protein on the table, pair it with lemon chicken cooked separately, though the slow cooker meal already stands alone. A simple cucumber salad cuts the richness.
Storage and Reheating
Cool the dish within 2 hours of cooking and store it in an airtight container in the fridge for up to 4 days. The rice continues to firm as it chills, which is normal.
Reheat single portions in a microwave until the center reads 165°F on a thermometer, about 2 minutes with a splash of broth to loosen the grains. Freezing works for up to 2 months though the rice softens further on thaw.
Recipe Variations
Spicy Version
Add 1/2 tsp cayenne with the paprika and stir in one diced chipotle pepper with the onion. The heat builds slowly through the cook and the smoky note pairs well with a squeeze of lime at the end.
Cheesy Bake
After the slow cook finishes, transfer the contents to a baking dish, top with 1 cup shredded cheddar, and broil 5 minutes until bubbly. You get a browned crust that the crockpot cannot produce on its own.
Veggie Boost
Replace the frozen blend with 1 cup diced zucchini and 1 cup chopped spinach added at the last fifteen minutes. The vegetables keep their shape and the dish turns lighter without changing the base method.
Southwest Style
Swap thyme for cumin and stir in a 15-ounce can of drained black beans with the rice layer. Serve with blackened chicken on the side for a themed plate that uses the same spice profile.
Crockpot Chicken And Rice
Description
This crockpot chicken and rice is a single-pot meal where raw chicken, uncooked long-grain rice, and seasoned broth simmer together on low heat. The result is soft, flavorful grains and gently cooked poultry that needs only a fork and maybe a little hot sauce.
Ingredients
Instructions
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Sear chicken optional
Heat a skillet over medium-low heat with 1 tablespoon olive oil and place the trimmed chicken thighs in the pan. Sear them for 2 minutes per side until lightly browned on both surfaces; this step builds flavor but is optional if you are short on time.
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Season broth base
Stir 1 tsp paprika, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp dried thyme into the 2.5 cups low-sodium chicken broth until fully dissolved. Pour half of the seasoned broth into the bottom of the crockpot to form the cooking base.
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Layer rice and aromatics
Spread the 1 cup rinsed long-grain white rice, 1 diced medium yellow onion, and 2 minced garlic cloves across the liquid in an even layer. Make sure the grains sit evenly and do not clump so they cook uniformly in the broth.
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Add chicken and broth
Lay the seared or raw chicken thighs on top of the rice layer in the crockpot. Pour the remaining broth over everything until the meat is mostly submerged and the grains are covered by about a half inch of liquid.
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Slow cook covered
Cover the crockpot and cook on low for 4 hours without lifting the lid during the first three hours. The chicken is done when it reaches an internal temperature of 165°F and the rice looks swollen, tender, and has absorbed the surrounding liquid.
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Warm and add vegetables
Shift the cooker to warm and stir in the 1 cup frozen peas and carrots blend. Let them sit for 10 minutes until hot but still bright in color and crisp-tender, then the dish is ready to serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 3g15%
- Cholesterol 90mg30%
- Sodium 480mg20%
- Total Carbohydrate 38g13%
- Dietary Fiber 3g12%
- Sugars 4g
- Protein 28g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool the dish within 2 hours of cooking and store in an airtight container in the fridge for up to 4 days.
- Reheating: Reheat single portions in a microwave until the center reads 165°F, about 2 minutes with a splash of broth to loosen grains.
- Rice rinse: Rinse rice until water runs clear so surface starch does not turn the pot gluey; try our cauliflower rice for a lighter side.
- Lid rule: Do not lift the lid during the first three hours because the slow cooker loses about twenty minutes of heat each time it opens.
