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With juicy chicken thighs and fluffy rice, Crockpot Chicken and Rice is a family favorite. This version skips the canned soups and instead layers in bold flavor with garlic, thyme, and lemon.
Comforting, budget-friendly, and simple to prepare, this is one slow cooker dinner you'll want in your regular rotation.
Kristen's Keys for Crockpot Chicken and Rice
While this recipe for slow cooker chicken and rice is easy to make, there are a few non-negotiables that will help to ensure juicy chicken with crispy skin and rice that's fluffy, not mushy.
- Choose the right chicken. Bone-in chicken thighs are best here because they cook at the same pace as the rice. You can go skin-on for crispy results or skinless if that is your preference.
- Long-grain white rice is a MUST! Short-grain or minute rice turns mushy, and brown rice needs longer than the chicken to cook through. I recommend basmati for its light, fluffy texture.
- Cook on high not low heat. Unlike most slow cooker recipes, this one really does better on the high setting. The rice cooks evenly while the chicken stays juicy.
5-Star Reader Review
This recipe was delicious! The chicken was so moist and the rice was delicious with all the seasonings! --Marie⭐⭐⭐⭐⭐
How to Make Crockpot Chicken and Rice
The following step-by-step directions for making chicken and rice in the slow cooker is here to help you feel confident as you prepare this recipe. Think of it as me joining you in the kitchen to help. 😊
Step One: Sear Chicken Thighs
Searing the chicken thighs before slow cooking ensures that the skin stays crisp rather than soggy.
- Heat a bit of oil in a deep skillet.
- While the oil is heating, generously season the chicken thighs with salt and pepper.
- Place the seasoned chicken thighs, skin-side down, in the skillet and cook until the skin is golden brown.
Using Skinless Chicken Thighs? Skip this step.
Step Two: Rinse Rice
Place the rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. This important step helps to remove excess starch that can make the rice gummy as it cooks.
Step Three: Layer Ingredients
Add the rinsed rice to the crockpot, along with the chicken stock and seasonings. Nestle the chicken thighs on top, skin-side up, so the juices baste the rice as it cooks and the skin stays crispy
Step Four: Slow Cook
Cover and cook for about 3 hours, until the rice is tender and the chicken reaches 165°F.
Note on Timing
I find that slow cooking the chicken and rice for 3 hours on high to be perfect for most standard models. For newer, all-clad slow cookers, you the cook time is closer to 2 or 2-½ hours.
Step Five: Serve
Remove the chicken from the slow cooker and add the squeeze of fresh lemon juice to rice, to brighten up the dish. Fluff with a fork and serve the rice on the side of the chicken thighs. While you can stop right there, I love serving this meal with something green on the side--like roasted broccoli, green beans almondine, or a simple tossed salad.
More Favorite Slow Cooker Chicken Recipes
- Crockpot BBQ Chicken Legs
- Crockpot Chicken Chili
- Crockpot BBQ Chicken Thighs
- Crockpot Salsa Chicken
- Crockpot White Chicken Chili
- Crockpot Teriyaki Chicken
Crockpot Chicken and Rice
Video
Ingredients
- 8 chicken thighs, bone-in, skin-on
- kosher salt and pepper, to taste
- 2 tablespoons extra virgin olive oil
- 2 cups long-grain white rice, I prefer Basmati
- 2 cups low-sodium chicken stock
- 8 cloves garlic, peeled and crushed
- 2 teaspoons fresh thyme thymes, or ½ teaspoon of dried thyme leaves
- ½ teaspoon Italian Seasoning
- 1 dried bay leaf
- 1 small lemon
Instructions
- Pat the chicken thighs dry with a paper towel. Season the chicken liberally with kosher salt and black pepper on both sides.
- Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the seasoned chicken, skin side down into the oil. Cook the chicken for 10-12 minutes, or until the skin is browned and the fat has rendered. Flip the chicken over and continue to brown for 3-4 minutes more. Skip this step if you are using skinless chicken thighs.
- Place 2 cups long-grain white rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. Shake dry and add to base of the slow cooker.
- Add 2 cups low-sodium chicken stock, 8 cloves garlic, 2 teaspoons fresh thyme thymes, ½ teaspoon Italian Seasoning, 1 dried bay leaf, and 1 teaspoon of kosher salt, into the slow cooker and stir to combine.
- Place the seared chicken thighs, skin side up, on top of the rice mixture.
- Place the lid on the crockpot and cook on high for 2-3 hours, or until chicken has reached 165℉ and the rice is tender. If after 1½ hours you notice the mixture drying out, add ¼ cup additional chicken stock. Note on timing: I find 3 hours to be perfect for most standard models. For newer, all-clad models, the cook time is closer to 2 or 2-½ hours.
- Once the rice and chicken are fully cooked, remove the chicken to a serving platter and add the juice of the fresh lemon to the rice. Fluff with a fork and serve with fresh parsley.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Kristen, I find the chicken thighs much too fatty so can I possibly use drumsticks?
Drumsticks will work well in this recipe.
I made this recipe yesterday and it came out great. I cook only for one so I had to cut the recipe in half and decided I should have been heavier on the seasonings. I will try again because this meal was most satisfying. Other rice recipes were not as easy with questionable results. I did use brown rice since that was all I had but it still came out just fine.
Thank you for sharing, Rosalie! I am thrilled to know you had great results halving the recipe.
I like this made it few times, I changed a little after brazing the chicken i use the drippings in pan and brown the dry rice in it for couple minutes then add all to slow cooker seems to give it little more flavor.
Flavor was there but skin was soggy had put it in the broiler to re crisp.. and rice wasn't cooked evenly. That part was most frustrating. Maybe I need a new crock pot, but I didn't have the best turn out.
Hi there! I am sorry you had issues. The skin should stay crispy if you seared well and placed on top of the rice (not submerged). As for the rice not cooking well, it may be your crockpot, but it could have been the rice--this works best with basmati long-grain rice.
This recipe was delicious! The chicken was so moist and the rice was delicious with all the seasonings!