The EASIEST set it and forget it Chicken and Rice recipe. Chicken thighs and rice cook up perfectly with garlic, lemon and thyme for an easy, wholesome family meal. This Slow Cooker Chicken and Rice is a family winning meal.
Nothing makes me happier than an easy family meal that my entire family loves.
And according to my latest reader survey, nothing makes YOU happier than an easy dinner recipe.
I took your desire for more healthy slow cooker meals and chicken and rice recipes and created a simple Crock-Pot Chicken with Rice Meal.
Slow Cooker Chicken and Rice
This recipe for Crockpot chicken and rice is easy. It is wholesome. It is cheap. It is gluten-free. And most importantly Lemon Chicken and Rice is delicious!
The rice is cooked to perfection and is richly flavored from the chicken thighs and garlic. The chicken thighs are cooked to perfection, and remain perfectly juicy and tender.
How to Make Crock Pot Chicken and Rice
Step One: Sear Chicken
- Liberally season chicken on both sides with salt and pepper.
- Heat a large skillet over medium-high heat.
- Add in 2 teaspoons oil and heat.
- Cook chicken on each side, for 2-3 minutes or until browned.
Step Two: Add Rice and Chicken to Slow Cooker
- Add rice, chicken stock, garlic, thyme, lemon juice to slow cooker.
- Season with salt and pepper and stir.
- Nestle chicken on top of rice.
Step Three: Slow Cook Chicken and Rice
- Cook on high for 1 hour and 45 minutes to 2 hours.
- I have found that I have mushy and under-cooked rice at the same time if I try to cook this on low heat–so high heat is best for Slow Cooker Rice.
- Use an instant thermometer to check to ensure chicken thighs reach 165 degrees.
Slow Cooker Chicken Thighs
I get asked if other chicken can be used in this recipe. Yes and No.
Chicken breasts can be used in this recipe for Crockpot Chicken and Rice, but I recommend chicken thighs.
- Chicken Thighs retain more moisture and flavor than chicken breasts when cooked in the slow cooker.
- By removing the skins of on the chicken thighs, I cut down on total fat in recipe and there is no rubbery skin (Chicken skin does not crisp up in the slow cooker)
- I leave the bone in on the chicken thighs to impart more flavor in the whole dish AND it increases the cooking time, allowing the chicken thighs to not dry out when cooked low and slow.
- Chicken thighs are inexpensive and loved by my family.
If you do choose to use chicken breasts or chicken legs, I recommend using bone in and skinless chicken breasts or chicken legs.
Which Rice is Best?
When cooking rice in a slow cooker, it is best to use long-grain rice. Short or instant rice becomes very mushy.
For this recipe for Slow Cooker Chicken and Rice I prefer either:
- Long-grain brown rice
- Long-grain jasmine rice
A Few Notes on Crock Pot Chicken Thighs and Rice:
- You can easily remove the skin yourself to save a few pennies. Just pull off the raw skin gently before cooking–it should slip right off.
- Homemade chicken stock is best in this recipe, but a good quality store bought stock is acceptable. You can even use vegetable stock, but I would not recommend water.
- If you don’t have fresh thyme, use 2 teaspoons dried thyme.
- If you don’t have fresh garlic bulbs, use 1 tablespoon minced jarred garlic.
- I prefer to use long brown rice in this recipe for whole grains, but jasmine white rice will work as well. Do not use Instant Rice or Short Grain Rice.
- You can skip searing the chicken thighs to save time if desired.
More Slow Cooker Chicken Recipes
- Slow Cooker White Chicken Chili
- Slow Cooker BBQ Chicken Thighs
- Easy Slow Cooker BBQ Drumsticks
- Slow Cooker Brown Sugar Chicken from Dinner then Dessert
- Chicken Chili
Slow Cooker Chicken Thighs with Rice Recipe
Slow Cooker Lemon Garlic Chicken and Rice
Ingredients
- 1 cup Jasmine rice or long grain brown rice
- 1/4 cup fresh lemon juice
- 8 cloves garlic
- 1 3/4 cups chicken stock low sodium
- 1 bunch fresh thyme
- 4 chicken thighs skinless
- 1 1/2 teaspoons kosher salt
- 1 teaspoon pepper
Instructions
Sear Chicken Thighs (optional)
- Season chicken thighs liberally with salt and pepper on both sides.
- Heat skillet over medium high heat. Add in 2 teaspoons olive oil and sear chicken on both sides, 2 minutes per side.
Prepare Chicken and Rice
- Stir together rice, lemon juice, garlic, stock and fresh thyme in slow cooker. Place chicken thighs on top of mixture.
- Cook on high for 2 hours.
- Remove thyme stalk before serving with additional fresh lemon juice if desired.
Notes
- Be sure to use low sodium chicken stock or omit added salt.
- If you would like your chicken thighs to have a bit more color, either sear in 1 tablespoon oil over medium high heat on stove before adding to slow cooker, or after cooking, brush with oil and broil for 1 minute.
That looks like a wholesome delicious dish which we would enjoy too Now I just need to get a slow cooker! =D I like that you added some thyme to flavor the rice and chicken, this herb goes so well with all the other ingredients in this recipe.
Helene, I am shocked you don’t have a slow cooker! Mine makes dinner so much easier. If you get one you will have to try it.
Now is the time when I’m looking for delicious meals that are easy to make yet low in fat. This recipe is just the thing that I’m looking for. I love slow cooker meals.
YAY!!! This is a perfect meal for ease, taste, and nutrition! Enjoy
Way too much salt!!!!! It was delicious though, and I halved the salt.
I am glad you enjoyed it–but I am going make a note to half the salt. I bet because I used my homemade stock, the salt content was MUCH less in the stock. Sorry about that!! My family would laugh because I am known to need to add salt to recipes–I hate salty dishes!
Very flavorful, but it took forever to cook the long grain brown rice that I use. I finally took the chicken out put the rice in a sauce pan add a little extra chicken broth and cooked it traditionally. Otherwise it’s awesome
Hi Ginny! I am so glad you enjoyed the flavor. As for the rice, do you mind me asking what brand? That will help me troubleshoot to see if some brands work better than others for slow cooking–thanks!
This is a slow cooker recipe I am going to try for my family! They would love it!
Thanks so much Aggie, I truly hope you enjoy!
Sounds yummy! I am going to try this today or tomorrow. Silly Question: ( I know you added IP directions -yay!- but) I want to use my slow cooker setting on my new instant pot to try it out. Any suggestions on the slow cooker temp? The manual walks me through it but it has 3 settings: corresponding to Low, Medium, High on a regular slow cooker. My old CrockPot only had High or Low. Would high & low on IP slow cooking correspond to your crockpot high, low?
Hey Susan!
So the slow cooker settings don’t translate to Instant Pot Slow Cooking. Low is keep warm, medium is more like low and high is like medium high. I have not tried this particular recipe in the IP but you should be able to safely cook on medium or high slow cooker setting. Use the medium setting for 7-8 hours and high setting for 3 1/2 to 4 1/2 hours. Hope that helps!
To further explain low setting on crock pot is about 190-200 degrees, high setting on crockpot is between 225-275 degrees based on your slow cooker. For an instant pot the low setting is about 170 degrees, normal 200 degrees or high 210 degrees.
I am considering making this because it sounds very delicious, but my only concern is if the rice gets mushy.
Hi Temi! Well, it is hard for me to answer this question because your definition of mushy may be different than mine. I will say, this rice in my opinion does have texture and my husband who hates “mushy” foods, loves it. It is very similar to a chicken and rice bake. I hope that helps you decide and that you give this a try and love it 🙂
Can I use frozen chicken?
Hi Nat,
So I would not use frozen chicken in the slow cooker as there is a risk of bacteria growth contaminating the meat before the chicken would hit a safe temperature.
If you happen to have an instant pot, you can place all the ingredients (along with frozen chicken) in Instant pot and set on high pressure for 35 minutes. Allow to naturally release for 10 minutes then manually release remaining pressure. The frozen chicken thighs will have time to cook through in that time frame.
I have put frozen chicken in the crockpot all the time. As the Chicken is frozen the crockpot heats up before the chicken has tome ti just sit. However, that being said, frozen chicken may not work well with this recipe because as the chicken cooks it will create extra water. You would have to adjust the liquid yo add and it would depend on the chicken you use, how big and how much chicken you used as to how much extra water would be added.
I often throw frozen chicken in the crockpot, add desired seasonings and even chicken bouillon and let it go all day. Then cook my rice later. The chicken comes out tender and very juicy. Then you can pour over the rice. You could add instant rice 30 min before serving and it would absorb the excess water. again you would have to play with it to find the right combination. Yum nom otter which way you go.
Hi Renia! Thanks for your detailed response. I do know many people do use frozen chicken in crockpot and are fine. However, the USDA does recommend to not do this and for someone like me with a sensitive stomach, I can say I have gotten sick this way. Although, most people are JUST fine 🙂
And like you said, frozen chicken will render excess liquid and excess liquid could make the rice mushy. However, your recipe sounds quite tasty!
sounds great! do i have to change anything if i want to use 6 or 8 thighs instead of 4?
Hey Heidi! You can use 6 or 8 thighs with no changes 🙂 Enjoy
Can you use chicken broth instead of chicken stock?
Absolutely Jenna. They are interchangeable for all recipes. Enjoy!
If I use boneless skinless chicken breasts would the cook time be different? Thanks! 🙂
Hey Alli!
So I would actually cook on high for 2 1/2 hours or on low for 5 hours and then test rice. If rice is still a bit chewy, cook an additional 30 minutes, but my guess is that it will be perfect 🙂
Enjoy
I followed the recipe to a T and my rice came out extremely mushy with an almost porridge-like consistency. Any tips?
Hey Jodie, sorry the issue you had with this recipe.
Can I ask if you used brown or white rice? Or if you happened to use brown instant rice? This recipe is created for brown rice that is NOT instant, so it can stand up to longer cook time.
Let me know and I can further help trouble-shoot for you.
Hi there! If I want to use white rice instead of brown, do I need to adjust anything with the time? Thanks!
Hi Laura, the timing will be the same with white rice. Just be sure NOT to use Instant White rice. Enjoy!
Thanks for your reply! I thought of one more question—if I use boneless thighs, how will that alter the recipe? Thanks!
Hey Laura, Boneless skinless chicken thighs should cook up perfectly in this time. HOWEVER, if you use bone in thighs or breasts, be sure to check the temperature at 6 hours–they probably will be done, but may need closer to 7 hours. (Chicken needs to reach 165 degrees to be safe to eat)
Is it 6 or 7 hrs on the low setting? Trying with bone-in thighs tonight and will have to start earlier if so! Thanks!
I Denyse! I REALLY do not recommend low setting, as this causes the rice to get mushy. Sorry. Just one time it really does not work as well.
Do you put the garlic cloves in whole?
Yes Jenna, you will want to put the cloves in whole so they mellow out and just add a nice garlic flavor without being too overpowering.
I just made this…and the rice came out really mushy. I did not use instant rice. I used white rice. The chicken was good, but the rice was a mushy mess
Hey Gabby, I am sorry you had mushy rice. Next time you try rice in your slow cooker, cut down the cooking time by 30 minutes, as mushy rice is a sign that your slow cooker cookers on the hotter side. Another tip is to reduce the liquid by 1/4 cup. It could be that your slow cooker doesn’t evaporate out as much liquid as others. I hope those tips help you in the future!
Fantastic, fast easy and delicious! Thank you!
YAY!! Thanks for sharing your success with us Monique 🙂
What a clever recipe. I like chicken with lemon flavour and it can be cooked in all in one pot! Thank you for the recipe.
Thanks Shiho! One pot meals are certainly my favorite for busy nights!
The flavors in this dish are awesome! I love the lemon garlic combo and this is so easy in the slow cooker. Perfect weeknight meal!
YAY!!! I am so glad you enjoy this Sues! It does make an easy option for busy nights
It smells good, but we still can’t eat it. After six hours, the rice was nowhere near done. After 9 hours, it’s still not done.
NO!!! Oh Jennifer, I am so sorry for this issue. Can I ask if you were using wild rice, old rice, or an old slow cooker? We have never had this issue so I want to help troubleshoot for you.
I had this problem the first time I cooked it and it was definitely the crockpot. The one I used may have been too big or not powerful enough. I ended up switching it to another crockpot and it worked! Dinner was a little delayed but everyone was happy!
If I wanted to make this dish without the rice (diabetic), how much would I need to reduce the liquid? I love lemon chicken and I’ve been looking for an adequate recipe without additional carbs.
Hi There! I would only use 1/2 cup to 1 cup liquid. Enjoy!
Hi just come across this recipe and really want to try it but with veggies added. What do you think would work with the lemon flavour?
Hi Jess! I love vegetables with added lemon, so I think so. When you add them to you slow cooker will just depend on what vegetables you add, as some only need 30 minutes in slow cooker.
I LOVE THIS RECIPE! I’ve done it sevreal times and its spot on! My question is I need more rice for my family! I tried doubling the rice & liquid, it was a disaster (hard rice, rhe liquid never cooked off) … any help with doubling the rice? (I use long grain brown rice) and how much liquid to add with it?
I am so happy your family enjoys Annie. I have tested doubling this recipe many times, with white rice, brown rice, short rice, and on low pressure. For best results, 3 1/2 cups chicken stock with 2 cups extra long white rice works best cooked on high for 2 hours and 45 minutes. And if using skin on chicken thighs, searing helped rice not get mushy as well as the chicken was unable to render as much fat into the rice. I did get mushy rice when cooked on low, with short grain rice, and when using 4 cups stock. Also brown rice did not double as nicely. I hope these tips help!!