Crockpot Chicken and Rice is an easy, all-in-one slow cooker dinner featuring crispy chicken thighs and perfectly seasoned rice.
There is something almost magical about coming home after a long day to a cozy meal waiting for you. And when that meal is as flavorful and comforting as this Slow Cooker Chicken and Rice, what more could you ask for?
Just like my recipe for Instant Pot Chicken Thighs and Sheet Pan Chicken Thighs, this recipe produces juicy, tender chicken thighs complete with crispy skin.
But the real magic of this crockpot dinner dinner is the rice! Rice can be difficult to cook perfectly, as I have attested to in my recipe for Instant Pot Jasmine Rice, but this recipe results in rice that is creamy, fluffy, and richly seasoned. It turns out perfectly, and when paired with the juicy chicken thighs, it completes a comforting all-in-one easy family dinner.
Reasons to Make Crockpot Chicken & Rice
- Inexpensive, Family-Friendly Meal
- Easy Dinner Recipe
- Gluten-Free & Dairy-Free
- No Canned Soups
Notes on Ingredients
- Chicken Thighs: It is best to use bone-in chicken thighs for this recipe, as the timing will be similar to that of the rice. You can use either skin-on chicken thighs or skinless chicken thighs.
- Chicken Stock/Chicken Broth: Use low-sodium storebought or homemade chicken stock. The stock will help to flavor the rice as it cooks.
- Rice: It is CRUCIAL to use LONG-GRAIN white rice. Short-grain rice and minute rice will become mushy and brown rice will not cook through. I prefer long-grain basmati rice for this slow cooker chicken and rice recipe.
- Seasoning: Lots of garlic, fresh thyme, Italian seasoning, bay, salt, pepper, and fresh lemon juice, add dimension and flavor to this otherwise simple dish.
Tips for the Best Crockpot Chicken and Rice
- Sear the Chicken. Unless you are preparing this recipe with skinless chicken thighs, it is crucial to sear your chicken prior to adding it to the slow cooker. If using skinless, bone-in chicken thighs, skip searing the meat. Simply season to taste with salt and pepper and add to the slow cooker on top of the rice.
- Rinse the Rice. Place your uncooked rice in a fine-mesh strainer and rinse under cold water. This will help remove the excess starch that can make your rice gummy as it cooks.
- Cook on High. While most slow cooker recipes can be cooked on low or high heat, this recipe has proven to be the exception. I recommend cooking on high heat for the best results.
Serving Suggestions
This crock pot chicken and rice is a meal on its own, but it pairs nicely with a Greek salad, green beans almondine, roasted broccoli, or roasted carrots.
Storing/Reheating Instructions
Leftover chicken and rice and be cooled slightly and then stored in an airtight container for up to 3 days in the refrigerator. To reheat, I recommend heating the rice and chicken separately for best results. Reheat the chicken thighs by broiling them under high heat to keep the skin crispy. Reheat the rice in the microwave with a splash of water or broth in 30-second intervals until warmed through.
More Favorite Slow Cooker Recipes
- Crockpot BBQ Chicken Legs
- Crockpot Chicken Chili
- Crockpot BBQ Chicken Thighs
- Crockpot Salsa Chicken
- Crockpot Healthy White Chicken Chili
- Crockpot Steak Fajitas
- Easy Crockpot Chili
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If you tried this recipe Crockpot Chicken and Rice, I would love for you to leave a comment and review below.
Crockpot Chicken and Rice - No Canned Soup
Ingredients
- 8 chicken thighs bone-in, skin-on
- kosher salt and pepper to taste
- 2 tablespoons olive oil or canola oil
- 2 cups uncooked basmati long-grain white rice rinsed well
- 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 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.
- In the slow cooker, combine the rice, chicken broth, 1 teaspoon of kosher salt, garlic cloves, thyme, bay leaf, and Italian seasoning
- Place the browned chicken 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 degrees F and the rice is tender. I find 3 hours to be perfect for most standard slow cooker models, but some newer, all-clad models cook in 2-2-½ hours. Check after 1-½ hours and add more chicken stock if you notice your rice is drying out.
- 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.
Alli
If I use boneless skinless chicken breasts would the cook time be different? Thanks! 🙂
Kristen Chidsey
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
Jenna
Can you use chicken broth instead of chicken stock?
Kristen Chidsey
Absolutely Jenna. They are interchangeable for all recipes. Enjoy!
heidi
sounds great! do i have to change anything if i want to use 6 or 8 thighs instead of 4?
Kristen Chidsey
Hey Heidi! You can use 6 or 8 thighs with no changes 🙂 Enjoy
Nat
Can I use frozen chicken?
Kristen Chidsey
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.
Renia Snyder
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.
Kristen Chidsey
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!
temi
I am considering making this because it sounds very delicious, but my only concern is if the rice gets mushy.
Kristen Chidsey
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 🙂
Susan Fuller
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?
Kristen Chidsey
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.
aggie
This is a slow cooker recipe I am going to try for my family! They would love it!
Kristen Chidsey
Thanks so much Aggie, I truly hope you enjoy!
Christina
Way too much salt!!!!! It was delicious though, and I halved the salt.
Kristen Chidsey
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!
Ginny
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
Kristen Chidsey
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!
Marisa Franca @ All Our Way
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.
Kristen Chidsey
YAY!!! This is a perfect meal for ease, taste, and nutrition! Enjoy
Helene
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.
Kristen Chidsey
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.