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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.
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!
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 🙂
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.
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!
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!
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
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.