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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.
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!
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.
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.
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.
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
Can you use chicken broth instead of chicken stock?
Absolutely Jenna. They are interchangeable for all recipes. Enjoy!
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