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?
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.
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
- 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
- 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.