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Rice and crispy chicken thighs plated on platter and topped with parsley.
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4.50 from 48 votes

Crockpot Chicken and Rice

Crockpot Chicken and Rice is an easy, all-in-one slow cooker dinner featuring crispy chicken thighs and perfectly seasoned rice.
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: American
Servings: 8
Author: Kristen Chidsey

Equipment

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.
    8 chicken thighs seasoned with salt and pepper on wooden cutting board.
  • 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.
    Seared chicken thighs in large saute pan.
  • 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.
    Rice, bay leaf, garlic, thyme, and Italian seasoning all combined in crockpot with chicken broth.
  • Place the seared chicken thighs, skin side up, on top of the rice mixture.
    Seared chicken thighs on top of rice, garlic and broth inside slow cooker.
  • 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.
    Seared chicken thighs on top of rice, garlic and broth inside slow cooker.
  • 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.
    Crockpot with cooked rice and seared chicken thighs.

Video

Notes

Skinless 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. 
Storage: Let cool slightly, transfer to an airtight container, and store 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.

Nutrition

Calories: 366kcal | Carbohydrates: 45g | Protein: 29g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 111mg | Sodium: 1460mg | Potassium: 514mg | Fiber: 1g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 10.7mg | Calcium: 46mg | Iron: 2mg
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