Go Back
Crockpot Chicken And Rice is shown as a featured image for a recipe article.

Crockpot Chicken and Rice

This Crockpot Chicken and Rice recipe transforms simple ingredients into a comforting and flavorful one-pot meal. By browning the chicken, sautéing aromatics, and using the right type of rice and liquid ratio, you can achieve perfectly cooked rice and tender chicken every time.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup long-grain rice, uncooked basmati or jasmine
  • 2 cups low sodium chicken broth
  • 1 cup milk or cream optional
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt or to taste
  • 1 cup frozen peas or mixed vegetables
  • 1/4 cup shredded Parmesan cheese optional, for garnish

Equipment

  • Slow cooker
  • skillet
  • Measuring cups
  • Measuring spoons
  • cutting board
  • knife
  • spatula
  • Two forks

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Brown chicken thighs on both sides for about 3-4 minutes per side.
  3. Transfer browned chicken to the slow cooker.
  4. In the same skillet, sauté onion until softened, about 5 minutes.
  5. Add garlic and cook for another minute until fragrant.
  6. Pour the onion and garlic mixture over the chicken in the slow cooker.
  7. Add uncooked rice, chicken broth, milk (if using), thyme, rosemary, salt, and pepper to the slow cooker.
  8. Stir gently to combine.
  9. Cover and cook on low for 2.5-3 hours, or until the rice is cooked and the chicken is tender. Check after 2.5 hours.
  10. During the last 30 minutes of cooking, stir in frozen peas or mixed vegetables.
  11. Once done, shred the chicken with two forks.
  12. Let stand for 5-10 minutes before serving.
  13. Garnish with shredded Parmesan cheese (optional) and serve hot.

Notes

For best results, use long-grain rice like basmati or jasmine. Chicken thighs are recommended for their tenderness and flavor, but chicken breasts can be used; monitor closely to prevent drying out. Maintain a 2:1 ratio of liquid to rice. Feel free to customize with other vegetables or adjust the herbs and spices to your liking. Store leftovers in an airtight container in the refrigerator for up to 3 days.