Quick & Cozy Slow Cooker Chicken and Rice Recipe

My grandma’s secret slow cooker chicken and rice always brings comfort to our kitchen table.

Memories flood back with each tender bite of this hearty meal.

Fragrant spices dance through the kitchen, promising warmth and satisfaction.

Home cooks appreciate how simple ingredients combine into something magical.

Tender chicken nestles perfectly between fluffy rice grains, creating a balanced one-pot wonder.

Weeknight dinners become stress-free with this foolproof recipe that requires minimal preparation.

You’ll want to savor every delicious spoonful of this soul-satisfying dish.

What Complements Chicken and Rice Slow Cooked

• Perfectly Paired Wine Selection: Choose a crisp Sauvignon Blanc or light Pinot Grigio to complement the mild chicken and rice flavors, cutting through the dish's richness with refreshing acidity.
• Vibrant Side Salad Companion: Toss a bright arugula salad with lemon vinaigrette and toasted almonds to add zesty contrast and provide a fresh, peppery counterpoint to the creamy rice and tender chicken.
• Flavor-Boosting Herb Garnish: Sprinkle fresh chopped chives or dill over the dish to elevate the overall taste profile, introducing a subtle herbal note that enhances the meal's depth and aroma.
• Creamy Comfort Sauce: Drizzle a quick homemade garlic aioli or herb-infused yogurt sauce on top, creating an extra layer of creamy texture that ties together the simple ingredients and adds sophisticated complexity.

Chicken And Rice With Add-On Ideas

• Vegetarian Rice Bowl: Replace chicken with firm tofu or tempeh, using vegetable broth instead of chicken broth for a plant-based protein option.
• Gluten-Free Adaptation: Confirm rice is certified gluten-free and use tamari sauce instead of traditional soy products to prevent cross-contamination.
• Low-Carb Alternative: Swap rice with cauliflower rice and use bone broth for added nutrition, keeping the herb and spice profile consistent.
• Mediterranean-Style Version: Add sun-dried tomatoes, kalamata olives, and swap thyme with oregano for a Greek-inspired flavor profile while maintaining the slow cooker technique.

FAQs

• Can I use brown rice instead of white rice?

Brown rice takes longer to cook, so you’ll need to increase the cooking time by 1-2 hours on low heat to ensure it becomes tender and the chicken is fully cooked.

• Do I need to cut the chicken before cooking?

No, you can add whole chicken breasts or thighs. They will cook through and become tender during the slow cooking process. Shred or slice the chicken after cooking if desired.

• Is it okay to use frozen chicken?

It’s not recommended. Always use thawed chicken to ensure even cooking and food safety. Frozen chicken can lead to uneven cooking and potential bacterial growth.

• What if I don't have all the spices listed?

You can still make the dish with basic seasonings like salt and pepper. The key is to have enough liquid and keep the chicken moist during cooking.

Why Chicken and Rice in the Slow Cooker Just Works

• Set-and-Forget Convenience: Allows busy home cooks to prepare a complete meal with just a few minutes of initial prep work.
• Nutritious One-Pot Meal: Combines protein, grains, and vegetables in a single wholesome dish that satisfies the entire family.
• Budget-Friendly Comfort: Utilizes affordable ingredients like chicken, rice, and frozen vegetables to create a delicious and economical meal.

Chicken and Rice (Slow Cooker) Ingredients

• Chicken Breasts, Chicken Thighs: Lean protein that forms the main dish, boneless and skinless work best for even cooking and easy shredding.

• White Rice: Absorbs flavors and provides a soft, fluffy foundation for the dish, long-grain varieties recommended for best texture.

• Chicken Broth: Adds moisture and deep flavor to the rice and chicken, low-sodium options allow better control of dish's saltiness.

• Paprika, Thyme, Onion Powder, Garlic Powder: Provides warm, aromatic flavor profile, dried herbs work perfectly in slow cooker recipes.
• Salt, Black Pepper: Essential for enhancing overall taste, kosher salt recommended for balanced seasoning.

• Onion, Garlic: Adds depth and authentic savory notes, fresh ingredients preferred for maximum flavor.

• Frozen Peas, Frozen Carrots: Introduces color, nutrition, and slight sweetness, pre-frozen vegetables simplify preparation.

• Fresh Parsley, Grated Parmesan Cheese: Offers fresh finish and additional flavor complexity, optional but recommended for presentation.

• Non-Stick Spray, Olive Oil: Ensures easy food release and prevents sticking, light coating sufficient.

Chicken and Rice Slow Cooker Directions

Step 1: Prep the Cooker

Grab your trusty slow cooker and give it a quick spray with non-stick cooking spray or a light brush of olive oil to prevent any sticking.

Step 2: Build the Base

• Long-grain white rice
• Chicken broth
• Diced onion
• Minced garlic
• Paprika
• Dried thyme
• Onion powder
• Garlic powder
• Salt
• Black pepper

Mix everything together until well combined.

Nestle the chicken breasts or thighs right on top of the rice mixture, making sure they’re partially submerged in the liquid.

Step 3: Let It Simmer

Pop the lid on and set your slow cooker.

If you’re using low heat, let it go for 4-5 hours.

For those in a hurry, high heat works in 2-3 hours.

You’ll know it’s ready when the chicken hits 165°F internally and the rice turns perfectly tender.

Step 4: Veggie Boost

About 30 minutes before finishing, sprinkle in your frozen peas and carrots.

Give everything a gentle stir to distribute the vegetables throughout the rice.

Step 5: Plate and Enjoy

Take a fork and fluff up that rice.

Transfer the juicy chicken onto a bed of rice.

For an extra touch of deliciousness, scatter some fresh chopped parsley on top or shower with grated Parmesan cheese if you’re feeling fancy.

Chicken and Rice Slow Cooker Tips

• Use long-grain white rice for best texture and avoid brown rice, which requires longer cooking time and might become mushy in the slow cooker.
• Place chicken on top of the rice mixture to help it stay moist and absorb flavors while cooking, ensuring tender and juicy meat.
• Add slightly less broth than typical stovetop rice recipes since slow cookers retain more moisture during cooking, preventing soggy or overly wet results.
• Swap frozen peas and carrots with fresh vegetables like diced bell peppers, zucchini, or spinach during the last 30 minutes of cooking for added nutrition and variety.
• Experiment with different herbs and spices like rosemary, Italian seasoning, or smoked paprika to create unique taste variations while maintaining the dish's core simplicity.

Chicken and Rice Leftover Tips

• Store leftovers in an airtight container within 2 hours of cooking, keeping them fresh for 3-4 days in the refrigerator.
• Transfer cooled chicken and rice to freezer-safe containers, sealing tightly and storing for up to 3 months.
• Warm in microwave at 50% power, stirring occasionally to distribute heat evenly and prevent drying out.
• Defrost frozen leftovers overnight in refrigerator, then reheat gently in microwave or skillet with splash of chicken broth to maintain moisture.

Slow Cooker Chicken and Rice Recipe

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4.7 from 32 reviews

• Total Time: 4 hours 10 minutes
• Yield: 6 1x

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Description

Comfort meets convenience in this hearty slow cooker chicken and rice recipe, promising rich, tender flavors that simmer to perfection. Families will savor each spoonful of this easy, one-pot meal that brings warmth and satisfaction to the dinner table.

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Ingredients

Scale 1x2x3x

Protein:

• 4 boneless, skinless chicken breasts or thighs

Grains and Liquid:

• 1 1/2 cups long-grain white rice
• 3 cups (24 fluid ounces) chicken broth

Vegetables and Seasonings:

• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 cup frozen peas and carrots mix
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Optional Toppings:

• Fresh parsley, chopped
• Grated Parmesan cheese

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Instructions

1. Prepare the slow cooker by lightly coating the interior with non-stick spray or a thin layer of olive oil to prevent sticking.
2. Create a flavorful base in the slow cooker by combining rice, chicken broth, diced onion, minced garlic, paprika, thyme, onion powder, garlic powder, salt, and pepper. Mix thoroughly to distribute seasonings evenly.
3. Nestle chicken breasts or thighs into the rice mixture, ensuring they are partially submerged in the liquid for optimal moisture and flavor absorption.
4. Secure the slow cooker lid and set to low temperature, allowing the dish to simmer for 4-5 hours. Alternatively, use high temperature for 2-3 hours until chicken reaches a safe internal temperature of 165°F/74°C and rice becomes perfectly tender.
5. Thirty minutes before cooking completion, gently fold in frozen peas and carrots, integrating them carefully into the rice mixture to maintain their vibrant color and texture.
6. Once cooking is finished, use a fork to fluff the rice, creating a light and airy texture. Transfer chicken pieces onto the rice bed.
7. Enhance the presentation by sprinkling fresh chopped parsley or grated Parmesan cheese as a final garnish, adding a burst of color and complementary flavor to the comforting one-pot meal.

Notes

• Swap chicken for plant-based protein like tofu or tempeh to create a delightful vegetarian version that maintains the dish’s hearty texture and flavor profile.
• Experiment with different rice varieties like brown rice or quinoa for added nutritional boost and unique taste dimensions, adjusting liquid and cooking time accordingly.
• Use low-sodium chicken broth to control salt intake and prevent the dish from becoming overly salty, especially for those monitoring their sodium consumption.
• Customize seasonings by incorporating herbs like rosemary or sage, or adding a splash of white wine for deeper, more complex flavor undertones that elevate the entire dish.

• Prep Time: 10 minutes
• Cook Time: 4 hours
• Category: Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 360
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 7 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 4.5 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 2 g
• Protein: 28 g
• Cholesterol: 70 mg