Crock Pot Chicken and Rice is a simple and comforting meal that fills your kitchen with a wonderful aroma while it cooks all day. Tender chicken pieces, creamy rice, and a mix of mild seasonings come together in the slow cooker for an easy dish that feels like a warm hug on a plate.
I love making this recipe because it’s so hands-off—you just toss everything in the crock pot in the morning and come home to a tasty, satisfying dinner. One time-saver tip I’ve picked up is adding a little broth or extra seasoning to keep the rice from getting too thick or sticky, which makes the texture just right every time.
My favorite way to serve it is with a crisp green salad or some steamed veggies on the side to balance out the creamy chicken and rice. It’s the kind of meal that everyone at the table can enjoy, and I always feel like it brings a bit of comfort after a busy day. Plus, leftovers taste even better the next day!
Key Ingredients & Substitutions
Chicken Thighs: Using skin-on, bone-in thighs adds great flavor and keeps the meat juicy. If you prefer, boneless thighs or chicken breasts can work but may cook a bit faster and can dry out easily.
Long-Grain White Rice: Rinsing removes extra starch to keep the rice fluffy. You can swap long-grain with jasmine or basmati rice, but adjust cooking time slightly. Avoid brown rice here as it takes longer to cook.
Chicken Broth: This is key for moist, tender rice and rich flavor. Low-sodium broth lets you control salt better. If you don’t have broth, water with some seasoning works, but flavor won’t be as deep.
Vegetables: Onion, carrots, garlic, and optional potato add natural sweetness and texture. Feel free to add celery or peas for more variety, but keep chunks small so they cook fully.
Herbs & Spices: Dried thyme, parsley, and paprika bring warmth and depth. Fresh herbs can be used, added near the end for best flavor. Adjust herbs to taste for a personalized touch.
How Do You Get Tender Chicken and Perfect Rice in the Crock Pot?
The secret lies in these simple steps:
- Brown the chicken first: Searing skin-side down crisps it and adds flavor, plus helps seal in juices.
- Layer ingredients properly: Place rice and veggies at the base with broth above, then the chicken on top—this allows the rice to cook evenly.
- Use enough liquid: 2 ½ cups broth for 1 cup rice keeps it creamy but not mushy. Too little means dry rice; too much can be watery.
- Cook low and slow: Low heat for 5-6 hours is best for tender chicken and fully cooked rice. High heat cooks faster but check often to avoid overcooking.
- Let it rest: After cooking, give the crock pot 10 minutes before serving—this helps the rice absorb any extra liquid.
With these tips, you’ll get juicy chicken with crispy skin and rice that’s soft but not sticky every time. It’s a cozy, hands-off dinner winner!
Equipment You’ll Need
- Crock Pot or Slow Cooker: The main appliance, it slowly cooks everything to tender perfection with minimal effort.
- Skillet or Frying Pan: Used to brown the chicken thighs for flavor and crispy skin before adding them to the crock pot.
- Measuring Cups and Spoons: Essential for accurately adding broth, rice, and seasonings.
- Knife and Cutting Board: For chopping vegetables and preparing the chicken.
- Spoon or Spatula: To stir ingredients and layer everything evenly inside the crock pot.
Flavor Variations & Add-Ins
- Swap Chicken Thighs for Chicken Breasts: Use boneless, skinless breasts for a leaner option. They cook faster, so check for doneness around 3 hours on low.
- Add Vegetables: Mix in peas, green beans, or diced bell peppers for extra color and nutrients. Add them in the last hour of cooking.
- Use Different Herbs or Spices: Try adding rosemary, cumin, or paprika for a different flavor profile—perfect for varied tastes.
- Top with Cheese or Fresh Herbs: Finish with shredded cheese or chopped fresh cilantro or parsley for a flavor boost just before serving.
Crock Pot Chicken and Rice
Ingredients You’ll Need:
- 4 chicken thighs, skin-on and bone-in
- 1 cup long-grain white rice, rinsed
- 2 1/2 cups chicken broth
- 1 medium onion, chopped
- 2 medium carrots, peeled and sliced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley (plus extra for garnish)
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon olive oil or vegetable oil
- Optional: 1 small potato, peeled and diced
How Much Time Will You Need?
This recipe takes about 15 minutes to prep. Then, you’ll let it cook in the crock pot for 5-6 hours on low or 3-4 hours on high. It’s great for a hands-off meal where the slow cooker does all the work!
Step-by-Step Instructions:
1. Season and Brown the Chicken:
Season the chicken thighs on both sides with salt, pepper, paprika, and half the thyme. Heat the olive oil in a skillet over medium-high heat. Brown the chicken skin-side down until golden and crispy, about 4-5 minutes per side. Then remove from heat.
2. Prepare the Crock Pot Ingredients:
Put the rinsed rice, chopped onion, sliced carrots, minced garlic, remaining thyme, dried parsley, and diced potato (if using) into the crock pot. Stir them gently to mix.
3. Add Broth and Chicken:
Pour the chicken broth over the rice and vegetables, making sure the rice is covered. Place the browned chicken thighs on top, skin-side up.
4. Cook and Serve:
Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is fully cooked and rice is tender. Before serving, sprinkle some fresh chopped parsley over the dish for a nice pop of color and flavor. Serve warm right from the crock pot and enjoy your cozy, comforting meal!
Can I Use Frozen Chicken Thighs in This Recipe?
Yes, you can use frozen chicken thighs, but it’s best to thaw them completely in the fridge overnight before cooking. This ensures even cooking and prevents the rice from overcooking while the chicken thaws inside.
Can I Substitute Brown Rice for White Rice?
Brown rice takes longer to cook and may not get tender in the same timeframe. If you want to use brown rice, cook it separately or extend the slow cooker time, but be prepared for a different texture.
How Should I Store Leftovers?
Transfer any leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave or on the stove, adding a splash of broth if needed to keep the rice moist.
Can I Add More Vegetables to This Dish?
Absolutely! Vegetables like peas, green beans, or diced bell peppers can be added. Just toss them in during the last hour of cooking to keep them from getting too soft.