chicken and rice slow cooker recipe

The Best chicken and rice slow cooker recipe

I started making chicken and rice in the slow cooker years ago when I needed one meal that would feed everyone without me standing at the stove after work. It takes about ten minutes to get everything in the pot, and then I leave it alone. The chicken comes out tender enough to shred with a fork, and the rice soaks up all the broth and seasoning. I have made it on a Tuesday night and I have made it for company, and it works either way.

My kids ask for this one by name, which says a lot since they usually treat dinner as a negotiation. My youngest picks out the peas and my oldest goes back for seconds, and my husband takes the leftovers to work the next day. I like that I can set it up before I leave in the morning and not think about it again until we are all hungry. It also holds up well if someone gets home late, since the slow cooker keeps it warm without drying it out.

There are some real benefits to having a meal like this in rotation. Chicken brings protein to the plate, rice gives everyone energy to get through the day, and I usually stir in vegetables so the whole thing is balanced instead of being a side dish situation. It is also cheaper than takeout by a wide margin, and I almost always have the ingredients on hand. That combination of easy, affordable, and something everyone actually eats is hard to find, so I stopped looking and just kept making this one.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Slow Cooker Chicken and Rice Works

I make this chicken and rice slow cooker recipe often because it feeds a crowd without me standing over the stove. I can get it going in the morning and have a warm, filling meal ready when everyone shows up, which makes it an easy pick for holidays, potlucks, or a regular Sunday dinner. The slow cooker handles the work while I actually get to sit with my family instead of babysitting a pot.

❓ Frequently Asked Questions About Slow Cooker Chicken and Rice

1. Can I use instant rice instead of long-grain rice in the slow cooker?

Instant or parboiled rice turns mushy in a slow cooker because it absorbs liquid almost immediately. Long-grain white rice holds up far better over the longer cook time. If instant rice is all you have, add it during the last 20 to 30 minutes of cooking instead of at the start.

2. Why did my rice come out crunchy or undercooked?

The most common culprits are lifting the lid during cooking, which releases steam the rice needs, or using too little liquid for the amount of rice. Keep the lid closed until the end of the cook time, and check the rice-to-liquid ratio in the recipe. If the rice is still firm near the end, add a splash of hot broth, replace the lid, and cook another 15 to 20 minutes on high.

3. Can I put raw chicken in the slow cooker with the rice?

Yes. Boneless, skinless chicken thighs or breasts can go in raw and will cook through during the same time as the rice. Cut the chicken into even pieces so it cooks at the same rate, and make sure the internal temperature reaches 165°F before serving.

4. How long can I keep the leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently with a splash of broth or water, since rice dries out quickly in the microwave. Do not leave the dish at room temperature for more than two hours before refrigerating.

5. Can I double the recipe in my slow cooker?

Only if your slow cooker is large enough to leave about an inch of headroom at the top. Doubling the rice and liquid in a cooker that is too full leads to uneven cooking and rice that stays crunchy in the center. For a double batch, use a 6-quart or larger slow cooker and expect the cooking time to run slightly longer.