chicken and rice crockpot recipe
The Best chicken and rice crockpot recipe
Health-wise, it’s a solid choice too. The chicken is lean, and the rice is a whole grain base that keeps things balanced. I like to add some spices and herbs to keep it interesting without too much extra fat, and the slow cooker makes sure everything stays moist and tender. My kids don’t even realize they’re eating something nutritious—it’s just tasty food they can’t resist. And because it’s hands-off, it’s great for busy days when you need something ready without standing over the stove. Whether it’s a simple weeknight meal or a dish you want to impress guests with, this recipe is foolproof and always a hit. It’s the kind of food that makes you feel like you’ve done your part to feed your family well.
Slow Cooker Chicken and Rice
A comforting, one-pot meal featuring tender chicken, fluffy rice, and a savory tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1.5 cups white rice (or brown rice for extra fiber)
- 3 cups chicken broth
- 1 tbsp butter
- ½ tsp salt
- ¼ tsp turmeric (optional, for color)
- 1 (28 oz) can crushed tomatoes
- 1 (6 oz) can tomato sauce
- 1 tbsp tomato paste
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 cup frozen peas
- 1 cup corn kernels
- 1 avocado, sliced (for serving)
👨🍳Directions
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1
In a skillet, heat olive oil over medium heat. Season chicken thighs with garlic powder, paprika, salt, and pepper. Cook for 5–6 minutes per side until golden and cooked through. Remove and set aside. -
2
In the same skillet, sauté diced onion and minced garlic until soft (about 3 minutes). Add tomato paste and cook for 1 minute. -
3
Pour in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes. Stir well and let simmer for 2 minutes. -
4
In the slow cooker, combine rice, chicken broth, butter, salt, and turmeric. Stir to coat the rice evenly. -
5
Place cooked chicken thighs on top of the rice in the slow cooker. Pour the tomato mixture over the chicken and rice. Stir gently to combine. -
6
Cover and cook on LOW for 3 hours or HIGH for 2 hours. If using frozen peas or corn, add them in the last 30 minutes of cooking.
🔧Equipment
- Slow cooker
- Large skillet
- Knife and cutting board
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of soy sauce or Worcestershire sauce to the sauce mixture.
- Adjust salt and spices to taste. Brown rice adds more nutrients but may require longer cooking.
- Leftovers reheat well and can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Watch Video Of How Slow Cooker Chicken and Rice Works
❓ Frequently Asked Questions About Slow Cooker Chicken and Rice
1. What is the best type of chicken to use for this crockpot recipe?
The best type of chicken for this recipe is boneless, skinless chicken thighs or breasts. Chicken thighs are more flavorful and stay juicier in the slow cooker, while breasts are leaner and easier to handle. If you prefer a mix, you can use a combination of both.
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2. How long should I cook the chicken and rice in the crockpot for the best texture?
For a perfectly tender and flavorful dish, cook on Low for 6-7 hours or High for 3-4 hours. If you’re short on time, you can cook on High for 5-6 hours and then let it sit covered for 15-20 minutes before serving to help the flavors meld. Always check the rice first—it should be tender but not mushy.
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3. Can I make this recipe ahead of time, and if so, how should I store it?
Yes, this crockpot chicken and rice is perfect for meal prep! You can cook it in advance and store it in the fridge for up to 4 days or freeze it for up to 3 months. To reheat, transfer the dish to a microwave-safe container, cover loosely, and heat on high for 3-4 minutes, stirring once. If reheating from frozen, cook on Low for 4-5 hours or High for 2-3 hours until hot and creamy.
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4. What sauces or seasonings work best with this crockpot chicken and rice?
This dish pairs well with a variety of seasonings and sauces. Classic options include:
– Garlic butter (mix minced garlic with butter and brown it before adding to the crockpot)
– Cajun or taco seasoning (for a spicy twist)
– Italian herbs (oregano, basil, thyme)
– Lemon pepper (brightens the flavors)
– Creamy garlic sauce (blend cream cheese, garlic, and a splash of broth)
For extra richness, add a splash of coconut milk or chicken broth to the crockpot before cooking.
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5. Can I use instant rice in this recipe, and what’s the difference between cooking it this way?
Yes, you can use instant rice, but it will cook faster than long-grain white rice. If using instant rice, reduce the cooking time to 2-3 hours on High or 4-5 hours on Low, as it tends to dry out more quickly. For the best texture, rinse the rice before cooking and avoid overcrowding the crockpot. If you prefer fluffier rice, consider using a mix of long-grain white rice and a bit of jasmine or basmati for a more balanced result.
