crockpot chicken and rice recipe
The Best crockpot chicken and rice recipe
My family loves it because it’s so easy to customize—add some veggies if you want extra nutrients, swap in different spices for a flavor twist, or even toss in some leftover chicken from dinner the night before. It’s got that perfect balance of protein and carbs, which keeps everyone satisfied without feeling heavy or boring. And the best part? It’s great for meal prep too. You can make a big batch on Sunday and have it ready for lunches or quick dinners all week. Plus, the health benefits are solid—lean protein, whole grains, and all the good stuff without any of the guilt. It’s that kind of dish that makes you feel good about feeding your family while keeping things simple and delicious.
Slow Cooker Honey Garlic Chicken and Rice
A flavorful and comforting dish featuring tender chicken simmered in a sweet and savory honey garlic sauce, paired with fluffy white rice. Perfect for a quick weeknight meal.
🥘Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup uncooked white rice
- 1 cup chicken broth
- ½ cup water
- ½ cup honey
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp black pepper
- Fresh parsley, chopped
- Lemon wedges
- Steamed broccoli or green beans
👨🍳Directions
-
1
In a mixing bowl, combine rice, chicken broth, water, honey, garlic, soy sauce, olive oil, thyme, and black pepper. Stir well to mix. -
2
Place chicken thighs in the slow cooker. Pour the rice mixture over the chicken, ensuring it is evenly coated. -
3
Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours, or until the chicken is tender and the rice is cooked. -
4
Once done, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the rice mixture to combine. -
5
Serve hot with optional toppings like fresh parsley, lemon wedges, or steamed vegetables.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a pinch of red pepper flakes or a dash of hot sauce.
- Substitute chicken thighs with chicken breasts if preferred.
- Make ahead: This dish can be prepared up to 2 days in advance and reheated in the slow cooker.
Watch Video Of How Slow Cooker Honey Garlic Chicken and Rice Works
❓ Frequently Asked Questions About Slow Cooker Honey Garlic Chicken and Rice
1. What is the best type of chicken to use in a crockpot chicken and rice recipe?
The best type of chicken to use is boneless, skinless chicken breasts or thighs. Chicken breasts are leaner and cook faster, while thighs add more flavor and moisture. If you prefer, you can also use chicken drumsticks or whole chicken cut into smaller pieces.
2. How long should I cook the chicken and rice in the slow cooker?
Cooking time depends on the recipe and your crockpot setting. Typically, chicken and rice should be cooked on LOW for 6-7 hours or HIGH for 3-4 hours. For extra tender rice, you can add a splash of water or broth and let it cook longer. Always check the chicken’s internal temperature—it should reach 165°F (74°C) before serving.
3. Can I make this recipe ahead of time and reheat it?
Yes! This dish freezes well for up to 3 months. To reheat, transfer the cooked chicken and rice to a microwave-safe dish, cover loosely with a damp paper towel, and heat on high for 3-5 minutes, stirring halfway. For a more gentle reheat, you can also warm it in a slow cooker on LOW for 1-2 hours or in a stovetop pot with a splash of water or broth.
4. What seasonings or spices work best with this crockpot chicken and rice recipe?
Classic seasonings include:
– Garlic powder, onion powder, paprika, salt, and pepper
– A pinch of cumin or smoked paprika for extra depth
– Fresh herbs like thyme, rosemary, or parsley (added at the end)
– Lemon juice or zest for brightness
Some people also add Italian seasoning, curry powder, or a dash of hot sauce for variety. Adjust to taste!
5. Can I use instant rice instead of long-grain white rice in this recipe?
Yes, you can! Instant rice cooks much faster (about 10-15 minutes) but may turn mushy if overcooked. To prevent this, reduce the liquid slightly (use ½ cup less broth or water) and stir occasionally. If you prefer fluffier rice, stick with long-grain white rice or basmati.
