Crock Pot Chicken and Rice
It was one of those golden, leaf-strewn evenings when the house smells of cinnamon and the oven light casts a cozy glow—so I turned to my favorite slow-cooker supper: a simple, comforting Crock Pot Chicken and Rice that feels like a warm hug. This recipe has become a reader favorite because it’s forgiving for beginners, perfect for busy fall evenings, and customizable enough to shine alongside seasonal baked treats.
Introduction
If you love easy slow-cooker meals that pair well with a fresh loaf of bread or a pumpkin muffin, this Crock Pot Chicken and Rice recipe is a weeknight hero. It’s gentle on hands-on time and bold on comfort, and if you want to experiment with other slow-cooked chicken favorites you might enjoy our dump-and-go teriyaki chicken for a sweeter twist.
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups long-grain rice (basmati or jasmine)
- 3 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup frozen peas (added at the end)
- 2 tablespoons olive oil or butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
- Fresh parsley for garnish
Step-by-step Instructions
- Prep the chicken and aromatics: Pat the chicken dry and season with salt, pepper, thyme, and paprika. In a skillet, warm the olive oil and brown the chicken 2 minutes per side until light golden—this is optional but adds flavor. Transfer the chicken to the Crock Pot.
- Add vegetables and rice base: Scatter the chopped onion and carrots over the chicken. Pour in 1 cup of the chicken broth and use a spoon to scrape any browned bits from the skillet into the Crock Pot.
- Add rice and remaining broth: Gently add the rice, distributing it evenly. Pour remaining 2 cups of broth over the rice and chicken—but do not stir. Add minced garlic on top.
- Cook low and slow: Cover and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 2.5 hours. The rice should be tender and the chicken cooked through to 165°F (74°C).
- Finish and thicken: Remove the chicken and shred with two forks, then return it to the Crock Pot. Stir in the lemon juice and frozen peas. If the sauce is thin, whisk cornstarch with water and stir in, then cook an additional 10–15 minutes until slightly thickened.
- Serve warm, garnished with fresh parsley.
Tips for Success
- Use long-grain rice and the ratio listed to avoid mushy grains. If you prefer firmer rice, reduce cooking time slightly or add rice later in the process.
- Browning the chicken is optional but boosts flavor. Skip it to save time—this dish is still delicious.
- Check your slow cooker’s heat: some run hotter. Start checking for doneness 30 minutes earlier than recipe times suggest.
- For an extra cozy finish, stir in a tablespoon of cream cheese or a sprinkle of Parmesan before serving.
- If you’re exploring other slow-cooker recipes, try the gentle, herby flavors in our angel chicken for more inspiration.
Possible Variations
- Gluten-free: This recipe is naturally gluten-free if you use gluten-free broth and verify any seasonings. For a gluten-free streusel, use almond flour and gluten-free oats.
- Streusel topping: For a seasonal, crunchy finish, try a savory herb-parmesan streusel—combine 1/2 cup panko (or gluten-free panko), 1/4 cup grated Parmesan, 2 tablespoons melted butter, and 1 teaspoon chopped thyme; sprinkle over individual servings or broil briefly on top of plates for a golden crust. For a sweet fall twist, a maple-pecan streusel can be served on the side with a sweeter chicken glaze.
- Dairy-free: Substitute olive oil for butter and skip cream cheese.
- BBQ twist: Swap smoked paprika for 1/3 cup barbecue sauce added during the last 30 minutes for a tangy finish, inspired by our slow-cooked BBQ chicken ideas.
Storage Recommendations
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of broth to revive the rice.
- Freezer: Freeze in meal-sized portions for up to 2 months. Thaw overnight in the fridge and reheat slowly; add a little extra liquid if needed.
- Reheating tip: Stir occasionally while reheating to ensure even warmth and prevent rice from drying out.
Conclusion
This Crock Pot Chicken and Rice is a cozy, dependable recipe that becomes part of your seasonal rotation—perfect for nights when you crave something warm and uncomplicated. For another take or a helpful video to watch while you cook, check out Eating on a Dime’s Crock Pot Chicken and Rice recipe which pairs nicely with the tips above.
Frequently Asked Questions
Q: Can I use brown rice instead of white rice?
A: Yes, but brown rice requires more liquid and a longer cooking time. Add about 1/2 cup more broth and expect an extra 30–45 minutes of cooking, or cook the brown rice separately and stir in at the end.
Q: Is it better to use chicken breasts or thighs?
A: Thighs stay juicier in the slow cooker and are more forgiving, but boneless skinless breasts work well if you watch cooking time to prevent drying—shredding helps distribute moisture.
Q: Can I double this recipe for a crowd?
A: You can, but ensure you don’t overfill the Crock Pot—keep it no more than two-thirds full for even cooking. You may need to increase cooking time slightly.
Q: How do I prevent the rice from sticking to the bottom?
A: Use long-grain rice and avoid stirring after adding the rice and broth. If your slow cooker tends to run hot, try adding the rice later in the cooking process or use a nonstick insert.
Crock Pot Chicken and Rice
- Total Time: 255 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A simple and comforting slow-cooked dish that pairs well with fresh bread, perfect for busy evenings.
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups long-grain rice (basmati or jasmine)
- 3 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup frozen peas (added at the end)
- 2 tablespoons olive oil or butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Pat the chicken dry and season with salt, pepper, thyme, and paprika. In a skillet, warm the olive oil and brown the chicken 2 minutes per side until light golden (optional). Transfer to the Crock Pot.
- Scatter the chopped onion and carrots over the chicken. Pour in 1 cup of chicken broth, scraping any browned bits from the skillet into the Crock Pot.
- Gently add the rice, distributing it evenly. Pour remaining 2 cups of broth over the rice and chicken—but do not stir. Add minced garlic on top.
- Cover and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 2.5 hours until the rice is tender and the chicken reaches 165°F (74°C).
- Remove the chicken and shred with two forks, then return it to the Crock Pot. Stir in lemon juice and frozen peas. If the sauce is thin, whisk cornstarch with water and stir in, then cook an additional 10–15 minutes until slightly thickened.
- Serve warm, garnished with fresh parsley.
Notes
Browning the chicken enhances flavor, but can be skipped for quicker preparation. Adjust cooking times based on your slow cooker’s heat settings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American