Slow cooker chicken and rice is the kind of comforting meal you’ll want to have on repeat. It’s a one-pot wonder that’s hearty, flavorful, and so easy to make. The tender, juicy chicken pairs perfectly with the creamy, seasoned rice, and the best part? Your slow cooker does all the heavy lifting!
Why You’ll Love This Recipe?
- A true dump-and-go meal—perfect for busy weeknights or lazy weekends.
- Minimal prep time, with a satisfying, hearty result.
- The slow cooker creates juicy chicken and perfectly cooked, flavorful rice every time.
- Versatile and easy to customize with veggies and seasonings you love.
Ingredients
- Chicken thighs or breasts (bone-in or boneless)
- Long-grain white rice
- Chicken broth
- Onion, diced
- Garlic, minced
- Carrots and celery, chopped
- Cream of chicken soup
- Italian seasoning
- Paprika
- Salt and pepper
You’ll find the complete ingredient list and measurements below!
Directions
Step 1: Prep the Ingredients
Season the chicken with salt, pepper, and paprika. Chop the vegetables and gather all the remaining ingredients to make assembly quick and easy.
Step 2: Layer the Ingredients
In the bottom of your slow cooker, spread the diced onions, garlic, carrots, and celery. Add the chicken on top of the vegetables, then sprinkle with Italian seasoning and paprika for extra flavor.
Step 3: Add the Rice and Liquid
Sprinkle the uncooked rice evenly over the chicken. In a mixing bowl, whisk together the chicken broth and cream of chicken soup until smooth. Pour the mixture over the rice and chicken, ensuring the rice is fully submerged.
Step 4: Slow Cook to Perfection
Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and the rice has absorbed all the liquid. Stir everything gently before serving to fluff the rice and combine the flavors.
Expert Tips and Tricks
- Rice choice: Use long-grain white rice or jasmine rice for the best results. Avoid instant rice, as it can become mushy.
- Check for doneness: If your rice isn’t fully cooked after the suggested time, stir and let it cook for an additional 15-30 minutes.
- Add veggies: You can mix in frozen peas or fresh spinach during the last 15 minutes of cooking for extra nutrition and color.
- Chicken cut: Bone-in chicken adds more flavor, but boneless thighs or breasts work just as well for convenience.
Recipe Variations and Possible Substitutions
- Use brown rice instead of white, but increase the cooking time slightly and add extra broth to account for the rice’s higher absorption rate.
- Swap cream of chicken soup with cream of mushroom or cream of celery soup for a different flavor.
- Add shredded cheddar cheese on top during the last 10 minutes of cooking for a cheesy twist.
- Toss in some sliced mushrooms, diced bell peppers, or zucchini for more veggie variety.
Serving and Pairing Suggestions
This dish is perfect as a standalone meal, but you can pair it with a side salad or roasted vegetables for a little extra freshness. A crusty piece of bread or dinner rolls also makes a great addition to soak up the creamy sauce.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat or microwave it with a splash of broth to prevent the rice from drying out. This dish doesn’t freeze well, as the rice can become mushy upon thawing.
FAQs
1. Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well in this recipe! Just keep an eye on the cooking time, as they may cook faster than thighs.
2. Can I make this recipe dairy-free?
You can substitute the cream of chicken soup with a dairy-free version or use coconut milk and a cornstarch slurry to thicken the sauce.
3. Will the rice overcook in the slow cooker?
Not if you use the right type of rice and follow the cooking times. Long-grain rice holds up well, but avoid quick-cooking or parboiled varieties.
4. Can I double the recipe?
Yes! Just make sure your slow cooker is large enough to accommodate the extra ingredients, and increase the cooking time by about 30 minutes.
Conclusion
Slow cooker chicken and rice is the ultimate comfort food that’s simple to make but so satisfying. It’s cozy, flavorful, and versatile enough to fit into your weekly dinner rotation. Whether you’re feeding a hungry family or meal prepping for the week, this recipe is a winner. Let me know how it turns out for you!
Print
Slow Cooker Chicken and Rice
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Chicken and Rice is an easy, comforting meal perfect for busy weeknights. Juicy, tender chicken is cooked with seasoned rice, creating a hearty one-pot dish that the whole family will love.
Ingredients
- For the Chicken and Rice:
- 4 boneless, skinless chicken breasts or thighs
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 cup frozen peas and carrots mix
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Optional Toppings:
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions
- Prepare the Slow Cooker:
- Lightly grease the slow cooker with non-stick spray or a little olive oil.
- Layer the Ingredients:
- Add the rice, chicken broth, chopped onion, garlic, paprika, thyme, onion powder, garlic powder, salt, and pepper to the slow cooker. Stir to combine.
- Place the chicken breasts or thighs on top of the rice mixture, ensuring they are slightly submerged.
- Cook the Chicken and Rice:
- Cover the slow cooker and cook on low heat for 4-5 hours or high heat for 2-3 hours, until the chicken is fully cooked (internal temperature of 165°F/74°C) and the rice is tender.
- Add Vegetables:
- During the last 30 minutes of cooking, add the frozen peas and carrots. Stir gently to incorporate them into the rice mixture.
- Serve:
- Once the chicken and rice are done, fluff the rice with a fork. Serve the chicken over the rice and garnish with fresh parsley or grated Parmesan cheese if desired.
Notes
- For extra flavor, you can sear the chicken in a skillet before adding it to the slow cooker.
- Brown rice can be used instead of white rice, but you may need to increase the cooking time and broth quantity.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 chicken breast with rice
- Calories: 430
- Sugar: 2g
- Sodium: 820mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg