chicken and rice recipe crock pot
The Best chicken and rice recipe crock pot
Oh, there’s nothing quite like a good old-fashioned crock pot chicken and rice meal—simple, comforting, and just the kind of thing that makes you feel like you’re home when you’re not. I’ve been making this recipe for years, ever since my kids were little and we needed something easy that still tasted like a real meal. It’s that kind of dish where the flavors meld together slowly in the slow cooker, letting the chicken soak up all that garlic, herbs, and spices without any fuss. My family loves it because it’s filling enough to hold them over until dinner, but not so heavy that it feels like a chore. And honestly? It’s perfect for any occasion—whether you’re feeding a crowd after church or just making a quick weeknight dinner. The way the rice stays tender and the chicken stays juicy makes it feel like a special meal, even if it’s just sitting in the crock pot while I get things ready.
I also love how this recipe is actually pretty healthy for what it is. It’s got lean protein from the chicken, complex carbs from the rice, and all the good stuff from the veggies we toss in—bell peppers, onions, and sometimes even a little spinach if I’m feeling fancy. No one ever notices how balanced it is because it just tastes so good, but it’s a way to get more nutrients without feeling like you’re sacrificing flavor. My kids eat it every time, and honestly, so do I—it’s that easy to make and always makes the house smell amazing. Plus, it’s a great way to use up whatever veggies are on hand, whether it’s frozen or fresh. And the best part? It’s hands-off, so I can work in the kitchen or even just relax while it cooks. It’s the kind of meal that feels like a win for everyone—meat, kids, and my sanity.
Slow Cooker Chicken and Rice
A comforting and easy one-pot meal featuring tender chicken, fluffy rice, and savory tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces)
- 1 cup white rice (uncooked)
- 1 cup chicken broth
- 1 cup water
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup tomato sauce
- ½ cup chicken broth
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 small onion (diced)
- 1 tsp sugar
- ½ tsp paprika
- ½ tsp dried basil
👨🍳Directions
-
1 In a mixing bowl, combine uncooked rice, chicken broth, water, thyme, oregano, garlic powder, onion powder, salt, and black pepper. Stir well to mix.
-
2 In a separate bowl, mix tomato sauce, chicken broth, olive oil, minced garlic, diced onion, sugar, paprika, and dried basil.
-
3 Place chicken pieces in the slow cooker. Pour the rice mixture over the chicken, ensuring everything is well coated. Stir gently.
-
4 Pour the sauce mixture over the rice and chicken. Stir again to combine.
-
5 Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and rice is tender.
-
6 If the sauce is too thick, you can strain it through a fine-mesh sieve to remove excess solids (optional). Serve hot.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups and spoons
- Wooden spoon
- Fine-mesh strainer (optional)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow Cooker Chicken and Rice Works
This chicken and rice recipe in the crock pot is always a go-to for me because it’s simple enough to prep ahead of time while still feeling special. It’s perfect for family gatherings because it serves a crowd without any last-minute stress—just dump everything in, let it cook slow and even, and you’ve got a hearty, flavorful meal ready when guests arrive. Plus, it’s flexible enough to adjust seasonings or add veggies if you want to keep things light, but still packed with comfort.
❓ Frequently Asked Questions About Slow Cooker Chicken and Rice
What is the best type of chicken to use for this crock pot chicken and rice recipe?
The best type of chicken for this recipe is bone-in, skin-on thighs and drumsticks. They retain more flavor and moisture, making the dish more tender and delicious. If you prefer boneless, you can use chicken breasts or thighs, but they may need a bit more cooking time to ensure they are fully cooked.
How long should I cook the chicken and rice in the slow cooker?
For bone-in chicken thighs and drumsticks, cook on Low for 5-6 hours or High for 3-4 hours. For boneless chicken breasts or thighs, cook on Low for 4-5 hours or High for 2-3 hours. Always check the internal temperature with a meat thermometer to ensure it reaches 165°F (74°C) before serving.
Can I make this recipe ahead of time and reheat it?
Yes, you can prepare this crock pot chicken and rice recipe in advance. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, transfer the dish to a microwave-safe container and heat on high for 2-3 minutes, stirring halfway if necessary. Alternatively, you can reheat it in a 350°F (175°C) oven for 20-25 minutes, covered with foil.
What are some variations or substitutions I can make to this recipe?
You can customize this recipe by swapping ingredients for dietary preferences or additional flavors. Here are a few ideas: – Vegetarian? Use chickpeas, tofu, or mushrooms instead of chicken. – Extra veggies? Add bell peppers, onions, carrots, or zucchini for more nutrition. – Spicy kick? Include hot sauce, chili flakes, or diced jalapeños in the liquid. – Herbs & spices? Boost flavor with fresh herbs (parsley, cilantro), garlic, ginger, or curry powder. – Creamy twist? Add a splash of coconut milk, Greek yogurt, or sour cream at the end.
What should I do if the rice turns out mushy or dry?
If your rice is mushy, it was likely overcooked or absorbed too much liquid. To fix: – Adjust liquid: Reduce the broth by ½ cup next time and stir in a bit of water or broth if needed. – Add butter or oil: Mix 1-2 tbsp butter or olive oil into the rice before serving. – Let it rest: Allow the rice to sit covered for 10 minutes after cooking to steam slightly.
If your rice is dry, it may have absorbed too little liquid. To prevent this next time: – Use more liquid: Increase broth by ½ to 1 cup for every cup of rice. – Add extra water: Stir in ½ cup water at the end of cooking. – Check consistency: After cooking, stir in 1-2 tbsp milk, cream, or broth to moisten.
