Slow Cooker Chicken and Rice
A cozy, hands-off meal that cooks itself; tender chicken and flavorful rice without the fuss.
Ingredients
Main Ingredients
- 1.5 to 2 pounds boneless skinless chicken thighs or breasts Thighs stay juicier.
- 1.5 cups long grain white rice Do not use instant rice.
- 3.5 to 4 cups chicken broth Low sodium helps control salt.
- 1 small onion, diced Or 1 teaspoon onion powder if in a rush.
- 2 to 3 cloves garlic, minced Or 1 teaspoon garlic powder.
- 1 teaspoon salt Plus more to taste.
- 0.5 teaspoon black pepper
- 1 teaspoon paprika Optional but tasty.
- 1 cup frozen peas or mixed veggies Add near the end.
- 2 tablespoons butter Optional, for a cozy finish.
- to taste fresh parsley or green onion For topping.
Instructions
Preparation
- Lightly grease the inside of your slow cooker with a little oil or cooking spray.
- Add diced onion and garlic to the bottom. Lay the chicken on top.
- Season the chicken with salt, pepper, and paprika if using.
- Pour in the chicken broth. Cover and cook on LOW for about 3 to 4 hours, or until the chicken is cooked through and tender.
- Remove the chicken to a plate and gently stir in the rice, ensuring it is mostly covered by liquid.
- Put the chicken back in and cover; cook on LOW for another 60 to 90 minutes until the rice is tender.
- Stir in peas or mixed veggies during the last 15 minutes.
- For extra comfort, stir in butter at the end and let it melt in. Taste and adjust salt.
Notes
Do not add the rice at the very beginning. Cooking the chicken first, then adding rice later keeps it much closer to what you want. Keep the lid on to maintain temperature.