This Slow Cooker Chicken and Rice is my go-to when I want a cozy dinner with almost no effort. I use bone-in, skin-on chicken thighs instead of boneless breasts because they stay so much juicier and infuse the rice with incredible flavor as they cook. The rice simmers right in the slow cooker with chicken broth and a simple spice blend of paprika, coriander, and Italian seasoning. No cream of chicken soup and no fuss!
Set It, Forget It, and Come Home to This
I have to be honest with you, chicken and rice might just be my favourite food combination in the entire world. Growing up in Brazil, rice was on the table every single day, and chicken and rice together was pure comfort food from the very beginning. I remember my mom telling me I loved it even as a little kid, and honestly, nothing has changed! It’s one of those combinations that just feels like home to me.
I’ve been making versions of this dish for years on Primavera Kitchen, and I always come back to it because it never fails. It’s hearty, incredibly flavourful, and one of those easy dinner recipes for busy families that everyone at the table actually loves. No complaints, no picky eaters, just happy faces.
When I have a little more time, I love making my Baked Chicken Thighs and Rice in the casserole dish. But on those really busy weeknights and there are plenty of those! My Slow Cooker Chicken Thighs inspiration is exactly what led me to develop this recipe, and I’m so glad it did.
Thomas always asks for this with my Air Fryer Broccoli or my Parmesan Green Beans on the side, and I love throwing together a quick arugula salad to go with it too. But honestly, that’s the beauty of this recipe, it pairs well with almost any veggie you have on hand. Simple, flexible, and always satisfying.
Key Ingredients:
Bone-In, Skin-On Chicken Thighs – This is the cut I always reach for when cooking chicken in the slow cooker. After testing this recipe, I’ve found that bone-in, skin-on thighs stay so much more tender and juicy than boneless cuts. The bone adds flavor as it cooks low and slow, and you don’t have to worry about the meat drying out. If chicken breasts are what you have on hand, they’ll work too, but I really think thighs make this dish something special.
Long Grain White Rice – I always use long grain white rice here because it holds up well in the slow cooker without turning mushy. I’ve tried other varieties, and this one consistently gives me the best texture. Fluffy, not sticky. Just make sure you’re using regular long grain, not instant or quick-cook rice, which will overcook completely.
Chicken Broth – Good chicken broth is the base of all the flavor in this dish, so I don’t skip on it. I prefer to use low-sodium broth so I can control the salt myself, especially since the paprika, coriander, and Italian seasoning are already doing a lot of the heavy lifting here.
Olive Oil – I use olive oil to help the seasonings coat the chicken evenly before it goes into the slow cooker. It’s a small step that makes a real difference in how the flavors develop as everything cooks together.
Paprika, Coriander & Italian Seasoning – This is my go-to seasoning trio for this recipe, and I love how well they work together. They’re a familiar herby flavor that my family loves. But of course, you can season your chicken the way you prefer.
How To Make Slow Cooker Chicken and Rice
Step 1: I season generously the chicken well and then sear for 2 to 3 minutes per side. I know searing is an extra step, but it’s worth.
Step 2: While that’s going, I add the uncooked rice and chicken broth to the slow cooker and give it a gentle stir to distribute everything evenly.
Step 3: After, I place the seared chicken thighs on top of the rice in a single layer
Step 4: Then cover the slow cooker and I let the slow cooker do all the work: low for 5 to 6 hours or high for 2½ to 3 hours.
Best Tips to Make Crockpot Chicken and Rice
1. Don’t skip patting the chicken dry. I always do this before adding the olive oil and seasoning. Dry chicken holds the spice rub so much better — and if you’re taking the time to sear, it’s what gives you that beautiful golden crust.
2. The optional sear is worth it. I know it adds an extra pan, but I’ve found that searing the chicken thighs first makes a real difference. That golden crust adds a depth of flavor to the whole dish that you just can’t get from the slow cooker alone.
3. Rinse your rice before adding it. I always rinse until the water runs clear. It removes excess starch and is the best way I’ve found to prevent the rice from getting gummy at the bottom of the slow cooker.
4. Place the chicken ON TOP of the rice — not mixed in. I always layer it this way intentionally. The chicken juices drip down and flavor the rice as it cooks. It’s such a simple step but it makes every grain taste incredible.
5. Resist the urge to lift the lid. I know it’s tempting! But every time you open the slow cooker, you lose heat and add 20–30 minutes to your cook time. I always wait until the minimum time is up before checking.
6. Fluff the rice before serving, not after. I remove the chicken briefly, fluff the rice with a fork right away while it’s still hot, then return the chicken on top. This keeps the rice light and fluffy instead of dense and clumped.
Slow Cooker Chicken and Rice
Ingredients
- 6 bone-in chicken thighs skin on
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon coriander
- 1 teaspoon Italian seasoning
- 2 cups uncooked long grain white rice
- 2 cups chicken broth
Instructions
- Pat the chicken thighs dry with paper towels. Rub them with olive oil, then season generously with salt, black pepper, paprika, coriander, and Italian seasoning.
- If you’d like, heat a skillet over medium-high heat and sear the chicken thighs for 2–3 minutes per side until golden brown.
- Add the uncooked rice and chicken broth to the slow cooker. Stir gently to distribute the rice evenly.
- Place the seasoned chicken thighs on top of the rice mixture in a single layer. Cook on low for 5–6 hours or on high for 2 ½–3 hours. The chicken should reach an internal temperature of 165°F and the rice should be tender.
- When done, remove the chicken briefly and fluff the rice with a fork. Return the chicken to the pot. Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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