Slow Cooker Chicken and Rice
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, no fuss. Just one pot and a dinner your whole family will love.
Servings: 6 people
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
To Store: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
To Freeze: Freeze in an airtight freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
To Reheat: Warm on the stovetop over medium-low heat or microwave in 60-second intervals, adding a splash of chicken broth to keep it creamy.
Nutrition
Serving: 1/6 | Calories: 373kcal | Carbohydrates: 41g | Protein: 21g | Fat: 13g | Cholesterol: 90mg | Sodium: 311mg | Potassium: 295mg | Sugar: 1g