Slow Cooker Chicken and Rice
A comforting one-pot meal featuring tender chicken and fluffy rice that soaks up savory broth, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds) Thighs can replace breasts for juicier results.
- 1 cup long-grain white rice (uncooked) Jasmine rice can be used but check for doneness earlier.
- 2 cups chicken broth (low-sodium preferred) Adjust salt if using low-sodium broth.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- to taste salt and pepper
- 1 cup frozen peas (optional; add at the end) Add in the last 20–30 minutes of cooking.
Instructions
Preparation
- Place the chicken breasts in a single layer in the bottom of your slow cooker.
- Scatter the diced onion and minced garlic over the chicken.
- Add the uncooked rice on top of the chicken and aromatics.
- Pour in 2 cups of chicken broth. Sprinkle thyme, paprika, salt, and pepper over the rice and chicken.
- Gently stir the rice and seasonings so they’re distributed, being careful not to displace the chicken too much.
Cooking
- Cover and cook on low for 6–8 hours or on high for 3–4 hours. The chicken is done when it reaches 165°F and the rice is tender.
- If using frozen peas, stir them in during the last 20–30 minutes of cooking so they heat through but stay bright.
- Fluff the rice gently with a fork, shred or slice the chicken, and serve hot.
Notes
For a creamy finish, top with shredded cheese and broil briefly. Can be served with a drizzle of olive oil or a pat of butter. This dish pairs well with a salad or roasted vegetables. Freeze leftovers for up to 2 months.