Slow Cooker Chicken And Rice

By: Shannon Epstein

April 14, 2023

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Jump to Recipe·Print Recipe·5 from 1 review

Slow cooker chicken and rice is an easy one-pot meal made with seasoned chicken, brown rice, and vegetables. The chicken cooks directly over the rice, allowing its juices and seasonings to flavor the entire dish. This simple crockpot recipe is a complete family-friendly dinner with minimal preparation. Instructions to make Instant Pot chicken and rice are also included.

Table of Contents

Ingredients For Slow Cooker Chicken & Rice

Chicken: Use chicken thighs or legs. Dark meat is the better option due to the long cooking time for the rice.
Brown rice: Use uncooked long-grain brown rice. Rinse and drain the rice before adding it to the slow cooker. Do not use instant rice.
Chicken broth: Low-sodium chicken broth provides the liquid needed to cook the rice while adding more flavor than water. Water may be substituted.
Frozen vegetables: A 12-ounce bag of frozen mixed vegetables makes this an easy one-pot meal. There is no need to thaw the vegetables first.
Italian seasoning: Italian seasoning typically contains a combination of herbs such as basil, oregano, rosemary, and thyme. You may substitute another dried herb blend.
Parmesan cheese: Grated Parmesan adds a lightly salty, savory flavor to the chicken. Freshly grated or shelf-stable grated Parmesan may be used.
Garlic and onion powders: These seasonings distribute evenly over the chicken and throughout the rice.
Salt and black pepper: The chicken and rice are seasoned separately so every part of the meal has plenty of flavor.

How To Make Chicken & Rice In The Slow Cooker

Slow Cooker

Spray the slow cooker generously with cooking spray.
Add the rinsed brown rice, 2 cups of chicken broth or water, frozen vegetables, and rice seasonings. Stir until well combined.
Mix the chicken seasonings in a small bowl. Pat the chicken dry and coat all sides evenly with the mixture.
Place the seasoned chicken on top of the rice and vegetables. Do not stir.
Cook on HIGH for 2 to 3 hours or LOW for 4 to 6 hours.
The recipe is finished when the brown rice is tender and the chicken reaches an internal temperature of 165°F.
Remove the chicken. Fluff the rice and vegetables with a fork. Slice or shred the chicken and serve it over the rice.

Instant Pot

Use 1 1/3 cups of chicken broth or water for the Instant Pot.
Spray the inside of the pressure cooker generously with cooking spray.
Pour in 1 1/3 cups of chicken broth or water. Add the rinsed brown rice and rice seasonings. Stir until combined.
Mix the chicken seasonings in a small bowl. Pat the chicken dry and coat all sides evenly with the mixture.
Place the chicken on top of the rice. Do not stir.
Close and seal the lid. Cook on HIGH pressure for 22 minutes.
When the cooking time is complete, allow the pressure to release naturally for 10 minutes. Carefully release any remaining pressure.
Remove the chicken. Stir the frozen vegetables into the rice. Close the lid without sealing it and let the vegetables sit for 5 to 10 minutes or until heated through.
Make sure the chicken reaches an internal temperature of 165°F. Slice or shred the chicken and serve it over the rice and vegetables.

overhead shot of uncooked chicken and rice in a black slow cooker — before

overhead shot of cooked chicken and rice in a black slow cooker — after

Why You Will Love This Recipe

Complete one-pot meal: Chicken, brown rice, and vegetables cook together for an easy and filling dinner.
Well seasoned: The chicken and rice use separate seasoning blends, giving every component plenty of flavor.
Simple ingredients: This recipe uses chicken, rice, frozen vegetables, broth, and common pantry seasonings.
Easy cleanup: The entire meal cooks in one slow cooker or Instant Pot.
No canned soup: Chicken broth and Parmesan add flavor without relying on canned cream soup.
Easy to customize: Change the frozen vegetables, dried herbs, or type of chicken based on what you have.
Great for meal prep: The chicken and rice can be divided into individual portions for convenient lunches and dinners.

close up shot of crisy chicken leg over rice in a white bowl

close up shot of crisy chicken thigh over rice in a white bowl

FAQs & Tips

What type of chicken should you use?

This chicken and rice recipe uses dark meat – chicken thighs or legs. The higher fat content helps the thighs remain tender and juicy during the time needed to cook the brown rice. This can be bone-in, boneless, skin-on or skinless.

Do you need to brown the chicken first?

No. The chicken can be added directly to the slow cooker or Instant Pot without browning it.

What type of rice should you use?

Use uncooked long-grain brown rice. Brown rice has a firm texture and a longer cooking time, allowing it to cook alongside the chicken without becoming overly soft. Rinse the rice under cool running water until the water is mostly clear. This removes excess surface starch and helps prevent the finished rice from becoming overly sticky. Do not use instant or quick-cooking rice because it will cook too quickly and become mushy.

Can you use white rice?

I recommend using long-grain brown rice for the recipe as written. White rice cooks much faster and requires a different amount of liquid. Substituting white rice without adjusting the cooking time and broth may result in mushy rice or chicken that is not cooked at the same time as the rice.

Do you need to cook the rice first?

No. Add the brown rice to the slow cooker or Instant Pot uncooked. It cooks directly in the broth alongside the chicken.

What type of vegetables should you use?

A standard frozen vegetable blend containing peas, carrots, corn, and green beans works well. You can also use a different 12-ounce mixture based on your preferences. Frozen broccoli, cauliflower, or stir-fry vegetable blends may also be used.

Do you need to thaw the frozen vegetables?

No. Add the vegetables directly from the freezer.

Can you add fresh vegetables?

Yes. Diced carrots, green beans, bell peppers, mushrooms, or other vegetables may be substituted. Keep the total amount close to 12 ounces so the moisture balance does not change significantly. Fresh vegetables with a high water content, such as zucchini or mushrooms, can make the rice slightly wetter.

Why are the chicken and rice seasoned separately?

Seasoning the chicken and rice separately ensures the entire dish is flavorful. If all the seasonings are mixed into the broth, the chicken may taste bland. The seasoning added to the rice flavors the broth, vegetables, and rice as they cook. The chicken seasoning creates a savory Parmesan and herb coating directly on the meat.

Can you change the seasonings?

Yes. Italian seasoning can be replaced with another dried herb blend. Herbes de Provence, poultry seasoning, or a salt-free herb blend are good options. If you use a single strongly flavored herb such as rosemary or sage rather than a blend, reduce the amount because 1 tablespoon may be overpowering.

Can you omit the Parmesan cheese?

Yes. The Parmesan can be omitted without making any other adjustments. Leaving out the Parmesan will make the recipe dairy-free, provided your chicken broth and other ingredients do not contain dairy.

Can you use water instead of chicken broth?

Yes. Water may replace the chicken broth using the same amount. Chicken broth provides more flavor, so you may need to add additional salt or seasonings if you use water. Always taste the finished rice before adding more salt.

How to prevent the rice from sticking

Spray the slow cooker insert generously with cooking spray before adding the ingredients. Rice can stick around the bottom and sides as it absorbs the broth. Turn off the slow cooker once the rice is tender. Leaving the meal on the WARM setting for an extended period can cause the rice to continue cooking, dry out, or stick.

What if the rice is still firm?

Slow cookers vary in how quickly and evenly they heat. If the chicken is fully cooked but the rice is still firm, temporarily remove the chicken. Check the rice for moisture. If the slow cooker looks dry, add approximately ¼ cup of warm broth. Cover and cook the rice on HIGH for another 15 to 30 minutes or until tender.

What if the rice is too wet?

Turn off the slow cooker and remove the chicken. Position the lid slightly ajar and let the rice sit for 10 to 15 minutes. The rice will continue absorbing some of the liquid while the remaining moisture evaporates. Fluff it gently with a fork before serving. Avoid continuing to cook the rice for a long period because it may become overly soft.

Can you leave chicken and rice on the WARM setting?

I do not recommend it. Rice will continue absorbing moisture and may become overly soft, dry, or stuck to the slow cooker. Turn off the appliance once the chicken and rice have finished cooking.

Will the chicken skin be crispy?

Unfortunately no. For crispy skin, you will need to remove the chicken from the appliance, place it on a baking sheet and pop it in your oven to broil. Broil the chicken for 2 to 5 minute or until the skin is crispy to your liking.

How to serve chicken & rice

Fluff the cooked rice and vegetables gently with a fork. Slice or shred the chicken and arrange it over the rice. This recipe is designed to be a complete one-pot meal, but it can also be served with a green salad, roasted vegetables, steamed broccoli, green beans, or asparagus. For serving, garnish the chicken and rice with fresh parsley, additional Parmesan cheese, or a squeeze of fresh lemon juice.

How to store leftovers

Allow the chicken and rice to cool before transferring it to an airtight container. Store leftovers in the refrigerator for up to 4 days.

Can you freeze chicken and rice?

Yes. Let the chicken and rice cool completely before transferring it to freezer-safe containers. Freeze it for up to 2 months. Thaw the chicken and rice overnight in the refrigerator. Add a small amount of broth or water before reheating because frozen rice can have a slightly drier texture.

What size slow cooker should you use?

I used a 6-quart slow cooker or Instant Pot.

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1 thought on “Slow Cooker Chicken And Rice”

Tracey
April 23, 2023 at

This tastes very much like a risotto, but without the effort! Will definitely be making it again and playing around with the flavours. Thanks for sharing this fantastic recipe!

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