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This slow cooker chicken and rice is the kind of weeknight dinner that feels homemade without the fuss—tender, comforting, and forgiving. I’ve made it dozens of times, tweaking timing and liquid so the rice comes out fluffy and the chicken stays juicy every time. If you like dump-and-go slow-cooker recipes, you might also enjoy this dump-and-go slow cooker Marry Me Chicken for another hands-off option.

Why Make This Recipe

Hands-off convenience: set it on low and come back to dinner ready to serve.
Comforting flavor: garlic, onion, and chicken broth infuse the rice with rich, savory notes.
Budget-friendly: uses affordable cuts like boneless skinless thighs and pantry rice.
Family-friendly: mild flavors please picky eaters and it’s easy to bulk up with veggies.
Personal insight: I love this recipe because adding the rice toward the end prevents mushiness and gives consistent, reliable results.

Recipe Overview

Prep time: 15 minutes
Cook time: 3–4 hours on Low (or 1.5–2 hours on High, plus 35–45 minutes for rice)
Total time: 3–4 hours 15 minutes (Low)
Servings: 4–6
Difficulty: Easy
Method: Slow-cooker braise for the chicken, then finish by cooking rice in the braising liquid for a one-pot meal.

My Experience Making This Recipe

I tested this version using boneless skinless thighs and occasional swaps for breasts; thighs reliably stay juicier in the slow cooker. The main discovery was timing the rice addition: add it too early and it becomes gluey, add it later and it soaks up flavor perfectly.

How to Make Slow Cooker Chicken and Rice

Start by seasoning 1.5–2 lb boneless skinless chicken thighs with 1 tsp kosher salt and 1/2 tsp black pepper. Sear the thighs in a hot skillet with 1 tbsp olive oil for 2 minutes per side until lightly browned, then transfer to a 6-quart slow cooker with 1 diced onion, 3 smashed garlic cloves, 2 carrots (sliced), 1 tsp dried thyme, and 1 bay leaf. Pour in 2 cups low-sodium chicken broth, cook on Low for 2½–3 hours (or High 1–1.5 hours) until chicken is tender. Remove the chicken, shred or chop, then stir in 1½ cups long-grain white rice and an additional 1 cup hot broth (total liquid ~3 cups). Return chicken to the cooker, cover, and cook on High for 30–45 minutes until rice is tender. Stir in 1 tbsp butter and 2 tbsp chopped parsley before serving.

Expert Tips for Success

Brown the chicken briefly: a 2-minute sear adds caramelized flavor and helps the meat hold together.
Add rice late: always add rice after the chicken has largely finished; this prevents overcooked, mushy rice.
Use long-grain white rice: it tolerates slow-cooker finish best; for brown rice, increase liquid by 1/2 cup and cook an extra 20–30 minutes.
Measure liquid accurately: aim for roughly 2 to 2¼ cups of liquid per cup of long-grain white rice in the slow cooker environment.
Equipment note: a 6-quart slow cooker offers even heat distribution; if yours runs hot, check rice 10 minutes early.

I also lean on related recipes for inspiration—if you prefer vegetables paired differently, check this slow cooker chicken and broccoli for ideas on integrating greens.

How to Serve Slow Cooker Chicken and Rice

Garnish with fresh parsley, lemon zest, or a drizzle of olive oil for brightness and color.
Serve with a crisp green salad or steamed broccoli for a complete meal.
For a dinner party, transfer to a warmed casserole dish and top with toasted almonds for texture.
If you want an alternate presentation, try the flavor profile found in this baked chicken legs and rice and adapt plating ideas.

Storage and Reheating Guide

Cool leftovers within 2 hours and store in airtight containers in the refrigerator for up to 4 days. For freezing, place in freezer-safe containers, leaving 1/2-inch headspace, and freeze for up to 3 months. Reheat from refrigerated: microwave covered for 2–3 minutes, stirring halfway, or reheat on the stovetop over low heat with a splash of broth (about 2–3 tbsp) to revive moisture. Reheat from frozen by thawing overnight in the fridge before reheating to keep rice texture intact.

Recipe Variations

Gluten-free: this recipe is naturally gluten-free if you use gluten-free broth and verify seasoning labels.
Dairy-free: omit the butter at the end or swap for 1 tbsp olive oil for richness.
Creamy version: stir in 1/2 cup sour cream or 4 oz cream cheese off heat for a creamier finish.
Bold spices: for more aroma, add 1 tsp smoked paprika and a squeeze of lemon, or take cues from a richer dish like butter chicken and rice for warm, spiced flavors.

Nutritional Highlights

High in lean protein: each serving provides a good portion of protein from chicken (approx. 25–35 g depending on portion).
Moderate carbohydrates: rice supplies sustained energy—adjust portion sizes if you’re watching carbs.
Allergen info: naturally gluten-free and can be dairy-free; contains garlic and onion. For low-sodium needs, use low-sodium broth and reduce added salt.

Troubleshooting Common Issues

Rice turns mushy: that happens when rice cooks too long; solution—add rice only after the chicken is tender and shorten finish time.
Chicken dries out: avoid overcooking; use thighs for more forgiveness and remove chicken as soon as it shreds easily.
Liquid too thin or bland: reduce the broth by 1/4 cup next time or finish with a sprinkle of chicken base or reduced-sodium bouillon for depth.

Frequently Asked Questions

Q: Can I use chicken breasts instead of thighs?
A: Yes—breasts work but are leaner and can dry out in long cooks. Reduce initial slow-cook time by 30–45 minutes and check for an internal temperature of 165°F before shredding. Alternatively, add breasts later in the cycle.

Q: Can I use brown rice and how should I adjust liquid and time?
A: Use 1½ cups brown rice, increase total liquid by about 1/2 cup (so ~3½ cups), and expect an extra 20–30 minutes of cook time for the rice. You may also need to finish on Low to ensure even cooking.

Q: My slow cooker runs hot — how do I avoid overcooking the rice?
A: Use the “less” or “low” setting and check rice 10 minutes earlier than the recipe suggests. If unsure, use a thermometer to monitor the chicken and check rice texture frequently during the finish stage.

Q: Can I make this with frozen chicken?
A: Yes, but expect a longer cook time and slightly diluted flavor as frozen chicken releases more liquid. Cook frozen chicken on Low for 4–5 hours until it reaches 165°F, then proceed with adding rice and finishing as directed.