Easy Slow Cooker Rice and Chicken – Simple Hands Free Chicken and Rice

Make tender chicken and fluffy rice in your slow cooker. A simple hands-free chicken and rice recipe for busy days.

Prep time: 15 minutes
Cook time: 4 hours
Total time: 4 hours 15 minutes
Servings: 4
Calories: 450 per serving

This slow cooker rice and chicken recipe is perfect for busy weeknights. You just add ingredients and let the crockpot do the work.

No babysitting required—just set it and forget it. In four hours, you’ll have tender chicken and perfectly cooked rice in one pot.

• Totally hands-free cooking
• One-pot meal, less washing up
• Budget-friendly ingredients
• Tender chicken thighs or breasts
• Fluffy rice every time

After a rich meal like our beef meatballs in sauce or a juicy homemade beef burger, a bright citrus dessert is the perfect palate cleanser. Indulge in a slice of our easy lemon ricotta cake, which is incredibly moist and light. For an extra punch of flavor, top it off with a spoonful of our 15-minute homemade lemon curd.

Ingredients
(US | Metric)

• 4 boneless chicken thighs (about 2 lb | 900 g)
• 1 ½ cups long-grain white rice (300 g)
• 3 cups chicken broth (720 ml)
• 1 small onion, diced (about 1 cup | 150 g)
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots (150 g)
• 1 teaspoon salt (5 g)
• ½ teaspoon black pepper (2 g)
• 1 teaspoon paprika (2 g)
• 1 tablespoon olive oil (15 ml)

How to make it

1. Turn your slow cooker to low heat.
2. Drizzle olive oil in the bottom. Add diced onion and minced garlic. Stir for 1 minute.
3. Pour in rice and chicken broth. Stir to mix.
4. Season chicken with salt, pepper, and paprika. Place thighs on top of rice.
5. Scatter frozen peas and carrots over the chicken. Do not stir.
6. Cover and cook on low for 4 hours.
7. After cooking, remove chicken and let rice rest 5 minutes with the lid on.
8. Fluff rice with a fork, then cut or shred chicken and stir into rice. Serve warm.

Tips and common mistakes

• Do not lift the lid during cooking—steam is key.
• Use the right rice: long-grain white gives best texture.
• Check your slow cooker’s heat—some run hot. If rice is mushy, reduce broth by ¼ cup next time.
• Let the dish rest to absorb extra liquid.

Substitutions

• Chicken breasts instead of thighs (same cook time).
• Brown rice (cook on high for 3–4 hours).
• Vegetable broth for a meat-free flavor.
• Add chopped bell peppers or mushrooms for variety.

Storage instructions

Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze portions in freezer bags for up to 2 months.
Reheat: Microwave or warm on stovetop with a splash of broth.

FAQ

Q: Can I use brown rice?
A: Yes, but switch to high heat and cook 3–4 hours or until tender.

Q: Which chicken cut is best?
A: Thighs stay juicier, but breasts work fine.

Q: Can I make it spicy?
A: Add ½ teaspoon chili powder or sliced jalapeños.

Q: What if my rice is undercooked?
A: Cook 30 minutes longer or add 2–3 tablespoons extra broth.

Q: Can I add fresh veggies?
A: Yes. Add bell peppers, zucchini, or broccoli in the last hour of cooking.