You can make an easy one-pot slow cooker chicken and rice with basic ingredients and simple steps. Here is a flexible method that works with white or brown rice and boneless chicken.
Ingredients
- 1 to 1.5 cups uncooked rice (white cooks faster; brown holds texture better)
- 2.5 to 3 cups chicken broth or stock
- 1 to 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 to 2 cups chopped vegetables (for example: carrots, onion, bell pepper, peas, or frozen mixed veg)
- 1 to 2 teaspoons mixed dried herbs (Italian seasoning or thyme and parsley)
- 1 teaspoon garlic powder or 2 cloves minced garlic
- 1 teaspoon salt plus 1/2 teaspoon black pepper (adjust to taste)
- Optional: 1/2 to 1 cup grated cheese and/or 1/2 cup sour cream or cream for a creamy style at the end
Basic method
- Rinse the rice in cold water until the water runs mostly clear, then drain well so you do not add extra water to the slow cooker.
- Lightly oil or spray the slow cooker, then add the rice, broth, vegetables, herbs, garlic, salt, and pepper and stir to spread the rice evenly across the bottom.
- Place the chicken pieces on top of the rice mixture in a single layer so they cook evenly; you can season the chicken lightly again on top.
Cooking times
- For white rice and boneless chicken: cook on high for about 2 to 3 hours or on low for about 4 hours, until the chicken is cooked through and the rice is tender and most liquid is absorbed.
- For brown rice: plan for closer to 3 hours on high or 6 hours on low; if using bone-in pieces, times can be slightly longer, and you may need a bit more broth.
Finishing and serving
- When done, remove the chicken, chop or shred it, then stir it back into the rice; if you want it creamy, stir in cheese and/or a little sour cream or cream at the end while the dish is still hot.
- Taste and adjust seasoning with extra salt, pepper, or herbs, then let the rice sit 5 to 10 minutes on warm if it looks a bit wet, or stir in a splash of hot broth if it is too dry.
