Slow Cooker Chicken and Rice (Crock Pot)

Name: Slow Cooker Chicken and Rice (Crock Pot)
Prep time: 15 min
Cook time: 3 h
Yield: 6 people
Ingredients: 1.7 lb boneless skinless chicken thighs; 1 ½ cups basmati rice; 1 cup carrots; ¾ cup onions; ½ cup celery; 3 large garlic cloves; 2 bay leaves; 1 teaspoon thyme; 1 teaspoon dried parsley; 1 tablespoon olive oil; 3 ½ cups chicken broth; 2 tablespoons butter; 1 tablespoon lemon juice; ½ teaspoon fine sea salt; ¼ teaspoon ground black pepper; ½ cup cheese

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Cook Time
3 hrs
Servings
6 people
Calories
448 kcal
Course
Main Course
Cuisine
American

Slow Cooker Chicken and Rice (Crock Pot)

Freya Patterson

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The slow cooker or crock pot chicken and rice offer a delightful combination of savory and aromatic flavors. It's a classic dish that is sure to please your appetite.

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Ingredients

Servings

1.7 lb boneless skinless chicken thighs 800 g, Note 1
1 ½ cups basmati rice 300 g, Note 2
1 cup carrots chopped, 5 oz/ 150 g
¾ cup onions chopped, 3.5 oz/ 100 g
½ cup celery chopped, 2.5 oz/ 75 g
3 large garlic cloves minced
2 bay leaves
1 teaspoon thyme
1 teaspoon dried parsley
1 tablespoon olive oil
3 ½ cups chicken broth 900 ml, Note 3
2 tablespoons butter
1 tablespoon lemon juice
½ teaspoon fine sea salt or kosher
¼ teaspoon ground black pepper
½ cup cheese Parmesan, Cheddar or Gouda shredded optional

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Instructions

Chicken: Cut the chicken thighs into bite-size pieces. Place them in the slow cooker, sprinkle them with some salt and pepper, and toss lightly. 1.7 lbs/ 800 g boneless skinless chicken thighs
Combine: Add rice, carrots, onions, garlic, bay leaves, thyme, parsley, olive oil, and chicken broth. Stir to combine. 1 ½ cup basmati + 1 cup/ 150 g carrots + ¾ cup/ 100 g onions + ½ cup/ 75 g celery + 3 garlic cloves + 1 teaspoon thyme + 1 teaspoon parsley + 1 tablespoon olive oil + 3 ½ / 900 ml chicken broth
Slow cook on HIGH for 3 hours until the chicken is cooked through and the rice is tender but not mushy (Note 4).
Add: Remove the lid; some cooking liquid will be set at the bottom of the pot. Add butter and lemon juice, and give everything a good stir. 2 tablespoon butter + 1 tablespoon lemon juice
Adjust the taste with more salt and pepper.
Let the dish rest in the slow cooker with the lid on for 10 minutes. (Note 5 – Optional cheese).

Notes

Rice: You can substitute Jasmine for Basmati rice. Don’t substitute it with another sort of rice, as the cooking time and liquid ratio will differ.
Chicken: You can substitute boneless skinless chicken breasts cut into large chunks for the boneless thighs, but I feel they are never quite as juicy as the thighs.
Chicken broth or stock: It’s preferable to use low-sodium to avoid a dish that’s too salty. You can always add more salt at the end if needed, but fixing the dish is difficult if it’s too salty.
I recommend cooking the dish on HIGH, I’ve tested this recipe on low, and we all found the rice to be mushy.
Cheese: You can stir about ½ cup Parmesan or grated Cheddar or Gouda into the finished dish and let the cheese melt before serving.

Nutrition Information

Show Details

Serving 1portion from 6 Calories 448kcal (22%) Carbohydrates 43g (14%) Protein 32g (64%) Fat 15g (23%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 145mg (48%) Sodium 945mg (39%) Potassium 536mg (15%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3921IU (78%) Vitamin C 5mg (6%) Calcium 119mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 448 kcal

% Daily Value*

Serving	1portion from 6
Calories	448kcal	22%
Carbohydrates	43g	14%
Protein	32g	64%
Fat	15g	23%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.2g	10%
Cholesterol	145mg	48%
Sodium	945mg	39%
Potassium	536mg	11%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	3921IU	78%
Vitamin C	5mg	6%
Calcium	119mg	12%
Iron	2mg	11%