Slow Cooker Chicken and Rice (Crock Pot)
User Reviews
5
8 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
3 hrs
-
Servings
6 people
-
Calories
448 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chicken and Rice (Crock Pot)
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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
- 1.7 lb chicken thigh 800 g, Note 1, boneless, skinless
- 1 ½ cups basmati rice 300 g, Note 2
- 1 cup carrot chopped, 5 oz/ 150 g
- ¾ cup onion chopped, 3.5 oz/ 100 g
- ½ cup celery chopped, 2.5 oz/ 75 g
- 3 large garlic minced, cloves
- 2 bay leaf
- 1 teaspoon thyme
- 1 teaspoon parsley dried
- 1 tablespoon olive oil
- 3 ½ cups chicken broth 900 ml, Note 3
- 2 tablespoons butter
- 1 tablespoon lemon juice
- ½ teaspoon salt or kosher, fine sea salt
- ¼ teaspoon black pepper ground
- ½ cup cheese Parmesan, Cheddar or Gouda shredded optional
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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