Slow Cooker Chicken and Rice
A cozy, one-pot chicken and rice slow cooker recipe that delivers juicy chicken, fluffy rice, and rich homemade flavor with minimal effort. Perfect for busy weeknights or meal prep.
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Servings: 6
Calories: 420kcal
Cost: $13
Equipment
- 1 6-quart slow cooker
- 1 Meat thermometer
- 1 Fine-mesh strainer
- 1 Sharp chef’s knife
- 1 Large serving spoon
- 1 Kitchen timer
Ingredients
Main Ingredients
- 1.5–2 pounds boneless, skinless chicken breasts or thighs thighs stay more tender during long cooking
- 1.5 cups long-grain white rice basmati or jasmine work beautifully
- 3 cups low-sodium chicken broth prevents rice from drying
- 1 medium onion diced
- 3 cloves garlic minced
- 1 cup frozen mixed vegetables optional, adds color
- 1 teaspoon paprika adds warmth
- 1 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 2 tablespoons butter or olive oil adds richness
- fresh parsley garnish
Instructions
- Layer onion and rinsed rice in the bottom of the slow cooker.
- Place chicken on top, season with garlic, paprika, thyme, salt, and pepper.
- Add vegetables and butter on top. Pour in chicken broth evenly.
- Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours.
- Check doneness (165°F), fluff rice, shred chicken, and mix together.
- Rest for 10 minutes with lid on, garnish with parsley, and serve.
Notes
Nutrition information is automatically calculated and should only be used as an approximation.
Nutrition
Serving: 300g | Calories: 420kcal | Carbohydrates: 35g | Protein: 34g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg | Sodium: 720mg | Potassium: 540mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2100IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 2mg