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Crockpot Chicken and Rice

This slow cooker chicken and rice dish combines tender, flavorful chicken thighs with fluffy rice infused with savory broth and herbs. The slow cooking method creates a comforting, hearty texture, with crispy skin if seared beforehand, and a fragrant aroma that fills the kitchen. It’s a simple, no-fuss meal perfect for busy weeknights or lazy weekends, offering a warm, satisfying bowl every time.
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Prep Time 10 minutes
Cook Time 4 minutes
Total Time 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken thighs bone-in preferred for flavor
  • 1 cup long-grain white rice rinsed
  • 1 medium onion chopped
  • 3 cloves garlic minced or crushed
  • 2 cups chicken broth low-sodium preferred
  • 1 bay leaf bay leaf
  • 1/2 teaspoon dried thyme
  • 2 tablespoons olive oil for searing chicken and finishing
  • optional fresh herbs parsley or lemon zest, chopped
  • to taste salt and pepper

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Spatula
  • Measuring cups

Method
 

  1. Start by searing the chicken thighs in a large skillet over medium-high heat with a tablespoon of olive oil. Cook until the skin is golden and crispy, about 4-5 minutes per side, then transfer to a plate.
  2. In the same skillet, add chopped onion and minced garlic. Cook until fragrant and translucent, about 2-3 minutes, scraping up any browned bits from the bottom.
  3. While the aromatics cook, rinse the rice under cold water until the water runs clear, then set aside.
  4. Place the seared chicken, cooked onion and garlic, rinsed rice, chicken broth, bay leaf, and thyme into the slow cooker. Drizzle in a tablespoon of olive oil and season with salt and pepper.
  5. Set the slow cooker to low and cook for 4 to 5 hours, until the chicken is tender and easily shredded, and the rice is fluffy and absorbed the flavors.
  6. Once cooking is complete, remove the chicken and shred it with two forks. Discard the bay leaf.
  7. Fluff the rice with a fork and mix in the shredded chicken. Drizzle with a little more olive oil if desired, then sprinkle with fresh herbs or lemon zest for brightness.
  8. Serve warm, garnished with extra herbs if you like. Enjoy the comforting aroma and tender texture of this easy, hearty dish.

Notes

For extra flavor, sear the chicken skin-side down first for crispy texture. Feel free to add vegetables like peas or carrots in the last 30 minutes of cooking for added color and nutrition.