Slow Cooker Chicken and Rice
A cozy, hands-off dish that comes together in the slow cooker. Tender chicken, fluffy rice, and vegetables simmer in a savory broth for a complete meal with minimal fuss.
Ingredients
- 1.5 pounds bone-in, skin-on chicken thighs
- 1 cup long-grain white rice (rinsed)
- 2 cups low-sodium chicken broth
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup frozen mixed vegetables (peas, carrots)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano or thyme
- 1 tablespoon olive oil (optional, for sautéing onions)
- 2 tablespoons soy sauce (optional, for depth)
- 1 pinch paprika (optional, for color)
Instructions
- If you have time, season the chicken thighs with a pinch of salt and pepper. A quick sear in a skillet with a little oil adds flavor, but it’s perfectly okay to skip and place the chicken straight into the slow cooker.
- In the slow cooker, whisk together the chicken broth, soy sauce (if using), garlic, onion, oregano, and paprika. This is your base—simple, comforting, and ready for the cooker.
- Add the rinsed rice to the broth, giving it a gentle stir to coat the grains. Layer the chicken thighs on top, skin side up. They’ll baste the rice as they cook, keeping things moist.
- Sprinkle the frozen vegetables around the sides—no need to thaw. Cover and cook on low for about 6 to 7 hours, or on high for 3 to 4 hours, until the chicken reaches 165°F (74°C) and the rice is tender.
- If the mixture seems too liquid at the end, remove the lid and let it sit for 5–10 minutes. A quick stir will help the rice finish absorbing some of that sauce.
- Taste and adjust with a little extra salt or pepper if needed. Serve hot, with a simple green salad or steamed greens on the side for balance.