This slow cooker chicken and rice is the kind of dinner you set up in the morning and forget about until the kitchen starts smelling like a Sunday supper. Chicken thighs, garlic, and a creamy, savory sauce cook together with long-grain rice until everything is tender and the edges bubble a deep golden brown against the crock pot.
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The trick is layering: chicken on the bottom so it stays juicy, rice stirred in at the right moment so it doesn't turn to mush, and a quick stir with a wooden spoon at the end to bring the creamy sauce together. It's a black crock pot classic that never misses.
Serve it straight from the pot with a sprinkle of parsley and a squeeze of lemon, and dinner is done with one spoon and one pot to wash.
Why You'll Love This Recipe
About the Ingredients
2 lbs (900g) boneless, skinless chicken thighs
Thighs stay juicy where breasts can dry out; if using breasts, add 20 minutes to the cook time and check for 165F (74C). Buy thighs with even thickness so they cook uniformly.
1 1/2 cups (285g) long-grain white rice, uncooked and rinsed
Rinsing removes surface starch so the rice stays separate instead of gluey. Converted or parboiled rice works best; avoid instant rice, which turns mushy in a slow cooker.
1 can (10.5 oz / 298g) cream of chicken soup
This is the creamy backbone of the sauce; cream of mushroom or cream of celery are easy swaps. Buy the low-sodium version if you're watching salt.
1 1/2 cups (360ml) low-sodium chicken broth
Broth adds flavor and the liquid rice needs to steam. Use vegetable broth for a lighter flavor or water plus a bouillon cube in a pinch.
1 small yellow onion, finely diced (about 1 cup / 160g)
Diced onion melts into the sauce and adds sweetness. Swap in 1 teaspoon onion powder if you're out.
3 cloves garlic, minced
Fresh garlic gives the best aroma; 1 teaspoon garlic paste or 1/2 teaspoon garlic powder works as a substitute.
1 teaspoon dried thyme
Thyme pairs beautifully with chicken and rice; 1 teaspoon dried oregano or 1/2 teaspoon poultry seasoning are good swaps.
1 teaspoon smoked paprika
Smoked paprika adds a warm, slightly smoky depth. Regular paprika or a pinch of cayenne works if you don't have it.
1 teaspoon kosher salt and 1/2 teaspoon black pepper
Season the chicken directly so the flavor penetrates. Use 3/4 teaspoon fine table salt if you don't have kosher.
1 cup (140g) frozen peas
Stirred in at the end so they stay bright green and sweet. Frozen corn or diced carrots are easy substitutions.
2 tablespoons unsalted butter, cut into pieces
Butter enriches the sauce and helps the rice finish tender. Olive oil works if you're dairy-free, though the flavor is less rich.
2 tablespoons chopped fresh parsley, for garnish
A fresh finish that brightens the dish; sliced green onions or a squeeze of lemon also work.
Tips & Tricks
Don't stir the rice early
Stir the rice in only after the chicken has cooked for 2 hours, then let it finish undisturbed so it steams evenly instead of turning gluey.
Keep the lid on
Every time you lift the lid, you lose heat and add cooking time; peek through the glass or wait until the timer goes off.
Check the rice, not just the chicken
Rice should be tender with no chalky center and all the liquid absorbed; if it's still soupy, cook 15 more minutes uncovered.
Use a wooden spoon
A wooden spoon won't scratch the nonstick coating of your black crock pot and is gentle enough to fold the rice without mashing it.
Pro Tips
Step-by-Step Instructions
1. Season the chicken
Pat the chicken thighs dry with paper towels and season both sides with the salt, pepper, smoked paprika, and thyme. Drying the chicken helps the seasoning stick and keeps the sauce from getting watery.
2. Layer the crock pot
Place the seasoned chicken in a single layer in the bottom of the black crock pot. Scatter the diced onion and minced garlic over the top, then pour in the chicken broth and spoon the cream of chicken soup over everything.
3. Cook the chicken
Cover and cook on LOW for 2 hours (or HIGH for 1 hour). The chicken should be nearly cooked through and the liquid gently bubbling at the edges.
4. Stir in the rice
Remove the lid, stir in the rinsed rice and butter, and push the rice down into the liquid. The rice should be mostly submerged; add 1/4 cup (60ml) water if it looks dry.
5. Finish cooking
Cover and cook on LOW for 45 to 60 minutes more, until the rice is tender and has absorbed the liquid. Do not stir during this time so the rice steams evenly.
6. Add the peas
Stir in the frozen peas during the last 10 minutes of cooking, then cover again so they heat through and stay bright green.
7. Check and rest
Insert an instant-read thermometer into the thickest chicken thigh; it should read 165F (74C). Turn off the slow cooker and let the pot rest, covered, for 5 minutes so the sauce thickens.
8. Fluff and serve
Fluff the rice gently with a wooden spoon, breaking up the chicken into bite-size pieces as you go. Taste for salt, garnish with parsley, and serve hot.
Delicious Variations
Creamy Mushroom Chicken and Rice
Swap the cream of chicken soup for cream of mushroom and add 8 oz (225g) sliced cremini mushrooms with the onion.
Tex-Mex Chicken and Rice
Use 1 cup of salsa in place of half the broth, add 1 teaspoon cumin, and top with shredded cheddar and cilantro.
Lemon Herb Chicken and Rice
Add the zest and juice of 1 lemon and 1 teaspoon dried oregano, and finish with fresh dill instead of parsley.
How to Store Slow Cooker Chicken and Rice
Refrigerator
Store leftovers in an airtight container in the refrigerator for up to 4 days. The rice will absorb sauce as it sits, so reheat with a splash of broth.
Freezer
Freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating. The rice may soften slightly but the flavor holds up well.
Reheating
Reheat in the microwave with 1 to 2 tablespoons of broth or water per serving, covered, for 2 to 3 minutes, stirring halfway. Or reheat gently on the stovetop over medium-low heat at 300F (149C) until steaming.
Frequently Asked Questions
Q: Can you put raw rice in a slow cooker with chicken?
Yes, you can cook raw long-grain rice in a slow cooker with chicken, but add it after the chicken has cooked for 2 hours so it doesn't turn mushy. Rinse the rice first and keep the lid closed while it cooks.
Q: Why did my chicken and rice turn out mushy?
Mushy rice usually happens when you stir it too much or add the rice at the start with too much liquid. Stir the rice in after 2 hours, use the exact liquid amount, and avoid lifting the lid while it cooks.
Q: How long does chicken and rice take in a slow cooker?
Plan on about 2 hours 45 minutes to 3 hours on LOW total: 2 hours for the chicken, then 45 to 60 minutes with the rice. On HIGH, expect roughly 1 hour 45 minutes total.
Q: Can I use chicken breasts instead of thighs?
Yes, boneless skinless chicken breasts work, but they cook faster and can dry out. Add them during the last hour of cooking, or check for 165F (74C) and remove them early if they finish before the rice.
Q: Do I need to brown the chicken before putting it in the slow cooker?
No, browning is optional for this recipe. A quick sear in a hot skillet at 400F (204C) for 3 minutes per side adds golden color and deeper flavor, but the dish is delicious without it.
Give this slow cooker chicken and rice a try this week and let the black crock pot do the work while you get on with your day. If you make it, snap a photo and let me know how your family liked it.
Slow Cooker Chicken and Rice
Slow cooker chicken and rice turns pantry staples into a creamy, savory one-pot dinner with juicy chicken thighs and tender rice, all hands-off.
🧂 Ingredients
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 1/2 cups (285g) long-grain white rice, uncooked and rinsed
- 1 can (10.5 oz / 298g) cream of chicken soup
- 1 1/2 cups (360ml) low-sodium chicken broth
- 1 small yellow onion, finely diced (about 1 cup / 160g)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 1 cup (140g) frozen peas
- 2 tablespoons unsalted butter, cut into pieces
- 2 tablespoons chopped fresh parsley, for garnish
📋 Instructions
- 1Season the chicken — Pat the chicken thighs dry with paper towels and season both sides with the salt, pepper, smoked paprika, and thyme. Drying the chicken helps the seasoning stick and keeps the sauce from getting watery.
- 2Layer the crock pot — Place the seasoned chicken in a single layer in the bottom of the black crock pot. Scatter the diced onion and minced garlic over the top, then pour in the chicken broth and spoon the cream of chicken soup over everything.
- 3Cook the chicken — Cover and cook on LOW for 2 hours (or HIGH for 1 hour). The chicken should be nearly cooked through and the liquid gently bubbling at the edges.
- 4Stir in the rice — Remove the lid, stir in the rinsed rice and butter, and push the rice down into the liquid. The rice should be mostly submerged; add 1/4 cup (60ml) water if it looks dry.
- 5Finish cooking — Cover and cook on LOW for 45 to 60 minutes more, until the rice is tender and has absorbed the liquid. Do not stir during this time so the rice steams evenly.
- 6Add the peas — Stir in the frozen peas during the last 10 minutes of cooking, then cover again so they heat through and stay bright green.
- 7Check and rest — Insert an instant-read thermometer into the thickest chicken thigh; it should read 165F (74C). Turn off the slow cooker and let the pot rest, covered, for 5 minutes so the sauce thickens.
- 8Fluff and serve — Fluff the rice gently with a wooden spoon, breaking up the chicken into bite-size pieces as you go. Taste for salt, garnish with parsley, and serve hot.
