Description
Easy Crockpot Chicken Rice: Tender chicken & fluffy rice simmered together in a savory broth for a comforting meal that’s perfect for busy days!
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken thighs
- 1½ cups (300g) long-grain white rice, rinsed and drained
- 2½ cups (590ml) chicken broth, low sodium preferred
- 1 medium onion, finely diced (about 1 cup)
- 2 medium carrots, diced (about ¾ cup)
- 2 celery stalks, diced (about ½ cup)
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare the Base Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onions, carrots, and celery, cooking until they begin to soften, about 5 minutes. Add minced garlic and cook for another 30 seconds until fragrant. This quick sauté releases the aromatics’ flavors before slow cooking. Transfer this mixture to the bottom of your slow cooker.
- Step 2: Season the Chicken In a bowl, drizzle the remaining tablespoon of olive oil over the chicken thighs. Season them evenly with half the salt and pepper, plus half the dried thyme and oregano. Toss to coat each piece thoroughly. This step ensures the chicken itself is flavorful, not just the surrounding rice.
- Step 3: Assemble in the Crockpot Place the seasoned chicken thighs on top of the vegetable mixture in the slow cooker. Sprinkle the rinsed and drained rice over the chicken, then carefully pour the chicken broth around the edges. Sprinkle the remaining salt, pepper, dried thyme, and oregano over the rice. Add the bay leaf, tucking it slightly into the broth.
- Step 4: Cook to Perfection Cover the slow cooker and cook on low for 3-4 hours until the rice is tender and has absorbed the liquid and the chicken reaches an internal temperature of 165°F (74°C). The exact timing may vary depending on your specific slow cooker model.
- Step 5: Rest and Serve Once cooking is complete, remove the bay leaf and let the **Easy Crockpot Chicken Rice** rest with the lid on for 10 minutes. This allows the excess moisture to redistribute and the rice to firm up slightly. Fluff the rice gently with a fork, shredding the chicken if desired or leaving it in larger pieces. Garnish with fresh chopped parsley before serving.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 plate
- Calories: 400
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 105mg
Keywords: Easy Crockpot Chicken Rice