Slow Cooker Chicken and Rice Recipes

Can you cook chicken and rice together in a slow cooker?

Yes, many popular recipes cook chicken and uncooked rice together in one pot. The rice absorbs the broth or sauce as it cooks, so you get a one-pot meal with very little prep. The main risk is texture: rice can turn soft or gummy if it cooks too long, and it can stay firm if there is not enough liquid. Slow cookers also vary, so treat the times below as starting points and check early the first time you try a recipe.

Whatever recipe you use, the chicken should reach an internal temperature of 165°F (74°C) before you serve it. A food thermometer is the most reliable way to check.

Which rice works best

• Long-grain white rice (uncooked, not instant): the most forgiving choice for this kind of recipe. Instant rice tends to break down.
• Brown rice: works in many recipes but takes longer and usually needs more liquid. It is typically cooked on high for a few hours in recipes of this type.
• Pre-cooked rice: avoid adding it at the start. Stir it in near the end just to heat through.

Rinsing long-grain white rice before adding it can reduce surface starch and may help with gumminess. It is optional.

Style 1: creamy cheesy chicken and rice

This dump-and-go style uses cream of chicken soup and cheese for a casserole-like result.

Ingredients (about 4 to 6 servings)

• 2 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 1/2 cups uncooked long-grain rice (use brown rice only if you plan for a longer cook)
• 3 cups chicken broth
• 1 can (10.5 oz) cream of chicken soup
• 1/2 diced onion and 1 teaspoon minced garlic
• Salt and pepper to taste
• 2 cups shredded cheddar, stirred in at the end

Method

1. Lightly grease the slow cooker insert.
2. Add the chicken, rice, onion, garlic, broth, soup and seasoning, and stir well so the rice is submerged.
3. Cover and cook on high, checking from about the 3-hour mark. Many versions of this recipe take roughly 3 1/2 to 4 hours, but your cooker may run hotter or cooler.
4. When the rice is tender and the liquid is absorbed, stir in the cheese and let it melt with the lid on for 10 to 15 minutes.
5. Confirm the chicken has reached 165°F (74°C), then serve.

Cutting the chicken into small pieces helps it cook at about the same pace as the rice. Large breasts can overcook while the rice finishes.

Style 2: bone-in thighs and rice

This version is more savory and less creamy. Thighs hold up better to long cooking than breasts.

Ingredients (about 4 servings)

• 4 to 6 bone-in, skin-on or skinless chicken thighs
• 1 1/2 cups uncooked long-grain white rice
• About 3 cups chicken broth (adjust according to your rice and cooker)
• 1 diced onion and 3 cloves garlic
• 1 teaspoon each paprika, garlic powder and dried thyme, plus salt and pepper

Method

1. Stir the rice, broth, onion, garlic and half the seasoning in the slow cooker.
2. Season the thighs with the remaining spices and nestle them on top of the rice.
3. Cook on low for about 5 to 6 hours or on high for 3 to 4 hours, until the rice is tender and the chicken reaches at least 165°F (74°C). Thighs are often cooked a bit beyond that for tenderness.
4. Remove the skin if you like, shred or serve whole, and fluff the rice.

Skin will not crisp in a slow cooker. If you want crisp skin, you can place the thighs under the broiler for a few minutes after cooking.

Tips to avoid mushy or undercooked rice

• Measure the liquid. Too much makes rice mushy, too little leaves it hard.
• Do not lift the lid often. Each peek lets heat escape and extends the cook time.
• Start checking early. Rice can go from done to overdone within the last hour.
• Use the right size cooker. A slow cooker works best when it is about half to two-thirds full.
• Let it rest. A 10-minute rest with the lid on lets the last moisture absorb.

Variations

• Broccoli and cheese: stir in frozen broccoli florets in the last 30 minutes.
• Mexican-style: swap in salsa and taco seasoning for some of the broth, and finish with black beans and corn.
• Lemon herb: add lemon zest, parsley and a squeeze of juice at the end.
• Mushroom: use cream of mushroom soup and sliced mushrooms.

Storing and reheating

Refrigerate leftovers within 2 hours of cooking, and use them within 3 to 4 days. Cooked rice is a known food safety concern when left at room temperature, so do not leave the meal sitting out or on “warm” for long periods. Reheat until steaming hot throughout, adding a splash of broth or water to loosen the rice. Reheated leftovers should reach 165°F (74°C).

More slow cooker chicken comfort meals

If you like the one-pot approach, try our slow cooker chicken and noodles for a classic cozy dinner, or chicken and potatoes in the slow cooker for a more hands-off meat-and-starch meal. For something rich and cheesy, see slow cooker crack chicken, which is also good over rice, or browse our creamy slow cooker chicken recipes. For a brothy option, there is slow cooker chicken stew, and for a pasta night, slow cooker chicken alfredo. For a pressure cooker version, see Instant Pot chicken and rice in one pot.

FAQ

Can you put raw chicken in a slow cooker with rice?

Yes, in recipes designed for it. Use uncooked rice with enough liquid, and make sure the chicken reaches 165°F (74°C). Thaw frozen chicken first rather than cooking it from frozen.

What are some 3 ingredient slow cooker recipes for chicken breasts?

Simple combinations include chicken breasts with salsa and taco seasoning, chicken with a packet of ranch seasoning and cream of chicken soup, or chicken with Italian dressing and a splash of broth. Serve any of them over cooked rice.

Can you cook raw chicken and rice at the same time?

Yes, it is a common method for one-pot slow cooker meals. Cutting the chicken into smaller pieces and using long-grain white rice usually gives the most even results.