There’s something undeniably comforting about a pot of chicken and rice slowly simmering away, filling your kitchen with rich, savory aromas. But this isn’t just any chicken and rice—it’s a blend of global inspiration and down-home comfort.
With tender, fall-apart chicken and perfectly seasoned rice infused with aromatic broth, this dish borrows a little magic from classic Southern kitchens, Japanese donabe cooking, and even the slow-cooked stews of Spain.
It’s a hands-off recipe that delivers bold flavors with minimal effort, making it perfect for both busy weeknights and lazy Sundays. For the perfect pairing, serve this dish with a refreshing Cucumber Salad or a bright, umami-packed Kani Salad.
The crisp textures and light acidity of these sides balance the hearty, slow-cooked richness of the chicken and rice, creating a meal that feels both satisfying and well-rounded.
Why You’ll Be Hooked?
- Set It and Forget It – This dish practically cooks itself, leaving you free to go about your day while your kitchen fills with the irresistible scent of slow-simmered goodness.
- Deep, Developed Flavors – Thanks to the low-and-slow method, the rice soaks up all the rich, herby broth, creating a one-pot meal that’s bursting with depth.
- Inspired by Global Techniques – From the tender braising of French poulet au riz to the comforting warmth of a Cajun jambalaya, this dish brings together the best of worldwide cooking traditions.
- Perfect for Meal Prep – The leftovers are just as good (if not better) the next day, making it a great make-ahead meal that’s easy to reheat.
- Easily Customizable – Toss in some saffron for a Spanish twist, a squeeze of lemon for Mediterranean flair, or a drizzle of soy sauce for a nod to Asian flavors.
With just a few simple ingredients and a little patience, you’ll have a deeply satisfying dish that feels like home—no matter where you are.
Slow Cooker Chicken and Rice Recipe
Equipment
- Large sauté pan
- Sharp knife
- Slow cooker
- Cutting board
- Measuring spoons and cups
- Wooden spoon or spatula
Ingredients
- ¾ tsp black pepper
- 1 tsp ground cumin
- 4 cups sliced yellow onion, 1/4-inch-thick slices, sliced root to tip
- 2 tbsp extra virgin olive oil
- 2 lbs bone-in, skin-on chicken thighs
- 2 bay leaves
- Kosher salt
- ½ cup frozen peas, optional
- 1 cup diced tomatoes
- 4 tsp finely chopped garlic
- 1½ cups chicken stock
- ¼ tsp ground cinnamon
- 2 cups raw basmati long-grain rice
Instructions
- Sprinkle 2 teaspoons of salt on both sides of the chicken thighs and let them sit while you prepare the onions.
- Heat 2 tablespoons of olive oil in a large sauté pan over high heat.
- When the oil is hot but not smoking, add sliced onions and cook, stirring frequently, until lightly browned about 6 minutes.
- Lower the heat to medium and stir in ground cumin and cinnamon, cooking for one minute.
- Add minced garlic and cook for 30 seconds more.
- Transfer the mixture to the slow cooker, leaving any remaining oil in the pan.
- With the pan still on medium heat, add the chicken thighs skin-side down and cook until the skin is deeply browned, about 10 to 12 minutes.
- Flip the chicken and brown the other side for 4 to 5 minutes.
- While the chicken browns, add raw long-grain rice to the slow cooker and stir to combine with the onions.
- Mix in diced tomatoes, peas (if using), chicken stock, black pepper, bay leaves, and 1 ½ teaspoons of salt.
- Once the chicken is done browning, place it skin-side up on top of the rice mixture in the slow cooker.
- Cover and cook on high for 2 to 3 hours, checking halfway through to see if the rice needs additional liquid, adding ½ to 1 cup of water if necessary.
- When the rice is tender and the chicken is cooked through, fluff the rice with a fork.
- Taste and add more salt if needed before serving.
Notes
- If using bone-in chicken thighs, ensure they are fully cooked to an internal temperature of 165°F before serving.
- For extra flavor, deglaze the sauté pan with a splash of stock or water and pour it into the slow cooker.
| Nutrition | Value |
| Calories | 654kcal |
| Carbohydrates | 62g |
| Fibre | 2g |
| Fat | 27g |
| Protein | 42g |
| Cholesterol | 195g |
Tips To Ease Your Job!
- Use Pre-Chopped Ingredients – Buy pre-sliced onions and pre-minced garlic to save time on prep.
- Brown Chicken in Batches – If your pan is small, brown the chicken in batches to ensure even cooking and crispier skin.
- Deglaze the Pan – After browning the chicken, pour a little stock or water into the pan to loosen any flavorful bits and add it to the slow cooker.
- Use a Rice Cooker Alternative – If short on time, cook the rice separately in a rice cooker and mix it with the slow-cooked chicken.
- Opt for Boneless Thighs – If you prefer easier eating, use boneless, skinless chicken thighs to skip the browning step.
