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This image shows a comforting bowl of slow cooker chicken and rice, with tender pieces of chicken resting on top of fluffy rice mixed with peas and carrots, served in a white bowl.

Slow Cooker Chicken and Rice Recipe

This Slow Cooker Chicken and Rice recipe is a comforting one-pot meal featuring tender, seasoned chicken thighs, aromatic spices, and fluffy rice cooked in a rich broth. With minimal prep, the slow cooker brings everything together into a flavorful dish perfect for an easy and hearty dinner.
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Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 654 kcal

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.
    This image shows a pan with olive oil being heated on the stovetop, getting ready for sautéing the onions and spices for the slow cooker chicken and rice recipe.
  • When the oil is hot but not smoking, add sliced onions and cook, stirring frequently, until lightly browned about 6 minutes.
    This image shows finely chopped onions being sautéed in a pan until soft and translucent, creating a flavorful base for the slow cooker chicken and rice.
  • 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.
    This image shows freshly minced garlic being added to a pan with sautéed onions, infusing the dish with a rich aroma and depth of flavor.
  • Transfer the mixture to the slow cooker, leaving any remaining oil in the pan.
    This image shows the cooked onion and garlic mixture being carefully transferred into the slow cooker, forming the base of the flavorful chicken and rice dish.
  • 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.
    This image shows chicken thighs being seared skin-side down in a hot pan, creating a golden, crispy texture before they are added to the slow cooker.
  • 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.
    This image shows uncooked rice being poured into the slow cooker, ready to absorb the flavors of the broth, vegetables, and seasonings.
  • Mix in diced tomatoes, peas (if using), chicken stock, black pepper, bay leaves, and 1 ½ teaspoons of salt.
    This image shows diced tomatoes, green peas, and rich chicken stock being mixed into the slow cooker, creating a flavorful and hearty rice mixture.
  • Once the chicken is done browning, place it skin-side up on top of the rice mixture in the slow cooker.
    This image shows golden-browned chicken thighs being placed on top of the seasoned rice and vegetable mixture in the slow cooker, ready to cook slowly to perfection.
  • 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.
    This image shows a fork gently fluffing the fully cooked rice, revealing tender chicken pieces on top, ready to be served as a delicious and comforting meal.

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.