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.
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.