Chicken Rice for the Slow Cooker
Transform weeknight dinners with this comforting and flavorful Chicken Rice for the Slow Cooker, a one-pot recipe packed with wholesome ingredients and rich, savory taste. Tender bone-in chicken thighs are first seared to golden perfection, then slow-cooked atop a hearty blend of long-grain white rice, aromatic vegetables, and fragrant spices like thyme and paprika. With the addition of sweet peas and a splash of zesty lemon juice, this dish achieves the perfect balance of creamy, vibrant, and satisfying. Ready with just 15 minutes of prep time and designed to cook gently over four hours, this family-friendly recipe is a stress-free way to enjoy a warm, homemade meal. Ideal for meal planning or cozy gatherings, this slow cooker chicken and rice recipe is sure to become a dinnertime favorite.
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Recipe Information
Ingredients
- 2 pounds chicken thighs (bone-in, skinless)
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large carrots, peeled and diced
- 2 stalks celery stalks, diced
- 2 tablespoons butter
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 1 tablespoon lemon juice
Instructions
Start by preparing the chicken thighs. Trim off any excess fat and season both sides of the chicken with a mixture of salt, pepper, and paprika.
Heat a skillet over medium-high heat and melt 2 tablespoons of butter. Sear the chicken thighs for 2-3 minutes on each side until golden brown. Remove from heat and set aside.
Rinse the rice under cold water until the water runs clear, then drain well.
In the slow cooker, add the rinsed rice, diced onion, minced garlic, carrots, celery, thyme, and parsley. Stir to combine.
Pour the chicken broth into the slow cooker and give everything another stir to ensure the rice and vegetables are evenly distributed.
Place the seared chicken thighs on top of the rice mixture.
Set the slow cooker to low heat and cook for 4 hours, or until the chicken is tender and the rice has absorbed the liquid.
During the last 15 minutes of cooking, stir in the frozen peas and lemon juice to the rice and cover the slow cooker to allow them to heat through.
Once cooking is complete, use a fork to fluff the rice and mix everything together gently. Make sure the chicken is cooked through to an internal temperature of 165°F (74°C) before serving.
Serve the chicken rice warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 5668 mg | 246% | |
| Total Carbohydrate | 177.6 g | 65% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 27.3 g | ||
| Protein | 273.4 g | 547% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 425 mg | 33% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4642 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
