Sweet Aromatic Chicken with Rice Crock Pot
Transform your weeknight dinners with this Sweet Aromatic Chicken with Rice, a crock pot recipe bursting with bold and comforting flavors. Tender, seared chicken thighs are layered over fluffy basmati rice and a medley of onions and carrots, then infused with a sweet and savory sauce made from soy sauce, honey, garlic, and warm spices like cinnamon and nutmeg. Slow-cooked in fragrant chicken broth, every bite delivers irresistible depth and richness. With only 15 minutes of prep time and the ease of crock pot cooking, this one-pot meal is perfect for busy schedules. Garnished with fresh cilantro, it’s a wholesome dish that’s as visually appealing as it is delicious. Serve it hot and enjoy the ultimate comfort food that’s ideal for cozy family dinners or easy meal prepping. Perfectly keyworded for “crockpot chicken and rice,” this recipe is a must-try for any fan of effortless home cooking!
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1.5 cups Basmati rice
- 3 cups Chicken broth
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 medium Yellow onion (diced)
- 2 medium Carrots (sliced)
- 1 tablespoon Vegetable oil
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Heat the vegetable oil in a skillet over medium heat. Sear the chicken thighs for 2-3 minutes on each side until lightly browned. Set aside.
Rinse the basmati rice under cold water until the water runs clear. Drain and set aside.
In a small bowl, mix soy sauce, honey, garlic, ginger, cinnamon, nutmeg, salt, and pepper to create the sauce.
Place the diced onion and sliced carrots in the bottom of the crock pot as the base layer.
Add the rinsed rice on top of the vegetables in the crock pot.
Place the seared chicken thighs on top of the rice layer.
Pour the chicken broth evenly over the ingredients in the crock pot.
Drizzle the prepared sauce over the chicken and rice evenly.
Cover the crock pot and cook on low for 4 hours, or until the chicken is tender and the rice has absorbed the liquid.
Once fully cooked, fluff the rice gently with a fork, ensuring it's well mixed with the sauce and vegetables.
Serve hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 5533 mg | 241% | |
| Total Carbohydrate | 145.7 g | 53% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 48.1 g | ||
| Protein | 133.9 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2446 mg | 52% | |
*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.
