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Crockpot Chicken and Rice Recipe

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4.2 from 7 reviews

This Crockpot Chicken and Rice recipe features tender, juicy chicken thighs cooked slowly with fragrant herbs, garlic, and long-grain white rice in a rich chicken stock. The chicken is first seared for crispy skin before being slow-cooked atop a bed of rice, resulting in a comforting, flavorful one-pot meal perfect for an easy family dinner.

Ingredients

Chicken and Seasoning

  • 8 chicken thighs (bone-in, skin-on)
  • Kosher salt and black pepper (to taste)
  • 2 tablespoons extra virgin olive oil

Rice and Broth Mixture

  • 2 cups long-grain white rice (preferably Basmati)
  • 2 cups low-sodium chicken stock
  • 8 cloves garlic (peeled and crushed)
  • 2 teaspoons fresh thyme leaves (or ½ teaspoon dried thyme leaves)
  • ½ teaspoon Italian Seasoning
  • 1 dried bay leaf
  • 1 teaspoon kosher salt

Finishing

  • 1 small lemon (juiced)
  • Fresh parsley (for serving, optional)

Instructions

  1. Season: Pat the chicken thighs dry with a paper towel. Liberally season both sides of the chicken with kosher salt and black pepper to enhance the flavor.
  2. Sear: Heat the olive oil in a large skillet over medium heat. Once hot and shimmering, add the chicken thighs skin side down. Cook for 10-12 minutes until the skin is well browned and crispy, and the fat has rendered. Flip and cook for an additional 3-4 minutes. Skip this step if using skinless chicken thighs.
  3. Prepare Rice: Place 2 cups of long-grain white rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear to remove excess starch. Shake dry thoroughly.
  4. Combine Ingredients: Add the rinsed rice into the base of the slow cooker. Pour in 2 cups of low-sodium chicken stock. Add the crushed garlic cloves, fresh thyme leaves, Italian seasoning, dried bay leaf, and 1 teaspoon kosher salt. Stir gently to combine all ingredients evenly.
  5. Add Chicken: Place the seared chicken thighs skin side up on top of the rice mixture in the crockpot to allow flavors to infuse during cooking.
  6. Cook: Cover with the crockpot lid and cook on high heat for 2 to 3 hours. The chicken is done when it reaches an internal temperature of 165°F and the rice is tender. Check after 1½ hours; if the mixture seems dry, add an additional ¼ cup of chicken stock to maintain moisture.
  7. Finish and Serve: Remove the chicken thighs to a serving platter once cooked. Squeeze the juice of a fresh lemon over the rice in the crockpot and fluff gently with a fork to incorporate the citrus zestiness. Garnish with chopped fresh parsley if desired and serve warm.

Notes

  • Searing the chicken ensures crispy skin and deeper flavor but can be skipped if using skinless thighs or to save time.
  • Rinsing the rice removes excess starch to prevent a gummy texture.
  • Adjust cooking time slightly based on your slow cooker model as some may cook faster or slower.
  • If you prefer, substitute chicken thighs with drumsticks or boneless thighs but adjust cook time accordingly.
  • Adding fresh herbs like parsley at the end brightens the dish.

Find it online: https://recipeplenty.com/crockpot-chicken-and-rice-recipe/