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–+ servings
Succulent baked chicken thighs with crispy skin, seasoned with fresh thyme and lemon, served on a bed of fluffy rice. A fragrant and flavorful chicken and rice dish that is perfect for a cozy dinner.

Crockpot Chicken and Rice

Comforting, juicy chicken and tender rice, all cooked in one pot for a flavorful, easy family meal.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 8
Course: Main Course, Poultry
Cuisine: American, Comfort Food
Calories: 366
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 chicken thighs bone-in, skin-on (Bone-in, skin-on recommended for crispy skin and juicy meat)
  • Kosher salt and pepper to taste (For seasoning)
  • 2 tablespoons extra virgin olive oil For searing
  • 2 cups long-grain white rice preferably Basmati (Light and fluffy texture)
  • 2 cups low-sodium chicken stock For cooking the rice
  • 8 cloves garlic peeled and crushed (Adds depth of flavor)
  • 2 teaspoons fresh thyme For a fragrant, earthy note
  • ½ teaspoon Italian seasoning Herb blend for additional flavor
  • 1 dried bay leaf For a subtle aromatic flavor
  • 1 small lemon For brightening the dish at the end

Equipment

  • 1 Slow Cooker 6-8 quart capacity, large enough to fit chicken thighs in a single layer on top of the rice
  • 1 Large skillet For searing the chicken skin
  • 1 Fine Mesh Strainer For rinsing rice quickly before adding to the pot

Method
 

  1. Pat the chicken thighs dry with a paper towel. Season both sides generously with salt and pepper.
  2. Heat the oil in a large skillet over medium heat until shimmering. Add the seasoned chicken, skin-side down, and cook until the skin is golden brown, about 10-12 minutes. Flip and brown for an additional 3-4 minutes.
  3. Place the rice in a fine-mesh strainer and rinse under cold water until it runs mostly clear. Shake dry and add to the bottom of the slow cooker.
  4. Add the chicken stock, garlic, thyme, Italian seasoning, bay leaf, and salt to the slow cooker. Stir to combine.
  5. Place the seared chicken thighs, skin-side up, on top of the rice mixture in the slow cooker.
  6. Cover and cook on high for 2-3 hours, or until the chicken reaches an internal temperature of 165°F and the rice is tender. If needed, add additional chicken stock to prevent drying out after 1½ hours.
  7. Once cooked, remove the chicken from the slow cooker and squeeze fresh lemon juice over the rice. Fluff the rice with a fork and serve with fresh parsley.

Nutrition

Serving: 1gCalories: 366kcalCarbohydrates: 45gProtein: 29gFat: 6gSaturated Fat: 1gCholesterol: 111mgSodium: 1460mgPotassium: 514mgFiber: 1gSugar: 2gVitamin A: 75IUVitamin C: 10.7mgCalcium: 46mgIron: 2mg

Notes

This Crockpot Chicken and Rice is the perfect comfort food. The chicken stays wonderfully crispy while the rice is cooked to fluffy perfection, absorbing all the savory flavors from the broth and seasonings. For a balanced meal, serve it with your favorite vegetable side.

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