Slow Cooker Chicken and Rice

Slow Cooker Chicken and Rice is an easy one-pot meal made with tender chicken, creamy rice, broth, and vegetables. Just set it, forget it, and come back to a full, warm meal that holds up for leftovers and freezer prep alike.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 5 10

Servings: 6 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 ½ pounds boneless skinless chicken thighs or breasts
1 cup long grain white rice uncooked
2 ½ cups low sodium chicken broth
1 yellow onion diced
2 cloves garlic minced
2 carrots peeled and chopped
2 celery stalks chopped
1 tablespoon olive oil
1 teaspoon salt adjust to taste
½ teaspoon black pepper
½ cup shredded cheese optional, for stirring in at the end
2 tablespoons chopped parsley or green onions optional, for garnish

Equipment

Slow Cooker For cooking the meal low and slow
Cutting Board To prep the vegetables and chicken
Measuring Cups For broth and rice

Method

Place chicken thighs in the bottom of the slow cooker. Add diced onion, garlic, chopped carrots, and celery.
Pour in the uncooked rice and chicken broth. Add salt, pepper, and olive oil. Lightly stir to combine, making sure chicken is mostly covered.
Cover and cook on LOW for 5–6 hours or HIGH for 2.5–3.5 hours, until chicken is tender and rice is cooked through.
Shred chicken with two forks directly in the pot. Stir everything together until creamy. If using, mix in shredded cheese now.
Taste and adjust seasoning. Top with chopped parsley or green onions before serving.

Notes

Use brown rice if preferred—just increase broth to 3 cups and extend cooking time by 1–2 hours on LOW.
To avoid mushy rice, don’t overcook. Stir once midway if you're home.
Great for freezing—cool fully before storing in freezer-safe containers.

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