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Slow Cooker Chicken and Rice

This comforting dish combines tender, juicy chicken thighs with fluffy long-grain rice simmered to perfection in a slow cooker. Aromatic garlic and onion infuse the meal with savory depth, while frozen peas add a pop of color and sweetness at the end, resulting in a cozy, hearty meal with a soft, inviting texture.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs preferably thighs for juiciness
  • 1.5 cups long-grain rice jasmine or basmati preferred
  • 4 cups chicken broth low-sodium recommended
  • 2 cloves garlic minced
  • 1 small onion chopped
  • 0.5 cups frozen peas bright green and sweet
  • 1 tablespoon olive oil optional, helps develop flavor
  • 1 teaspoon dried thyme or other herbs/spices to taste
  • Salt and pepper to taste

Equipment

  • Slow Cooker
  • Mixing spoon
  • Measuring cup
  • Knife
  • Cutting board

Method
 

  1. Pat the chicken thighs dry and season generously with salt, pepper, and dried thyme.
  2. Heat a tablespoon of olive oil in a skillet over medium heat, then sear the chicken thighs for about 3 minutes per side until they develop a golden-brown crust. This enhances flavor and keeps the meat juicy.
  3. Transfer the seared chicken to the slow cooker, placing them at the bottom to ensure even cooking.
  4. In the same skillet, add chopped onion and minced garlic; sauté for about 2 minutes until fragrant and slightly translucent, releasing a savory aroma.
  5. Pour the sautéed onion and garlic over the chicken in the slow cooker, then add the rice evenly on top.
  6. Pour in the chicken broth, making sure all ingredients are submerged. Give everything a gentle stir to distribute flavors.
  7. Cover the slow cooker and cook on low for 4 to 5 hours, until the chicken is tender and the rice is fluffy and fully cooked.
  8. About 15 minutes before serving, stir in the frozen peas, then cover and continue cooking until heated through and bright green.
  9. Check that the chicken has reached an internal temperature of 75°C (165°F). Fluff the rice gently with a fork, mixing in the peas and juices.
  10. Serve hot directly from the slow cooker, garnished with additional herbs if desired, and enjoy the cozy, fragrant aroma that fills your kitchen.