Crockpot Chicken and Rice
Ingredients
- 3 tablespoons canola or avocado oil
separated
- 5-6 bone-in
skin-on chicken thighs
- 2 1/2 teaspoon Kosher salt
separated
- 1 1/2 teaspoon black pepper
separated
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 small yellow onion
finely diced
- 3 tablespoons all-purpose flour
- 2 1/2 cups unsalted chicken broth
- 1 3/4 cup instant rice
- 1 cup frozen peas and carrots
Directions
- 1
Pat the chicken thighs dry with a paper towel and drizzle with 1 tablespoon of oil. Then, sprinkle with 1 1/2 teaspoon Kosher salt, 1 teaspoon pepper, garlic powder, onion powder, and rub all over to evenly adhere.
- 2
Add the remaining 2 tablespoons of oil to a large sauté pan over medium-high heat. Once it has come to temperature, add the chicken thighs skin-side down and sear 3 minutes. Then, turn the chicken and sear 2 minutes. Take care not to overcrowd the pan.
- 3
Add the chicken to the slow cooker and set aside. Reduce the heat to medium and the onion to the pan. Sauté until softened, about 3-4 minutes. Then, stir in the flour. Add the broth a splash at a time, whisking well after each addition. Once the mixture resembles pudding, you may add the broth and whisk to combine. Stir in remaining 1 teaspoon Kosher salt and 1/2 teaspoon pepper, and transfer the gravy to the slow cooker.
- 4
Cover, and cook on high for 1 hour or 2 hours on the low setting.
- 5
Once the time is up, remove the chicken and stir in the rice and the frozen vegetables. Nestle the chicken back into the crockpot, cover and cook for an additional 45 minutes on high or 1 hour on the low setting. Serve and enjoy!
Crockpot Chicken and Rice
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About this Recipe
Craving a comforting, hearty meal that practically makes itself? This Crockpot Chicken and Rice recipe delivers tender, juicy chicken and fluffy rice, all steeped in a rich, savory homemade gravy, with minimal effort. It’s the perfect solution for a busy weeknight when you need a delicious dinner that's both satisfying and simple.
What truly sets this Crockpot Chicken and Rice apart is its commitment to real, wholesome ingredients that build incredible flavor from the ground up. You'll use bone-in, skin-on chicken thighs, which contribute deep richness, slow-cooked to perfection. The thoughtful combination of seasonings and a simple flour roux creates a luscious, savory gravy that coats every grain of rice and piece of chicken, making each bite a testament to home-cooked goodness.
Expect a wonderfully creamy and deeply savory dish where the chicken practically falls off the bone. The instant rice soaks up all that incredible homemade gravy, becoming beautifully fluffy and tender, not mushy. With the addition of bright frozen peas and carrots, you get a complete, balanced meal that’s warm, comforting, and incredibly flavorful. It’s a classic comfort food experience, elevated by the slow cooker's magic.
This versatile dish welcomes your personal touch. Feel free to swap the bone-in, skin-on chicken thighs for boneless, skinless chicken thighs or even chicken breasts, though you might adjust cooking times slightly. While the recipe calls for instant rice, you can experiment with other quick-cooking grains, keeping in mind they may need different liquid ratios. For vegetables, substitute the frozen peas and carrots with other quick-cooking frozen options like corn, or add fresh diced celery and bell peppers early in the cooking process.
This Crockpot Chicken and Rice is an ideal family dinner, perfect for a cozy evening or a gathering where you want to impress without the stress. Serve it straight from the slow cooker, perhaps with a sprinkle of fresh parsley for a touch of color, for a truly satisfying meal.