Crockpot Chicken and Rice
Easy, creamy Crockpot Chicken and Rice made with real ingredients! Juicy, tender chicken thighs and fluffy white rice are slow-cooked in savory, homemade gravy.
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!