Slow Cooker Chicken & Rice | The Grounded Kitchen

Chicken and rice is about as familiar as a homemade dinner gets. It’s inexpensive, filling and easy to adapt. A few pieces of chicken, some vegetables, broth and rice are really all you need. The slow cooker takes care of the chicken and builds flavour while everything cooks together. There is one small trick to this recipe: the rice goes in near the end rather than at the beginning. That keeps it tender instead of asking it to survive hours of slow cooking. Don’t have everything on the ingredient list? No problem. See the notes below for simple swaps, substitutions and ingredients you can leave out altogether. Recipe Details Prep time: 15 minutes Cook time: About 4½ hours on Low for the chicken, plus 45–60 minutes on Low for the rice (about 5¼–5½ hours total; slow cookers vary) Servings: 4–6 Ingredients 6–8 boneless, skinless chicken thighs 1½ tsp salt, divided ½ tsp black pepper 1 tbsp (15 ml) olive oil 1 large onion, diced 2 carrots, peeled and diced 2 celery stalks, diced 3 cloves garlic, minced 1 tsp dried thyme ½ tsp paprika ½ tsp dried parsley, optional 2½ cups (625 ml) low-sodium chicken broth, plus a little extra hot broth if needed to adjust the measured cooking liquid 1 cup (approximately 185 g) long-grain white rice 2 tbsp chopped fresh parsley, optional 1 tbsp (approximately 14 g) butter, optional Before You Begin Use regular long-grain white rice, not brown rice or an instant variety. Slow cookers vary considerably, so judge the chicken by its internal temperature and the rice by its tenderness rather than the clock alone. The chicken and vegetables release moisture as they cook. Before adding the rice, measure the hot cooking liquid and use about 2½ cups (625 ml) in total, including those juices, rather than adding another 2½ cups of broth. Reserve any excess liquid for adjusting the texture or reheating leftovers. Instructions 1. Season the Chicken Pat the chicken thighs dry with paper towel. Season both sides with 1 tsp of the salt and the black pepper. 2. Brown the Chicken Heat the olive oil in a large skillet over medium-high heat. Brown the chicken for about 2–3 minutes per side. You don’t need to cook it through; you’re giving the outside some colour and developing extra flavour. Transfer the chicken to the slow cooker. If you’re in a hurry, skip the browning step and put the seasoned chicken directly into the slow cooker. 3. Add the Vegetables Add the onion, carrots, celery and garlic around the chicken. Sprinkle in the thyme, paprika, dried parsley if using, and the remaining ½ tsp salt. Pour in the 2½ cups (625 ml) chicken broth. 4. Cook the Chicken Cover and cook on Low for about 4½ hours, or until the chicken is tender and has reached at least 165°F (74°C) internally. Check the temperature in the thickest part of the chicken. The exact cooking time depends on the size of the pieces and your slow cooker. If needed, continue cooking before adding the rice. 5. Add the Rice Remove the chicken temporarily and place it on a plate. Carefully ladle the cooking liquid into a heatproof measuring jug, leaving the vegetables in the slow cooker. Measure about 2½ cups (625 ml) of hot cooking liquid and return that amount to the slow cooker. Reserve any excess; if short, top up with hot broth. Rinse the rice under cold water until the water runs mostly clear, then drain and stir it into the measured hot cooking liquid. Return the chicken to the slow cooker, placing it on top of the rice. Cover and cook on Low for another 45–60 minutes, checking the rice at 40 minutes. Continue only as needed until the grains are tender. Stop as soon as the rice is tender. Don’t wait for every drop of liquid to be absorbed. 6. Finish If there is a little excess liquid, let the dish stand uncovered for 5–10 minutes. Remove the chicken and gently loosen the rice with a fork. If the rice seems dry, stir in a splash of hot reserved cooking liquid or broth. Stir in the optional butter for a little richness. Return the chicken to the slow cooker or serve it over the rice. Finish with fresh parsley if you have it. Grounded Kitchen Secret Rice doesn’t need hours in a slow cooker. That’s the trick behind this recipe. Chicken and vegetables benefit from several hours of gentle cooking, but white rice needs a much shorter cooking window. Adding it near the end gives the chicken time to become tender without overcooking the rice. It also gives you more control. If your chicken needs another 30 minutes, that’s fine. The rice doesn’t have to be in there yet. Measuring the liquid before adding the rice helps account for the moisture released by the chicken and vegetables. What If I Don’t Have…? Chicken Thighs Boneless chicken breasts can be used, although they are leaner and can become dry if overcooked. Check them earlier and stop their initial cooking once they reach 165°F (74°C). Carrots, Celery or Onion Use frozen mixed vegetables, peas, corn or chopped bell pepper in place of carrots. Add quick-cooking vegetables near the end. Leave celery out or use extra carrots. Frozen chopped onion works well in place of fresh. Chicken Broth Vegetable broth works. Water also works, although the finished dish won’t have quite as much flavour. Thyme, Paprika or Parsley Italian seasoning, poultry seasoning or a little oregano can replace thyme, or leave it out. Paprika and both forms of parsley can be omitted. What About Other Types of Rice? Cooking times and liquid requirements vary, so regular long-grain white rice is the simplest choice for this version. Brown rice: It takes considerably longer to cook. Don’t substitute it directly without adjusting the method and checking its package directions. Instant or quick-cooking rice: Follow the package directions and add it only near the end, rather than giving it the full cooking window for regular rice. Wild rice or a wild rice blend: These require different cooking times and liquid proportions. Treat them as a separate variation to test rather than a simple substitution. Make It Your Own This is an excellent recipe for using up small amounts of vegetables. Add a handful of sliced mushrooms when you build the slow cooker, or use a mixture of carrots, celery and bell pepper. Add frozen peas during the final 10 minutes, allowing more time if needed until hot throughout. Stir leftover cooked vegetables in during the final 10–15 minutes rather than cooking them for hours. For more flavour, stir 1 tbsp (15 ml) Dijon mustard into the broth before cooking. A squeeze of lemon juice just before serving can brighten the finished dish. Want It Creamy? Stir ½ cup (125 ml) sour cream, plain Greek yogurt or cream into the finished dish after the rice has cooked. Don’t add yogurt or sour cream at the beginning of slow cooking, as it can separate. If using Greek yogurt, let the mixture cool briefly before stirring it in, and add it gradually. Make-Ahead & Storage Refrigerate leftovers promptly in shallow, airtight containers rather than leaving chicken and rice sitting at room temperature. Store in the refrigerator for up to 4 days. Reheat thoroughly to 165°F (74°C) in the microwave or a covered skillet with a splash of broth or water. The rice absorbs more liquid as it sits, so a little extra liquid helps restore a softer texture. This dish can be frozen, although the rice may become softer after thawing. Thaw in the refrigerator before reheating. Serving Suggestions Serve the chicken over the rice and vegetables. A crisp green salad or steamed green beans make a simple side. For a brighter finish, offer lemon wedges at the table. Why It Works Browning the chicken adds savoury flavour, while gentle cooking brings the broth, vegetables and herbs together. Adding the rice later keeps its cooking time separate from the chicken’s longer cooking time. Measuring the hot cooking liquid and checking the grains for tenderness give you more control over the finished texture. From the Grounded Kitchen There is nothing fancy about chicken and rice. And that’s exactly why it belongs here. A good everyday recipe doesn’t have to introduce a new ingredient or technique every time you make dinner. Sometimes it just needs to take a few ordinary ingredients and turn them into something warm, satisfying and homemade. Chicken. Rice. A few vegetables. Some broth. That’s enough. That’s everyday slow cooking.

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