Description
Crockpot Chicken and Rice is an easy, all-in-one slow cooker dinner featuring crispy chicken thighs and perfectly seasoned rice.
Ingredients
Scale
- 8 chicken thighs (bone-in, skin-on)
- kosher salt and pepper (to taste)
- 2 tablespoons extra virgin olive oil
- 2 cups long-grain white rice
- 2 cups low-sodium chicken stock
- 8 cloves garlic (peeled and crushed)
- 2 teaspoons fresh thyme (or ½ teaspoon of dried thyme leaves)
- ½ teaspoon Italian Seasoning
- 1 dried bay leaf
- 1 small lemon
Instructions
- Step: Pat the chicken thighs dry with a paper towel. Season the chicken liberally with kosher salt and black pepper on both sides.
- Step: Heat the oil in a large skillet over medium heat. Once the oil is glistening, add the seasoned chicken, skin side down into the oil. Cook the chicken for 10-12 minutes, or until the skin is browned and the fat has rendered. Flip the chicken over and continue to brown for 3-4 minutes more. Skip this step if you are using skinless chicken thighs.
- Step: Place 2 cups long-grain white rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. Shake dry and add to base of the slow cooker.
- Step: Add 2 cups low-sodium chicken stock, 8 cloves garlic, 2 teaspoons fresh thyme, ½ teaspoon Italian Seasoning, 1 dried bay leaf, and 1 teaspoon of kosher salt, into the slow cooker and stir to combine.
- Step: Place the seared chicken thighs, skin side up, on top of the rice mixture.
- Step: Place the lid on the crockpot and cook on high for 2-3 hours, or until chicken has reached 165℉ and the rice is tender. If after 1½ hours you notice the mixture drying out, add ¼ cup additional chicken stock.
- Step: Once the rice and chicken are fully cooked, remove the chicken to a serving platter and add the juice of the fresh lemon to the rice. Fluff with a fork and serve with fresh parsley.
Notes
Skinless Chicken Thighs: Skip searing the meat. Simply season to taste with salt and pepper and add to the slow cooker on top of the rice. Storage: Let cool slightly, transfer to an airtight container, and store for up to 3 days in the refrigerator.
- Prep Time: PT20M
- Cook Time: PT180M
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 thigh with rice
- Calories: 366 kcal
- Sugar: 2 g
- Sodium: 1460 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 111 mg
Keywords: Crockpot, Chicken, Rice, Slow Cooker, Poultry, Main Course