Slow Cooker Chicken and Rice Recipe

Name: Slow Cooker Chicken and Rice
Prep time: 15 min
Cook time: 300 min
Total time: 315 min
Yield: 6
Ingredients: 2 cups reduced-sodium chicken broth; 1 cup converted rice; 1 onion, chopped (1 cup); 1 Tbsp. Dijon mustard; 1 tsp. dried thyme; 1 1/2 lb. skinless, boneless chicken thighs, cut in bite sized pieces; 1 (10-oz.) pkg. frozen peas and carrots; 1/2 tsp. salt; 1/2 tsp. ground black pepper; 1/2 cup grated Parmesan cheese; 1/4 cup chopped fresh parsley (optional)

Cook Time: 300 minutes

This simple and hearty recipe is perfect for busy days. Its made in a slow cooker, so you can set it and forget it. Enjoy a tender, flavorful chicken dish with rice, peas, and carrots, topped with Parmesan cheese and fresh parsley.

Ingredients

2 cups reduced sodium chicken broth
1 cup converted rice
1 onion, chopped
1 tablespoon Dijon mustard
1 teaspoon dried thyme
1 1/2 pounds skinless boneless chicken thighs, cut into bite-sized pieces
1 (10-ounce) package frozen peas and carrots
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley (optional)

Directions

Follow these simple steps to make a delicious chicken and rice dish in your slow cooker.

Gather all your ingredients to ensure everything is ready for cooking.
In a 3 1/2 to 4-quart slow cooker, combine the chicken broth, rice, chopped onion, Dijon mustard, and dried thyme. Stir to mix them evenly.
Add the frozen peas and carrots to the slow cooker, followed by the chicken thighs. Season the chicken with salt and pepper, then stir everything together until evenly mixed.
Cover the slow cooker and set it to cook on low for 5 to 5 1/2 hours, or until the chicken is cooked through and the rice is tender.
Once done, remove the slow cooker lid, and sprinkle the dish with grated Parmesan cheese and chopped fresh parsley (if using). Serve hot and enjoy!

Nutrition Facts (per serving)

Calories: 303
Total Fat: 12g (15% Daily Value)
Saturated Fat: 4g (20% Daily Value)
Cholesterol: 146mg (49% Daily Value)
Sodium: 831mg (36% Daily Value)
Total Carbohydrate: 18g (7% Daily Value)
Dietary Fiber: 2g (8% Daily Value)
Total Sugars: 4g
Protein: 34g (67% Daily Value)
Vitamin C: 6mg (7% Daily Value)
Calcium: 117mg (9% Daily Value)
Iron: 2mg (13% Daily Value)
Potassium: 542mg (12% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Slow Cooker Chicken and Rice Recipe

History of the Dish

The origins of Slow Cooker Chicken and Rice can be traced back to mid-20th-century American home cooking, a period when convenience appliances began transforming daily meal preparation. As slow cookers became household staples in the 1970s, traditional stovetop casseroles evolved into simplified one-pot meals. Chicken and rice, already a beloved comfort pairing across cultures, naturally adapted to this new method, giving families a hands-off approach to wholesome, filling food.

Regional Variations

Throughout the United States, this dish takes on subtle local twists. In the South, cooks often add smoky paprika or swap Dijon for Creole mustard, deepening the flavor profile. Midwestern versions may include cream-based soups for extra richness, while West Coast adaptations lean toward lighter, herb-driven combinations featuring fresh parsley and lemon zest. These variations reflect regional preferences while keeping the dishs core simplicity intact.

How It Differs from Similar Dishes

Unlike classic stovetop chicken and rice, the slow cooker version relies on low, steady heat that gradually infuses flavors without constant attention. Compared to baked casseroles, it produces a softer, more cohesive texture and requires minimal preparation. It also stands apart from skillet versions, which tend to caramelize ingredients, while the slow cooker emphasizes tenderness and comfort over browning.

Where It Is Commonly Served

Slow Cooker Chicken and Rice is a popular choice for weeknight dinners, potlucks, and family gatherings due to its simplicity and reliable results. It frequently appears at community events, church suppers, or meal-train deliveries, where warm, hearty dishes are appreciated. Its versatility makes it equally suitable for casual meals or as part of a larger buffet.

Interesting Facts

One fun fact is that converted rice, often recommended for this recipe, was originally developed to preserve nutrients before modern food processing. The dish also became a staple in early slow cooker cookbooks, helping cement the appliances reputation for efficient comfort food. Today, it continues to evolve with modern tastes, incorporating global seasonings or vegetables while remaining rooted in its classic, homey appeal.

FAQ about Slow Cooker Chicken and Rice Recipe

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure the dish is completely cooled before storing. You can reheat it in the microwave or on the stove, adding a little broth or water if necessary to prevent it from drying out.

Yes, you can freeze Slow Cooker Chicken and Rice. Store it in an airtight container or freezer-safe bag for up to 3 months. When you're ready to eat it, thaw it overnight in the fridge and reheat on the stove or microwave. You may need to add a bit of liquid to help rehydrate the rice.

Mushy rice is typically caused by using the wrong type of rice or cooking it for too long. Make sure you use converted rice (not regular white rice) as it holds up better in a slow cooker. Additionally, avoid stirring the rice too much during cooking, as this can release excess starch and cause mushiness.

Yes, you can use bone-in chicken, but be aware that the cooking time may vary. Bone-in pieces usually take a bit longer to cook, so you might need to extend the slow-cooking time by 30 minutes or more, depending on the size of the pieces.

If your slow cooker tends to cook faster than expected, you can lower the cooking temperature and reduce the cooking time. If you find that the rice and vegetables are overcooked before the chicken is done, try checking the dish 3–4 hours into cooking and adjust accordingly.

Brown rice is not recommended for this recipe, as it takes longer to cook and may not absorb the liquid properly in a slow cooker. If you prefer brown rice, you may need to adjust the cooking time and liquid proportions to ensure it cooks evenly.

Yes, you can omit the mustard if you prefer. It adds a subtle tangy flavor, but the dish will still taste delicious without it. You could also experiment with substituting it with a small amount of lemon juice or apple cider vinegar for a similar effect.

If you don't have Parmesan cheese, you can substitute it with any hard cheese such as Pecorino Romano or Asiago. If you're looking for a non-dairy option, you can use a vegan cheese alternative or nutritional yeast for a cheesy flavor.

Yes, this recipe is naturally gluten-free, as long as the chicken broth you use is gluten-free. Make sure to check the labels of all packaged ingredients to ensure they are certified gluten-free.

This dish pairs well with a simple side salad, steamed vegetables, or some crusty bread to soak up the sauce. You could also serve it with a light vegetable soup or a fresh fruit salad for a well-rounded meal.

Comments

Charles Rivera

08/21/2024 03:10:53 AM

I enjoyed the rice and chicken dish after making a few adjustments. I found that adding some cream of chicken soup at the end helped with the dryness of the dish. I also included a teaspoon of onion powder and a teaspoon of garlic powder for extra flavor.

Jerry Moore

04/13/2025 12:38:42 PM

Increased the amount of chicken broth and experimented with using wild rice for the first time and brown rice for the second time. Incorporated 1 tablespoon each of granulated garlic and onion flakes for added flavor.

Sarah Campbell

09/30/2022 12:46:31 AM

This dish could benefit from a bit more chicken broth or even a can of cream of chicken soup. Just be cautious with the thyme, as it can be overpowering. It's best to use it sparingly.

Ryan Johnson

11/27/2023 11:24:46 AM

This recipe was poorly executed. The vegetables turned out mushy, and the rice was unevenly cooked – some parts were mushy while others were hard. It was a waste of ingredients. I do not recommend trying this recipe again.

Kenneth Campbell

08/16/2022 11:12:26 PM

I meticulously followed the ingredients as instructed. However, this recipe's recommendations for cooking times in a slow cooker are significantly inaccurate. Despite my slow cooker being brand new and functioning flawlessly with the temperatures matching the manufacturer's specifications, the dish still turned out completely different from what was anticipated. Instead of the stated 5 to 5 1/2 hours on low, it only took about 2 and 1/2 hours to result in overly soft converted rice and overcooked vegetables. Surprisingly, the chicken was the only component that turned out well, suggesting that this recipe may not have been thoroughly tested. Regrettably, I will not be attempting this dish again.

Brenda Roberts

08/09/2022 02:34:46 AM

In the second step of the recipe, it instructs you to include the rice. "Combine broth, **rice**, onion, mustard, and thyme in a 3 1/2- to 4-quart slow cooker. Mix in frozen peas and carrots, and season the chicken thighs with salt and pepper."

Victoria Lewis

08/04/2024 11:40:09 PM

Sounds great, but at what point do I add the rice?

Brandon Jones

08/08/2024 09:15:33 PM

This place is good for having a great time.

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Slow Cooker Chicken and Rice Recipe

Ingredients

Directions

Nutrition Facts (per serving)

History of the Dish

Regional Variations

How It Differs from Similar Dishes

Where It Is Commonly Served

Interesting Facts

FAQ about Slow Cooker Chicken and Rice Recipe