Go Back
+ servings
A pair of hands holding a large bowl containing Crock Pot rice and chicken

Slow Cooker Chicken and Rice

Katerina | Diethood
Get ready for a classic chicken dinner packed with more flavor than ever before! This healthy Slow Cooker Chicken and Rice will have everybody reaching for a second helping.
Servings : 6
Prep Time 15 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 35 minutes


  • 2 tablespoons olive oil, divided
  • 2 small yellow onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (14.5 ounces) diced tomatoes
  • ¼ teaspoon (or to taste) ground cumin
  • 1 teaspoon garlic powder
  • salt and fresh ground black pepper, to taste
  • 2 cups long grain brown rice
  • cups reduced sodium chicken broth
  • 6 (about 1.5 to 2 pounds) chicken pieces, you can use chicken legs, thighs, and/or breasts
  • 1/2 teaspoon smoked paprika
  • salt and fresh ground black pepper, to taste
  • dried parsley, for garnish


  • Heat 1 tablespoon olive oil in a large skillet on medium-high heat.
  • Add sliced onions to the skillet and cook for 3 minutes. Stir in garlic and continue to cook and stir for 30 seconds.
  • Add diced tomatoes with the liquid, ground cumin, garlic powder, salt, and pepper; continue to cook for 3 minutes, or until tender and heated through.
  • Layer the rice on the bottom of the insert of your slow cooker.
  • Stir the prepared tomato mixture into the rice; stir in the chicken broth and set aside.
  • Heat 1 tablespoon olive oil in the skillet over medium heat.
  • Season chicken with paprika, salt, and pepper and add the chicken pieces to the pan and brown on each side, about 2 to 3 minutes per side, depending on the cut of chicken.
  • Transfer chicken pieces to the slow cooker and arrange over the rice and tomatoes.
  • Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3.5 hours
  • Fluff the rice before serving and garnish with dried parsley.



  • Stick to Long-Grain Brown Rice: The rice type matters. Use long-grain brown rice; white rice could get mushy, and short-grain brown rice might be too soft.
  • Check Chicken Temperature: About 30 minutes before it's done, check your chicken's internal temperature with a meat thermometer. Chicken is cooked through when its internal temperature is 165°F.
  • Time-Saving Tips: You can skip browning the chicken and sautéing the veggies and tomatoes if pressed for time.
  • To Store & Reheat: Refrigerate cooled leftovers in an airtight container for 3-4 days. Reheat in a covered pot over low heat, adding a splash of broth and stirring every couple of minutes until warmed through.
  • To Freeze: Freeze cooled leftovers in a freezer-safe container. Thaw in the fridge before reheating.


Calories: 473 kcal | Carbohydrates: 51 g | Protein: 38 g | Fat: 11 g | Saturated Fat: 2 g | Cholesterol: 105 mg | Sodium: 140 mg | Potassium: 580 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 160 IU | Vitamin C: 5.7 mg | Calcium: 45 mg | Iron: 2.6 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American
Keyword: chicken and rice in a crock pot, easy chicken in crock pot, slow cooker chicken thighs