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Easy Crockpot Chicken Thigh and Rice Dinner Recipe

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This easy crockpot chicken thigh and rice dinner is a comforting, one-pot meal that delivers tender chicken and fluffy rice in a savory broth. Perfect for busy weeknights, it requires just 10 minutes of prep and a few simple ingredients.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs (about 6–8 thighs)
  • 1 ½ cups long-grain white rice (basmati or jasmine)
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 teaspoon paprika (smoked or regular)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 bay leaf
  • 2 tablespoons olive oil
  • Fresh parsley for garnish (optional)

Instructions

  1. Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, and paprika on both sides. Let sit for 10 minutes while you chop the veggies.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften. Add the minced garlic and cook for another minute until fragrant. Scrape everything into the bottom of your slow cooker.
  3. In the same skillet, add the remaining tablespoon of olive oil over medium-high heat. Place the seasoned chicken thighs in a single layer (work in batches if needed). Cook for 3-4 minutes per side until golden brown. Transfer the browned chicken to a plate.
  4. Pour about ½ cup of the chicken broth into the hot skillet. Use a wooden spoon to scrape up all the browned bits from the bottom. Pour this liquid over the veggies in the slow cooker.
  5. Sprinkle the rice evenly over the vegetables in the slow cooker. Pour in the remaining 2 ½ cups of chicken broth. Add the dried thyme, rosemary, and bay leaf. Stir gently to combine.
  6. Nestle the browned chicken thighs on top of the rice mixture. They can be partially submerged.
  7. Cover and cook on LOW for 3 to 3 ½ hours. Do not lift the lid during the first 2 hours.
  8. After 3 hours, check the chicken. It should be tender and easily shred with a fork. The rice should be fluffy and have absorbed most of the liquid. If the rice is still firm, cook another 15-20 minutes.
  9. Turn off the slow cooker. Remove the bay leaf. Let the dish rest, uncovered, for 5-10 minutes. Fluff the rice gently with a fork. Garnish with fresh parsley if desired.

Notes

Don’t skip browning the chicken—it adds essential flavor. Use long-grain rice (basmati or jasmine) to avoid mushiness. Do not lift the lid during the first 2 hours of cooking. For a creamier version, stir in ½ cup heavy cream or coconut milk at the end. Leftovers keep in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: crockpot chicken thigh and rice, slow cooker chicken and rice, easy chicken dinner, one-pot meal, comfort food, weeknight dinner

Find it online: https://lenatable.com/easy-crockpot-chicken-thigh-and-rice-dinner-recipe/