Slow Cooker Baked Chicken Thighs with Rice
If you’re searching for the best recipe for chicken thighs, then you’ve got to give these Slow Cooker Baked Chicken Thighs with Rice a try! You’ve never made a chicken thigh recipe easier or tastier than this!
Don’t let the thought of too much work keep you from making a delicious dinner! You can use your slow cooker to make the juiciest chicken that will have the family begging you to make it again. Just a couple minutes to brown it up before hand and that’s all you need to do in order to have dinner waiting for you at home! And since it includes your carbs, the only thing you need to make this a complete dinner is a side of quick and delicious veggies. Slow Cooker Baked Chicken Thighs with Rice is a simple delicious dinner that is so easy it doesn’t need to wait until Sunday!
If you have a multi-cooker it’s the perfect tool for making dinners like this. You can brown your chicken and slow cook it all in one pot. Less dishes is always a win for me!
A few tips:
- Make sure your pan or multi-cooker is fully heated before you add the chicken – you want a hot sear
- Use a mix of olive oil and butter to brown you’ll get tons of flavor and the perfect crust
- Season the chicken well before searing – it will really get that flavor into the skin
Some of my favorite sides to serve with chicken are:
- spinach sautéed with a little olive oil and garlic
- a crisp green salad with light vinaigrette
- honey roasted carrots (recipe coming soon!)
Last tip to share here before I leave you with the recipe… use a long grain rice with a longer cooking time. When cooking rice in the slow cooker, it will get a little softer on the bottom, so if you are around when it’s cooking, just give it a little stir.
Slow Cooker Baked Chicken Thighs with Rice
Ingredients
- 1.5 pounds chicken thighs (4 pieces)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 teaspoons poultry seasoning
- 1 teaspoon seasoned pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 1/2 cups jasmine rice
- 3 1/2 cups broth
Instructions
- Heat olive oil and butter in skillet or multicooker
- Mix together seasonings and rub into chicken
- Place chicken skin side down in hot pan and sear until browned and crispy, 3-4 minutes
- Flip and repeat
- Transfer to slow cooker along with pan drippings and stir in rice
- Add chicken broth and cover and cook on low for 6-8 hours or high for 3-4
- Remove chicken and stir rice before serving
Nutrition
If you like the extra flavor of chicken thighs but you want to try something a little different, I really recommend this Smoked Chicken and Sausage Gumbo! I often make it on the grill, but it’s really delicious in the slow cooker too!
And if you have some leftovers to use up they would be so perfect for this Chicken and Butternut Squash Lasagna. The homemade sauce is perfect with the rich flavor of the chicken thigh meat.
More Slow Cooker Chicken and Rice Recipes
- Slow Cooker Lunch Crock Chicken and Wild Rice Soup
- Slow Cooker Pork Chops and Rice
- Parmesan Chicken and Rice Skillet with Peas
- Slow Cooker Southwest Chicken and Rice
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I tried this yesterday using boneless chicken thighs and long grain rice in my crockpot. I cooked on low for six hours. The chicken was done but the rice a mix of dine and hard bits and gloppy in consistency. Would not make again.
I’m sorry it didn’t work out for you.
The chicken was tasty but the rice turned out mushy. If I make it again, I’ll adjust the amount of liquid to that suggested on the jasmine rice package.
It can definitely vary depending on the rice you are using.
I am making this now. I removed the thighs from the frying pan but left the drippings in. I then poured my dry rice into the drippings and saute for 5 minutes at a med high heat. I also added a cup of frozen mixed vegetables.
Good food gone to waste. The flavor was not good enough to make up for everything else that was wrong with it.
The directions are wrong. Instructions #5 say to “transfer to slow cooker along with pan drippings and stir in rice.” Then in #6 it says to “cook for 6-8 hours.” These directions are wrong. The rice should be added approximately 2 hours before its completed, not sooner.
It was mushy and oily when served, almost nauseating. We just ate a very small amount of what chicken we could find within the mushed rice. It was a waste of time and food. Total disappointment all around.
Flavor was there but the rice was mush. Like porridge mush. Had to order a pizza.
I have this in the crock pot now but the only Jasmine rice I have is Minute Rice so I will fix that later and put in a bit of the seasoning and chicken broth in it to catch the flavor
Can I use minute brown rice?
Yes, however you will need to adjust cooking times and liquid ratios! If you decide to experiment with this, please let know!!
The only rice I have is minute rice
Maybe I’ll just make it separately?
I would just to be sure!
My rice turned out to mushy
I’m sorry to hear it didn’t turn out well for you!
I have this in the crock pot right now! It is a late night for me, so it won’t be known how good it is until after midnight. I’ll write back when I know how it turns out. I did have to take out some of the amount of chicken broth because of the pan drippings, it looked like 4 cups total liquid. I know from my own experience of fails it would be a disaster of rice soup lol. I’ll write back to say how yum this turned out. Fingers crossed. I’m always looking for yummy easy dinners that don’t involve a whole lot of time and effort when it’s a long late work night 😉
This was the yummy slow-cooker recipe I needed for a busy week. It turned out so beautifully flavorful, just as you described. This baked chicken thighs recipe is a real winner!
Thanks Denay, glad you enjoyed!!
Mmmmm, the flavours would be fantastic after a slow cook! A simple, but flavourful meal to add to our weekly rotation!
Thanks Samantha!!