Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 ½ cups long-grain white rice or jasmine rice
- 1 cup chicken broth
- 1 cup water
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme or Italian seasoning
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Start by dicing the chicken and chopping the onion and garlic. Gather all your spices and measure out your rice and liquids.
- Heat a tablespoon of olive oil in a skillet or directly in the slow cooker if it has a searing feature. Season the chicken with paprika, salt, and pepper. Sear the chicken for 2-3 minutes on each side until golden brown — this adds depth to the flavor.
- Place the seared chicken in the Crockpot, then add the rice, chopped onion, garlic, chicken broth, water, and seasonings. Ensure the rice is submerged in the liquids for even cooking.
- Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is cooked through and the rice is tender. Avoid opening the lid frequently, as it can affect cooking time.
- Once cooked, shred the chicken into bite-sized pieces using two forks if desired. Garnish with fresh parsley and serve directly from the slow cooker for a wholesome, comforting meal.
Notes
- Use long-grain rice for the best texture and to prevent clumping.
- For extra flavor, add a bay leaf or a splash of soy sauce.
- Avoid overcooking to keep the chicken tender and rice fluffy.
- Adjust liquids based on your rice choice; some rices absorb more water than others.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low, 2-3 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg
