Can I use chicken breast instead of thighs?

Yes, boneless, skinless chicken breasts work fine, though thighs are more forgiving during slow cooking as they stay moister. If using breasts, avoid overcooking by checking them after 7 hours on Low or 4.5 hours on High

What if I don't have frozen vegetables?

You can use fresh vegetables, though add them during the final 2 hours of cooking to prevent them becoming mushy. Alternatively, use canned vegetables drained and rinsed, added in the final 30 minutes

Can I double this recipe?

Yes, this recipe doubles well. Simply double all ingredients and use a larger slow cooker (or two standard ones). Cooking time remains the same

How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the hob with a splash of stock or water, stirring frequently, or use a microwave on medium power, stirring halfway through

Dump & Go Crockpot Chicken and Rice

by Smokin' & Grillin with AB

Chicken

Published 3 May 2026Original video

This Dump & Go Crockpot Chicken and Rice is the ultimate one-pot meal for busy families. Simply layer your ingredients into the slow cooker, add a flavourful seasoning blend, and let it cook whilst you get on with your day. The result is tender, juicy chicken mixed through perfectly cooked rice with vegetables, creating a hearty, comforting dinner that's full of flavour. It's ideal for weeknight suppers, meal prep, or feeding a crowd when you double the batch

Video thumbnail: Dump & Go Crockpot Chicken and Rice

Watch: Dump & Go Crockpot Chicken and Rice

Original recipe video — click to play

Original video by Smokin' & Grillin with AB5k likes on YouTube

15 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 15 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Ingredients

Servings:

Units:

Main

800 g boneless, skinless chicken breasts or thighs, whole or roughly chopped
Thighs stay more moist than breast meat during slow cooking
300 g long-grain white rice, uncooked
Do not rinse; helps thicken the dish naturally
750 ml chicken or vegetable stock
Use low-sodium stock for better flavour control
400 g frozen mixed vegetables (peas, carrots, corn, green beans)
No need to thaw; add straight from freezer

Seasoning

15 g BBQ or all-purpose seasoning rub
Or use any bold, flavourful dry rub of your choice
to taste salt and black pepper
Adjust at the end of cooking

Optional

30 g butter or cream(optional)
Stir in during the final 10 minutes for extra creaminess
15 g fresh parsley or chives
, finely chopped(optional)
Sprinkle on just before serving for freshness and colour

Method

1
Season the chicken evenly with your chosen dry rub, salt, and pepper. If time permits, brown the chicken in a hot frying pan for 3–4 minutes per side to develop colour and depth of flavour (optional but recommended).
~10 mins
Optional step
Tip: Browning adds depth but can be skipped for true 'dump and go' convenience
2
Add the uncooked rice to the bottom of your slow cooker, spreading it evenly.
~2 mins
3
Pour the stock over the rice, stirring gently to combine.
~2 mins
4
Layer the seasoned chicken on top of the rice mixture. Do not stir.
~2 mins
5
Scatter the frozen mixed vegetables over the chicken layer.
~2 mins
6
Cover the slow cooker and cook on Low for 8 hours or High for 5 hours, until the chicken is tender and cooked through and the rice has absorbed the stock.
Tip: Do not lift the lid frequently; this releases heat and extends cooking time
7
Remove the chicken pieces and shred or chop them into bite-sized pieces. Return the shredded chicken to the slow cooker and stir everything together until combined.
~5 mins
Tip: If using butter or cream, stir it in now and allow 2–3 minutes for it to warm through
8
Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh herbs if desired.
~2 mins
Tip: This is your last chance to balance the flavours
9
Serve hot, spooning the creamy rice and chicken mixture into bowls.
~5 mins

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, boneless, skinless chicken breasts work fine, though thighs are more forgiving during slow cooking as they stay moister. If using breasts, avoid overcooking by checking them after 7 hours on Low or 4.5 hours on High

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