The Best Crock Pot Chicken Thighs and Rice
This Crock Pot Chicken Thighs and Rice is an effortless weeknight dinner that delivers restaurant-quality results. Bone-in chicken thighs stay moist and tender whilst cooking alongside long-grain rice infused with garlic and Italian seasoning. The combination of chicken broth, olive oil, and warm spices creates a savoury, satisfying meal that the whole family will enjoy. Simply layer everything in your slow cooker and let it do the work for you. Ideal for meal planning and perfect for those nights when you need dinner ready without any last-minute stress
Watch: The Best Crock Pot Chicken Thighs and Rice
Original recipe video — click to play
Original method: Approximately 45 minutes in a standard crock pot
Ingredients
- 8 thighs bone-in chicken thighs, skin on
Approximately 1.5–2 kg total weight
- 30 ml olive oil
For browning the chicken
- 5 g salt
- 2 g black pepper, ground
- 2 g paprika
- 400 g uncooked long-grain white rice
About 2 cups
- 420 ml chicken broth
Original recipe calls for 2 cups (480 ml); reduced for slow cooker to prevent excess moisture
- 15 g garlic, minced, minced or finely chopped
About 3–4 cloves
- 5 g dried Italian seasoning
Method
- 1
Pat the chicken thighs dry with kitchen paper. Season both sides generously with salt, black pepper, and paprika.
~5 mins - 2
Heat the olive oil in a large frying pan over medium-high heat. Brown the chicken thighs skin-side down for 3–4 minutes, then flip and brown the other side for another 2–3 minutes. This develops flavour and renders some of the skin fat. You don't need to cook them through.
~10 minsTip: This step is optional but highly recommended for deeper flavour.
- 3
In a slow cooker, combine the uncooked rice, chicken broth, minced garlic, and dried Italian seasoning. Stir well to combine.
~5 mins - 4
Nestle the browned chicken thighs skin-side up into the rice mixture, spacing them evenly throughout the slow cooker.
~3 minsTip: Do not stir the rice and broth mixture after adding the chicken.
- 5
Cover the slow cooker and cook on Low for 6 hours, or on High for 4 hours, until the chicken is tender and cooked through, and the rice is fluffy and has absorbed the liquid.
~6 hrsTip: The chicken internal temperature should reach 75°C (165°F) in the thickest part of the thigh.
- 6
Once cooked, carefully remove the slow cooker lid (steam is very hot). Fluff the rice gently with a fork. Taste and adjust seasoning if needed with additional salt and pepper.
~5 mins - 7
Serve the chicken thighs on top of or alongside the seasoned rice. Spoon some of the rice and broth mixture over the chicken for extra flavour.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, boneless chicken thighs will work, though bone-in thighs stay more moist and tender during slow cooking. If using boneless, check them at the 4–5 hour mark on Low (or after 3 hours on High) as they may cook faster. Boneless thighs are also less forgiving if overcooked
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