If you are looking for the ultimate comforting, hands-off dinner, this Slow Cooker Chicken and Rice is a lifesaver. It features tender, juicy chicken drumsticks cooked right alongside fluffy, seasoned white rice that absorbs all the savory juices in the pot.
It requires almost zero effort to prep, making it the perfect one-pot meal for busy weeknights when you want maximum flavor with minimal cleanup!
Prep time, Cook time, & Servings
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours (on Low)
- Total Time: 4 hours 10 minutes
- Servings: 4 servings
Ingredients
For the Chicken & Rice Base:
- Chicken Drumsticks: 4 large chicken legs (or bone-in, skin-on chicken thighs)
- White Rice: 1 cup long-grain white rice (uncooked, rinsed well)
- Chicken Broth: 2 cups (warmed)
- Yellow Onion: 1/2 small, finely diced
The Savory Seasoning Blend:
- Melted Butter or Olive Oil: 2 tbsp
- Garlic Powder: 1 tsp
- Onion Powder: 1/2 tsp
- Dried Thyme or Oregano: 1/2 tsp
- Salt & Black Pepper: To taste
- Fresh Parsley: 1 tbsp, chopped (for garnish)
Step-by-Step Instructions
1. Prep the Slow Cooker
- Grease the bottom and sides of a 6-quart slow cooker liner generously with non-stick cooking spray or butter to prevent the rice from sticking.
- Scatter the finely diced yellow onion evenly across the bottom of the pot.
2. Layer the Chicken and Rice
- Arrange the 4 raw chicken drumsticks neatly over the bed of onions.
- Sprinkle the uncooked white long-grain rice evenly over and around the chicken legs, ensuring the rice forms a uniform layer surrounding the meat.
3. Season and Pour
- Whisk the warmed chicken broth, melted butter, garlic powder, onion powder, dried thyme, salt, and black pepper together in a measuring cup.
- Pour the seasoned broth gently over the rice and chicken inside the slow cooker. Try to pour around the sides so you don’t wash the spices completely off the top of the chicken!
- Gently press any floating rice grains down with a spoon into the liquid to ensure they cook evenly.
4. Slow Cook to Perfection
- Cover with the lid and cook on LOW for 3 to 4 hours. Check at the 3-hour mark; the dish is ready when the liquid is fully absorbed, the rice is perfectly fluffy, and the chicken registers an internal temperature of 165°F (74°C).
- Note: It is highly recommended to cook this on LOW rather than HIGH so the rice plumps up perfectly without burning at the bottom.
5. Fluff and Serve
- Remove the lid and let the steam clear for 2 minutes.
- Garnish with a heavy sprinkle of fresh chopped parsley.
- Fluff the savory rice gently around the chicken pieces using a fork, then scoop onto plates and serve hot!
Chef’s Tips for Success
- Choose the Right Rice: Stick to standard uncooked long-grain white rice or jasmine rice for this recipe. Avoid brown rice (which takes significantly longer to cook and requires more liquid) or instant/minute rice (which will turn mushy).
- Rinse Your Rice: Always rinse your uncooked rice under cold water in a fine-mesh strainer until the water runs clear before adding it to the pot. This removes excess surface starch and keeps the rice grains beautifully separate and fluffy instead of gummy.
- Keep the Lid Closed: Avoid opening the slow cooker lid to check on the dish during the first 2.5 hours of cooking. Every time the lid is lifted, crucial steam and heat escape, which can delay the rice from cooking through properly.