Slow Cooker Chicken and Rice

Name: Slow Cooker Chicken and Rice
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 1½ pounds boneless, skinless chicken breasts (cut into 1-inch pieces); 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 teaspoons smoked paprika; 1 teaspoon dried thyme; ¾ teaspoon salt; ½ teaspoon black pepper; 1 sweet onion (finely diced); 2 carrots (finely diced); 2 celery stalks (finely diced); 1 red bell pepper (finely diced); 3 garlic cloves (minced); 1 cup wild rice blend (rinsed well); 5 cups low-sodium chicken broth; 1 teaspoon dried parsley; 2 tablespoons chopped fresh parsley; Juice of ½ lemon

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This Slow Cooker Chicken and Rice is a nutritious, hands-off dinner that’s all cooked together in a crockpot. Featuring tender chunks of chicken breast, a generous helping of diced veggies, and a wild rice blend steamed in a savory chicken broth.

A slow cooker filled with chicken, wild rice and diced vegetables.

When it comes to easy, weeknight meals, slow-cooker recipes are one of my favorite things to rely on. This recipe is no different, with a balanced combination of lean protein, veggies, and whole grains all cooked together so their flavors can mingle. The result is a flavorful meal that hits all the marks while being so easy to prep with minimal clean up. Just add everything to the slow cooker and let it do all the hard work for a satisfying dinner that’s naturally gluten-free.

Recipe Overview

Skill Level

Beginner

Prep Time

20 mins

Cook Time

6 hrs

A Few Key Ingredients

Below are the key ingredients you’ll need to make Slow Cooker Chicken and Rice. The full quantities can be found in the recipe card further down the post.

ingredients for slow cooker chicken and rice.

Chicken breast: Diced chicken breast adds lean protein and savory flavor to the recipe. You may replace part (or all) of the chicken breast with chunks of boneless, skinless chicken thighs for a richer finish.

Diced veggies: Carrot, onion, celery, and bell pepper all add flavor, nutrition, and texture to the dish.

Wild rice blend: This is a pre-mixed blend of wild rice and other types of long-grain rice (e.g., brown, white, and red rice). This gives a nice balance of nutty flavor, fiber, and different textures.

Chicken broth: I like to use a low-sodium broth so the dish doesn’t become too salty. Vegetable broth also works well here.

Seasonings: A combination of onion powder, garlic powder, smoked paprika, and dried herbs is a pantry-friendly mix that adds layers of savory flavor to the dish.

Common Mistakes to Avoid

Swapping the wild rice blend: Wild rice takes a while to cook and has a firmer texture than long-grain rice. By using a pre-mixed blend, we get both fluffy white rice and flecks of chewy wild rice. Don’t substitute this blend with white rice, as it will absorb liquid differently and has a quicker cook time, meaning it will turn out mushy and overcooked in this recipe.
Using standard boxed broth: Regular boxed chicken broth can make the dish too salty, as different brands vary in salt levels. It’s best to use a low-sodium broth and add salt to taste instead.
Not stirring the mixture: You need to stir the mixture once or twice in the last hour of cooking. This helps redistribute the liquid through the rice, which helps it cook evenly.
Lifting the lid too much: Each time you remove the slow cooker lid, some steam and heat escape, which can stop the rice from cooking properly. So try to resist the urge to lift the lid more than necessary!

How to Make Slow Cooker Chicken and Rice

Step 1. Toss the chicken with the olive oil, garlic powder, onion powder, paprika, thyme, salt, and pepper until evenly coated.

Step 2. Add the seasoned chicken to the slow cooker along with the onion, carrots, celery, bell pepper, garlic, wild rice, chicken broth, and dried parsley. Stir everything together until well combined.

process shot to add the chicken to the slow cooker and adding the veggies over it.

Step 3. Cover and cook on LOW for 6-8 hours, until the rice is tender and the chicken is fully cooked. Give the mixture a good stir once or twice during the last hour if possible, as the wild rice will begin to naturally thicken the broth.

adding the rice and broth over the slow cooker before cooking.

Step 4. Stir well into the pot if you’d like a creamier consistency, or add a splash of heavy cream.

Step 5. Finish with the fresh parsley and a squeeze of lemon juice, if using. Serve warm.

chicken and rice cooked in a slow cooker.

Recipe Notes

Add more veggies: Stir in a few handfuls of diced mushrooms or peas along with the other veggies.
Make it creamy: Stir in a splash of heavy cream or cream cheese right at the end of cooking.
Make it cheesy: Sprinkle with some grated Parmesan cheese just before serving.
Storage: Allow to cool, then transfer to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months (thaw overnight in the fridge before reheating).
Reheating: Reheat in a pot over medium-low heat with a splash of water, stirring often, until piping hot throughout.

Questions I Get Asked a Lot

Is it gluten-free?

Yes, the recipe is naturally gluten-free. Just make sure that the broth you’re using is certified gluten-free.

Can I use a different type of rice?

It’s not recommended to use a different type of rice, as this recipe was developed with a wild rice blend, which holds up well in the slow cooker.

Do I need to rinse the wild rice blend?

Yes, rinsing the wild rice blend removes excess starch from the outside of the grains, which prevents it from becoming clumpy or sticky.

Can I use rotisserie chicken?

Yes, you can use shredded rotisserie chicken in place of the diced chicken breast. Just stir the shredded chicken in near the end of cooking so it can warm through.