The Crockpot Chicken and Rice Recipe is one of the easiest savory dinner recipes perfect for busy nights. This should be on your list of quick recipes to make. No more resorting to takeouts with this delicious toss-together recipe. Just assemble it in the pot, set to high settings, and wait for it to do its magic! You can also prepare it in the morning, set to low settings, so it will be ready once you get home.

What we love about crockpot recipes is how you can make scrumptious family-friendly meals without much effort. There’s no need to spend the entire day in the kitchen to cook up a good meal. Additionally, because of the way the ingredients are cooked, herbs and spices get locked in the meat. This makes any dish made in the crockpot wonderfully delicious.

Simple ingredients such as brown rice, chicken legs, and savory spices, make up the Crockpot Chicken and Rice Recipe. We prefer to use brown rice as they are known to be healthier alternatives to the white ones. However, feel free to use white rice if that is what’s available. Chicken legs are the juiciest part of the chicken and they are best to use in crockpot recipes. And if you have little ones at home, we bet they’ll love you for making the choice!

Tip: To add more color to the dish, feel free to put pre-packaged frozen vegetables consisting of green peas, corn, and carrots. Steamed broccoli cooked in the microwave for under 5 minutes makes a great side dish as well!

With a crockpot recipe, it is no longer impossible to whip up a complicated dinner on a busy night. Make this a complete meal with a crockpot soup! We think our Brussels Sprouts Crockpot Stew will be a perfect match for this dish.

How To Make Crockpot Chicken and Rice Recipe

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This chicken and rice recipe assembled in a crockpot is everyone's go-to recipe for when days are hectic.
Preparation:
10 mins
Cooking:
Total:
1 hr 10 mins
Serves:
6

Ingredients

  • 6 chicken legs
  • 16 oz brown rice
  • cup chicken broth
  • 2 ½ cup water
  • ½ Vidalia onion diced
  • salt to taste
  • freshly ground pepper to taste
  • cup black olives optional

Instructions

  • Season chicken with salt and pepper to taste. Bake for about 10 minutes until they start to brown at 350 degrees F. Remove from oven and set aside.
  • Pour chicken broth, water, and onions into crockpot and pour rice into the mixture. Stir slightly.
  • Turn crockpot to High heat. Stir the mixture occasionally. Let rice cook until it starts to get tender, for about 45 minutes.
  • Once rice is cooked, place chicken in and let cook for about 1 hour, or until most of the water/broth mixture is cooked out.
  • Rice should be tender, serve promptly.

Recipe Notes

The Vidalia onions included in the recipe are sure to add a some natural sweetness to the rice. The olives added at the end, though optional, also adds a savory and mildly sweet taste to the sauce.

Nutrition Facts

Calories: 385kcal | Carbohydrates: 21g | Protein: 24g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 591mg | Potassium: 432mg | Fiber: 2g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 2mg

Commonly Asked Questions

Can I put frozen chicken in the crockpot?

Yes! Tweaking this recipe to make it quicker is possible by putting the frozen chicken in the crockpot along with rice, and some frozen vegetables. We recommend using high heat plus an extra cup of water when doing so just to make sure you’re cooking the chicken through.

How do I keep chicken from drying out in the crockpot?

Make sure you’re adding the right ratio of water to ingredients when cooking any dish in a crockpot, by following the recommended proportions. Also, it helps to know that specific chicken parts like legs and thighs won’t dry out as quickly as the breast part as they have more fat content.