Are you craving cozy comfort food that practically cooks itself? We’ve gathered 25 delicious crock pot chicken and rice recipes perfect for busy weeknights or lazy weekends. From creamy classics to zesty new twists, these one-pot wonders will become family favorites in no time. Dive in and discover your next go-to meal!
Creamy Crock Pot Chicken and Wild Rice
Let’s create a comforting one-pot meal that practically cooks itself while filling your kitchen with incredible aromas. This creamy chicken and wild rice dish is perfect for busy weeknights when you want something hearty without the fuss.
Ingredients
– 1.5 lbs boneless, skinless chicken breasts (or thighs for more flavor)
– 1 cup uncooked wild rice blend (rinsed to remove excess starch)
– 1 medium yellow onion, diced (about 1 cup)
– 2 carrots, peeled and sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 4 cups chicken broth (low-sodium recommended)
– 1 cup heavy cream (room temperature to prevent curdling)
– 3 tbsp butter
– 2 tsp garlic powder
– 1 tsp dried thyme
– 1 tsp salt
– ½ tsp black pepper
– ¼ cup all-purpose flour (for thickening)
– ½ cup frozen peas (added at end for fresh color)
Instructions
1. Place chicken breasts in the bottom of a 6-quart slow cooker.
2. Sprinkle flour evenly over chicken to create a base for thickening the sauce.
3. Add wild rice blend, ensuring it’s distributed around the chicken.
4. Scatter diced onion, carrot slices, and chopped celery over the rice layer.
5. Pour chicken broth over all ingredients, making sure rice is fully submerged.
6. Add butter, garlic powder, dried thyme, salt, and black pepper.
7. Cover and cook on LOW for 6 hours or HIGH for 3 hours until chicken reaches 165°F internally.
8. Remove chicken breasts and shred using two forks, then return to crock pot.
9. Stir in room temperature heavy cream until fully incorporated.
10. Add frozen peas and cook uncovered for 15 additional minutes to thicken slightly.
Now you have a beautifully creamy dish where the wild rice provides pleasant chewiness against the tender chicken. The thyme and vegetables create a savory depth that makes this feel like a homemade classic. Try serving it over toasted bread or alongside a crisp green salad for contrasting textures.
Herb-Garlic Chicken and Rice in the Slow Cooker
When your schedule is packed but you still crave a comforting homemade meal, this slow cooker recipe delivers incredible flavor with minimal effort. We’ll walk through each simple step to create a dish that fills your kitchen with the irresistible aroma of herbs and garlic.
Ingredients
– 4 boneless, skinless chicken breasts (about 2 pounds total, or thighs for more flavor)
– 1½ cups long-grain white rice (rinsed to remove excess starch)
– 3 cups low-sodium chicken broth (or water, but broth adds more depth)
– 4 cloves garlic, minced (about 2 tablespoons, or use pre-minced for convenience)
– 2 tablespoons olive oil (or any neutral oil like avocado or canola)
– 1 tablespoon dried Italian seasoning (or 2 tablespoons fresh chopped herbs like rosemary and thyme)
– 1 teaspoon salt (adjust to taste after cooking)
– ½ teaspoon black pepper (freshly ground preferred)
Instructions
1. Rinse 1½ cups of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to prevent gummy texture.
2. Pat 4 boneless, skinless chicken breasts completely dry with paper towels to ensure proper browning.
3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Season chicken breasts evenly on both sides with 1 teaspoon salt and ½ teaspoon black pepper.
5. Sear chicken in the hot skillet for 3-4 minutes per side until golden brown but not cooked through.
6. Transfer seared chicken to a 6-quart slow cooker.
7. Add rinsed rice, 3 cups low-sodium chicken broth, 4 minced garlic cloves, and 1 tablespoon dried Italian seasoning to the slow cooker.
8. Gently stir all ingredients to combine, ensuring rice is fully submerged in liquid.
9. Cover and cook on LOW heat for 4 hours or until rice is tender and chicken reaches 165°F internal temperature.
10. Let rest for 10 minutes with the lid off to allow rice to absorb any excess liquid before serving.
Here’s why this dish becomes a weeknight favorite: the chicken turns incredibly tender while the rice soaks up all the savory garlic and herb flavors. Serve it alongside a crisp green salad or spoon it into bowls topped with a sprinkle of fresh parsley for a complete, satisfying meal.
Savory Lemon Butter Chicken and Rice
Often, a comforting one-pan meal is just what you need after a long day. Our savory lemon butter chicken and rice combines tender protein with fluffy grains in a bright, buttery sauce that’s both satisfying and simple to make. Let’s walk through each step together to ensure perfect results every time.
Ingredients
– 4 boneless, skinless chicken thighs (about 1.5 lbs, or breasts if preferred)
– 1 cup long-grain white rice (rinsed to remove excess starch)
– 2 cups chicken broth (low-sodium for better control)
– 4 tbsp unsalted butter (divided, for layering flavor)
– 2 tbsp olive oil (or any neutral oil)
– 2 cloves garlic (minced, about 1 tbsp)
– 1 lemon (juiced, about 3 tbsp, and zested for extra brightness)
– 1 tsp dried thyme (or fresh if available)
– Salt and black pepper (to season, start with 1 tsp salt and 1/2 tsp pepper)
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken thighs and sear for 4-5 minutes per side until golden brown, then remove and set aside on a plate.
5. Reduce heat to medium and add 2 tbsp butter to the skillet, melting it completely.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Add the rinsed rice to the skillet, stirring to coat with the butter and garlic for 1 minute.
8. Pour in the chicken broth and lemon juice, scraping any browned bits from the bottom of the skillet.
9. Stir in the dried thyme and lemon zest, then bring the mixture to a simmer.
10. Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
11. Cover the skillet with a tight-fitting lid, reduce heat to low, and cook for 18-20 minutes until the rice is tender and liquid is absorbed.
12. Remove from heat and let it rest, covered, for 5 minutes to allow flavors to meld.
13. Fluff the rice with a fork, then stir in the remaining 2 tbsp of butter until melted and creamy.
14. Check for seasoning and add more salt or pepper if needed.
Buttery and tender, this dish features juicy chicken atop fluffy rice infused with zesty lemon. For a fresh twist, top with chopped parsley or serve alongside a crisp green salad to balance the richness.
Hearty Chicken and Brown Rice Casserole
Begin by gathering your ingredients for this comforting one-dish meal that’s perfect for busy weeknights. Building this casserole is straightforward, and I’ll guide you through each step to ensure success, even if you’re new to cooking.
Ingredients
– 2 cups cooked brown rice (pre-cooked and cooled to save time)
– 1 lb boneless, skinless chicken breasts, diced into 1-inch pieces (thawed if frozen)
– 1 cup diced yellow onion (about 1 medium onion, or substitute with shallots for milder flavor)
– 2 cloves garlic, minced (use fresh for best aroma)
– 1 cup low-sodium chicken broth (or vegetable broth as an alternative)
– 1 cup whole milk (or 2% milk for a lighter option)
– 1 cup shredded cheddar cheese (divided, or use a blend like Monterey Jack)
– 2 tbsp olive oil (or any neutral oil like avocado oil)
– 1 tsp dried thyme (or 1 tbsp fresh thyme if available)
– 1/2 tsp black pepper (adjust to preference)
– 1/2 tsp salt (add more after tasting if needed)
Instructions
1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat for 2 minutes until shimmering.
3. Add 1 cup of diced yellow onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
4. Tip: Sautéing onions slowly helps develop their sweetness without burning.
5. Add 2 minced garlic cloves and cook for 1 minute, stirring constantly, until fragrant.
6. Incorporate 1 pound of diced chicken breasts and cook for 6-8 minutes, turning pieces occasionally, until no longer pink.
7. Stir in 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper, coating the chicken evenly.
8. Pour in 1 cup of low-sodium chicken broth and 1 cup of whole milk, bringing the mixture to a gentle simmer for 2 minutes.
9. Tip: Simmering briefly helps meld the flavors before baking.
10. Remove the skillet from heat and fold in 2 cups of cooked brown rice and 1/2 cup of shredded cheddar cheese until well combined.
11. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the casserole.
12. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, until the cheese is bubbly and lightly golden.
13. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to avoid burning.
14. Remove from the oven and let it rest for 5 minutes before serving to allow the flavors to settle. Very satisfying with its creamy texture and savory chicken notes, this casserole pairs wonderfully with a simple green salad or steamed vegetables for a balanced meal. The brown rice adds a nutty depth that makes it feel both wholesome and indulgent.
Spicy Cajun Chicken and Rice Medley
Deliciously bold and comforting, this Spicy Cajun Chicken and Rice Medley is a one-pan wonder that brings the vibrant flavors of Louisiana right to your kitchen. Designed for simplicity and packed with flavor, it’s perfect for busy weeknights when you crave something hearty yet easy to prepare. Let’s walk through each step together to ensure your dish turns out perfectly every time.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (or breast for leaner option)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp Cajun seasoning (adjust for spice level)
– 1 cup long-grain white rice, rinsed
– 2 cups chicken broth (low-sodium preferred)
– 1 bell pepper, diced (any color works)
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt to taste (start with 1/2 tsp)
Instructions
1. In a large skillet, heat 2 tbsp olive oil over medium-high heat (350°F) until shimmering.
2. Add 1 lb chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until browned on all sides.
3. Tip: Don’t overcrowd the pan to ensure proper browning and caramelization.
4. Sprinkle 1 tbsp Cajun seasoning evenly over the chicken and stir to coat, cooking for 1 minute to bloom the spices.
5. Add 1 diced onion and 1 diced bell pepper to the skillet, sautéing for 3-4 minutes until softened.
6. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
7. Tip: Keep the garlic moving to prevent burning and bitter flavors.
8. Pour in 1 cup rinsed rice and stir to combine with the chicken and vegetables.
9. Add 2 cups chicken broth and bring to a boil over high heat.
10. Reduce heat to low, cover the skillet, and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
11. Tip: Avoid lifting the lid during cooking to maintain steady heat and moisture.
12. Remove from heat and let stand covered for 5 minutes to allow the rice to steam and settle.
13. Fluff the mixture with a fork and season with salt to taste, starting with 1/2 tsp.
Outstanding in both texture and flavor, this medley boasts tender chicken, fluffy rice, and a kick of Cajun spice that’s balanced by the sweetness of bell peppers. Serve it straight from the skillet for a rustic presentation, or top with fresh parsley and a squeeze of lemon for a bright finish that elevates the dish.
Comforting Chicken and Mushroom Risotto
Begin by gathering your ingredients for this creamy, satisfying dish that’s perfect for a cozy dinner. Both beginners and seasoned cooks will appreciate how methodical steps lead to restaurant-quality results at home.
Ingredients
– 1 cup Arborio rice (do not rinse to retain starch for creaminess)
– 4 cups chicken broth, kept warm (low-sodium preferred for better flavor control)
– 1 lb boneless, skinless chicken thighs, diced into 1-inch pieces (thighs stay juicier than breasts)
– 8 oz cremini mushrooms, sliced (white mushrooms work too)
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 1/2 cup dry white wine (optional, substitute with extra broth if preferred)
– 1/4 cup grated Parmesan cheese, plus extra for serving
– 2 tbsp olive oil (or any neutral oil)
– 2 tbsp unsalted butter
– Salt and black pepper, to season (start with 1/2 tsp salt, adjust later)
– 2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Heat the chicken broth in a saucepan over medium-low heat until simmering, then reduce to low to keep warm throughout cooking—this prevents the rice from cooling the mixture and ensures even absorption.
2. In a large, heavy-bottomed pot or Dutch oven, heat 1 tbsp olive oil over medium heat until shimmering, about 2 minutes.
3. Add the diced chicken thighs, season with 1/4 tsp salt and 1/4 tsp black pepper, and cook for 5-7 minutes, stirring occasionally, until browned and cooked through; remove and set aside on a plate.
4. In the same pot, add the remaining 1 tbsp olive oil and 1 tbsp butter, heating until the butter melts.
5. Add the finely diced onion and cook for 3-4 minutes, stirring frequently, until translucent and softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
7. Add the sliced mushrooms and cook for 5-6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
8. Pour in the Arborio rice and toast for 2 minutes, stirring constantly, until the grains are lightly coated and opaque—this step enhances the nutty flavor and helps the rice absorb liquid better.
9. If using wine, add it now and cook for 2-3 minutes, stirring until mostly absorbed; this deglazes the pot and adds depth.
10. Begin adding the warm broth one ladleful (about 1/2 cup) at a time, stirring frequently and waiting until each addition is nearly absorbed before adding the next; this process should take about 20-25 minutes total.
11. After the last ladle of broth is absorbed, test the rice for doneness—it should be creamy with a slight al dente bite; if needed, add a splash of water and cook longer.
12. Stir in the cooked chicken, remaining 1 tbsp butter, and 1/4 cup Parmesan cheese until melted and combined.
13. Season with additional salt and pepper to taste, typically another 1/4 tsp salt if needed.
14. Remove from heat and let rest for 2 minutes to allow the flavors to meld.
15. Garnish with chopped parsley and extra Parmesan before serving. You’ll love the velvety texture and rich umami from the mushrooms, paired with tender chicken bites. For a twist, top with a fried egg or serve alongside a crisp green salad to balance the creaminess.
Zesty Salsa Chicken and Rice
Mastering a simple yet flavorful one-pan meal is easier than you think with this approach. Many home cooks appreciate how this recipe builds layers of taste while keeping cleanup minimal. Let’s walk through each step carefully to ensure perfect results every time.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (trim excess fat for better texture)
– 1 cup long-grain white rice, rinsed (rinsing removes excess starch for fluffier rice)
– 1.5 cups chicken broth (low-sodium recommended to control saltiness)
– 1 cup chunky salsa (mild or medium, depending on preference)
– 1 tbsp olive oil (or any neutral oil like avocado or vegetable)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp black pepper
– 1/4 cup chopped fresh cilantro (optional garnish)
Instructions
1. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add chicken pieces in a single layer, seasoning with cumin, smoked paprika, and black pepper.
3. Cook chicken for 5-6 minutes, turning occasionally, until browned on all sides but not fully cooked through.
4. Tip: Don’t overcrowd the pan—work in batches if needed for proper browning.
5. Reduce heat to medium and pour in salsa, scraping any browned bits from the pan bottom.
6. Add rinsed rice and chicken broth, stirring gently to combine all ingredients.
7. Bring mixture to a simmer, then immediately reduce heat to low.
8. Cover skillet tightly with a lid and cook for 18-20 minutes without lifting the lid.
9. Tip: Keeping the lid closed ensures steam builds properly for perfectly cooked rice.
10. Remove skillet from heat and let stand covered for 5 minutes to finish absorbing liquid.
11. Tip: Fluff rice gently with a fork to separate grains without making them mushy.
12. Garnish with fresh cilantro if desired before serving.
Perfectly cooked chicken remains juicy while the rice absorbs the zesty salsa flavors beautifully. The smoky paprika and cumin add depth that balances the tangy tomatoes. Try serving it with warm tortillas or over a bed of crisp lettuce for a fresh twist.
Crock Pot Teriyaki Chicken and Rice
Tender, flavorful meals don’t have to be complicated, especially when your slow cooker does most of the work. This Crock Pot Teriyaki Chicken and Rice combines sweet and savory flavors with minimal effort, making it perfect for busy weeknights. Let’s walk through each step together to ensure delicious results every time.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (trim excess fat for leaner results)
– 1 cup long-grain white rice (rinsed to remove excess starch)
– 1 cup low-sodium chicken broth (or water for milder flavor)
– 1/2 cup teriyaki sauce (store-bought or homemade)
– 2 tbsp honey (or maple syrup for vegan option)
– 1 tbsp minced garlic (about 3 cloves, fresh preferred)
– 1 tsp grated ginger (use fresh for brighter flavor)
– 1/2 cup sliced carrots (cut into 1/4-inch rounds for even cooking)
– 1/2 cup frozen peas (thawed to reduce cooking time)
– 2 tbsp sliced green onions (for garnish, optional)
Instructions
1. Place chicken thighs in the bottom of a 6-quart slow cooker in a single layer.
2. In a medium bowl, whisk together chicken broth, teriyaki sauce, honey, minced garlic, and grated ginger until fully combined.
3. Pour the sauce mixture evenly over the chicken in the slow cooker.
4. Add sliced carrots to the slow cooker, distributing them around the chicken.
5. Cover and cook on LOW heat for 3 hours, avoiding lifting the lid to maintain temperature.
6. After 3 hours, stir in the rinsed rice until it is submerged in the liquid.
7. Recover and continue cooking on LOW for another 1.5 hours, or until rice is tender and has absorbed most of the liquid.
8. Gently stir in the thawed peas and cook uncovered for 10 minutes to warm through.
9. Let the dish rest for 5 minutes off heat to allow flavors to meld and rice to set.
10. Fluff the mixture with a fork and garnish with sliced green onions before serving.
Succulent chicken and fluffy rice soak up the rich teriyaki glaze, creating a comforting balance of sweet and umami. For a creative twist, serve it in lettuce cups or topped with a sprinkle of sesame seeds for extra crunch.
Southern Style Chicken and Rice Pilaf
Venturing into Southern comfort food doesn’t require fancy techniques—just patience and good ingredients. This chicken and rice pilaf builds layers of flavor through simple, methodical steps that yield a satisfying one-pot meal.
Ingredients
– 2 tbsp vegetable oil (or any neutral oil)
– 4 bone-in, skin-on chicken thighs (about 1.5 lbs total)
– 1 tsp kosher salt (adjust if using table salt)
– ½ tsp black pepper (freshly ground preferred)
– 1 medium yellow onion, diced (about 1 cup)
– 2 celery stalks, diced (about ½ cup)
– 1 cup long-grain white rice (rinsed until water runs clear)
– 2 cups chicken broth (low-sodium recommended)
– 1 tsp dried thyme (or 1 tbsp fresh)
– 2 tbsp chopped fresh parsley (for garnish)
Instructions
1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering (about 350°F).
3. Place chicken thighs skin-side down and cook undisturbed for 6–8 minutes until golden brown and crispy.
4. Flip chicken and cook for 4–5 minutes until the other side is lightly browned, then transfer to a plate.
5. Reduce heat to medium and add diced onion and celery to the same pot, scraping up browned bits from the bottom.
6. Cook vegetables for 5–7 minutes, stirring occasionally, until softened but not browned.
7. Add rinsed rice and dried thyme, stirring constantly for 1 minute to toast the rice lightly.
8. Pour in chicken broth and bring to a simmer, stirring once to combine.
9. Nestle the partially cooked chicken thighs into the rice mixture, skin-side up.
10. Cover the pot, reduce heat to low, and simmer for 20 minutes without lifting the lid.
11. Remove from heat and let stand covered for 10 minutes to allow rice to finish absorbing liquid.
12. Fluff rice gently with a fork, sprinkle with chopped parsley, and serve immediately.
Hearty and aromatic, this pilaf features tender chicken with crispy skin atop fluffy rice infused with savory pan drippings. For a bright contrast, serve with a simple side salad or pickled vegetables to cut through the richness.
Mediterranean Chicken and Rice Fiesta
This vibrant one-pan meal brings the sunny flavors of the Mediterranean to your table with minimal fuss. Today, we’ll walk through each step together to ensure perfect results every time.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts if preferred)
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced (about 1 cup)
– 3 cloves garlic, minced
– 1 cup long-grain white rice, rinsed
– 1.5 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– 0.5 tsp smoked paprika
– Salt and black pepper to taste (start with 1 tsp salt, 0.5 tsp pepper)
– 0.25 cup chopped fresh parsley for garnish
– Lemon wedges for serving
Instructions
1. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Season chicken pieces evenly with 0.5 tsp salt and 0.25 tsp black pepper.
3. Add chicken to hot skillet in a single layer, cooking undisturbed for 4 minutes until golden brown on one side.
4. Flip chicken pieces and cook for another 3 minutes until browned but not fully cooked through.
5. Transfer chicken to a clean plate using tongs, leaving drippings in skillet.
6. Add diced onion to skillet, sautéing for 3 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add rinsed rice to skillet, stirring constantly for 2 minutes to toast lightly.
9. Pour in chicken broth and diced tomatoes with their juices, scraping bottom to deglaze.
10. Stir in dried oregano, smoked paprika, remaining 0.5 tsp salt, and 0.25 tsp black pepper.
11. Return chicken pieces to skillet, nestling them into rice mixture.
12. Bring liquid to a boil, then immediately reduce heat to low (simmer setting).
13. Cover skillet tightly with lid and simmer for 18 minutes without peeking.
14. Remove from heat and let stand covered for 5 minutes to finish absorbing liquid.
15. Fluff rice gently with fork, incorporating chicken throughout.
16. Garnish with chopped fresh parsley and serve with lemon wedges.
Perfectly cooked rice absorbs the savory broth and tomato juices while the chicken stays remarkably tender. Present this colorful fiesta straight from the skillet with extra lemon wedges for squeezing, or pair with a simple Greek salad for a complete Mediterranean feast.
Coconut Curry Chicken and Jasmine Rice
Today’s recipe walks you through creating a comforting coconut curry chicken with fragrant jasmine rice, perfect for a weeknight dinner that feels both exotic and familiar. This methodical approach ensures even beginners can achieve tender chicken in a creamy, aromatic sauce every time.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– 1 tbsp vegetable oil (or any neutral oil with high smoke point)
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder (use mild or hot based on preference)
– 1 (13.5 oz) can coconut milk, full-fat for creaminess
– 1 cup chicken broth, low-sodium to control salt
– 1 tbsp fish sauce (adds umami; substitute soy sauce if needed)
– 1 tbsp brown sugar
– 1 cup jasmine rice, rinsed until water runs clear
– 1.5 cups water
– Salt, to season at the end
Instructions
1. Rinse 1 cup of jasmine rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch for fluffier rice.
2. In a medium saucepan, combine the rinsed rice and 1.5 cups of water, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed.
3. Heat 1 tbsp vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Add 1.5 lbs of chicken pieces in a single layer and cook for 4-5 minutes per side until browned but not fully cooked through; remove and set aside on a plate.
5. Tip: Do not overcrowd the pan to ensure proper browning; cook in batches if needed.
6. In the same skillet, add the diced onion and cook for 5 minutes over medium heat until softened and translucent.
7. Add 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
8. Sprinkle in 2 tbsp curry powder and stir for 30 seconds to toast the spices and deepen their flavor.
9. Pour in 1 can coconut milk, 1 cup chicken broth, 1 tbsp fish sauce, and 1 tbsp brown sugar, stirring to combine and scrape up any browned bits from the pan.
10. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes to allow flavors to meld.
11. Return the browned chicken to the skillet, submerging it in the sauce, and simmer uncovered for 15 minutes over low heat until chicken is cooked through and tender.
12. Tip: Check for doneness by cutting into a piece of chicken; it should no longer be pink inside and reach an internal temperature of 165°F.
13. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.
14. Tip: Let the curry rest off the heat for 5 minutes before serving to allow the sauce to thicken slightly.
15. Fluff the cooked jasmine rice with a fork and divide it among serving bowls.
16. Ladle the coconut curry chicken over the rice, ensuring each portion gets plenty of sauce.
Velvety and rich, this curry boasts tender chicken in a creamy coconut sauce with layers of spice and sweetness. Serve it garnished with fresh cilantro or a squeeze of lime for a bright finish that cuts through the richness, making it a standout meal any night of the week.
Smoky BBQ Chicken and Rice
Often, the simplest dishes bring the most comfort, and this smoky BBQ chicken and rice is no exception—it’s a hearty, one-pan meal that’s perfect for busy weeknights or casual gatherings. Offering a balance of savory, sweet, and smoky flavors, it’s easy to customize and sure to become a family favorite. Let’s walk through each step together to ensure delicious results every time.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts for leaner option)
– 1 cup long-grain white rice, rinsed (to remove excess starch)
– 2 cups chicken broth (low-sodium preferred, or water)
– 1/2 cup BBQ sauce (smoky variety works best, adjust for sweetness)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp smoked paprika (for depth, or regular paprika)
– 1/2 tsp garlic powder (or fresh minced garlic)
– 1/2 tsp onion powder (optional, for extra flavor)
– Salt and black pepper to taste (start with 1/2 tsp salt)
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat (about 350°F) until shimmering.
2. Add the chicken pieces to the skillet and season with 1/2 tsp salt, black pepper, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
3. Cook the chicken for 5-7 minutes, stirring occasionally, until browned on all sides and no longer pink inside (internal temperature should reach 165°F).
4. Tip: For even browning, avoid overcrowding the skillet—work in batches if needed.
5. Stir in 1 cup rinsed rice and cook for 1 minute, toasting it lightly with the chicken and spices.
6. Pour in 2 cups chicken broth and 1/2 cup BBQ sauce, scraping the bottom of the skillet to incorporate any browned bits.
7. Bring the mixture to a boil, then reduce the heat to low, cover the skillet with a tight-fitting lid.
8. Simmer for 18-20 minutes, or until the rice has absorbed all the liquid and is tender (avoid lifting the lid during cooking to prevent steam loss).
9. Tip: Check for doneness by fluffing the rice with a fork—if it’s still firm, add a splash of broth and cook for 2-3 more minutes.
10. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld and the rice to set.
11. Tip: For a smokier flavor, add a dash of liquid smoke or extra BBQ sauce before serving.
12. Fluff the mixture gently with a fork before serving.
Keeping things simple yet flavorful, this dish boasts tender chicken and fluffy rice infused with a rich, smoky BBQ essence that’s both comforting and satisfying. Try serving it topped with fresh cilantro, a squeeze of lime, or alongside a crisp green salad for a complete meal that’s as versatile as it is delicious.
Tuscan Chicken and Rice Delight
Savor the comforting flavors of Italy with this one-pan Tuscan chicken and rice delight, perfect for busy weeknights yet elegant enough for company. Let’s walk through each simple step together to create a meal that’s both nourishing and deeply satisfying.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs (trim excess fat for even cooking)
– 1 cup long-grain white rice (rinsed to remove excess starch)
– 2 cups chicken broth (low-sodium recommended)
– 1 cup heavy cream (substitute with half-and-half for lighter option)
– 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
– 1/2 cup grated Parmesan cheese (freshly grated melts best)
– 1/4 cup olive oil (or any neutral oil)
– 3 cloves garlic, minced (about 1 tbsp)
– 1 tsp dried Italian seasoning
– 1/2 tsp paprika
– Salt and black pepper (adjust to taste)
– 2 cups fresh spinach leaves (stems removed)
Instructions
1. Pat chicken thighs completely dry with paper towels and season both sides generously with salt, pepper, and paprika.
2. Heat olive oil in a large skillet over medium-high heat (350°F) until shimmering, about 2 minutes.
3. Place chicken thighs in the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a clean plate, covering loosely with foil.
5. Reduce heat to medium and add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
6. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan.
7. Add rinsed rice, Italian seasoning, and sun-dried tomatoes, stirring to combine thoroughly.
8. Bring mixture to a gentle boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed.
9. Stir in heavy cream and Parmesan cheese until fully incorporated and creamy.
10. Fold in fresh spinach leaves and cook for 2 additional minutes until wilted.
11. Return chicken thighs to the skillet, nestling them into the rice mixture.
12. Cover and let rest for 5 minutes off the heat to allow flavors to meld.
Luxuriously creamy rice cradles tender chicken in every bite, with sun-dried tomatoes adding sweet tanginess against the earthy spinach. Serve this comforting dish straight from the skillet with crusty bread for soaking up the rich sauce, or brighten it up with a squeeze of fresh lemon juice just before serving.
Asian Sesame Ginger Chicken and Rice
Gathering around the table for a comforting meal just got easier with this flavorful one-pan wonder. Let’s walk through each simple step together to create a dish that’s both nourishing and satisfying.
Ingredients
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier than breasts)
– 2 tbsp sesame oil (toasted variety for deeper flavor)
– 2 tbsp soy sauce (low-sodium works well)
– 1 tbsp grated fresh ginger (or 1 tsp ground ginger in a pinch)
– 2 cloves garlic, minced (about 2 tsp)
– 1 cup white rice, rinsed (jasmine or basmati recommended)
– 2 cups water (for perfect rice texture)
– 2 tbsp sliced green onions (green parts only for garnish)
– 1 tsp sesame seeds (for topping)
Instructions
1. Heat sesame oil in a large skillet over medium-high heat (350°F) until shimmering.
2. Add chicken pieces in a single layer, cooking undisturbed for 3 minutes to develop a golden sear.
3. Flip chicken and cook for another 3 minutes until lightly browned on all sides.
4. Add ginger and garlic, stirring constantly for 30 seconds until fragrant but not burned.
5. Pour in soy sauce, scraping any browned bits from the pan bottom for extra flavor.
6. Add rinsed rice and water, stirring gently to combine all ingredients.
7. Bring mixture to a boil, then immediately reduce heat to low (simmer setting).
8. Cover skillet tightly with a lid and simmer for 18 minutes without peeking (this ensures perfect steam absorption).
9. Remove from heat and let stand covered for 5 minutes to finish cooking off heat.
10. Fluff rice gently with a fork to separate grains without mashing them.
11. Garnish with green onions and sesame seeds before serving.
Aromatic ginger and toasted sesame notes permeate every tender grain of rice, while the chicken remains remarkably juicy. Try serving it in bowls with extra green onions and a drizzle of chili oil for those who enjoy a spicy kick, or pack it cold for next-day lunches where the flavors deepen beautifully.
Honey Garlic Chicken and Basmati Rice
Honey garlic chicken with basmati rice is a comforting weeknight meal that combines sweet, savory flavors with minimal effort. Here’s how to make it step by step, perfect for beginners.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (or breasts for leaner option)
– 1 cup basmati rice, rinsed until water runs clear (to remove excess starch)
– 4 cloves garlic, minced (fresh is best for flavor)
– 1/4 cup honey (or maple syrup for a vegan alternative)
– 3 tbsp soy sauce, low-sodium preferred (adjust saltiness to your liking)
– 2 tbsp olive oil (or any neutral oil like canola)
– 1 cup water (for cooking rice)
– 1/2 tsp black pepper (freshly ground adds more aroma)
– 1 tbsp cornstarch (to thicken the sauce, optional for glossiness)
– 2 tbsp unsalted butter (for richness, omit for dairy-free)
– Fresh parsley, chopped (for garnish, adds color and freshness)
Instructions
1. Rinse 1 cup of basmati rice under cold water in a fine-mesh strainer until the water runs clear to prevent clumping.
2. In a medium saucepan, combine the rinsed rice and 1 cup of water, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
3. While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add 1.5 lbs of chicken pieces to the skillet and cook for 5-6 minutes, stirring occasionally, until browned on all sides and internal temperature reaches 165°F.
5. Tip: Use a meat thermometer to ensure chicken is fully cooked without overcooking.
6. Reduce heat to medium, push chicken to one side, and add 4 cloves minced garlic to the skillet, sautéing for 1 minute until fragrant but not browned.
7. In a small bowl, whisk together 1/4 cup honey, 3 tbsp soy sauce, 1/2 tsp black pepper, and 1 tbsp cornstarch until smooth to create the sauce.
8. Pour the sauce mixture over the chicken in the skillet, stirring to coat evenly, and bring to a simmer.
9. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and coats the back of a spoon.
10. Tip: If sauce is too thick, add a splash of water; if too thin, simmer longer.
11. Remove skillet from heat and stir in 2 tbsp butter until melted and incorporated for a glossy finish.
12. Tip: Let the dish rest for 2 minutes off heat to allow flavors to meld before serving.
13. Fluff the cooked basmati rice with a fork and divide it among serving plates.
14. Top the rice with the honey garlic chicken and garnish with fresh parsley.
Oftentimes, the tender chicken coated in a sticky, sweet-savory sauce pairs beautifully with the fluffy, aromatic basmati rice. For a creative twist, serve it alongside steamed broccoli or a crisp salad to balance the richness, making it a wholesome dinner everyone will love.
Thai Peanut Chicken and Rice
Here’s a straightforward recipe for Thai peanut chicken and rice that delivers authentic flavors with minimal fuss. Having all your ingredients prepped before starting makes the cooking process smooth and enjoyable.
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces (thighs work too for more flavor)
– 1 cup jasmine rice, rinsed until water runs clear (removes excess starch for fluffier rice)
– 1/4 cup creamy peanut butter (natural or regular both work)
– 2 tbsp soy sauce (low-sodium if preferred)
– 1 tbsp lime juice (fresh squeezed for best flavor)
– 1 tsp grated ginger (or 1/2 tsp ground ginger)
– 2 cloves garlic, minced (about 2 tsp)
– 1 tbsp vegetable oil (or any neutral oil)
– 1/4 cup chopped cilantro for garnish (optional but recommended)
– 1/4 cup chopped peanuts for topping (adds crunch)
Instructions
1. Rinse 1 cup jasmine rice under cold water in a fine-mesh strainer until the water runs clear, about 1-2 minutes.
2. Combine the rinsed rice with 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover the saucepan, and simmer for 15 minutes exactly until all water is absorbed.
4. Remove the rice from heat and let it stand covered for 5 minutes to steam and fluff up.
5. While rice cooks, heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add 1 lb chicken pieces to the skillet in a single layer and cook undisturbed for 3 minutes to develop a golden sear.
7. Flip chicken pieces and cook for another 3 minutes until fully cooked through and no longer pink inside.
8. Reduce heat to medium-low and add 2 cloves minced garlic and 1 tsp grated ginger, stirring for 30 seconds until fragrant.
9. Whisk together 1/4 cup peanut butter, 2 tbsp soy sauce, and 1 tbsp lime juice in a small bowl until smooth.
10. Pour the peanut sauce over the chicken in the skillet and stir to coat evenly, heating for 1 minute until warmed through.
11. Fluff the cooked rice with a fork and divide it among serving bowls.
12. Top the rice with the peanut chicken mixture, garnishing with 1/4 cup chopped cilantro and 1/4 cup chopped peanuts.
A perfect balance of creamy peanut sauce and tender chicken over fluffy rice creates a satisfying meal. For a fresh twist, serve with lime wedges and quick-pickled vegetables on the side.
Tangy Orange Chicken and Rice
Today’s recipe walks you through creating a vibrant, restaurant-style meal right in your own kitchen. This method ensures perfectly cooked chicken with a glossy, tangy sauce that clings beautifully to fluffy rice.
Ingredients
– 1 lb boneless, skinless chicken breast, cut into 1-inch cubes (thaw if frozen)
– 1 cup long-grain white rice, rinsed until water runs clear (for fluffier results)
– 2 cups water (for cooking rice)
– 1/4 cup orange juice, freshly squeezed preferred (bottled works too)
– 2 tbsp soy sauce, low-sodium option available
– 1 tbsp honey (or maple syrup for vegan alternative)
– 1 tbsp rice vinegar (adds brightness)
– 1 tsp cornstarch (for sauce thickening)
– 2 tbsp vegetable oil (or any neutral high-smoke-point oil)
– 2 cloves garlic, minced (about 1 tsp)
– 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
– 1/4 tsp red pepper flakes (optional, for mild heat)
– 1/4 cup sliced green onions (for garnish)
Instructions
1. Rinse 1 cup of long-grain white rice under cold running water in a fine-mesh strainer until the water runs clear, about 1 minute, to remove excess starch.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan with a tight-fitting lid.
3. Bring the rice and water to a boil over high heat, then immediately reduce the heat to low.
4. Cover the saucepan and simmer the rice for 18 minutes without lifting the lid.
5. Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes to steam.
6. Fluff the rice with a fork and keep it covered to stay warm.
7. While the rice cooks, whisk together 1/4 cup orange juice, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp cornstarch in a small bowl until smooth.
8. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
9. Add 1 lb of cubed chicken breast to the hot skillet in a single layer, leaving space between pieces.
10. Cook the chicken undisturbed for 3 minutes to develop a golden-brown sear on one side.
11. Flip each chicken piece and cook for another 3 minutes until browned on all sides.
12. Reduce the heat to medium and push the chicken to one side of the skillet.
13. Add 1 tsp minced garlic and 1 tsp grated ginger to the empty side of the skillet.
14. Sauté the garlic and ginger for 30 seconds until fragrant, being careful not to burn them.
15. Pour the prepared orange sauce mixture into the skillet, stirring to combine with the aromatics.
16. Bring the sauce to a simmer, stirring constantly, and cook for 2 minutes until thickened and glossy.
17. Toss the chicken in the sauce to coat evenly and heat through, about 1 minute.
18. Remove the skillet from the heat and stir in 1/4 tsp red pepper flakes if using.
19. Divide the fluffy rice among serving plates and top with the saucy chicken.
20. Garnish with 1/4 cup sliced green onions.
Our orange chicken boasts tender, juicy bites with a sticky-sweet glaze that balances citrusy tang and savory depth. Serve it alongside steamed broccoli or snap peas for a colorful plate, or pack leftovers cold for a next-day lunch salad topping—the sauce clings wonderfully even when chilled.
Conclusion
Effortlessly delicious! This collection proves crock pot chicken and rice is the ultimate comfort food. Try these recipes, share your favorites in the comments, and pin this article to your Pinterest boards for easy meal planning!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
