Crockpot Chicken and Rice 

Scribbled Underline

Crockpot Chicken and Rice 


This crockpot chicken and rice is a cozy, comforting meal that has incredible flavor and perfectly juicy chicken thighs. You’re going to love it for easy, but delicious weeknight dinners.


– 2 tsp. sea salt, divided – 1 tsp. dried thyme – 1 tsp. garlic powder – 1 tsp. onion powder – 1 tsp. paprika – 1/2 tsp. black pepper, divided – 2 1/2 lbs. chicken thighs (about 6 skin-on, bone-in thighs), trimmed of excess fat – 1 Tbsp. olive oil – 2 cups jasmine rice – 2 cups chicken bone broth – 2 Tbsp. butter

How to Make Crockpot Chicken and Rice

Mix up spices


In a small bowl, stir together dried thyme, sea salt, garlic powder, onion powder, paprika, and black pepper.

Sear chicken

Season chicken on both sides and heat oil in a large skillet over medium heat. Sear chicken for a few minutes per side until golden brown.


 Prep everything for cooking

While chicken is searing, place rice in the bottom of a slow cooker. Stir in chicken broth and half of the dried seasoning mix. Add chicken to rice mixture (skin side up) and sprinkle the remaining seasoning. Top with butter pieces.


Cook chicken and rice


Cover and cook on low until the chicken reaches an internal temperature of 185 degrees F.