22 Flavorful Chicken and Rice Recipes in Slow Cooker

Hearty, comforting, and incredibly easy—these slow cooker chicken and rice recipes are about to become your new weeknight heroes. Whether you’re craving creamy risotto, zesty Mexican bowls, or classic comfort food, we’ve gathered 22 deliciously simple dishes that practically cook themselves. Get ready to fill your kitchen with amazing aromas and your family with happy smiles—let’s dive into these flavorful favorites!

Savory Herb Chicken and Rice

Busy weeknights demand reliable one-pan meals. This savory herb chicken and rice delivers comfort without complexity. Perfectly seasoned chicken cooks alongside fragrant rice for minimal cleanup.

Ingredients

For the chicken:

• 4 chicken thighs, skin-on
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp dried thyme
• 1 tsp garlic powder

For the rice:

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 375°F.
2. Pat chicken thighs completely dry with paper towels. Tip: Dry skin ensures crispy results.
3. Rub chicken with olive oil, salt, pepper, thyme, and garlic powder.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
5. Place chicken skin-side down in the hot skillet.
6. Sear chicken for 5-6 minutes until skin is golden brown and crispy.
7. Flip chicken and cook for 2 more minutes.
8. Remove chicken from skillet and set aside.
9. Add diced onion to the same skillet.
10. Sauté onions for 3-4 minutes until translucent.
11. Add minced garlic and cook for 1 minute until fragrant.
12. Pour in rice and stir to coat with pan drippings. Tip: Toasting rice enhances nutty flavor.
13. Add chicken broth and scrape up any browned bits from the pan bottom.
14. Return chicken thighs to the skillet, nestling them into the rice.
15. Bring liquid to a simmer, then immediately cover with a tight-fitting lid.
16. Transfer covered skillet to the preheated oven.
17. Bake for 25 minutes until rice is tender and liquid is absorbed.
18. Remove from oven and let rest covered for 5 minutes. Tip: Resting allows rice to absorb remaining moisture evenly.
19. Fluff rice with a fork and stir in fresh parsley.

Golden chicken skin gives way to juicy meat while the rice absorbs all the herbal notes. Fluff the rice gently to maintain its light texture against the rich chicken. Garnish with extra fresh herbs for a bright finish that cuts through the savory depth.

Tangy Lemon Garlic Crock Pot Chicken and Rice

Most weeknights demand effortless dinners that deliver big flavor. This tangy lemon garlic chicken and rice cooks entirely in your crock pot. Minimal prep yields maximum satisfaction.

Ingredients

• For the chicken:
  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
• For the sauce:
  • 4 cloves garlic, minced
  • 1/2 cup fresh lemon juice
  • 1 cup chicken broth
  • 1 tsp dried oregano
• For the rice:
  • 1 1/2 cups long-grain white rice
  • 1/4 cup chopped fresh parsley

Instructions

1. Season 2 lbs chicken thighs evenly with 1 tsp salt and 1/2 tsp pepper.
2. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
3. Sear chicken for 3 minutes per side until golden brown. Tip: Don’t crowd the skillet to ensure proper browning.
4. Transfer seared chicken to a 6-quart crock pot.
5. Add 4 minced garlic cloves, 1/2 cup lemon juice, 1 cup chicken broth, and 1 tsp oregano to the crock pot.
6. Cover and cook on HIGH for 2 hours.
7. Stir in 1 1/2 cups rice until fully submerged in liquid.
8. Cover and cook on HIGH for 1 more hour. Tip: Avoid lifting the lid during this hour to maintain consistent heat.
9. Check that rice is tender and has absorbed most liquid.
10. Fluff rice gently with a fork. Tip: Let it rest uncovered for 10 minutes to absorb any remaining moisture.
11. Stir in 1/4 cup chopped parsley just before serving.

Hearty chicken becomes fall-apart tender against fluffy, citrus-kissed rice. The garlic and lemon meld into a bright, savory sauce that clings to every grain. Serve it straight from the crock pot with a simple green salad for a complete, no-fuss meal.

Creamy Mushroom Chicken and Rice Delight

Mushrooms and chicken come together in this creamy one-pot wonder that delivers restaurant-quality flavor with minimal cleanup. This comforting dish combines tender chicken, earthy mushrooms, and perfectly cooked rice in a rich, creamy sauce. Make it tonight for a satisfying meal that pleases the whole family.

Ingredients

For the chicken and mushrooms:

• 1.5 lbs boneless, skinless chicken thighs
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced

For the rice and sauce:

• 1.5 cups long-grain white rice
• 3 cups chicken broth
• 1 cup heavy cream
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Place chicken thighs in the hot skillet, presentation-side down first.
4. Sear chicken for 5-6 minutes until golden brown crust forms.
5. Flip chicken and cook for another 4-5 minutes until browned on both sides.
6. Remove chicken from skillet and set aside on a plate.
7. Add sliced mushrooms to the same skillet and cook for 4 minutes until they release their liquid.
8. Add diced onion and cook for 3 minutes until softened.
9. Add minced garlic and cook for 1 minute until fragrant.
10. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom.
11. Add rice, dried thyme, and remaining salt and pepper to the skillet.
12. Return chicken thighs to the skillet, nestling them into the rice mixture.
13. Bring to a boil, then reduce heat to low and cover with a tight-fitting lid.
14. Simmer for 18 minutes until rice is tender and liquid is absorbed.
15. Remove skillet from heat and stir in heavy cream and Parmesan cheese.
16. Let stand covered for 5 minutes to allow sauce to thicken.
17. Sprinkle with chopped parsley before serving.

Zesty Parmesan and fresh parsley cut through the rich cream sauce, creating a balanced flavor profile. The rice absorbs all the savory juices while maintaining individual grains that aren’t mushy. For a restaurant-style presentation, garnish with extra parsley and serve with crusty bread to soak up every bit of the creamy sauce.

Spicy Cajun Chicken with Rice Pairing

Grab your skillet for this fiery Cajun chicken that comes together in under 30 minutes. Generously seasoned chicken thighs cook up juicy while the rice soaks up all the spicy pan drippings. Get ready for a meal that packs serious flavor with minimal effort.

Ingredients

For the chicken:
– 1.5 lbs boneless, skinless chicken thighs
– 2 tbsp Cajun seasoning
– 1 tbsp olive oil
For the rice:
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1 tbsp butter
– 2 cloves garlic, minced

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Rub 2 tablespoons Cajun seasoning evenly over all sides of the chicken.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in the hot skillet and cook for 6 minutes without moving.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and let rest on a plate.
7. Add 1 tablespoon butter to the same skillet and melt over medium heat.
8. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
9. Pour in 1 cup rice and stir constantly for 1 minute to toast lightly.
10. Add 2 cups chicken broth and scrape up all the browned bits from the bottom.
11. Bring to a boil, then reduce heat to low and cover tightly.
12. Simmer for 18 minutes until liquid is absorbed and rice is tender.
13. Fluff rice with a fork and return chicken to the skillet to warm through.
Don’t skip toasting the rice—it adds nutty depth that balances the spice. Dig into chicken with a crisp char outside and tender interior, paired with rice that absorbed every bit of Cajun flavor. Serve it straight from the skillet for a rustic presentation, or top with fresh parsley for color contrast.

Garlic Parmesan Chicken and Rice Medley

Whip up this comforting one-pan dinner that transforms basic ingredients into a flavorful weeknight hero. Garlic and Parmesan infuse every bite with savory richness while the rice soaks up all the delicious pan juices. This medley comes together quickly with minimal cleanup required.

Ingredients

For the chicken

– 1.5 lbs chicken thighs
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp olive oil

For the rice and sauce

– 1 cup long-grain white rice
– 4 cloves garlic, minced
– 3 cups chicken broth
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1 tsp dried thyme

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken with 1 tsp salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken skin-side down and cook for 6-8 minutes until golden brown crust forms.
5. Flip chicken and cook for 4 more minutes, then transfer to a plate.
6. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
7. Pour in 1 cup rice and stir constantly for 1 minute to toast the grains.
8. Add 3 cups chicken broth, scraping up all browned bits from the pan bottom.
9. Stir in 1/2 cup heavy cream and 1 tsp dried thyme until fully combined.
10. Return chicken to the skillet, nestling it into the rice mixture.
11. Bring to a boil, then reduce heat to low and cover tightly with a lid.
12. Simmer for 20 minutes without lifting the lid to prevent steam escape.
13. Remove from heat and let stand covered for 5 minutes to finish absorbing liquid.
14. Sprinkle 1/2 cup grated Parmesan over the rice and chicken.
15. Stir Parmesan into the rice until creamy and fully incorporated.
16. Check that chicken reaches 165°F internal temperature with an instant-read thermometer.
Zesty garlic and nutty Parmesan create a creamy rice base that contrasts beautifully with crispy-skinned chicken. The rice develops a slightly chewy texture while absorbing the rich pan sauces. Serve it straight from the skillet with a bright arugula salad to cut through the richness.

Saffron Infused Chicken and Rice Harmony

Every home cook needs this saffron-infused chicken and rice in their repertoire. Elevate your weeknight dinner with golden chicken and fragrant rice that comes together effortlessly. Expect tender meat and perfectly cooked grains in one pot.

Ingredients

For the chicken marinade:
– 1.5 lbs chicken thighs
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the rice and cooking:
– 1.5 cups basmati rice
– 3 cups chicken broth
– 1/4 tsp saffron threads
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1/4 cup warm water

Instructions

1. Pat chicken thighs dry with paper towels.
2. Rub chicken with olive oil, salt, and pepper.
3. Let chicken rest at room temperature for 20 minutes.
4. Heat a large Dutch oven over medium-high heat for 2 minutes.
5. Place chicken skin-side down in the hot pot.
6. Cook chicken for 6-8 minutes until skin is golden brown and crispy.
7. Flip chicken and cook for 4 more minutes.
8. Remove chicken from pot and set aside.
9. Add diced onion to the same pot.
10. Cook onions for 5 minutes until translucent.
11. Add minced garlic and cook for 1 minute until fragrant.
12. Rinse basmati rice under cold water until water runs clear.
13. Add rinsed rice to the pot with onions.
14. Stir rice for 2 minutes to toast lightly.
15. Crush saffron threads between your fingers.
16. Dissolve crushed saffron in 1/4 cup warm water.
17. Pour saffron water and chicken broth into the pot.
18. Bring liquid to a boil over high heat.
19. Arrange chicken thighs on top of the rice.
20. Reduce heat to low and cover the pot.
21. Simmer for 20 minutes without lifting the lid.
22. Turn off heat and let rest for 10 minutes.
23. Fluff rice with a fork before serving.

Zesty saffron permeates every grain of rice while the chicken stays incredibly moist. The bottom layer develops a golden crust that adds wonderful texture contrast. Serve it family-style straight from the pot, garnished with toasted almonds for extra crunch.

Honey Glazed Chicken and Rice Symphony

Just when you need a comforting meal that delivers big flavor with minimal effort, this honey glazed chicken and rice comes through. Juicy chicken thighs caramelize in a sweet-savory glaze while fluffy rice soaks up every drop. Perfect for busy weeknights when time is tight but taste matters.

Ingredients

For the Chicken

– 6 bone-in, skin-on chicken thighs
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tbsp olive oil

For the Glaze

– ¼ cup honey
– 2 tbsp soy sauce
– 2 cloves garlic, minced
– 1 tbsp rice vinegar

For the Rice

– 1 cup long-grain white rice
– 2 cups chicken broth
– ½ tsp salt

Instructions

1. Preheat oven to 375°F.
2. Pat chicken thighs completely dry with paper towels.
3. Season chicken on both sides with 1 tsp kosher salt and ½ tsp black pepper.
4. Heat 1 tbsp olive oil in large oven-safe skillet over medium-high heat until shimmering.
5. Place chicken skin-side down in hot skillet and cook for 6 minutes without moving.
6. Flip chicken and cook for 4 more minutes until golden brown.
7. Remove chicken from skillet and set aside on plate.
8. Whisk together ¼ cup honey, 2 tbsp soy sauce, minced garlic, and 1 tbsp rice vinegar in small bowl.
9. Pour off all but 1 tbsp fat from skillet.
10. Add 1 cup rice to skillet and toast for 1 minute, stirring constantly.
11. Pour in 2 cups chicken broth and ½ tsp salt, scraping up browned bits from bottom.
12. Arrange chicken thighs skin-side up over rice in skillet.
13. Brush chicken generously with honey glaze mixture.
14. Bring liquid to boil, then immediately transfer skillet to preheated oven.
15. Bake uncovered for 25 minutes until rice is tender and chicken reaches 165°F internal temperature.
16. Remove from oven and let rest for 5 minutes before serving.
Yet the magic happens in that final bake—the honey caramelizes into a sticky glaze while the rice absorbs all the savory chicken juices. You get crackly-skinned chicken with tender meat that pulls clean from the bone, paired with rice that’s both fluffy and intensely flavorful. Serve it straight from the skillet for maximum visual impact, garnished with sliced scallions for a fresh contrast to the rich sweetness.

Southwest Chicken and Rice Fiesta

Everyone needs a reliable one-pan meal that delivers bold flavor without fuss. This Southwest Chicken and Rice Fiesta combines tender chicken, fluffy rice, and zesty seasonings in a single skillet. Expect minimal cleanup with maximum satisfaction.

Ingredients

• For the chicken:
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
• For the rice and vegetables:
  • 1 cup long-grain white rice
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 1 cup corn kernels (fresh or frozen)
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (10 oz) can diced tomatoes with green chilies, undrained
  • 2 cups chicken broth
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp chopped fresh cilantro

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb cubed chicken breasts to the skillet in a single layer.
3. Sprinkle chicken with 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt.
4. Cook chicken for 5-7 minutes, turning pieces occasionally, until browned on all sides and internal temperature reaches 165°F.
5. Transfer cooked chicken to a clean plate using a slotted spoon, leaving drippings in skillet.
6. Add diced onion and bell pepper to the same skillet.
7. Cook vegetables for 3-4 minutes, stirring frequently, until slightly softened.
8. Add 1 cup rice to the skillet and stir to coat with pan drippings.
9. Pour in 2 cups chicken broth and the entire can of diced tomatoes with green chilies.
10. Add 1 cup corn kernels and 1 can rinsed black beans, stirring to combine.
11. Bring mixture to a boil, then reduce heat to low and cover skillet tightly.
12. Simmer for 18-20 minutes until rice is tender and liquid is absorbed.
13. Return cooked chicken to the skillet, stirring to distribute evenly.
14. Sprinkle 1/2 cup shredded cheddar cheese over the top.
15. Cover skillet for 2-3 minutes until cheese is melted.
16. Remove from heat and garnish with 2 tbsp chopped fresh cilantro.

Look for fluffy rice grains that have absorbed all the zesty tomato-chili liquid while remaining distinct. The chicken stays remarkably juicy against the creamy black beans and crisp-tender vegetables. Serve scooped into warm tortillas or over a bed of crunchy lettuce for a fresh twist.

Sesame Ginger Chicken and Rice Fusion

Nailing weeknight dinners just got easier with this sesame ginger chicken and rice fusion. This one-pan wonder combines tender chicken with aromatic rice in under 30 minutes. Perfect for busy households craving bold Asian-inspired flavors without the fuss.

Ingredients

For the chicken:
– 1 lb boneless, skinless chicken thighs
– 2 tbsp vegetable oil
– 1 tsp salt
– 1/2 tsp black pepper

For the sauce:
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tbsp grated fresh ginger
– 2 cloves minced garlic
– 1 tbsp brown sugar

For the rice:
– 1 cup white rice
– 2 cups chicken broth
– 2 tbsp sliced green onions
– 1 tbsp toasted sesame seeds

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season chicken evenly with salt and black pepper on both sides.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in skillet and cook undisturbed for 5 minutes to develop golden crust.
5. Flip chicken and cook additional 4 minutes until internal temperature reaches 165°F.
6. Remove chicken from skillet and set aside on clean plate.
7. Reduce heat to medium and add white rice to the same skillet.
8. Toast rice for 2 minutes, stirring constantly, until lightly fragrant and opaque.
9. Combine soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar in small bowl.
10. Pour sauce mixture over rice in skillet, scraping bottom to incorporate browned bits.
11. Add chicken broth and bring to rapid boil over high heat.
12. Return chicken to skillet, nestling pieces into rice mixture.
13. Cover skillet tightly and reduce heat to low simmer for 18 minutes.
14. Remove from heat and let stand covered for 5 minutes to complete rice absorption.
15. Fluff rice with fork, then garnish with sliced green onions and toasted sesame seeds.

Serve immediately while the rice maintains its distinct separate grains and the chicken stays juicy. The sesame oil and ginger create an aromatic base that permeates every bite. Try topping with a fried egg for extra richness or wrapping in lettuce cups for a lighter presentation.

Tuscan Chicken and Rice Sensation

Whip up this creamy Tuscan chicken and rice dish that transforms simple ingredients into restaurant-quality comfort food. Perfect for busy weeknights yet impressive enough for company, it comes together in one pan with minimal fuss. You’ll love how the creamy sauce soaks into the rice while the chicken stays juicy.

Ingredients

– For the chicken: 1.5 lbs boneless, skinless chicken thighs, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
– For the rice and vegetables: 1 cup long-grain white rice, 1 medium yellow onion (diced), 3 cloves garlic (minced), 1 cup chopped spinach, 1/2 cup sun-dried tomatoes (chopped)
– For the sauce: 2 cups chicken broth, 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1 tsp Italian seasoning

Instructions

1. Pat chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken in skillet and cook for 6 minutes without moving to develop a golden crust.
5. Flip chicken and cook for another 4 minutes until browned on both side.
6. Remove chicken from skillet and set aside on a plate.
7. Add diced onion to the same skillet and cook for 3 minutes until softened.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom.
10. Stir in heavy cream, Parmesan cheese, and Italian seasoning until well combined.
11. Add rice, spinach, and sun-dried tomatoes to the skillet, stirring to distribute evenly.
12. Return chicken thighs to the skillet, nestling them into the rice mixture.
13. Bring liquid to a gentle boil, then immediately reduce heat to low.
14. Cover skillet tightly with a lid and simmer for 20 minutes without peeking to prevent steam escape.
15. Remove from heat and let stand covered for 5 minutes to allow rice to absorb remaining liquid.
16. Fluff rice gently with a fork before serving.

Golden rice grains soak up the creamy Parmesan sauce while maintaining perfect texture. The sun-dried tomatoes add sweet-tart bursts that cut through the richness beautifully. Serve it straight from the skillet with crusty bread for mopping up every last bit of sauce.

Curried Coconut Chicken and Rice Dish

Escape the dinner rut with this one-pot wonder that transforms basic ingredients into something extraordinary. Curried coconut chicken and rice delivers bold flavor with minimal cleanup, making it perfect for busy weeknights. You’ll appreciate how the spices bloom and the rice absorbs all that creamy coconut goodness.

Ingredients

For the chicken:

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

For the aromatics and rice:

• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 cups long-grain white rice, rinsed
• 2 tbsp curry powder
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 (13.5 oz) can coconut milk
• 1.5 cups chicken broth
• 1 cup frozen peas
• 1/4 cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2. Season chicken pieces evenly with salt and black pepper.
3. Add chicken to the hot oil in a single layer, working in batches if necessary to avoid crowding.
4. Cook chicken for 3-4 minutes per side until golden brown but not cooked through.
5. Transfer chicken to a clean plate using tongs, leaving any drippings in the pot.
6. Add diced onion to the same pot and cook for 4-5 minutes until softened and translucent.
7. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
8. Sprinkle curry powder, turmeric, and cayenne pepper over the aromatics, stirring constantly for 30 seconds to toast the spices.
9. Add rinsed rice to the pot and stir to coat each grain with the spiced oil mixture.
10. Pour in coconut milk and chicken broth, scraping the bottom of the pot to release any browned bits.
11. Return the partially cooked chicken and any accumulated juices to the pot, nestling pieces into the rice mixture.
12. Bring the liquid to a boil, then immediately reduce heat to low and cover the pot tightly.
13. Simmer for 18 minutes without lifting the lid to ensure proper steam buildup.
14. Remove from heat and let stand covered for 5 minutes to allow rice to finish absorbing liquid.
15. Fluff the rice gently with a fork, then stir in frozen peas, chopped cilantro, and lime juice.
16. Let rest for 2 minutes to warm the peas through before serving.

Velvety coconut milk creates a creamy sauce that clings to each grain of rice while keeping the chicken incredibly tender. The curry powder provides warmth without overwhelming heat, balanced by the bright pop of peas and fresh cilantro. Serve it straight from the pot with extra lime wedges for squeezing, or top with toasted coconut flakes for added crunch.

Mediterranean Chicken with Lemon Couscous

Hectic weeknights demand simple yet satisfying dinners that come together fast. Mediterranean chicken with lemon couscous delivers bright flavors and lean protein in under 30 minutes. This one-pan meal balances zesty lemon, briny olives, and fresh herbs for a vibrant plate.

Ingredients

• For the chicken:
  • 4 boneless, skinless chicken breasts (6 oz each)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the couscous and vegetables:
  • 1 cup couscous
  • 1 1/4 cups chicken broth
  • 1 lemon (juice and zest)
  • 1/2 cup Kalamata olives, pitted
  • 1/4 cup chopped fresh parsley
  • 2 tbsp crumbled feta cheese

Instructions

1. Pat chicken breasts dry with paper towels to ensure even browning.
2. Season both sides of chicken with oregano, garlic powder, salt, and pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken to the hot skillet and cook for 6 minutes without moving to develop a golden crust.
5. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a plate and tent with foil to rest, which keeps juices inside.
7. Pour chicken broth into the same skillet, scraping up browned bits for extra flavor.
8. Bring broth to a boil, then immediately remove skillet from heat.
9. Stir in couscous, cover, and let stand for 5 minutes until liquid is absorbed.
10. Fluff couscous with a fork to separate grains and prevent clumping.
11. Fold in lemon juice, lemon zest, Kalamata olives, and chopped parsley.
12. Sprinkle feta cheese over the couscous just before serving to maintain its texture.

Juicy chicken pairs with fluffy, citrus-kissed couscous for a bright, satisfying meal. The briny olives and tangy feta add pops of flavor that cut through the richness. Serve it alongside a simple arugula salad or stuff the couscous into pita pockets for a handheld lunch.

Moroccan Spiced Chicken and Rice Extravaganza

Zesty Moroccan spices transform simple chicken and rice into an unforgettable one-pan meal. This aromatic dish comes together quickly with layers of warm spices and tender textures. Perfect for weeknights when you want something special without the fuss.

Ingredients

For the spice rub

– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp cayenne pepper
– 1 tsp salt
– 1/2 tsp black pepper

For the chicken and rice

– 4 bone-in, skin-on chicken thighs
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 cup long-grain white rice
– 2 cups chicken broth
– 1/4 cup golden raisins
– 2 tbsp chopped fresh parsley

Instructions

1. Preheat oven to 375°F.
2. Pat chicken thighs completely dry with paper towels.
3. Mix olive oil, cumin, paprika, cinnamon, ginger, cayenne, salt, and black pepper in a small bowl.
4. Rub spice mixture evenly over all sides of chicken thighs.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Place chicken thighs skin-side down in the hot skillet.
7. Cook chicken for 6-8 minutes until skin is golden brown and crispy.
8. Flip chicken and cook for 3 more minutes.
9. Remove chicken from skillet and set aside.
10. Add diced onion to the same skillet.
11. Cook onions for 4-5 minutes until softened and translucent.
12. Add minced garlic and cook for 1 minute until fragrant.
13. Stir in rice and cook for 2 minutes to toast lightly.
14. Pour in chicken broth and scrape up any browned bits from the bottom.
15. Sprinkle golden raisins evenly over the rice mixture.
16. Return chicken thighs to the skillet, nestling them into the rice.
17. Bring liquid to a simmer, then immediately cover with a tight-fitting lid.
18. Transfer skillet to the preheated oven.
19. Bake for 25 minutes until rice is tender and chicken reaches 165°F internally.
20. Remove from oven and let rest covered for 5 minutes.
21. Fluff rice with a fork and garnish with fresh parsley.
Outstandingly fluffy rice absorbs all the spiced chicken juices while maintaining distinct grains. The crispy-skinned chicken stays remarkably moist from the steam cooking method. Serve directly from the skillet with a bright cucumber salad to cut through the rich spices.

Teriyaki Chicken and Rice Classic

Every home cook needs this teriyaki chicken and rice in their rotation. It’s a straightforward, satisfying meal that comes together fast. You’ll love the sticky-sweet glaze over tender chicken and fluffy rice.

Ingredients

– For the sauce: 1/2 cup soy sauce, 1/4 cup brown sugar, 2 tbsp mirin, 1 tbsp rice vinegar, 2 tsp grated ginger, 2 minced garlic cloves, 1 tbsp cornstarch, 1/4 cup water
– For the chicken and rice: 1 lb boneless, skinless chicken thighs, 1 tbsp vegetable oil, 1 cup white rice, 2 cups water, 2 sliced green onions

Instructions

1. Whisk together soy sauce, brown sugar, mirin, rice vinegar, ginger, and garlic in a small bowl.
2. In a separate bowl, mix cornstarch and water to create a slurry.
3. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Pat chicken thighs dry with paper towels and season both sides with salt.
5. Place chicken in the hot skillet and cook for 6 minutes without moving to develop a golden-brown crust.
6. Flip chicken and cook for another 6 minutes until internal temperature reaches 165°F.
7. Remove chicken from skillet and set aside on a clean plate.
8. Pour the sauce mixture into the same skillet and bring to a simmer over medium heat.
9. Whisk in the cornstarch slurry and cook for 2 minutes until sauce thickens and coats the back of a spoon.
10. Return chicken to the skillet and turn to coat completely in the sauce.
11. Meanwhile, rinse 1 cup of white rice under cold water until water runs clear.
12. Combine rinsed rice and 2 cups of water in a saucepan and bring to a boil.
13. Reduce heat to low, cover, and simmer for 18 minutes until all water is absorbed.
14. Remove rice from heat and let stand covered for 5 minutes before fluffing with a fork.
15. Serve chicken over rice, spoon extra sauce over top, and garnish with sliced green onions.
Crispy-edged chicken gets coated in a glossy, savory-sweet teriyaki sauce that soaks into the fluffy rice. The ginger and garlic add a warm, aromatic kick that balances the sweetness. For a fresh twist, serve it with a side of quick-pickled cucumbers or wrapped in nori sheets for handheld bites.

Hearty Vegetable Chicken and Rice Stew

Brisk autumn evenings call for comforting one-pot meals that warm from the inside out. This vegetable chicken and rice stew delivers deep flavor with minimal cleanup, making it perfect for busy weeknights. You’ll appreciate how the rice thickens the broth into a satisfying, complete meal.

Ingredients

– For the chicken: 1 lb boneless, skinless chicken thighs, 1 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper
– For the vegetables: 1 medium yellow onion (diced), 2 carrots (sliced), 2 celery stalks (sliced), 3 garlic cloves (minced)
– For the broth and rice: 4 cups chicken broth, 1 cup long-grain white rice, 1 tsp dried thyme, 1 bay leaf
– For finishing: 1 cup frozen peas, 2 tbsp chopped fresh parsley

Instructions

1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Place chicken thighs in the hot oil and cook for 5-6 minutes per side until golden brown.
4. Transfer chicken to a clean plate, leaving drippings in the pot.
5. Add diced onion, sliced carrots, and sliced celery to the pot, scraping up any browned bits from the bottom.
6. Cook vegetables for 6-8 minutes, stirring occasionally, until onions are translucent and carrots begin to soften.
7. Add minced garlic and cook for 1 minute until fragrant.
8. Pour in chicken broth, using a wooden spoon to dissolve any remaining browned bits.
9. Stir in rice, dried thyme, and bay leaf, then bring to a boil.
10. Reduce heat to low, cover, and simmer for 18 minutes until rice is tender and has absorbed most liquid.
11. While rice cooks, shred the cooked chicken thighs using two forks.
12. Return shredded chicken to the pot along with frozen peas.
13. Cook uncovered for 3 minutes until peas are heated through and stew has thickened.
14. Remove bay leaf and stir in chopped parsley.

Creamy rice absorbs the rich chicken broth while maintaining a slight chew. The tender vegetables and shredded chicken create a satisfying texture in every spoonful. Serve with crusty bread for dipping or top with grated Parmesan for extra richness.

Zesty Lime Chipotle Chicken and Rice

Get ready for a flavor-packed meal that comes together fast. This zesty lime chipotle chicken and rice delivers bold Southwest flavors with minimal effort. Perfect for busy weeknights when you want something satisfying without the fuss.

Ingredients

For the marinade:

• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp chipotle powder
• 1 tsp garlic powder
• 1 tsp salt

For cooking:

• 1 lb boneless chicken thighs
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Combine olive oil, lime juice, chipotle powder, garlic powder, and salt in a medium bowl.
2. Add chicken thighs to the marinade, turning to coat all sides thoroughly.
3. Let chicken marinate at room temperature for 15 minutes while you prepare other ingredients.
4. Heat a large skillet over medium-high heat until a drop of water sizzles immediately.
5. Place chicken thighs in the hot skillet, reserving excess marinade in the bowl.
6. Sear chicken for 4 minutes per side until golden brown crust forms.
7. Remove chicken from skillet and set aside on a clean plate.
8. Add rice to the same skillet, stirring constantly for 1 minute to toast lightly.
9. Pour in chicken broth and reserved marinade, scraping up any browned bits from the bottom.
10. Return chicken thighs to the skillet, nestling them into the rice mixture.
11. Bring liquid to a boil, then reduce heat to low and cover skillet tightly.
12. Simmer for 18 minutes without lifting the lid to ensure proper steaming.
13. Remove skillet from heat and let stand covered for 5 minutes to finish absorbing liquid.
14. Fluff rice with a fork, mixing in any accumulated chicken juices.
15. Stir in chopped cilantro just before serving.
16. Serve immediately with lime wedges for squeezing over individual portions.

Perfectly cooked rice absorbs all the spicy marinade flavors while staying separate and fluffy. The chicken stays incredibly moist thanks to the quick sear and gentle steaming method. Pile it into warm tortillas with avocado slices or serve alongside black beans for a complete meal that feels restaurant-quality.

Herbed Butter Chicken and Rice Delight

Bold flavors and comforting textures make this one-pan chicken and rice dish a weeknight favorite. Perfectly seasoned chicken thighs nestle into fragrant rice that absorbs all the herbed butter goodness. You’ll have a complete meal ready with minimal cleanup.

Ingredients

For the chicken:
– 4 bone-in, skin-on chicken thighs (about 2 lbs)
– 1 tsp kosher salt
– ½ tsp black pepper
– 1 tbsp olive oil

For the rice and sauce:
– 1 cup long-grain white rice
– 2 cups chicken broth
– 4 tbsp unsalted butter, divided
– 1 tbsp fresh thyme leaves
– 1 tsp garlic powder
– ½ tsp onion powder

Instructions

1. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Place chicken skin-side down and cook until golden brown, 6-8 minutes without moving.
4. Flip chicken and cook 2 more minutes, then transfer to a plate.
5. Drain all but 1 tablespoon of fat from the skillet.
6. Add rice to the skillet and toast for 1 minute, stirring constantly.
7. Pour in chicken broth and scrape up any browned bits from the pan bottom.
8. Stir in 2 tablespoons butter, thyme, garlic powder, and onion powder until combined.
9. Arrange chicken thighs skin-side up on top of the rice mixture.
10. Bring to a simmer, then cover tightly with a lid or foil.
11. Transfer to a 375°F oven and bake for 25 minutes.
12. Remove from oven and let rest covered for 5 minutes.
13. Uncover and dot remaining 2 tablespoons butter over the chicken.
14. Garnish with additional fresh thyme before serving.

Your chicken will emerge with crispy skin while the rice becomes perfectly tender and infused with herb flavor. The buttery sauce clinging to each grain makes this dish exceptionally rich. Try serving it alongside roasted vegetables or with a squeeze of lemon for brightness.

Cheesy Broccoli Chicken and Rice Comfort

A comforting one-pot meal that comes together quickly for busy weeknights. Cheesy broccoli chicken and rice delivers creamy satisfaction with minimal cleanup. This family-friendly dish requires just basic ingredients for maximum comfort.

Ingredients

For the chicken and vegetables:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 4 cups fresh broccoli florets

For the rice and sauce:

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

For finishing:

• 2 cups shredded cheddar cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken cubes and cook for 6-8 minutes until golden brown on all sides.
3. Remove chicken from skillet and set aside on a plate.
4. Add diced onion to the same skillet and cook for 3 minutes until translucent.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Add rice to the skillet and stir to coat with oil for 1 minute.
7. Pour in chicken broth and heavy cream, scraping any browned bits from the bottom.
8. Add salt, black pepper, and paprika, stirring to combine.
9. Bring mixture to a boil, then reduce heat to low and cover.
10. Simmer for 15 minutes until rice has absorbed most liquid.
11. Arrange broccoli florets evenly over the rice mixture.
12. Return cooked chicken to the skillet, distributing evenly.
13. Cover and cook for 5 more minutes until broccoli is tender-crisp.
14. Sprinkle shredded cheddar cheese evenly over the entire dish.
15. Cover and let stand for 2 minutes until cheese melts completely.

Rich, creamy cheese binds tender chicken and crisp-tender broccoli with fluffy rice. The paprika adds subtle warmth that complements the sharp cheddar perfectly. Serve immediately in bowls, or pack leftovers for next-day lunches that reheat beautifully.

Conclusion

Convenient and delicious, these 22 slow cooker chicken and rice recipes make weeknight dinners effortless. We hope you find new family favorites among these flavorful options! Don’t forget to share which recipes you loved in the comments below and pin this article to your Pinterest boards for easy meal planning.