SLOW COOKED CHICKEN AND RICE

preparation time

15 minutes

Cooking time

1 h 30 min

Total Time

1 h 45 min

Easy and creamy Crockpot Chicken and Rice made with real ingredients! Juicy, tender chicken thighs and fluffy white rice are slow-cooked in a flavorful homemade sauce.

Course: Dinner, Main Course

Kitchen: American

Keyword: Crockpot Chicken and Rice

Servings: 5

Calories: 498 kcal

Author: Kelly Anthony

Ingredients

3 tablespoons canola or avocado oil, separated

5-6 bone-in, skin-on chicken thighs

2 1/2 teaspoons kosher salt, separated

1 1/2 teaspoons black pepper, separated

3/4 teaspoon garlic powder

1/2 teaspoon onion powder

1 small yellow onion, finely chopped

3 tablespoons all-purpose flour

2 1/2 cups unsalted chicken broth

1 3/4 cups instant rice

1 cup frozen peas and carrots

Instructions

Pat the chicken thighs dry with a paper towel and drizzle with 1 tablespoon of oil. Then, sprinkle with 1 1/2 teaspoons of kosher salt, 1 teaspoon of pepper, garlic powder, and onion powder, and rub everything in until evenly coated.

Add the remaining 2 tablespoons of oil to a large skillet over medium-high heat. Once heated, add the chicken thighs, skin-side down, and brown for 3 minutes. Then, turn the chicken over and brown for 2 minutes. Be careful not to overfill the skillet.

Add the chicken to the slow cooker and set aside. Reduce the heat to medium and add the onion to the pan. Sauté until softened, about 3-4 minutes. Then, stir in the flour. Add the broth a splash at a time, whisking well after each addition. Once the mixture resembles a pudding, you can add the broth and whisk to combine. Add the remaining teaspoon of kosher salt and 1/2 teaspoon of pepper, and transfer the sauce to the slow cooker.

Cover and cook on high for 1 hour or 2 hours on low.

After the time is up, remove the chicken and add the rice and frozen vegetables. Return the chicken to the slow cooker, cover, and cook for an additional 30 minutes on high or 45 minutes, 1 hour on low. Serve and enjoy!