The Best Crock Pot Chicken Thighs and Rice

chicken broth

🥗Healthier: low-sodium chicken broth

💰Cheaper: water + bouillon cubes

Water + bouillon cubes can reduce sodium while still providing flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Coconut aminos is a soy-free alternative that is lower in sodium.

Season chicken thighs with a mixture of 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon paprika in a small bowl.

Heat a large skillet over high heat and add 2 tablespoons of olive oil once hot.

Brown the chicken thighs in the skillet for about 5 to 7 minutes on each side until they are nice and brown.

Remove the browned chicken thighs from the skillet and set aside.

In the crock pot, add 2 cups long grain white rice.

Add 1 tablespoon of minced garlic and 1 teaspoon of Italian seasoning to the rice.

Pour in 2 cups of chicken broth and stir to combine, ensuring the rice is covered in liquid.

Place the browned chicken thighs on top of the rice mixture in the crock pot.

Cover the crock pot and cook on high for 2 to 3 hours until the liquid is absorbed and the rice is fluffy.

Check the rice after 2 hours if your slow cooker runs hot, or let it go for the full 3 hours if it runs cooler.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens