Rating: 2.57 stars
7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3

This slow cooker chicken and rice dish is a perfect set-it-and-forget-it meal for the cooler months.

Gallery

Recipe Summary test

prep:
15 mins
cook:
4 hrs 10 mins
total:
4 hrs 25 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn a slow cooker to High. Combine chicken broth, lemon juice, garlic, garlic powder, and cayenne in the bottom of the cooker until mixture heats through, about 5 minutes.

    Advertisement
  • In the meantime, heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook, turning occasionally, until crisp on both sides, 5 to 7 minutes total. Remove chicken from the pan and set aside.

  • Turn slow cooker to Low and add rice, carrots, and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear, about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts

626 calories; protein 39.1g; carbohydrates 72g; fat 19g; cholesterol 120.4mg; sodium 859mg. Full Nutrition
Advertisement

Reviews (1)

7 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 3
Rating: 3 stars
02/16/2021
Ok, so I read the other reviews and made some adjustments. This recipe can work, so here is what I did: 1. I put 1 TBSP of olive oil and the minced garlic in the slow cooker, then covered with carrots (I used baby carrots). Then topped with the chicken thighs (I used boneless, skinless), then covered the chicken with the garlic powder, lemon juice, and a little salt. 2. Turn the slow cooker on High for 4 hours. 3. At hour 3, I added 2 cups of broth. 4. At 3 1/2 hours, I added 2 cups of Arborio rice. 5. When my slow cooker turned itself off after 4 hours, everything was done! NOTE: Do not use the Cayenne pepper. It is way too spicy and completely overwhelms all the flavor. If you do enjoy spice, just use a Teaspoon, not a tablespoon. Read More
(2)
Rating: 1 stars
11/17/2020
The worst thing I have ever made in my slow cooker!! Rice was like mush. Could barely eat it. What a waste of food and time. Read More
(1)
Rating: 1 stars
12/21/2020
The rice was like paste. Way too much lemon. Read More
Advertisement
Rating: 3 stars
11/11/2020
Not bad but the lemon juice was way too strong. I had a feeling a whole cup was going to be too much but went with it anyway. Could have used mushrooms, onions and celery too. Tasted kind of bland and way too lemony. Read More
Rating: 1 stars
12/04/2020
way too much pepper, lemon and garlic and the rice was like wallpaper paste. Read More
Rating: 4 stars
11/08/2020
That's a lot of garlic, I thought. That's a lot of cayenne, I thought. Super easy. I made it for two, and became addicted to the leftovers. I will make it again. I added peas on the side for colour. Read More
Advertisement