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The Slow-Cooker Trick That Keeps Chicken & Rice Creamy—Not Mushy

Perfect Slow-Cooker Chicken and Rice

This revolutionary slow-cooker technique guarantees creamy, non-mushy chicken and rice every time by using a two-stage cooking method. The chicken cooks first to develop flavor, then rice is added during the final hour to maintain perfect texture. The result is restaurant-quality comfort food with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 bone-in, skin-on chicken thighs
  • 1 cup long-grain white rice (basmati or jasmine)
  • 1.5 cups chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon olive oil
  • Salt and pepper to taste
  • Fresh herbs for garnish

Equipment

  • slow cooker
  • skillet
  • cutting board
  • knife

Method
 

Instructions
  1. Season chicken thighs generously with salt and pepper
  2. Heat olive oil in a skillet and brown chicken thighs on both sides (about 3-4 minutes per side)
  3. Sauté diced onions and garlic in the same skillet until softened
  4. Place browned chicken thighs in slow cooker and add sautéed aromatics
  5. Pour 1 cup of chicken broth over chicken (reserve remaining broth)
  6. Cook on high for 3-4 hours or low for 5-6 hours until chicken is tender
  7. Remove chicken from slow cooker and set aside
  8. Add rice and remaining 0.5 cup broth to slow cooker
  9. Return chicken to slow cooker, stirring gently to distribute rice evenly
  10. Cook for an additional 45-60 minutes on high or 90-120 minutes on low
  11. Let stand for 10 minutes before serving, garnish with fresh herbs

Notes

Use bone-in, skin-on chicken for best flavor and moisture retention. Do not stir rice after initial mixing to prevent mushiness. Add vegetables during final hour for crisp texture. Adjust liquid ratio based on rice absorption - start with less broth and add more if needed.