Why This Recipe Is a Keeper
Before we dive into the method, here is why this poor man chicken and rice will become a family favorite.
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Only 3 ingredients. Chicken, rice, broth.
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Budget-friendly. Chicken thighs and rice are inexpensive.
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Set it and forget it. The slow cooker does all the work.
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All-in-one meal. Protein and carbs in one pot.
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Crowd-pleasing. Juicy chicken and fluffy rice.
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No pre-cooking. Everything goes into the slow cooker raw.
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Gluten-free. Naturally gluten-free.
Ingredients
Servings: 6
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2 cups long-grain white rice, uncooked (not instant or quick-cooking)
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3 cups low-sodium chicken broth
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2 to 2 1/2 pounds bone-in, skin-on chicken thighs (about 6 to 8 thighs)
Ingredient Notes
Long-grain white rice: Use standard long-grain white rice. Do not use instant or quick-cooking rice. Do not use brown rice, which requires a longer cook time and more liquid. The rice cooks perfectly in the chicken broth.
Low-sodium chicken broth: Low-sodium broth is preferred. The chicken releases its own juices and salt. Low-sodium broth gives you more control. Regular broth can be used but may make the dish saltier.
Bone-in, skin-on chicken thighs: Use bone-in, skin-on chicken thighs. The bone adds flavor. The skin renders fat that seasons the rice. Do not use boneless, skinless chicken breasts, which will become dry. If you prefer white meat, use bone-in, skin-on chicken breasts and reduce the cook time slightly.
Step-by-Step Instructions
Step 1: Rinse the Rice
Rinse the uncooked long-grain white rice in a fine-mesh strainer under cool water for 20 to 30 seconds, just until the water runs mostly clear. This helps the rice cook up fluffy instead of gummy. Shake off as much excess water as you can.
Step 2: Prepare the Slow Cooker
Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or a small piece of the chicken skin. This keeps the rice from sticking too much and helps create those nice, slightly crispy edges where the rice meets the sides.
Step 3: Add the Rice and Broth
Spread the rinsed rice evenly in the bottom of the slow cooker so it forms a level layer. Pour the chicken broth over the rice, making sure all the grains are submerged. If any rice is clinging to the sides, nudge it back down into the liquid with the back of a spoon.
Step 4: Prepare the Chicken
Pat the chicken thighs dry with paper towels. This helps the skin render and flavor the rice instead of steaming. If the thighs are very large, trim any extra flaps of fat, but leave the skin on and the bones in for the best flavor and tenderness.
Step 5: Layer the Chicken
Lay the chicken thighs skin-side up directly on top of the rice in a single snug layer. It is fine if they touch or overlap just a bit, but try not to stack them. As they cook, the juices and fat will drip down into the rice, seasoning it and giving it that comforting, old-fashioned flavor.
Step 6: Slow Cook
Cover the slow cooker with the lid. Cook on LOW for 4 1/2 to 5 1/2 hours. The chicken is ready when it is very tender and the rice has absorbed most of the liquid. The exact time depends on your slow cooker and the size of the thighs. The chicken should reach at least 165°F (74°C) in the thickest part near the bone. Dark meat is even better around 180°F (82°C) for that fall-apart texture.
Step 7: Fluff and Serve
Once the cooking time is up, lift the lid carefully, watching out for the steam. You should see tender chicken thighs nestled into fluffy rice, with the edges of the rice around the sides of the slow cooker turning a little golden and crispy where the juices have caramelized.
Use a fork to gently fluff the rice around the chicken, leaving the thighs mostly intact on top. Some of the meat may fall off the bone, and that is perfectly fine. Just tuck it back into the rice. Taste a small spoonful of rice. If needed, let it sit covered on WARM for another 10 to 15 minutes so any remaining moisture can finish absorbing.
Serve the chicken thighs over generous scoops of the rice. Make sure everyone gets a bit of the soft, saucy rice from the center and the crispy, golden bits from the edges. This is best eaten hot right out of the slow cooker.
How to Serve Poor Man Chicken and Rice
This simple dish is delicious on its own, but a few simple additions can round it out.
With a Green Salad: A simple salad with a tangy vinaigrette cuts through the richness.
With Roasted Vegetables: Roasted green beans, carrots, or broccoli add color and balance.
With a Squeeze of Lemon: A squeeze of fresh lemon brightens the flavors.
With Fresh Herbs: Sprinkle with fresh parsley, thyme, or chives.
With Hot Sauce: A few dashes of hot sauce add heat.
With Crusty Bread: A loaf of crusty bread is perfect for sopping up any extra juices.
Variations & Tips
Make It With Brown Rice: Substitute brown rice for white rice. Increase the broth to 3 1/2 cups and the cook time to 6 to 7 hours.
Make It With Chicken Breasts: Use bone-in, skin-on chicken breasts. Reduce the cook time to 3 1/2 to 4 1/2 hours.
Make It With Vegetables: Add 1 cup of sliced carrots, celery, or mushrooms to the slow cooker.
Make It With Onion: Add 1 sliced onion to the bottom of the slow cooker under the rice.
Make It With Garlic: Add 4 to 5 cloves of minced garlic to the rice.
Make It With Herbs: Add 1 teaspoon of dried thyme or rosemary to the broth.
Make It Spicier: Add 1/2 teaspoon of red pepper flakes.
Make It in the Oven: Preheat oven to 350°F (175°C). Layer ingredients in a 9×13-inch baking dish. Cover with foil and bake for 1 hour. Uncover and bake for 15 to 20 minutes more.
Pro Tips for Absolute Success
Rinse the rice. This removes excess starch and prevents gummy rice.
Pat the chicken dry. Dry skin renders better and crisps up.
Do not stir during cooking. The rice and chicken need to stay in place.
Do not lift the lid during cooking. Each time you remove the lid, heat escapes and you add time.
Check the rice at 4 1/2 hours. It should be fluffy and have absorbed most of the liquid.
Let it rest on WARM. This allows any remaining moisture to absorb into the rice.
Frequently Asked Questions
Can I use boneless, skinless chicken?
Boneless, skinless chicken is not recommended. It will become dry. Use bone-in, skin-on thighs for the best results.
Can I use instant rice?
No. Instant rice will become mushy. Use long-grain white rice.
Can I use water instead of broth?
Yes, but the dish will be less flavorful. Use broth if you have it.
Can I add vegetables to this dish?
Yes. Add sliced carrots, celery, or mushrooms.
Can I cook this on high instead of low?
No. This recipe is designed for LOW heat. HIGH heat may burn the rice.
My rice is mushy. What went wrong?
You used too much liquid or the wrong type of rice. Use 3 cups of broth for 2 cups of rice. Use long-grain white rice.
My rice is crunchy. What went wrong?
It needed more time or more liquid. Add 1/4 cup more broth and cook longer.
Can I double this recipe?
Only if your slow cooker is at least 7 quarts. Do not fill more than two-thirds full.
Can I freeze the leftovers?
Yes. Place the chicken and rice in an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop or in the microwave.
How long do leftovers last?
Store in an airtight container in the refrigerator for up to 4 days.
The Beauty of Simple Ingredients
There is something honest about a dish that does not try to be anything other than what it is. This chicken and rice is not pretending to be fancy. It is not relying on expensive ingredients or complicated techniques. It is exactly what it appears to be. Chicken. Rice. Broth.
But here is the thing. When you combine those simple ingredients in a slow cooker, something wonderful happens. The chicken releases its juices into the rice. The rice absorbs the savory broth. The skin crisps up just slightly. The result is a meal that is comforting, satisfying, and deeply delicious.
This is not food that apologizes for being humble. It is food that celebrates resourcefulness. It is food that says, “We may not have much, but we eat well.”
Keep chicken in your freezer. Keep rice in your pantry. Keep broth in your cupboard. This recipe is the reason why.
Recipe Card
Prep Time: 10 minutes
Cook Time: 4 1/2–5 1/2 hours on LOW
Total Time: Approximately 5 to 6 hours
Yield: 6 servings