Slow Cooker Chicken and Rice Casserole
A tender Slow Cooker Chicken and Rice Casserole made with seasoned chicken thighs, basmati rice, onions, tomatoes, warm spices, and chicken stock for a comforting, no-canned-soup meal.
6 Servings
Ingredients
Chicken and Aromatics
- 2 pounds bone-in skin-on chicken thighs or 1 1/2 pounds boneless, skin-on chicken thighs
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 4 cups thinly sliced yellow onion about 2 large onions, sliced root-to-tip
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 4 teaspoons finely chopped garlic about 4 cloves
Rice and Remaining Components
- 2 cups raw basmati long-grain rice
- 1 cup diced canned or fresh tomatoes
- 1/2 cup frozen peas optional
- 1 1/2 cups chicken stock
- 3/4 teaspoon black pepper
- 2 bay leaves
- 1 1/2 teaspoons kosher salt additional
Instructions
Season the Chicken
- Sprinkle both sides of the chicken thighs with approximately 2 teaspoons of kosher salt. Set the chicken aside while preparing the onions and aromatics.
Sauté the Onions, Garlic, and Spices
- Heat the olive oil in a large sauté pan over high heat until shimmering. Add the sliced onions and cook for about 6 minutes, stirring frequently, until lightly browned. Reduce the heat to medium and stir in the ground cumin and cinnamon. Cook for 1 minute. Add the chopped garlic and cook for an additional 30 seconds. Transfer the onion and garlic mixture to the bowl of a slow cooker. Do not clean the pan.
Brown the Chicken Thighs
- Place the sauté pan back over medium heat. Add the chicken thighs, skin-side down. Cook for 10 to 12 minutes, or until the skin is well-browned and most of the fat has rendered. Turn the chicken pieces over and brown the opposite side for 4 to 5 minutes. Remove from heat.
Assemble the Ingredients in the Slow Cooker
- While the chicken is browning, add the raw basmati rice to the slow cooker and stir to combine with the onion mixture. Add the diced tomatoes, peas (if using), chicken stock, black pepper, bay leaves, and 1 1/2 teaspoons kosher salt. Stir gently to ensure even distribution.
- Once the chicken is browned, place the thighs skin-side up on top of the rice mixture.
Cook the Casserole
- Cook on the high setting of the slow cooker for 2 to 3 hours. Cooking time will vary by model; metal bowls heat more quickly than ceramic. Check the rice halfway through the cooking time. If the rice appears dry, add 1/2 to 1 cup of additional water.
Finish and Serve
- Remove the bay leaves. Fluff the rice with a fork and adjust seasoning with additional salt if needed. Serve warm.
Notes
To prepare this Slow Cooker Chicken and Rice Casserole as a gluten-free dish, ensure that all components—particularly the chicken stock, canned tomatoes, and spices—are certified gluten-free. Use plain basmati rice with no added seasonings, and verify that the packaged chicken thighs do not contain injected sauces or additives containing gluten. When using frozen peas or other vegetables, confirm they are labeled gluten-free and processed in a gluten-safe facility.