20 Flavorful Chicken and Rice Crock Pot Recipes for Busy Weeknights

Gathering around the dinner table shouldn’t be stressful, especially on hectic weeknights. That’s where your trusty crock pot becomes a lifesaver! We’ve rounded up 20 delicious chicken and rice recipes that practically cook themselves, delivering maximum flavor with minimal effort. Get ready to transform your evening routine with these comforting, hands-off meals your whole family will love. Let’s dive in and make dinner easy again!

Creamy Garlic Parmesan Chicken and Rice

This cozy one-pan chicken and rice has become my go-to comfort meal on busy weeknights—it reminds me of those simple dinners my mom used to make when I needed a little extra warmth after soccer practice. There’s something magical about how the garlic and parmesan melt together into the creamiest sauce, and I love that everything cooks in one skillet for minimal cleanup.

Ingredients

– 2 boneless, skinless chicken breasts
– A good glug of olive oil (about 2 tablespoons)
– 3 cloves of garlic, minced
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– A generous ½ cup of heavy cream
– A big handful of grated parmesan cheese (about ¾ cup)
– A couple of pinches of salt and black pepper
– A small sprinkle of chopped fresh parsley for garnish

Instructions

1. Pat the chicken breasts completely dry with paper towels, then season both sides evenly with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until it shimmers—about 1–2 minutes.
3. Place the chicken in the skillet and cook for 5–7 minutes per side until golden brown and the internal temperature reaches 165°F.
4. Remove the chicken to a plate and set aside. Tip: Letting the chicken rest here keeps it juicy when you slice it later.
5. Reduce the heat to medium and add the minced garlic to the same skillet, stirring for 30 seconds until fragrant.
6. Pour in the rice and stir to coat it in the garlicky oil, toasting for 1 minute to enhance its nutty flavor.
7. Add the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan.
8. Bring the mixture to a gentle boil, then reduce the heat to low, cover the skillet, and simmer for 18–20 minutes until the rice is tender and has absorbed most of the liquid. Tip: Don’t peek under the lid too often—this helps the rice cook evenly.
9. Stir in the grated parmesan cheese until it melts smoothly into the rice.
10. Slice the rested chicken into strips and nestle them back into the skillet. Tip: For extra flavor, spoon some of the creamy rice over the chicken before serving.
11. Garnish with chopped parsley and let it sit for 2 minutes off the heat to thicken. Rich, velvety rice cradles tender chicken in every bite, with the parmesan adding a salty sharpness that balances the creaminess. I love serving this straight from the skillet with a crisp green salad or steamed broccoli for a complete, comforting meal that always feels like a hug in a bowl.

Spicy Cajun Chicken and Rice

Bursting with flavor and perfect for busy weeknights, this Spicy Cajun Chicken and Rice has become my go-to comfort dish. I first made it during a chilly fall evening when I needed something hearty but didn’t want to spend hours in the kitchen, and now it’s in regular rotation at our house. There’s something so satisfying about that spicy, savory aroma filling the entire kitchen while it simmers away.

Ingredients

– 1.5 lbs of chicken thighs, cut into bite-sized pieces
– 1.5 cups of long-grain white rice
– 1 large yellow onion, diced
– 2 bell peppers (I like using one red and one green for color), chopped
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– 2 tablespoons of Cajun seasoning (my homemade blend is extra spicy!)
– 3 cups of chicken broth
– A generous splash of hot sauce
– A couple of green onions, sliced for garnish

Instructions

1. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2. Add 1.5 lbs of chicken thigh pieces in a single layer and cook for 5-6 minutes until golden brown on all sides, stirring occasionally to prevent sticking.
3. Remove the chicken from the pot and set aside on a plate, leaving the drippings in the pot.
4. Add the diced yellow onion and chopped bell peppers to the same pot and cook for 4-5 minutes until they begin to soften and become fragrant.
5. Stir in the minced garlic and cook for exactly 1 minute until aromatic but not browned.
6. Sprinkle 2 tablespoons of Cajun seasoning over the vegetables and stir continuously for 30 seconds to toast the spices and deepen their flavor.
7. Add 1.5 cups of long-grain white rice to the pot and stir for 2 minutes until each grain is coated in the seasoned oil and begins to turn slightly translucent at the edges.
8. Pour in 3 cups of chicken broth and a generous splash of hot sauce, then return the cooked chicken to the pot.
9. Bring the mixture to a rolling boil, then immediately reduce heat to low, cover tightly with a lid, and simmer for 18 minutes without peeking (this ensures perfectly steamed rice).
10. Remove from heat and let stand covered for 5 minutes to allow the rice to absorb any remaining liquid and become fluffy.
11. Fluff the rice and chicken mixture with a fork, then garnish with sliced green onions before serving.
Unbelievably fluffy rice soaks up all that spicy Cajun goodness while the chicken stays incredibly tender and juicy. I love serving this straight from the pot with extra hot sauce on the side for those who want an extra kick, and it makes fantastic leftovers that taste even better the next day.

Lemon Herb Chicken and Rice

Every time I make this lemon herb chicken and rice, it reminds me of those cozy Sunday dinners at my grandma’s house – simple, comforting, and filled with bright, fresh flavors that make everyone feel right at home.

Ingredients

– 4 boneless, skinless chicken thighs (about 1.5 pounds)
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– 2 lemons
– 3 cloves of garlic, minced
– A couple of tablespoons of olive oil
– A generous sprinkle of dried oregano
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels – this helps them get that beautiful golden-brown sear.
3. Season both sides of the chicken with salt, pepper, and dried oregano.
4. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place chicken thighs in the hot skillet and sear for 4-5 minutes per side until deeply golden brown.
6. Remove chicken from skillet and set aside on a plate.
7. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
8. Pour in 1 cup of rice and stir to coat with the pan drippings – toasting the rice this way gives it incredible flavor.
9. Add 2 cups of chicken broth and the juice from 1 lemon, scraping up any browned bits from the bottom of the pan.
10. Bring the liquid to a simmer, then arrange the seared chicken thighs on top of the rice.
11. Transfer the entire skillet to the preheated oven and bake uncovered for 25 minutes.
12. Check that the chicken reaches 165°F internally and the rice has absorbed all the liquid.
13. Remove from oven and let rest for 5 minutes – this allows the rice to finish absorbing any remaining moisture.
14. Squeeze the juice from the remaining lemon over everything.
15. Garnish with chopped fresh parsley before serving.

Here’s why this dish always hits the spot: the rice becomes incredibly fluffy while soaking up all the lemony, herby goodness from the chicken drippings. I love serving it family-style right in the skillet, maybe with some roasted asparagus on the side for a complete meal that feels both elegant and completely approachable.

Mexican Chicken and Rice with Black Beans

Usually when I’m craving something hearty but don’t want to spend hours in the kitchen, this one-pot wonder is my go-to. I first discovered this recipe during a busy week when my cousin dropped by unexpectedly, and now it’s become my favorite way to feed a crowd without the cleanup nightmare.

Ingredients

• 1.5 lbs of boneless, skinless chicken thighs
• 1 cup of long-grain white rice
• 1 can (15 oz) of black beans, rinsed
• 1 diced yellow onion
• 2 minced garlic cloves
• 1 diced red bell pepper
• 1 can (14.5 oz) of diced tomatoes with green chilies
• 2 cups of chicken broth
• 2 tbsp of olive oil
• 1 tbsp of chili powder
• 1 tsp of cumin
• A generous pinch of salt
• A squeeze of fresh lime juice
• A handful of chopped fresh cilantro

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
2. Season 1.5 pounds of chicken thighs generously with salt and place them in the hot oil.
3. Sear chicken for 5-6 minutes per side until golden brown, then transfer to a plate. Tip: Don’t crowd the pan—this ensures proper browning instead of steaming.
4. Add diced onion and red bell pepper to the same pot and cook for 4-5 minutes until softened.
5. Stir in minced garlic and cook for 1 minute until fragrant.
6. Add 1 cup of rice to the pot and toast for 2 minutes, stirring constantly.
7. Sprinkle in chili powder and cumin, stirring to coat everything evenly.
8. Pour in chicken broth and diced tomatoes with green chilies, scraping up any browned bits from the bottom.
9. Return chicken thighs to the pot, nestling them into the rice mixture.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Keep the lid on tight—this trapped steam is what cooks the rice perfectly.
11. Remove from heat and stir in rinsed black beans.
12. Cover and let stand for 5 minutes to allow beans to heat through and rice to absorb remaining liquid.
13. Fluff rice with a fork and stir in fresh lime juice and chopped cilantro. Tip: Letting it rest before fluffing prevents gummy rice.

Out of this world—the rice becomes incredibly fluffy while soaking up all the spicy tomato-chicken goodness, and the black beans add that perfect creamy texture. I love serving it straight from the pot with extra lime wedges for squeezing, and if I’m feeling fancy, I’ll top it with sliced avocado and a dollop of cool sour cream to balance the heat.

Teriyaki Chicken and Rice Bowl

Gosh, I can’t count how many times this teriyaki chicken bowl has saved my busy weeknights—it’s become my go-to when I want something satisfying without spending hours in the kitchen. There’s something so comforting about that sweet-savory sauce clinging to tender chicken and fluffy rice.

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs (trust me, thighs stay juicier!)
– 1 cup of white rice
– A generous 1/3 cup of soy sauce
– 2 tablespoons of brown sugar
– 1 tablespoon of minced fresh ginger
– 2 minced garlic cloves
– A splash of rice vinegar
– 1 tablespoon of cornstarch
– 2 tablespoons of water
– 2 tablespoons of vegetable oil

Instructions

1. Rinse 1 cup of white rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to your rice cooker or package instructions—I always use a 1:1.5 rice-to-water ratio for perfect fluffiness.
3. While rice cooks, pat 1.5 pounds of chicken thighs completely dry with paper towels to ensure a good sear.
4. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat until it shimmers.
5. Place chicken thighs in the skillet and cook for 6-7 minutes without moving them to develop a golden-brown crust.
6. Flip chicken and cook another 6-7 minutes until internal temperature reaches 165°F on an instant-read thermometer.
7. Remove chicken to a cutting board and let rest for 5 minutes—this keeps all those juices inside!
8. In the same skillet, add 1/3 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon minced ginger, 2 minced garlic cloves, and a splash of rice vinegar.
9. Whisk sauce ingredients together and bring to a simmer over medium heat.
10. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water until completely smooth.
11. Slowly whisk the cornstarch mixture into the simmering sauce and cook for 2-3 minutes until thickened to a glaze consistency.
12. Slice the rested chicken into 1/2-inch strips and return to the skillet, tossing to coat thoroughly in the teriyaki glaze.
13. Divide cooked rice between bowls and top with glazed chicken, spooning extra sauce over everything.

Really, what makes this bowl special is how the sticky teriyaki glaze soaks into the rice while the chicken stays wonderfully tender. I love adding a sprinkle of sesame seeds and some quick-pickled cucumbers on the side for extra crunch—it transforms this simple meal into something you’d happily serve to guests.

Cheesy Broccoli Chicken and Rice

Very rarely does a recipe come along that becomes an instant family favorite, but this Cheesy Broccoli Chicken and Rice is exactly that in our house. I first made it on a hectic Tuesday when I needed something comforting yet easy, and now my kids request it weekly—sometimes even helping me chop the broccoli, which makes the whole process feel special.

Ingredients

– 1 tablespoon of olive oil
– A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– A splash of milk (about 1/4 cup)
– 2 cups of fresh broccoli florets
– 1 cup of shredded cheddar cheese
– A pinch of salt and black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the bite-sized chicken pieces and cook for 5–7 minutes, stirring occasionally, until they are golden brown and no longer pink inside.
3. Stir in the finely chopped onion and minced garlic, and cook for 2–3 minutes until the onion is translucent and fragrant.
4. Add 1 cup of long-grain white rice to the skillet and toast it for 1 minute, stirring constantly to coat it in the oil and juices.
5. Pour in 2 cups of chicken broth and a splash of milk, then bring the mixture to a boil.
6. Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the rice has absorbed most of the liquid.
7. Uncover the skillet and add 2 cups of fresh broccoli florets on top of the rice mixture.
8. Re-cover the skillet and cook for another 5–7 minutes until the broccoli is tender but still bright green.
9. Remove the skillet from the heat and stir in 1 cup of shredded cheddar cheese until it melts evenly into the dish.
10. Season with a pinch of salt and black pepper, then let it sit for 2 minutes to thicken slightly.
So creamy and satisfying, this dish has a wonderful texture where the rice is fluffy and the broccoli adds a slight crunch. Serve it straight from the skillet for a cozy family dinner, or top it with extra cheese and broil it for a minute to get a golden, bubbly crust that’s irresistible.

Coconut Curry Chicken and Rice

Vividly fragrant and wonderfully comforting, this coconut curry chicken and rice has become my go-to weeknight dinner when I want something that feels special without requiring hours in the kitchen. I first discovered this combination during a rainy evening when I was craving both warmth and flavor—now it’s the dish my family requests most often.

Ingredients

– 1.5 pounds of chicken thighs, cut into bite-sized pieces
– 1 cup of jasmine rice
– 1 can (13.5 oz) of coconut milk
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon of fresh ginger, grated
– 2 tablespoons of curry powder
– 1 tablespoon of olive oil
– 2 cups of chicken broth
– A big handful of fresh cilantro, chopped
– A generous squeeze of lime juice
– A pinch of salt and a few cracks of black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and slightly golden around the edges.
3. Add the minced garlic and grated ginger, cooking for exactly 1 minute until fragrant—be careful not to burn them.
4. Season the chicken pieces with a pinch of salt and a few cracks of black pepper, then add them to the skillet in a single layer.
5. Cook the chicken for 6-7 minutes, turning pieces halfway through, until they develop a golden-brown crust on all sides.
6. Sprinkle 2 tablespoons of curry powder over the chicken and vegetables, stirring constantly for 30 seconds to toast the spices.
7. Pour in 1 can of coconut milk and 2 cups of chicken broth, scraping the bottom of the pan to release any browned bits.
8. Add 1 cup of jasmine rice directly to the skillet, stirring to combine all ingredients evenly.
9. Bring the mixture to a boil, then immediately reduce heat to low and cover the skillet tightly with a lid.
10. Simmer for 18 minutes without lifting the lid—this ensures the rice cooks evenly and absorbs all the liquid properly.
11. Remove the skillet from heat and let it stand covered for 5 minutes to allow the rice to finish steaming.
12. Fluff the rice with a fork, then stir in the chopped cilantro and a generous squeeze of lime juice.

Absolutely magical how the creamy coconut milk melds with the aromatic curry spices, creating tender chicken and fluffy rice that soak up every bit of flavor. The texture is wonderfully balanced between the silky sauce and distinct grains, while the fresh lime and cilantro cut through the richness perfectly. I love serving this in shallow bowls with extra lime wedges on the side for squeezing over individual portions.

BBQ Chicken and Rice Casserole

Usually, when I’m craving that smoky BBQ flavor but don’t want to fire up the grill, this casserole becomes my go-to comfort meal. It’s the kind of dish that fills the kitchen with the most incredible aroma while it bakes, reminding me of summer cookouts even on the chilliest evenings.

Ingredients

– About 2 cups of cooked chicken, shredded (I often use leftovers from a rotisserie chicken)
– 1 cup of uncooked long-grain white rice
– A generous 1/2 cup of your favorite BBQ sauce, plus a little extra for drizzling
– 1 cup of shredded cheddar cheese
– 1 small onion, finely chopped
– 1 1/2 cups of chicken broth
– A couple of tablespoons of olive oil
– A good pinch of salt and a few cracks of black pepper

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Heat the olive oil in a large skillet over medium heat until it shimmers.
3. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it becomes soft and translucent.
4. Tip: If you want to add extra flavor, you can sauté a minced garlic clove with the onion for the last minute.
5. Stir in the uncooked rice and cook for 1 minute, coating it with the oil and onion mixture.
6. Pour in the chicken broth and 1/2 cup of BBQ sauce, then add the salt and pepper.
7. Bring the mixture to a gentle boil, then immediately remove the skillet from the heat.
8. Transfer the rice mixture to your prepared baking dish and spread it evenly.
9. Evenly distribute the shredded chicken over the rice layer.
10. Drizzle the remaining BBQ sauce over the chicken in a zigzag pattern.
11. Cover the baking dish tightly with aluminum foil.
12. Bake for 30 minutes at 375°F until the rice has absorbed most of the liquid.
13. Tip: For extra tender rice, let the covered casserole rest for 5 minutes after baking before removing the foil.
14. Remove the foil and sprinkle the shredded cheddar cheese evenly over the top.
15. Return the casserole to the oven, uncovered, and bake for another 10-12 minutes until the cheese is completely melted and bubbly.
16. Tip: For a golden-brown cheese crust, switch your oven to broil for the final 1-2 minutes, watching carefully to prevent burning.
17. Carefully remove the casserole from the oven and let it rest for 5 minutes before serving.

Comforting doesn’t even begin to describe this dish—the rice turns out perfectly fluffy while soaking up all that tangy BBQ goodness. I love how the cheese forms a golden blanket over the smoky chicken, creating the most satisfying contrast of textures. Sometimes I’ll serve it with a simple side salad or some cornbread to soak up any extra sauce.

Greek Lemon Chicken and Rice with Olives

Now, I have to tell you about this Greek Lemon Chicken and Rice with Olives—it’s the kind of cozy, one-pan meal I turn to when I want something flavorful without a mountain of dishes. I first made it for a casual dinner with friends, and let’s just say there weren’t any leftovers!

Ingredients

– A couple of boneless, skinless chicken thighs (about 1.5 pounds)
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– 1/4 cup of fresh lemon juice (from about 2 lemons)
– A splash of olive oil (around 2 tablespoons)
– A handful of pitted Kalamata olives (about 1/2 cup)
– 2 minced garlic cloves
– 1 teaspoon of dried oregano
– Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Heat the olive oil in a large, oven-safe skillet over medium-high heat.
3. Season the chicken thighs generously with salt, pepper, and the dried oregano.
4. Place the chicken in the skillet and sear for 4-5 minutes per side until golden brown.
5. Remove the chicken from the skillet and set it aside on a plate.
6. Add the minced garlic to the same skillet and sauté for 1 minute until fragrant.
7. Stir in the rice and cook for 2 minutes to lightly toast it, which helps prevent mushiness.
8. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
9. Bring the mixture to a simmer, then turn off the heat.
10. Nestle the seared chicken thighs back into the skillet among the rice.
11. Scatter the Kalamata olives evenly over the top.
12. Cover the skillet tightly with a lid or foil and transfer it to the preheated oven.
13. Bake for 25-30 minutes until the rice is tender and has absorbed most of the liquid.
14. Remove the skillet from the oven and let it rest, covered, for 5 minutes to allow the rice to fluff up.
15. Fluff the rice gently with a fork before serving.

But the real magic is in that first bite—the rice soaks up all the zesty lemon and savory juices from the chicken, while the olives add a briny pop that keeps things interesting. I love serving it straight from the skillet with a simple Greek salad on the side for a complete, sun-kissed meal.

Pineapple Chicken and Rice with Bell Peppers

A few weeks ago, I was craving something tropical but didn’t want to spend hours in the kitchen, so I threw together this pineapple chicken and rice situation that’s become my new weeknight hero. It’s the perfect balance of sweet, savory, and satisfying without any fuss.

Ingredients

– A couple of boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup of white rice
– 1 can of pineapple chunks (don’t drain—we’re using that juice!)
– 1 red bell pepper, sliced into thin strips
– 1 green bell pepper, also sliced thin
– 1 small yellow onion, diced
– 2 cloves of garlic, minced
– 2 tablespoons of soy sauce
– 1 tablespoon of olive oil
– A splash of rice vinegar
– A pinch of salt and black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it turns translucent.
3. Toss in the minced garlic and cook for another 30 seconds until fragrant—be careful not to burn it!
4. Add the chicken pieces to the skillet and season with a pinch of salt and black pepper.
5. Cook the chicken for 5–6 minutes, flipping halfway, until it’s golden brown on all sides and no longer pink inside.
6. Stir in the sliced red and green bell peppers and cook for 3–4 minutes until they start to soften but still have a bit of crunch.
7. Pour in the entire can of pineapple chunks (including the juice), 1 cup of rice, 2 tablespoons of soy sauce, and a splash of rice vinegar.
8. Bring everything to a gentle boil, then reduce the heat to low, cover the skillet, and let it simmer for 18–20 minutes until the rice is tender and has absorbed most of the liquid.
9. Remove the skillet from the heat and let it sit, covered, for 5 minutes to allow the rice to steam and fluff up perfectly.

This dish comes out with tender chicken, fluffy rice, and just the right amount of sweetness from the pineapple. Try serving it with a sprinkle of chopped cilantro or a squeeze of lime for an extra zing that makes it feel like a mini vacation.

Garlic Butter Chicken and Rice

My family has been obsessed with this garlic butter chicken and rice lately—it’s become our go-to weeknight dinner because it’s cozy, filling, and comes together in one pan with minimal cleanup. Honestly, I love how the garlic butter soaks into every grain of rice, making each bite feel like a warm hug.

Ingredients

– 1.5 lbs of boneless, skinless chicken thighs (about 4–5 pieces)
– 1 cup of long-grain white rice
– 4 cloves of garlic, minced
– 1 small yellow onion, diced
– 2 cups of chicken broth
– 4 tablespoons of unsalted butter
– A couple of tablespoons of olive oil
– A splash of fresh lemon juice
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped

Instructions

1. Pat the chicken thighs dry with paper towels, then season both sides generously with salt and black pepper.
2. Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat until it shimmers.
3. Place the chicken thighs in the skillet and sear for 5–6 minutes per side, until golden brown and crisp—don’t move them around too much to get that perfect crust.
4. Remove the chicken from the skillet and set it aside on a plate.
5. Reduce the heat to medium and melt 4 tablespoons of butter in the same skillet.
6. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it turns translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it, as burnt garlic tastes bitter.
8. Pour in 1 cup of long-grain white rice and toast it for 2 minutes, stirring constantly to coat it in the butter and onion mixture.
9. Pour in 2 cups of chicken broth and a splash of fresh lemon juice, then bring everything to a gentle boil.
10. Return the seared chicken thighs to the skillet, nestling them into the rice mixture.
11. Cover the skillet tightly with a lid or aluminum foil and transfer it to a preheated 375°F oven.
12. Bake for 25 minutes, or until the rice has absorbed all the liquid and the chicken reaches an internal temperature of 165°F.
13. Remove the skillet from the oven and let it rest, covered, for 5 minutes—this allows the rice to steam and become fluffy.
14. Fluff the rice with a fork, then garnish with a handful of chopped fresh parsley before serving.

Really, the texture here is everything—the rice turns out tender and infused with garlic butter, while the chicken stays juicy and flavorful. We love scooping it straight from the skillet and pairing it with a simple green salad or roasted veggies for a complete meal that feels fancy without the fuss.

Moroccan Spiced Chicken and Rice

Sometimes you just need a dinner that feels like a warm hug from a faraway place, and this Moroccan spiced chicken and rice has become my go-to comfort meal ever since my friend Amina shared her family’s simplified version with me. I love how the spices make my whole kitchen smell incredible while it’s cooking!

Ingredients

– About 1.5 pounds of chicken thighs (bone-in for extra flavor)
– A couple of cups of long-grain white rice
– One large yellow onion, chopped
– Three cloves of garlic, minced
– A generous tablespoon of olive oil
– A teaspoon each of ground cumin, paprika, and cinnamon
– Half a teaspoon of ground turmeric
– A pinch of saffron threads if you have them
– Four cups of chicken broth
– A handful of golden raisins
– A big splash of lemon juice
– A small bunch of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels—this helps them get beautifully crispy skin.
3. Season both sides of the chicken generously with salt and pepper.
4. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat until it shimmers.
5. Place the chicken thighs skin-side down in the hot oil and cook for 6-8 minutes until the skin is golden brown and crispy.
6. Flip the chicken and cook for another 3 minutes, then transfer to a plate.
7. Add the chopped onion to the same skillet and cook for 5 minutes until softened.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add all the spices (cumin, paprika, cinnamon, turmeric, and saffron) and toast for 30 seconds to wake up their flavors.
10. Pour in the rice and stir to coat it evenly with the spiced oil.
11. Add the chicken broth and golden raisins, then bring everything to a simmer.
12. Nestle the seared chicken thighs back into the skillet on top of the rice mixture.
13. Cover the skillet tightly with a lid or foil and transfer to the preheated oven.
14. Bake for 25 minutes until the rice has absorbed most of the liquid and the chicken reaches 165°F internally.
15. Remove from oven and let it rest covered for 5 minutes—this allows the rice to finish steaming and become perfectly fluffy.
16. Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Just imagine breaking into that crispy-skinned chicken to reveal tender meat that falls right off the bone, with the fragrant rice underneath soaking up all those beautiful spices. I love serving this family-style right in the skillet with extra lemon wedges for squeezing over individual portions—the bright acidity really makes the warm spices pop!

Buffalo Chicken and Rice with Blue Cheese

Sometimes you just need that perfect combination of spicy, creamy, and comforting all in one bowl, and this buffalo chicken and rice with blue cheese hits every single note. I first made this on a chilly football Sunday when my usual wings felt too messy, and now it’s become my go-to cozy meal that satisfies those buffalo sauce cravings without the fuss.

Ingredients

– 1 lb of chicken breast, cut into bite-sized pieces
– 1 cup of uncooked white rice
– ½ cup of buffalo sauce
– ¼ cup of crumbled blue cheese
– 2 tablespoons of olive oil
– 1 tablespoon of butter
– A couple of celery stalks, chopped
– A splash of chicken broth (about 2 cups)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 lb of bite-sized chicken pieces to the hot skillet in a single layer, cooking for 5-7 minutes until the edges turn golden brown and the internal temperature reaches 165°F (I always use a meat thermometer here to avoid dry chicken).
3. Stir in 1 cup of uncooked white rice and cook for 1 minute to lightly toast the grains, which helps them stay separate and fluffy later.
4. Pour in a splash (about 2 cups) of chicken broth and ½ cup of buffalo sauce, scraping any browned bits from the bottom of the skillet for extra flavor.
5. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 18-20 minutes until the rice has absorbed all the liquid (no peeking—keeping the lid on ensures even cooking).
6. Remove the skillet from heat and stir in 1 tablespoon of butter until melted and creamy.
7. Fold in the chopped celery stalks and ¼ cup of crumbled blue cheese, letting the residual heat soften the cheese slightly.

Unbelievably creamy with a kick that builds slowly, the tender rice soaks up all that buffalo goodness while the blue cheese adds a tangy coolness. I love scooping it into lettuce cups for a lighter take or piling it high with extra celery for that classic crunch.

Honey Mustard Chicken and Rice

Craving something that feels fancy but comes together with minimal effort? This honey mustard chicken and rice has been my go-to weeknight dinner for years—it’s the kind of meal that makes you feel like you’ve got your life together, even when the rest of the day says otherwise.

Ingredients

• 1.5 pounds of boneless, skinless chicken thighs
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• 3 tablespoons of Dijon mustard
• 2 tablespoons of honey
• 2 cloves of garlic, minced
• A generous glug of olive oil
• A pinch of salt and a few cracks of black pepper
• A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken thighs completely dry with paper towels—this helps them get a nice sear instead of steaming.
3. Season both sides of the chicken with salt and pepper.
4. Heat a large, oven-safe skillet over medium-high heat and add a glug of olive oil.
5. Sear the chicken thighs for 4–5 minutes per side, until golden brown, then transfer them to a plate.
6. In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
7. Stir in the rice and toast it for 2 minutes, stirring constantly to coat it in the pan juices.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan—that’s where the flavor lives!
9. Whisk together the Dijon mustard and honey in a small bowl, then drizzle it over the rice and broth mixture.
10. Nestle the seared chicken thighs back into the skillet, on top of the rice.
11. Bring the liquid to a simmer, then cover the skillet tightly with a lid or foil.
12. Transfer the skillet to the preheated oven and bake for 25 minutes, until the rice is tender and has absorbed all the liquid.
13. Remove the skillet from the oven and let it rest, covered, for 5 minutes—this allows the rice to finish steaming and become fluffy.
14. Fluff the rice with a fork, then sprinkle with chopped fresh parsley before serving.

Flaky, tender chicken pairs perfectly with the creamy, slightly tangy rice—each bite is a balance of sweet and savory. I love serving this straight from the skillet with a simple side salad, or packing the leftovers for lunch the next day; it reheats like a dream.

Thai Peanut Chicken and Rice

My family’s obsession with Thai takeout led me to create this easy, homemade version of peanut chicken and rice—it’s become our go-to weeknight comfort meal. I love how the creamy peanut sauce coats every bite, and it’s way simpler to make than you’d think!

Ingredients

• 1 cup of jasmine rice
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon of vegetable oil
• 2 cloves of garlic, minced
• 1/4 cup of creamy peanut butter
• 2 tablespoons of soy sauce
• 1 tablespoon of lime juice
• 1 teaspoon of brown sugar
• A splash of water to thin the sauce
• A couple of green onions, sliced for garnish

Instructions

1. Rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch.
2. Cook the rice according to package directions—I use a rice cooker for foolproof results every time.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat until it shimmers.
4. Add the chicken pieces and cook for 5–7 minutes, stirring occasionally, until they’re golden brown and reach an internal temperature of 165°F.
5. Push the chicken to one side of the skillet and add the minced garlic, sautéing for 30 seconds until fragrant.
6. In a small bowl, whisk together 1/4 cup of peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of lime juice, 1 teaspoon of brown sugar, and a splash of water until smooth.
7. Pour the peanut sauce over the chicken and garlic, stirring to coat everything evenly.
8. Simmer the mixture on low heat for 2–3 minutes until the sauce thickens slightly and clings to the chicken.
9. Serve the peanut chicken over the cooked jasmine rice and top with sliced green onions.

And just like that, you’ve got a restaurant-worthy meal at home! The tender chicken pairs perfectly with the sticky rice, and the peanut sauce is rich with a hint of tang from the lime. For a fun twist, try wrapping spoonfuls in butter lettuce cups for a fresh, crunchy alternative to rice.

Bacon Ranch Chicken and Rice

Zesty and comforting, this Bacon Ranch Chicken and Rice has become my family’s go-to weeknight dinner. I first threw it together during a busy Tuesday when my pantry was looking sparse, and now it’s on regular rotation—my kids actually cheer when they smell it cooking! There’s something magical about how these simple ingredients transform into such a flavorful one-pan wonder.

Ingredients

– 4 boneless, skinless chicken breasts
– 6 slices of thick-cut bacon
– 1 cup of long-grain white rice
– 2 cups of chicken broth
– A generous ¼ cup of ranch seasoning mix
– A couple of tablespoons of olive oil
– A splash of lemon juice
– A handful of chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and grab a large oven-safe skillet.
2. Chop the 6 slices of bacon into ½-inch pieces and cook them in the skillet over medium heat for 8-10 minutes until crispy, then transfer to a paper towel-lined plate, leaving the bacon drippings in the pan.
3. Pat the 4 chicken breasts dry with paper towels and season both sides with salt and pepper—this helps them get a nice sear.
4. Heat the bacon drippings over medium-high heat and add the chicken, cooking for 4-5 minutes per side until golden brown, then remove and set aside.
5. Pour a couple of tablespoons of olive oil into the same skillet and add 1 cup of rice, toasting it for 2-3 minutes while stirring constantly until lightly golden.
6. Stir in 2 cups of chicken broth, a generous ¼ cup of ranch seasoning mix, and a splash of lemon juice, scraping up any browned bits from the bottom of the pan.
7. Return the chicken breasts to the skillet, nestling them into the rice mixture.
8. Cover the skillet tightly with a lid or foil and bake in the preheated 375°F oven for 25 minutes, until the rice has absorbed the liquid and the chicken reaches 165°F internally.
9. Let it rest for 5 minutes off the heat—this allows the rice to finish absorbing any remaining moisture and makes the chicken juicier.
10. Fluff the rice with a fork, then stir in the crispy bacon and a handful of chopped fresh parsley.

Deliciously creamy with bits of smoky bacon throughout, this dish has the perfect balance of tangy ranch and savory chicken. I love serving it straight from the skillet with a simple green salad, and the leftovers taste even better the next day—if you’re lucky enough to have any!

Mediterranean Chicken and Rice with Feta

Yesterday, I found myself craving something that felt both comforting and vibrant—something that could transport me to a sunny Mediterranean coastline without leaving my kitchen. This Mediterranean Chicken and Rice with Feta has become my go-to for busy weeknights when I want a meal that’s hearty yet fresh, and it always reminds me of that little seaside taverna I visited in Greece years ago. Trust me, the combination of juicy chicken, fluffy rice, and tangy feta is pure magic.

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs
– 1 cup of long-grain white rice
– 2 tablespoons of olive oil
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 1 cup of chicken broth
– A splash of lemon juice (about 2 tablespoons)
– 1 teaspoon of dried oregano
– A couple of handfuls of cherry tomatoes, halved
– 4 ounces of crumbled feta cheese
– A small bunch of fresh parsley, chopped

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Season 1.5 pounds of boneless, skinless chicken thighs with salt and pepper on both sides.
3. Place the chicken thighs in the hot skillet and cook for 6–7 minutes per side until golden brown and the internal temperature reaches 165°F.
4. Remove the chicken from the skillet and set it aside on a plate.
5. Add 1 diced medium yellow onion to the same skillet and cook for 4–5 minutes until softened and translucent.
6. Stir in 3 minced cloves of garlic and cook for 1 minute until fragrant.
7. Tip: Scrape up any browned bits from the bottom of the skillet—this adds incredible depth to the flavor.
8. Pour in 1 cup of long-grain white rice and toast it for 2 minutes, stirring constantly.
9. Add 1 cup of chicken broth, 2 tablespoons of lemon juice, and 1 teaspoon of dried oregano to the skillet.
10. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
11. Tip: Resist the urge to peek under the lid—this keeps the steam in for perfectly fluffy rice.
12. Return the cooked chicken thighs to the skillet, nestling them into the rice.
13. Scatter 1 cup of halved cherry tomatoes over the top.
14. Cover and cook for another 5 minutes until the tomatoes soften slightly.
15. Remove the skillet from the heat and sprinkle 4 ounces of crumbled feta cheese and a handful of chopped fresh parsley over everything.
16. Tip: Let it sit for 2–3 minutes off the heat so the feta softens but doesn’t melt completely.
17. Fluff the rice gently with a fork before serving.

Really, the texture here is everything—tender chicken, fluffy rice that soaks up all the lemony broth, and little bursts of juicy tomato. I love how the feta adds a creamy, salty kick that ties it all together; try serving it with a simple arugula salad on the side for a fresh contrast.

Pesto Chicken and Rice with Sun-Dried Tomatoes

Pulling together a satisfying weeknight dinner doesn’t have to be complicated—this pesto chicken and rice with sun-dried tomatoes has become my go-to when I want something flavorful without spending hours in the kitchen. I actually started making this after discovering a jar of sun-dried tomatoes hiding in the back of my pantry, and now it’s in regular rotation.

Ingredients

– 2 boneless, skinless chicken breasts, cut into bite-sized pieces
– 1 cup of long-grain white rice
– 1/2 cup of sun-dried tomatoes packed in oil, chopped
– 1/4 cup of prepared basil pesto
– 2 cloves of garlic, minced
– 1 small yellow onion, diced
– 2 cups of chicken broth
– A splash of olive oil
– A couple of tablespoons of grated Parmesan cheese
– A pinch of salt and black pepper

Instructions

1. Heat a splash of olive oil in a large skillet over medium-high heat until it shimmers.
2. Season the chicken pieces with a pinch of salt and black pepper, then add them to the hot skillet in a single layer.
3. Cook the chicken for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through (internal temperature should reach 165°F).
4. Remove the chicken from the skillet and set aside on a plate.
5. Add the diced onion to the same skillet and cook for 3-4 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant.
7. Add the rice to the skillet and toast for 1 minute, stirring constantly to coat with the oil and aromatics.
8. Pour in the chicken broth and scrape any browned bits from the bottom of the skillet.
9. Stir in the chopped sun-dried tomatoes and bring the mixture to a boil.
10. Reduce heat to low, cover the skillet, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
11. Return the cooked chicken to the skillet and stir in the pesto until everything is well combined.
12. Sprinkle with grated Parmesan cheese and let it sit for 2 minutes off the heat to melt slightly.

Let this dish rest for a few minutes before serving—the rice will absorb any remaining liquid and become perfectly fluffy. The sun-dried tomatoes add a wonderful chewy texture against the tender chicken, while the pesto infuses every grain with herby brightness. I love serving this in shallow bowls with extra Parmesan sprinkled on top and maybe some crusty bread for dipping.

Salsa Verde Chicken and Rice

Zesty and vibrant, this Salsa Verde Chicken and Rice has become my go-to weeknight dinner that never fails to impress. I first discovered this combo when I needed to use up leftover salsa verde from taco night, and now it’s a regular in our rotation—my husband actually requests it more than my famous lasagna!

Ingredients

– 1.5 lbs of boneless, skinless chicken thighs (they stay juicier than breasts, trust me!)
– 1 cup of long-grain white rice
– 1.5 cups of your favorite salsa verde (I always grab the jarred kind for convenience)
– 1 cup of chicken broth
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– A generous pinch of salt and a few cracks of black pepper
– A handful of fresh cilantro for garnish
– A squeeze of fresh lime juice

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Season 1.5 lbs of chicken thighs generously with salt and pepper on both sides.
3. Place chicken thighs in the hot skillet and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and set aside on a plate.
5. Add diced onion to the same skillet and cook for 4-5 minutes until translucent and slightly softened.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add 1 cup of rice to the skillet and toast for 2 minutes, stirring constantly until grains look slightly opaque.
8. Pour in 1.5 cups of salsa verde and 1 cup of chicken broth, scraping up any browned bits from the bottom of the pan.
9. Return chicken thighs to the skillet, nestling them into the rice mixture.
10. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
11. Remove from heat and let stand covered for 5 minutes to allow rice to steam and absorb remaining moisture.
12. Fluff rice with a fork and stir in fresh cilantro and a squeeze of lime juice.

Really, the magic happens when the tangy salsa verde soaks into every grain of rice while the chicken stays incredibly moist. I love serving this in shallow bowls with extra lime wedges for squeezing over the top—the bright acidity cuts through the richness perfectly. Sometimes I’ll even top it with sliced avocado or a dollop of Greek yogurt for extra creaminess.

Smoky Chipotle Chicken and Rice

Perfect for those busy weeknights when you want something satisfying without spending hours in the kitchen, this smoky chipotle chicken and rice has become my go-to comfort meal. I first threw it together one rainy evening when my pantry was looking sparse, and now it’s on regular rotation—my family actually cheers when they smell those chipotle peppers sizzling.

Ingredients

• 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup of long-grain white rice
• 2 cups of chicken broth
• 2 tablespoons of olive oil
• 1 medium yellow onion, diced
• 3 cloves of garlic, minced
• 2 chipotle peppers in adobo sauce, minced plus a good splash of that smoky sauce
• 1 teaspoon of ground cumin
• 1 teaspoon of smoked paprika
• Salt to season everything nicely
• A handful of fresh cilantro, chopped for garnish
• A couple of lime wedges for squeezing over at the end

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers when you tilt the pan.
2. Season 1 pound of chicken pieces generously with salt and add to the hot skillet in a single layer—don’t crowd them or they’ll steam instead of browning.
3. Cook chicken for 5-7 minutes, turning occasionally, until golden brown on all sides and no longer pink inside when you cut into a piece.
4. Transfer chicken to a clean plate using a slotted spoon, leaving those flavorful drippings in the skillet.
5. Add diced onion to the same skillet and cook for 4-5 minutes, stirring occasionally, until translucent and slightly softened.
6. Stir in minced garlic and cook for just 30 seconds until fragrant—any longer and it might burn and turn bitter.
7. Add 1 cup of rice to the skillet and toast for 2 minutes, stirring constantly, until the grains turn slightly opaque around the edges.
8. Sprinkle in 1 teaspoon each of cumin and smoked paprika, plus the minced chipotle peppers and that splash of adobo sauce, stirring for 30 seconds to wake up the spices.
9. Pour in 2 cups of chicken broth, scraping up all those browned bits from the bottom of the pan—that’s where the deep flavor lives.
10. Return the browned chicken and any accumulated juices to the skillet, nestling it into the rice mixture.
11. Bring everything to a lively bubble, then immediately reduce heat to low, cover tightly, and simmer for 18 minutes—no peeking or you’ll let the steam escape!
12. After 18 minutes, remove from heat and let it sit covered for 5 minutes—this resting time is crucial for the rice to absorb any remaining liquid and become perfectly fluffy.
13. Fluff the rice with a fork, then stir in most of the chopped cilantro, saving some for garnish.

Outrageously good with that perfect balance of smoky heat from the chipotle and comforting rice, this dish has a wonderful texture where each grain stays separate yet tender. The chicken becomes incredibly juicy after simmering in that flavorful broth, and I love serving it straight from the skillet with extra lime wedges for squeezing over—the bright acidity cuts through the richness beautifully. Sometimes I’ll top it with sliced avocado or a dollop of cool sour cream if I’m feeling fancy.

Summary

Now you have 20 delicious chicken and rice crock pot recipes to make busy weeknights easier and tastier! We hope these flavorful dishes bring warmth and convenience to your kitchen. Try a few, leave a comment with your favorites, and don’t forget to share this roundup on Pinterest to help other home cooks discover these time-saving meals.