Slow Cooker Chicken & Rice

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Slow Cooker Chicken & Rice

This tomato based chicken recipe has a combination of wild and brown rice and just enough spice to kick the flavor into full gear. Feel free to lessen or increase the flavor intensity by adding less cayenne or red pepper flakes. We like our chicken dishes a little on the hot side but with this one, you decide!

Slow Cooker Chicken & Rice

Slow Cooker Chicken & Rice

Minimum slow cooker size: 5 quarts

Yields: 4 servings | Serving Size: 1 Cup | Calories: 288 | Total Fat: 6 g | Saturated Fat: 1 g | Trans Fat: 0 | Cholesterol: 38 mg | Sodium: 165 mg | Carbohydrates: 19 g | Dietary Fiber: 3 g | Sugars: 4 g | Protein: 18 g | SmartPoints (Freestyle): 6 |

Ingredients

  • 1 tablespoon Extra Virgin olive oil
  • 1 small yellow onion, diced
  • 1/2 cup diced red bell pepper
  • 1 cup wild rice blend, uncooked (wild rice, long and short grain brown rice)
  • 2 (6 ounce) chicken breasts fillets, skinless, cut into 2” pieces
  • 1 cup chicken broth, fat free, low sodium
  • 1 (14.5 ounce) can diced tomatoes with liquid
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon red pepper flakes
  • Salt to taste

Directions

  1. Heat oil in a large skillet, add onions and bell pepper and sauté on medium low heat until tender, about 3 minutes. Add rice and continue to sauté for another 1 to 2 minutes. Remove skillet from heat and add the remaining ingredients, except chicken, stir to combine. Place chicken in the slow cooker and pour ingredients from the skillet over chicken.
  2. Cover and cook on low 4 hours.
https://skinnyms.com/slow-cooker-chicken-rice/

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31 Comments on "Slow Cooker Chicken & Rice"

  1. T. M. Pease  January 23, 2012

    I remember seeing a similar chicken & rice recipe but without tomatoes… is that still on here somewhere?

    Thanks!!

    Reply
    • Skinny Ms.  January 24, 2012

      T.M. – Maybe you're thinking of the Monday Beans and Rice?

      Reply
  2. T. M. Pease  January 24, 2012

    No, that's not it. What I'm looking for is a chicken & rice casserole that would be the equivalent of using cream soup but no tomatoes (I don't care for rice & tomatoes together). I have an oven casserole recipe that I love, but it uses white rice (which I'm trying to get away from) & I'm not sure how to convert it to a crock pot recipe.

    Reply
    • Skinny Ms.  January 24, 2012

      T.M. – If you'd like to email me the recipe, I can convert it for you. [email protected]

      Reply
      • T. M. Pease  January 24, 2012

        I'll send it to you tonight… thanks!! 🙂

        Reply
  3. Laurafine  February 24, 2012

    could you cook this on high for 2 hours?

    Reply
    • skinnyms  February 24, 2012

      Laura, The rice might not get done in 2 hours, even on high. You could always check the rice and chicken after 2 hours and cook a little longer if necessary. Thanks!

      Reply
  4. Trude Wofford  March 31, 2012

    made this for dinner last night, we really liked it! I didnt have any wild rice  mix so I just used brown rice.  very good leftovers too

    Reply
    • skinnyms  March 31, 2012

      Great! Thanks for the tip.

      Reply
  5. Jsmith  April 5, 2012

    you put the uncooked rice in the skillet and saute it?

    Reply
  6. Beth Odom  June 8, 2012

    I made this recipe and the ingredients are great.  I left it in the crockpot on warm for an extra hour and it turned to mush.  Have to be around for this one…:(

    Reply
    • Skinny Ms.  June 8, 2012

      Beth, Oh no…so sorry! Just make it when you're going to be at home. Keep us posted. 🙂

      Reply
  7. Rachel Hiebert  June 10, 2012

    Me and my family LOVED this recipie. I have made it often and it keeps getting better with little tweeks here and there!  Thanks Skinny Ms

    Reply
  8. Kamienjim  July 16, 2012

    Made a version of this tonight on the cook top.  Added garlic, but the same other than that.  I always use San Marzano tomatoes–they really add so much taste.  Once you get use to them, there is no going back!!!  Tasted wonderful! Thanks!!!

    Reply
    • Skinny Ms.  July 17, 2012

      Kamienjim,

      GREAT! Thanks for the tip…will have to give those tomatoes a try. 🙂

      Reply
  9. Robin  July 16, 2012

    I made this recipe and it was yummy! I am not sure if my crock pot is old or if it was the type of rice I used, but I cooked it on low for 4hours and the rice was not done at all.  Had to turn it up to high and cook for 2hours longer. I used the Lundgren Brown and Wild Rice Blend. Now that I know I will just plan for the extra cooking time.

    Reply
    • Skinny Ms.  July 17, 2012

      Robin, Glad you enjoy. You're right, all slow cookers cook differently. I have 5 and they all require different cooking times for the same
      recipe. 🙂

      Reply
  10. Tmcleod0623  August 10, 2012

    The chicken and rice is one of our favorites. We love the spicess and how they blend. The texture is perfect…the whole family enjoys it

    Reply
  11. lrn  September 3, 2012

    Can you replace the rice with quinoa?

    Reply
    • Skinny Ms.  September 3, 2012

      Irn, If you make it on the stovetop. Quinoa only takes 15 minutes to cook and doesn't do well in the slow cooker.

      Reply
  12. lrn  September 3, 2012

    Can you replace the rice with quinoa?

    Reply
  13. Snickfly  September 4, 2012

    I am vegan, but may sub veggie broth and black beans and try tomorrow!

    Reply
  14. Skinny Ms.  September 5, 2012

    Sounds yummy!

    Reply
  15. Alia Shalabi  September 5, 2012

    How might you cook this w/out a crockpot?

    Reply
    • Skinny Ms.  September 6, 2012

      Alla, I would recommend browning chicken in a little oil. Add all other ingredients to a large casserole dish, add browned chicken, cover and cook at 375 degrees until chicken is done and rice is tender. It should take about 45 mins to 1 hr.

      Reply
  16. blanca  April 22, 2013

    i made this but the chicken was too dry can i make this with dark meat chicken?

    Reply
    • Skinny Ms.  April 22, 2013

      Blanca, Hmmmmmm….very moist for me. I used white meat.

      Reply
  17. jenw  April 27, 2013

    This recipe looks really good but I have to say, the comment about using fire roasted diced tomatoes to add spiciness is way off. Fire roasted tomatoes are not spicy. In fact they are a bit sweeter since roasting tomatoes causes them to release their natural sugars.

    Reply
    • Skinny Ms.  April 28, 2013

      Jen, It really depends on the brand. The one I purchase has a kick with hot peppers. 🙂

      Reply
  18. Claire  January 5, 2016

    Now am I going mad or does this say fried rice in the pan ?

    Reply
    • Melissa Florero  January 5, 2016

      Claire, Yes, put the uncooked rice in the pan for 1-2 minutes before adding to the crockpot. This will toast the rice a bit.

      Reply

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