Slow Cooker Indian Chicken and Rice

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Slow Cooker Indian Chicken and Rice

Your family and friends will be impressed with this aromatic and flavorful Biryani-inspired dish. Slow Cooker Indian Chicken and Rice is a great alternative to carryout and includes healthy whole grains and protein. Best of all, your leftovers can be heated the next day for a hearty lunch.

Slow cooker recipes are a great option for busy families on the go or just for those who prefer to spend their time doing something other than slaving away in the kitchen. Try a few of our other slow cooker recipes here.

Slow Cooker Indian Chicken and Rice

Slow Cooker Indian Chicken and Rice

Serving Size: 3/4 cup | Calories: 254 | Total Fat: 4 | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 24 mg | Sodium: 307 mg | Carbohydrates: 34 g | Sugars: 3 g | Dietary Fiber: 3 g | Protein: 18 g | SmartPoints (Freestyle) 6 |

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Ingredients

  • 3 chicken breasts (2 lbs), skinless, boneless, cut into 1" strips
  • 1 cup long grain brown rice (uncooked)
  • 1/2 cup Greek Yogurt, low fat, plain
  • 2 cups chicken broth, fat free, low sodium
  • 1 (4 oz.) can Green Chile Peppers, drained and diced
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1 teaspoon curry
  • 1 teaspoon paprika
  • Salt to taste
  • 1 Bay Leaf
  • 4 tablespoons fresh mint leaves
  • 1 tablespoon Extra Virgin olive oil
  • 1 medium onion, cut into thin rings
  • 2 cloves garlic, minced

Directions

  1. In a medium skillet add 1 tablespoon Extra Virgin olive oil and sauté onion and garlic on medium heat, cook for about 5 minutes or until onion is tender.
  2. Set aside 2 tablespoons mint leaves for garnish and 5-6 sauteed onion rings for garnish.
  3. In a large mixing bowl add sautéed onion and garlic, all other spices and herbs, Greek yogurt, chicken broth and chicken strips; stir to thoroughly coat chicken. Cover and place chicken mixture in the refrigerator for 1-2 hours, allowing the flavors time to meld.
  4. Turn slow cooker to high.
  5. Add rice (uncooked) on the bottom of the slow cooker. Add chicken mixture over rice, cover and cook on high 3-4 hours or low 5-6. Check after 2 hours two hours to see if additional liquid is needed...if so, add another 1/2 cup chicken broth. Cook until chicken is cooked through and rice is tender. Remove bay leaf.
  6. Garnish with remaining mint leaves and onion rings and a few raisins if desired.
https://skinnyms.com/slow-cooker-indian-chicken-and-rice/


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21 Comments on "Slow Cooker Indian Chicken and Rice"

  1. Hodag88  March 10, 2012

    I can't wait to try this – biryani is one of my favorites!

    Reply
    • Skinny Ms.  March 11, 2012

      Let us know how you like it.

      Reply
    • skinnyms  March 12, 2012

      GREAT! Let us know how you like it.

      Reply
  2. Scroble  March 30, 2012

    Do you think I could replace the chicken with Tofu?  How does extra firm tofu do in the crockpot??

    Reply
    • skinnyms  March 31, 2012

      Honestly, I've never tried tofu in the slow-cooker. I'm thinking it might not hold up. Let us know if you try it. Thanks!

      Reply
  3. Brittleigh08  March 30, 2012

    Can you use basmati rice instead of brown? 

    Reply
    • skinnyms  March 31, 2012

      That should work!

      Reply
  4. Sho Cj  April 9, 2012

    This was really good! Smelled great cooking too. This is a recipe you need to babysit though. I had it on high for 2 hours and added more broth. I also added some frozen green peas and turned to medium for 2 more hours,

    Reply
    • skinnyms  April 10, 2012

      Great! Thanks for the suggestions…always helpful.

      Reply
  5. Heather Smith  June 10, 2012

    I absolutely LOVE Indian food. I have cooked many things at home and am always on the lookout on how to lower the fat content. This is perfect. One of my favorite dishes is Biryani (chicken, lamb, or goat). Next to the Tikka Masala it is the best. Thank you all for creating this version. This is my new favorite go-to Indian dish now. The only thing I changed was a pinch of ground ginger instead of the 1/4 tsp, and added about 1 tsp of Garam Masala (just not fond of ginger). 

    I plan to try this with lamb the next time is make this. I am sure it is going to be great (waiting on lamb to go on sale hahaha). I would LOVE for more Indian inspired dishes. That would be awesome!

    PS……. There IS Brown Basmati Rice 🙂

    Reply
  6. Kjmcnamara10  June 10, 2012

    Fabulous dish!  I love the delicious smell and taste, but most of all the great nutritional contents.

    Reply
  7. Debbie J  June 10, 2012

    Indian food that I can fix and forget it? Yes, please!

    Reply
  8. Meg Ageton  July 2, 2012

    is it really hot? I would love to try it but also have to think about my 2.5 year old

    Reply
    • Skinny Ms.  July 2, 2012

      Meg, It's a little on the 'hot' side but feel free to adjust as needed. Any of the spices that are hot can be eliminated if necessary. We want your 2.5 year old to enjoy too! 🙂

      Reply
  9. Candice V.  October 8, 2012

    3 chicken breasts–size of breasts varies. About how much chicken by weight should be in this recipe? I'm thinking of making this today, but I have only 1 lb of chicken breasts in the fridge (3 breasts but thin ones). Should I use more?

    Reply
    • Skinny Ms.  October 8, 2012

      Candice, Three breasts should work fine, even thin ones.

      Reply
  10. J. Darling  November 5, 2012

    I did up two crockpot of this today, splitting a container of Dairy Free Sour cream between the two.

    For veterans we used two cans of chickpeas (or garbonzo beans but honestly I use any white bean I have on hand).

    Both crock pots were started at the same time. Chicken crock pot was started with everything but the chicken, since I still had to run to the store for the chicken. I just fried the chicken quickly in the frying pan and added it after an hour into a slow cook.

    Reply
    • J. Darling  November 5, 2012

      Used a brown basmati rice and it was awesome!

      Reply
    • Skinny Ms.  November 6, 2012

      J. Darling, Thank you so much for letting us know. Brown Basmati is a perfect addition. Thanks! 🙂

      Reply
  11. JustMelissa  December 10, 2015

    How many servings does this make? Thanks!

    Reply
    • SkinnyMs  December 10, 2015

      This recipes makes approximately 6 servings.

      Reply

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