Slow Cooker Chicken and Rice Casserole
Slow Cooker Chicken and Rice Casserole (no canned soup) combines browned chicken thighs, basmati rice, onions, tomatoes, warm spices, and chicken stock for a rich, comforting one-pot meal that cooks hands-free until tender and flavorful.
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Servings: 6
Ingredients
- 2 lb bone-in skin-on chicken thighs (or 1 1/2 lb boneless, skin-on chicken thighs)
- Kosher salt as needed (approximately 2 tsp for the chicken + 1 1/2 tsp for the casserole, or to taste)
- 2 tbsp extra virgin olive oil
- 4 c yellow onion sliced 1/4-inch thick (root to tip; about 2 large onions)
- 1 tsp ground cumin
- 1/4 tsp ground cinnamon
- 4 tsp garlic finely chopped (about 4 cloves)
- 2 c raw basmati long-grain rice
- 1 c diced tomatoes canned or fresh
- 1/2 c frozen peas optional
- 1 1/2 c chicken stock
- 3/4 tsp black pepper
- 2 bay leaves
Instructions
Season the Chicken
- Season both sides of the chicken thighs with approximately 2 teaspoons kosher salt. Set aside while preparing the onions.
Sauté the Onions, Spices, and Garlic
- In a large sauté pan over high heat, warm 2 tablespoons olive oil until shimmering but not smoking. Add the sliced onions and cook, stirring frequently, until lightly browned, about 6 minutes.
- Reduce the heat to medium. Add the ground cumin and ground cinnamon and cook for 1 minute, stirring to coat the onions. Add the chopped garlic and cook for an additional 30 seconds.
- Transfer the onion mixture to the bowl of a slow cooker. Do not clean the sauté pan, as it will be used to brown the chicken.
Brown the Chicken Thighs
- Return the sauté pan to medium heat. Place the chicken thighs skin-side down in the pan and cook until the skin is well browned and much of the fat has rendered, about 10 to 12 minutes.
- Turn the chicken thighs and brown the second side for 4 to 5 minutes. Remove from heat.
Combine the Ingredients in the Slow Cooker
- Add the raw basmati rice to the slow cooker with the onions and stir briefly to combine. Add the diced tomatoes, peas (if using), chicken stock, black pepper, bay leaves, and 1 1/2 teaspoons kosher salt. Stir to distribute evenly.
- Arrange the browned chicken thighs on top of the rice mixture, skin-side up.
Slow Cook
- Cover and cook on the HIGH setting for 2 to 3 hours, depending on the performance of your slow cooker. Slow cookers with metal inserts may cook more quickly, while ceramic inserts may require closer to 3 hours.
- Check the casserole approximately halfway through cooking. If the rice appears dry, add 1/2 cup to 1 cup water as needed.
- Once cooked, fluff the rice with a fork. Taste and adjust seasoning with additional salt if necessary. Serve warm.
Notes
This recipe is naturally gluten-free as written, provided a few items are verified. Use certified gluten-free chicken stock (some brands contain additives or flavorings with gluten) and confirm that any canned tomatoes or seasonings used are gluten-free. If serving with bread or a side, choose gluten-free options to keep the full meal gluten-free.