Slow Cooker Chicken Rice Casserole

Usually I think to use my slow cooker in the winter, for a braise or stew or maybe some pulled pork. But I’m also finding it rather convenient in the summer too, as a way to avoid using the oven and heating up the kitchen.

This chicken rice casserole recipe is designed for a slow cooker. You brown onions and chicken thighs, place in a slow cooker with basmati rice, tomatoes and stock. 2 hours later it’s done!

A couple of notes. First, the seasoning we are using is a shade Middle Eastern, with ground cumin and a touch of cinnamon. It’s a wonderful combination if you haven’t tried it, I recommend it.

Second, to make rice in a slow cooker with chicken, you have to drastically reduce the amount of liquid you would normally add to cook rice, otherwise your rice will be completely mushy.
The reason is that all of the other ingredients release moisture while they cook. That moisture gets absorbed by the rice so you just don’t need as much to begin with.

Slow Cooker Chicken Rice Casserole Recipe

The basmati rice we are using in this recipe usually needs 3 cups of liquid for 2 cups of rice. For this recipe we are only adding 1 1/2 cups of liquid because the chicken and other ingredients will release moisture while the casserole cooks.

If you are using rice that requires a different amount of liquid to cook, you'll need to experiment for the right amount of liquid to reduce.

Also, different slow cookers come to temperature at different rates, and have tighter or looser lids. So you will likely need to experiment with the timing as well as the amount of liquid. Your slow cooker may require adding more liquid to keep the rice from drying out.

Ingredients

• 2 pounds bone-in, skin-on chicken thighs (or 1 1/2 pounds boneless, skin on chicken thighs)


• Kosher salt


• 2 Tbsp olive oil


• 4 cups sliced yellow onion, 1/4-inch thick slices, sliced root to tip (about 2 large onions)


• 1 teaspoon ground cumin


• 1/4 teaspoon ground cinnamon


• 4 teaspoons finely chopped garlic (about 4 cloves)


• 2 cups 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

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