Before you cook
Before you start Equipment you'll need
- Slow cooker (5-6 quart capacity) — Provides gentle, even heat distribution for tender chicken and properly cooked rice without drying out the meat
- Large skillet — Optional for browning chicken before slow cooking to add depth of flavor and improve texture
- Cutting board — Safe surface for preparing vegetables and cutting chicken into appropriate portions
- Chef's knife — Essential for efficiently cutting chicken, onions, celery, and other vegetables to uniform sizes for even cooking
- Wooden spoon or silicone spatula — Heat-resistant for stirring ingredients in the slow cooker without scratching the insert
- Measuring cups and spoons — Ensures proper ratio of liquid to rice for correct texture and prevents mushy or undercooked rice
- Two forks for shredding — Useful for shredding cooked chicken into smaller pieces if desired for easier serving or mixing
Safety Safety & allergen notes
- Hot skillet and oil can cause severe burns - use pot holders when handling the pan and keep hands away from splattering oil during searing
- Keep fingers clear of knife blade when dicing onion, mincing garlic, and chopping vegetables - use a claw grip on the hand holding the food
- Chicken must reach an internal temperature of 165°F to be safely cooked through - use a meat thermometer to verify doneness before shredding
- Slow cooker lid and steam are extremely hot - use oven mitts when removing the lid and keep face away from escaping steam
- Remove bay leaf completely before serving - it is a choking hazard and should not be consumed
Non-negotiables Rules for success
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Sear chicken before adding to slow cooker
Browning creates a flavorful crust through the Maillard reaction, which adds depth and richness to the final dish that slow cooking alone cannot achieve
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Ensure rice is completely submerged in liquid before cooking
Unsubmerged rice will cook unevenly or remain hard; rice needs consistent contact with liquid to absorb moisture and cook through properly
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Do not lift the slow cooker lid during cooking
Each time you open the lid, heat escapes and extends cooking time by 15-20 minutes, disrupting the slow cooking process and potentially leaving rice undercooked
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Remove bay leaf before serving
Bay leaves are inedible and their sharp edges can cause injury or choking if accidentally consumed
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Use long-grain white rice, not short-grain or brown rice
Long-grain rice remains separate and fluffy during slow cooking; short-grain becomes mushy and brown rice requires longer cooking time than the recipe allows
Prep Get set first
About 15 min of prep
- Gather all ingredients and measure out spices, broth, and rice
- Prep cutting board and knife for vegetables
- Have slow cooker ready and accessible
- Dice onion, mince garlic, chop carrots and celery into 0.5-inch pieces
- Get large skillet ready for searing chicken
- Have wooden spoon or silicone spatula available
- Locate two forks for shredding chicken later
Plan for 15 minutes of active prep before cooking, then 4 hours hands-off on low (or 2 hours on high) in the slow cooker.
Ingredients
Instructions
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Sear the chicken
Heat olive oil in a large skillet over medium-high heat and sear the chicken breasts for 3-4 minutes per side until lightly browned; set aside.
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Prep the vegetables
Dice the onion, mince the garlic, chop the carrots into 0.5-inch pieces, and slice the celery into 0.5-inch pieces.
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Sauté aromatics
Add the diced onion and minced garlic to the skillet and sauté for 2 minutes until fragrant.
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Assemble in slow cooker
Transfer the seared chicken breasts, sautéed onion and garlic, carrots, celery, long-grain white rice, chicken broth, dried thyme, dried oregano, salt, black pepper, and bay leaf to the slow cooker.
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Mix ingredients
Stir well to combine all ingredients and ensure the long-grain white rice is submerged in liquid.
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Slow cook
Cover and cook on low for 4 hours (or on high for 2 hours) until the chicken breasts is cooked through and long-grain white rice is tender.
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Shred the chicken
Remove the chicken breasts and shred them using two forks, then return the shredded chicken breasts to the slow cooker.
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Add peas
Stir in the frozen peas and let them heat through for 5 minutes.
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Final seasoning
Remove the bay leaf, taste for seasoning, and adjust salt and black pepper as needed before serving.
Chef's notes
For a heartier meal, add 1 cup of diced potatoes or mushrooms in step 4
Serve with crusty bread, a green salad, or steamed vegetables on the side