Crock Pot Chicken Thighs and Rice
Crock Pot Chicken Thighs and Rice is a one pot meal that is easy to make. The chicken thighs cook tender with fluffy rice. This is a delicious weeknight meal.
Servings: 6
Cost: $8.37, $1.40 per Servings
Ingredients
- 8 Bone-In Chicken Thighs skin on
- 2 Tablespoons Olive Oil
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 teaspoon Paprika
- 2 cups Uncooked Long Grain White Rice
- 2 cups Chicken Broth
- 1 Tablespoon Minced Garlic
- 1 teaspoon Dried Italian Seasoning
Instructions
- Season both sides of the 8 bone-in chicken thighs with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon paprika.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken thighs to the skillet and cook for 5 to 7 minutes per side until browned.
- Place 2 cups uncooked long grain white rice, 2 cups chicken broth, 1 tablespoon minced garlic, and 1 teaspoon dried Italian seasoning in the crock pot. Gently stir to combine.
- Place the browned chicken thighs on top of this mixture in the crock pot.
- Cover and cook on high for 2-3 hours until the rice is tender and the chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Remove the chicken from the crock pot. Stir the rice and then it’s ready to serve and enjoy!
Video
Notes
Refrigerate any leftovers in an airtight container for up to 5-7 days.
Stir the chicken and rice after 1 1/2 hours and add more chicken broth if needed to prevent the chicken and rice from drying out.
Nutrition
Calories: 606kcal | Carbohydrates: 51g | Protein: 30g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 798mg | Potassium: 416mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 291IU | Vitamin C: 0.4mg | Calcium: 43mg | Iron: 2mg
