Are you craving a mouthwatering, hassle-free meal that will have your entire family begging for seconds? Look no further than this incredible Slow Cooker Whole Chicken and Rice recipe! Imagine coming home to a kitchen filled with the most incredible aroma of perfectly seasoned chicken and fluffy rice, all prepared with minimal effort and maximum flavor. This one-pot wonder transforms a simple whole chicken into a tender, juicy masterpiece that practically falls off the bone, while infusing every grain of rice with rich, savory goodness.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: American
Serves: 4-6 servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 onion, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the whole chicken under cold water and pat it dry with paper towels. This helps to remove any excess moisture and ensures a better texture.
- In a large bowl, combine the long-grain rice, chicken broth, diced carrots, diced celery, chopped onion, garlic powder, salt, and pepper. Stir the mixture well to ensure that all the ingredients are evenly distributed.
- Take your slow cooker and lightly grease the bottom with a bit of cooking spray or olive oil to prevent sticking. Pour the rice and vegetable mixture into the bottom of the slow cooker, spreading it out evenly.
- Next, place the whole chicken on top of the rice and vegetable mixture in the slow cooker. Season the chicken generously with salt and pepper, making sure to rub it into the skin for maximum flavor. You can also sprinkle a bit of garlic powder on top for extra seasoning.
- Cover the slow cooker with its lid and set it to cook on low for about 6 hours. This slow cooking method will allow the chicken to become tender and infuse the rice with delicious flavors.
- After 6 hours, carefully remove the lid. Check that the chicken is fully cooked by ensuring that the internal temperature reaches at least 165°F (75°C). If the chicken is done, use tongs to carefully lift it out of the slow cooker and place it on a cutting board to rest for a few minutes.
- While the chicken is resting, stir the rice and vegetable mixture in the slow cooker to fluff it up. If the rice appears too dry, you can add a splash of additional chicken broth or water to achieve your desired consistency.
- Once the chicken has rested, carve it into pieces or shred the meat using two forks. Serve the chicken pieces over a bed of the flavorful rice and vegetable mixture.
- Enjoy your delicious slow cooker whole chicken and rice, garnished with fresh herbs if desired. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Tips
- Choose the Right Chicken: Opt for a fresh, high-quality whole chicken around 4 pounds for the best results. Pat it completely dry before seasoning to ensure crispy, flavorful skin.
- Seasoning is Key: Don't be shy with your seasonings! Generously rub salt, pepper, and garlic powder not just on top of the chicken, but underneath the skin for deeper flavor penetration.
- Rice Consistency Matters: If you prefer slightly firmer rice, consider adding the rice and vegetables later in the cooking process, around 3-4 hours into the cooking time.
- Temperature Check: Always use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (75°C) at the thickest part of the meat.
- Resting is Crucial: Allow the chicken to rest for 10-15 minutes after cooking. This helps redistribute the juices, ensuring each bite is incredibly moist and tender.
- Meal Prep Friendly: This recipe is perfect for batch cooking. Leftovers can be stored in the refrigerator for up to 3 days and reheat beautifully.
- Customize Your Flavors: Feel free to experiment with herbs like thyme, rosemary, or add a splash of white wine to the broth for an extra flavor dimension.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 12g
Saturated Fat: g
Cholesterol: 95mg
