Healthy Recipes

How to Make Chicken and Rice in the Slow Cooker~Easy Cooking

In this easy cooking video, I make some chicken and rice in my crockpot, or slow cooker. The ingredients I used in this easy crock pot recipe are 2 cups of water, …

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  1. This is awesome! Thanks for sharing. Its just what I needed to try rice out in the crockpot. FYI I agree with using chicken stock instead of water and bullion, I use chicken broth to cook rice and quinoa etc on the stovetop- my chef hubby gave me that tip. Also we use granulated garlic as a flavor enhancer- just enough and it brings out flavor- too much is when you get the garlic flavor. Oh and chicken over 170 is when you get drying out. I have that issue with my slow cooker and chicken too- overcooking. But it’s still usually pretty delicious! Thanks again! Super helpful video!

  2. why did this video show up as one of the top searches, under 'slow cooker'…there's nothing special here…not the ingredients, technique…wtf? – like, just do whatever video.

  3. I have the tendency to "improve" this kind of recipe by frying the chicken first, or using fresh veggies. But then i forget that this is not about that. It is a simple tasty meal that you can do without fussing.
    I see a lot of that going on in the comments as well.

  4. Leave skin on for more flavor and remove after cooking. Always use chicken stock rather than water. More liquid for sure. She cooking rice it’s usually 2 parts liquid to one part rice. A little tweaking and good recipe.

  5. Wow I don't think I would ever eat from his kitchen…rinsing chicken under hot water…insane. Oh and did he ever wash his hands after handling raw chicken???

  6. Wtf was that big hard thing when you tried to stir it up? This is the second vid that you kind of fudged it.. Reminds me of my wife cooking. If the smoke alarms aint going off it aint done!

  7. I have a question. I made this yesterday, and the rice came out pasty and mushy. I cooked it for 3-1/2 hours on high in the crock pot. I used chicken tenders cut up into bite size chunks. Should I have cooked it for 2-1/2 hours for the rice NOT to come out pasty and mushy? (did I cook it too long? Is that why the rice came out pasty and mushy?). I used jasmine rice. The flavor came out excellent, the only problem was that's the way the rice came out.

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