This Slow Cooker Basil Chicken and Rice is a complete meal in one pot!
This recipe is a spin off my mom’s oven recipe for basil rice. My mom makes a basil rice recipe that goes great with anything. She would brown rice and butter in a skillet, add dried basil, chicken broth and rice and then finish it in the oven. I made her rice recipe a complete meal by adding chicken.
For this recipe I cooked the chicken, leeks, basil, butter and chicken broth for 6 hours. Then I stir in Minute Brand rice and put the lid back on and cook for about 25 minutes more. You may remember that I do not like conventional rice in the slow cooker, it gets gummy. Minute rice is parboiled then dried, so it doesn’t get gummy and it cooks fast.
The rice turns out perfectly fluffy, and tastes amazing since it is flavored with the butter and broth the chicken has been cooking in. The thighs turn out moist and tender in this meal too!
Below is my YouTube video showing how to make this Slow Cooker Basil Chicken and Rice Recipe. You can follow me on YouTube, here.
I’ve been busy this last week and didn’t get as many recipes out as possible, darn you life! I’m happy I finally sat down and to get this recipe out to you, I think your family will love it. I always looked forward to this rice when my mom was making it and this slow cooker recipe makes life easier with the chicken cooked with it. Have a great week!
Slow Cooker Basil Chicken and Rice
Ingredients
- 2 lbs. boneless skinless chicken thighs
- 15 oz. can chicken broth
- 2 Tbsp. dried basil
- ½ tsp. salt
- ¼ tsp. pepper
- ½ cup diced leeks
- 3 Tbsp. Butter
- 2 cups white Minute rice ADD AT THE END
Slow Cooker Size:
- 6 quart or larger
Instructions
- Add the chicken, chicken broth, basil, salt, pepper and leeks to the slow cooker. Add the butter on top of the chicken, no need to melt it.
- Cover and cook on low for 6 hours.
- After the cooking time is done, remove the chicken onto a plate with a slotted spoon. Stir in the minute rice, Add the chicken into the rice. Cover and cook on LOW for 25 more minutes, or until the rice is tender.
- Serve and enjoy!
Notes
Nutrition
I used my 6-quart oval slow cooker for this recipe.
You may also like: Slow Cooker John Wayne Casserole
meredithwagoner1 says
June 16, 2016 at 11:27 amThis is hands down THE BEST thing that’s ever come out of my slow cooker. Thank you so much for sharing this recipe, Sarah!
Jessica says
June 21, 2016 at 11:11 amWould it taste fine without the leeks?
Sarah Olson says
June 21, 2016 at 12:03 pmI think so! It’s just an onion flavor.
Christina says
June 28, 2016 at 10:16 amThis is the best recipe I’ve ever made in my slow cooker. Love it
Sarah Olson says
July 5, 2016 at 7:44 amI’m so glad you liked it!
Gillian says
July 6, 2016 at 10:07 amIn the UK, not sure we have minute rice. Do you know if any other options?
Sarah Olson says
July 6, 2016 at 10:28 amThe only thing I can think of for people who can’t find or don’t buy minute rice is to serve this dish over steamed rice. It will still taste great.
meredithwagoner1 says
August 8, 2016 at 8:35 amIf I wanted to double the chicken in this recipe and just cook the rice separately, could I do so in one slow cooker? Mine is 7-qt.
Sarah Olson says
September 26, 2016 at 1:37 pmI think that would work just fine!
Marissa Hunt says
September 6, 2016 at 10:58 amThis is seriously soooo easy and delicious! I used an onion because I didn’t have leeks. I also used fresh basil! Thanks for the recipe! ⭐️⭐️⭐️⭐️⭐️
Mihaela says
October 26, 2016 at 7:15 pmHello, I just got my first slow cooker and looking for recipes I came accross this one which sounds so good, I love leeks. If I put regular rice with all ingredients would cook thru?
Sarah Olson says
October 26, 2016 at 7:37 pmRegular rice in the slow cooker can get gluey and gummy. It doesn’t get quite hot enough.
Steph says
September 15, 2017 at 2:43 pmAny modifications if i used chicken breast instead of thigh? To the time or high/low/etc?
Sarah Olson says
September 15, 2017 at 4:51 pmThe time will be the same as long as the chicken is thawed. 🙂
Tara says
March 19, 2018 at 6:09 pmSilly question? Do you think I can mix thighs and breasts? If so is there a cooking time difference? Thanks in advance
Sarah Olson says
March 19, 2018 at 7:44 pmIt should be fine for the same amount of time 🙂
Tara Graham says
March 20, 2018 at 5:17 pmThank you! I cant wait to try it =)
Desiree says
April 17, 2018 at 1:18 amHow much minute rice do you add?
Jen says
June 8, 2018 at 4:57 pmHi. Darn, i looked in the freezer and all I have are bone in chicken thighs. Would these work? Would it change the cooking time? Thanks.
Sarah Olson says
June 9, 2018 at 9:19 amI think the same time will work, you could remove the skin if desired, it will be less greasy.
KC Curry says
June 9, 2018 at 7:15 amI am alergic to rice. Do you think quinoa or Cous Cous could be used?
Sarah Olson says
June 9, 2018 at 9:20 amPasta doesn’t do well in the slow cooker. The slow cooker never gets to that rapid boil point that pasta needs, so it gets gummy.
maggie smith says
June 9, 2018 at 3:31 pmis chicken broth the same as chicken stock just asking as im in assieland thanks
Sarah Olson says
June 9, 2018 at 8:35 pmStock will work the same as broth. 🙂 May be even better.
C says
June 10, 2018 at 4:33 pmThanks for posting this recipe. My family loved it.
Pj says
June 11, 2018 at 1:42 pmHow would caulifower “rice” work with this recipe?
Mary says
June 16, 2018 at 12:11 pmInstant, white rice is not an option for me. What are your recommendations in regards to long grain, wild rice, brown rice and and the red/black varieties?
Sarah Olson says
June 17, 2018 at 9:34 amLong grain rice and brown rice don’t do well in the slow cooker. Wild rice does good. The slow cooker doesn’t get hot enough for regular rice. They do make minute brown rice. You can cook the rice on the stove top and serve this over?
Anonymous says
January 19, 2019 at 2:53 pmCan you cook this on high if so for how long?
Sarah Olson says
January 20, 2019 at 1:02 pmI would do 3.5-4 hours on high.
Gaetana says
January 28, 2019 at 4:27 pmCan I leave the butter out and maybe use olive oil instead? If so, how much olive oil would i use?
Sarah Olson says
January 29, 2019 at 8:12 pmHi Gaetana, I would probably do only a tablespoon of olive oil and maybe do water or broth for the rest of the butter amount (to keep the liquid ratio correct).