Slow Cooker Rosemary Garlic Chicken Rice
Cooking chicken and rice together directly in the slow cooker makes dinner straightforward and deeply comforting. As the long-grain rice absorbs the savory chicken broth, it drinks in the woodsy aroma of fresh rosemary and the warmth of minced garlic, while the lean chicken breast pieces stay tender throughout the gentle simmer.
Why this one works
- Everything cooks together in a single pot with minimal prep work.
- Long-grain white rice absorbs rich garlic and rosemary-infused broth as it plumps.
- Cubed chicken breast stays moist when gently cooked in seasoned liquid.
- Fluffing at the end creates an evenly distributed, comforting main dish.
What you’ll need
- 2 lbs (900g) chicken breast, cubed Cut into uniform bite-sized pieces so the chicken cooks evenly alongside the rice.
- 1.5 cups (300g) long-grain white rice Standard long-grain white rice holds its structure best during slow cooking.
- 3 cups (720ml) chicken broth Provides the essential liquid volume needed to fully cook the grains and chicken.
- 4 cloves garlic, minced Finely minced garlic disperses evenly into the cooking broth.
- 1 tbsp (15g) fresh rosemary, chopped Fresh needles offer a clean, piney aroma without becoming harsh.
- 1 tsp (5g) salt Balances the starch and seasons the lean chicken thoroughly.
- 0.5 tsp (2g) black pepper Adds mild background warmth.
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What to have nearby
- Slow cooker
- Cutting board and chef's knife
- Measuring cups and spoons
- Fork for fluffing
Step-by-step instructions
Simply combine the ingredients in your slow cooker insert, give everything a thorough stir to disperse the seasonings, and secure the lid before setting your cooking time.
- 1Step 1
Place cubed chicken, rice, broth, garlic, and rosemary into the slow cooker.
- 2Step 2
Season with salt and pepper. Stir well to combine.
- 3Step 3
Cover and cook on high for 3 hours or low for 6 hours until rice is tender.
- 4Step 4
Fluff with a fork before serving.
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A few things worth knowing
- Distribute the rice evenly across the bottom of the insert before cooking so it absorbs liquid uniformly.
- Keep the slow cooker lid firmly on during cooking to prevent steam and moisture from escaping.
- Gently fluff the rice from the bottom with a large fork to separate the grains and fold the chicken through.
Ways to make it your own
- Garnish finished bowls with a small sprig of fresh rosemary for presentation.
- Top with fresh cracked black pepper right before serving.
Serving suggestions
Spoon warm portions straight into shallow bowls alongside steamed green vegetables, such as asparagus, broccoli, or snap peas, or serve with a light leafy green side salad.
Storage & reheating
Transfer leftover chicken and rice into an airtight container once cooled, store in the refrigerator, and reheat thoroughly until hot before serving.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I use brown rice instead of long-grain white rice?+
Brown rice requires significantly more liquid and longer cooking times than white rice, so stick to long-grain white rice as listed in the recipe.
Why is my rice sticking to the bottom of the slow cooker?+
Make sure all ingredients are stirred well so the broth reaches the bottom, and avoid lifting the lid early to maintain proper moisture levels.
Should I brown the chicken before adding it to the slow cooker?+
The recipe directs adding raw cubed chicken directly into the broth and rice mixture, cooking it gently throughout the process.
With aromatic rosemary and savory garlic infusing every grain, this one-pot slow cooker dish provides an easy, reliable dinner option for any weeknight.
Slow Cooker Rosemary Garlic Chicken Rice
Tender chicken breast and long-grain rice simmered with fragrant rosemary, minced garlic, and broth in a slow cooker for a complete meal.
Ingredients
- 2 lbs (900g) chicken breast, cubed
- 1.5 cups (300g) long-grain white rice
- 3 cups (720ml) chicken broth
- 4 cloves garlic, minced
- 1 tbsp (15g) fresh rosemary, chopped
- 1 tsp (5g) salt
- 0.5 tsp (2g) black pepper
Instructions
- Place cubed chicken, rice, broth, garlic, and rosemary into the slow cooker.
- Season with salt and pepper. Stir well to combine.
- Cover and cook on high for 3 hours or low for 6 hours until rice is tender.
- Fluff with a fork before serving.
Nutrition
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