We’ve got a winner for those busy weeknights when you crave comfort without the fuss. Our Chicken and Yellow Rice Crock Pot Recipe delivers tender, flavorful bites of chicken simmered with vibrant yellow rice infused with spices like turmeric and saffron. It’s the ultimate slow-cooker meal that turns simple ingredients into a hearty family favorite.
This dish draws from easygoing traditions where slow cooking builds rich flavors effortlessly. We’ll guide you through prepping a satisfying dinner that’s not only nutritious but also perfect for meal prep. Dive in and discover why this recipe has become a go-to in our kitchen.
Ingredients
In our Chicken and Yellow Rice Crock Pot Recipe, we gather fresh, flavorful ingredients that build layers of taste through slow cooking. Below, we list them in the order they’re typically added to the crock pot, with prep notes for precision.
- Chicken: 2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1-inch pieces – this forms the hearty base for tender, juicy results.
- Yellow rice base: 1.5 cups long-grain white rice, rinsed until water runs clear to remove starch – we use this as the foundation, infusing it with vibrant color and aroma.
- Onion: 1 medium yellow onion, finely chopped – added next for a sweet, caramelized depth that enhances the overall flavor profile.
- Garlic: 4 cloves, minced – these go in early to release their pungent, savory notes into the mix.
- Bell pepper: 1 large green bell pepper, diced – provides a crisp, fresh contrast and adds to the dish’s nutritional value.
- Spices: 1 teaspoon ground turmeric, ½ teaspoon saffron threads (crushed), and 1 teaspoon ground cumin – these key elements create the signature yellow hue and warm, earthy flavors we love.
- Broth: 2 cups low-sodium chicken broth – poured over the ingredients to keep everything moist and develop rich flavors during cooking.
- Tomato: 1 can (14.5 ounces) diced tomatoes, undrained – stirred in for a slight acidity that balances the spices.
- Vegetables: 1 cup frozen peas, thawed – added towards the end for a pop of sweetness and color.
- Seasoning: 1 teaspoon salt, ½ teaspoon black pepper, and 1 tablespoon olive oil – these finalize the blend, ensuring every bite is perfectly seasoned.
Equipment Needed
To seamlessly prepare our Chicken and Yellow Rice Crock Pot recipe after gathering the fresh ingredients, we need a few key tools that make slow cooking straightforward and efficient. In our experience, having the right equipment ensures even cooking and helps develop the rich, aromatic flavors from the spices and broth.
We recommend the following essentials, organized by their role in the process:
- Crock Pot or Slow Cooker: The centerpiece for this recipe, a 6-quart model is ideal to fit 2 pounds of chicken thighs and other ingredients without overcrowding, promoting tender results over several hours of slow cooking.
- Cutting Board and Sharp Knife: Essential for prepping vegetables like the finely chopped medium yellow onion and minced garlic, allowing for precise cuts that enhance the dish’s texture and flavor integration.
- Measuring Cups and Spoons: Crucial for accuracy when measuring items such as 1.5 cups of rinsed long-grain white rice or the spice blend including turmeric and saffron, ensuring balanced seasoning and moisture.
- Large Mixing Spoon or Silicone Spatula: Used for stirring ingredients in the Crock Pot, this tool helps distribute the diced green bell pepper and thawed frozen peas evenly without damaging the pot’s interior.
- Can Opener: A simple yet necessary item for opening the can of diced tomatoes, which adds acidity and depth to the overall meal.
By using this equipment, we can focus on creating a hearty, flavorful Crock Pot dish that’s perfect for busy weeknights.
Instructions
We love how this Chicken and Yellow Rice Crock Pot Recipe simplifies weeknight dinners with its slow-cooked flavors, allowing us to create tender chicken and vibrant yellow rice effortlessly.
Prepare the Ingredients
Before we dive into the Crock Pot, let’s get our ingredients ready for optimal flavor infusion. Follow these steps to ensure everything is prepped accurately:
- Rinse the rice: Measure out 1.5 cups of long-grain white rice and rinse it under cold water until the water runs clear; this removes excess starch for fluffy results.
- Chop the vegetables: Finely chop 1 medium yellow onion, mince 2 cloves of garlic, and dice 1 green bell pepper into even pieces; these aromatics will release their fresh, savory scents as they cook.
- Season the chicken: Take 2 pounds of boneless, skinless chicken thighs and pat them dry with paper towels, then season generously with a blend of spices including 1 teaspoon turmeric, a pinch of saffron, and 1 teaspoon cumin for that signature golden hue and earthy depth.
- Prep the liquids and add-ins: Open a 14.5-ounce can of diced tomatoes and drain if needed, measure 2 cups of low-sodium chicken broth, and thaw 1 cup of frozen peas; these elements will add moisture and a burst of sweet, vibrant color to the dish.
Assemble in the Crock Pot
Now that our ingredients are prepped, we can layer them into the Crock Pot for even cooking and rich flavor development. Use a 6-quart slow cooker for the best results:
- Layer the base: Start by adding the finely chopped yellow onion, minced garlic, and diced green bell pepper to the bottom of the Crock Pot; this creates a flavorful foundation that infuses the entire dish with aromatic notes.
- Add the rice and liquids: Evenly spread the 1.5 cups of rinsed rice over the vegetables, then pour in the 2 cups of low-sodium chicken broth and the can of diced tomatoes; this mixture ensures the rice absorbs the liquids for a perfectly tender, saffron-tinged texture.
- Place the chicken: Arrange the seasoned 2 pounds of chicken thighs on top of the rice mixture, sprinkling any remaining spices over them for enhanced taste.
- Incorporate the peas: Gently stir in the 1 cup of thawed frozen peas at the end; they add a fresh, pop of sweetness without overcooking.
Cook the Recipe
With everything assembled, it’s time to let the Crock Pot work its magic, developing deep, comforting flavors through slow cooking.
- Set your 6-quart Crock Pot to low heat and cook for 4 to 6 hours, or on high for 2 to 3 hours; check the chicken’s internal temperature to ensure it reaches 165°F for safe, juicy results.
- Stir midway through cooking if using low heat to promote even distribution of the vibrant yellow spices and prevent sticking.
- Once done, let the dish rest for 10 minutes with the lid on; this allows the flavors to meld, resulting in a hearty, family-friendly meal that’s easy to serve straight from the pot.
Conclusion
We’ve loved how this Chicken and Yellow Rice Crock Pot Recipe brings simple ingredients together for a flavorful, fuss-free meal. It’s become our go-to for busy days, offering tender results that satisfy the whole family.
Try tweaking it with your favorite spices to make it your own—we’re confident it’ll quickly join your weekly rotation. Remember, slow cooking isn’t just convenient; it’s a smart way to create nourishing dishes that keep everyone coming back for more.
Frequently Asked Questions
What is the Chicken and Yellow Rice Crock Pot Recipe?
This easy recipe features tender chicken thighs cooked with vibrant yellow rice in a slow cooker, using spices like turmeric and saffron for a flavorful, hearty meal. It’s perfect for busy weeknights, offering comfort food with minimal effort and great for family dinners or meal prep.
What ingredients are needed for the Chicken and Yellow Rice Crock Pot Recipe?
You’ll need 2 pounds of boneless, skinless chicken thighs, 1.5 cups of rinsed long-grain white rice, a chopped yellow onion, minced garlic, diced green bell pepper, spices like turmeric and saffron, 2 cups of low-sodium chicken broth, a can of diced tomatoes, frozen peas, and seasonings. These create a balanced, nutritious dish.
What equipment is required to make this recipe?
A 6-quart Crock Pot or slow cooker is essential for even cooking. You’ll also need a cutting board and sharp knife for prep, measuring cups and spoons for accuracy, a large mixing spoon or spatula for stirring, and a can opener. These tools ensure a smooth process for this simple meal.
How do I prepare the Chicken and Yellow Rice in a Crock Pot?
Start by rinsing rice and chopping veggies like onion, garlic, and bell pepper. Layer them in the Crock Pot with seasoned chicken, spices, broth, tomatoes, and peas. Cook on low for 4-6 hours or high for 2-3 hours. Let it rest before serving for enhanced flavors.
How long does it take to cook the Chicken and Yellow Rice Crock Pot Recipe?
It takes 4-6 hours on low heat or 2-3 hours on high heat in a Crock Pot. Prep time is about 15-20 minutes, making it ideal for busy days. Always check for doneness to ensure tender chicken and fluffy rice.
Can I substitute ingredients in this recipe?
Yes, you can swap chicken thighs for breasts if preferred, or use brown rice instead of white for a healthier twist—adjust cooking time as needed. Substitute saffron with turmeric for color, or add veggies like carrots. Keep spices balanced to maintain the dish’s authentic flavor.