This crockpot garlic butter chicken and herb rice is total comfort food without the hassle. It’s buttery, garlicky, and packed with flavor.
The rice soaks up all the chicken juices and herbs while it cooks low and slow. You basically dump everything in the crockpot and let it do its thing. Perfect for busy nights when you still want something warm and hearty.
The chicken comes out juicy, and the rice is soft and packed with flavor. You’ll love it.
Why I Love This Recipe
This is one of those “set it and forget it” recipes I come back to over and over. It feels like something that took hours — but it’s mostly hands-off. I made this once when friends came over and they thought I had cooked all day. It’s simple but feels special. Here’s what makes it a favorite:
- No sautéing, no browning — just dump and go
- The rice cooks with the chicken, soaking up every drop of flavor
- Smells amazing while it cooks
- Easy to make a big batch
- Leftovers taste even better
Serves: 6
Cook Time: 4 hours on high or 6–7 hours on low
Macros (per serving):
Calories: 415
Protein: 32g
Carbs: 28g
Fat: 20g
Fiber: 1g
Why This Recipe Works (Quick Science)
Slow cooking allows the chicken to stay juicy while the rice absorbs all the broth, butter, garlic, and herb flavors. Butter gives richness, while the chicken fat melts into the rice as it cooks. Long, slow heat also breaks down the chicken slightly, giving it a tender, melt-in-your-mouth texture. No soggy rice — because we use the right ratio of liquid to rice and don’t stir it too early.
What You’ll Need
- 1.5 lbs boneless, skinless chicken thighs
- 2 cups chicken broth
- 1 cup long grain white rice (uncooked)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Fresh parsley, chopped (for garnish, optional)
Pro Tips
- Don’t stir the rice — it cooks better untouched
- Use chicken thighs, not breasts — they stay moist in the crockpot
- Melt the butter before adding so it spreads flavor evenly
- If rice is too firm at the end, let it sit covered for 10–15 minutes
- Want extra flavor? Add a squeeze of lemon before serving
Tools You’ll Need
- Crockpot (6-quart recommended)
- Silicone spatula or spoon
- Measuring cups and spoons
- Small mixing bowl (for melted butter and seasonings)
Substitutions and Variations
- Chicken breasts can work, but they’ll be drier
- Brown rice: use 1¼ cups and increase broth to 2½ cups, cook on low for 7–8 hours
- Add veggies like frozen peas or chopped spinach in the last hour
- Use ghee instead of butter for a richer, nutty flavor
- Swap dried herbs with fresh if you’ve got them (use 3x more)
Make Ahead Tips
You can prep everything the night before. Add all ingredients (except rice and broth) into a zip bag and refrigerate. In the morning, dump it into the crockpot, add rice and broth, and you’re good to go.
How to Make Crockpot Garlic Butter Chicken & Herb Rice
Step 1: Season the Chicken
Place 1.5 lbs of boneless, skinless chicken thighs into the crockpot. Drizzle with 1 tablespoon of olive oil and sprinkle over 1 teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon paprika, and 1 teaspoon onion powder. Toss lightly to coat.
Step 2: Add Garlic and Herbs
In a small bowl, combine 1 tablespoon minced garlic, 1 teaspoon dried thyme, and 1 teaspoon dried parsley. Sprinkle the mix evenly over the chicken.
Step 3: Add Butter and Broth
Pour 4 tablespoons of melted butter over the chicken. Then pour 2 cups of chicken broth around the edges of the crockpot (not directly on the chicken) to keep seasonings in place.
Step 4: Add the Rice
Sprinkle 1 cup of uncooked long grain white rice evenly around the chicken, not directly on top. Gently press it into the broth so it’s mostly submerged.
Step 5: Cook Low and Slow
Cover and cook on LOW for 6–7 hours or HIGH for 4 hours. Don’t open the lid while it’s cooking — the rice needs steady heat to cook properly.
Step 6: Let it Rest and Fluff
Turn off the crockpot and let everything sit, covered, for 10–15 minutes. Then fluff the rice gently with a fork, breaking up the chicken if desired. Garnish with fresh chopped parsley.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days
- Reheat in the microwave with a splash of broth or water
- Freeze in single portions — thaw overnight and microwave to reheat
- Tastes even better the next day!
Common Mistakes
- Stirring the rice before cooking — it messes with texture
- Using instant or minute rice — it turns to mush
- Adding veggies too early — they’ll overcook
- Not letting it rest — rice won’t finish cooking properly
- Lifting the lid too much — heat escapes and ruins the cook
What to Serve With
- A crisp green salad
- Steamed broccoli or green beans
- Garlic bread or dinner rolls
- Roasted carrots
- A drizzle of lemon juice for brightness
FAQ
Can I use frozen chicken thighs?
Yes, but thaw them first so everything cooks evenly.
Can I double the recipe?
Yes, just make sure your crockpot is at least 8 quarts.
Can I make it spicy?
Add red pepper flakes or cayenne with the seasoning.
Can I use brown rice?
Yes, but it needs more liquid and time — check the substitution notes above.
What if my rice isn’t cooked?
Let it sit covered for 15 more minutes, or cook an extra 30 min on low.
Ready to Try It?
This is a recipe that makes you feel like a kitchen hero without the stress. I hope you give it a go — and if you do, drop a comment and let me know how it turned out or if you have any questions. Happy crockpot cooking!