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Easy Rice Cooker Chicken and Rice Recipe

A foolproof, one-pot rice cooker chicken and rice recipe featuring juicy bone-in chicken thighs slow-steamed over perfectly seasoned long-grain white rice cooked in rich chicken broth. Ready in 30 minutes with minimal cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 485 kcal

Ingredients
  

For the Rice Base

  • 1.5 cups long-grain white rice rinsed until water runs clear
  • 2 cups low-sodium chicken broth substitute vegetable broth for lighter flavor
  • 0.5 cup water
  • 1 tbsp unsalted butter
  • 3 cloves garlic minced
  • 0.5 medium yellow onion finely diced
  • 1 tsp salt
  • 0.5 tsp black pepper

For the Chicken

  • 4 pieces bone-in chicken thighs or 2 large boneless breasts, halved
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried thyme
  • 0.25 tsp cayenne pepper optional
  • 1 tbsp olive oil
  • 1 tsp salt for the chicken

Optional Garnish

  • 2 tbsp fresh parsley chopped
  • 1 whole lemon cut into wedges for serving

Instructions
 

  • Season the chicken: Pat the chicken thighs completely dry with paper towels. Combine smoked paprika, garlic powder, onion powder, dried thyme, cayenne, and salt. Rub all over the chicken. Drizzle with olive oil and rest at room temperature for 10 minutes.
  • Rinse the rice under cold water for 1–2 minutes until water runs clear to remove excess starch.
  • Add rinsed rice to the rice cooker bowl. Pour in chicken broth and water. Add butter, minced garlic, diced onion, salt, and pepper. Stir to combine.
  • Place seasoned chicken thighs on top of the rice mixture — do not press them in. They should rest on the surface so juices drip down into the rice during cooking.
  • Close the lid and press the standard 'Cook' or 'White Rice' setting. Do not open the lid during cooking.
  • When the cooker switches to 'Warm,' keep the lid closed and rest for 5 minutes. Do not skip this step.
  • Open the lid, fluff the rice with a fork, verify chicken internal temperature reaches 165°F (74°C). Garnish with fresh parsley and serve with lemon wedges.

Notes

Chef Luna's Expert Tips:
  • Always use room-temperature chicken — cold chicken from the fridge causes uneven cooking.
  • Bone-in thighs are strongly recommended over chicken breasts; they produce richer flavor and self-baste the rice.
  • Use low-sodium broth to control final saltiness.
  • The 5-minute rest with lid closed is non-negotiable — it redistributes steam and firms up the rice texture.
  • For a broiled finish: after the rice cooker cycle, place chicken under the broiler for 3–4 minutes to crisp the skin.
  • Add frozen peas or diced carrots to the rice before cooking for a complete one-pot meal.
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