Looking for a one-pot meal that’s super easy to make, comforting, and packed with flavor? Look no further than this Easy Rice Cooker Chicken and Rice recipe! With just a few ingredients, a rice cooker, and minimal prep time, you can enjoy a hearty, savory dish that the whole family will love. Perfect for busy nights when you want something simple yet satisfying!
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Why You’ll Love Easy Rice Cooker Chicken and Rice
Set It and Forget It: The rice cooker does most of the work! You just need to add your ingredients and let it cook. It’s perfect for those nights when you don’t want to spend much time in the kitchen but still want a delicious meal.
Minimal Cleanup: Cooking in a rice cooker means just one pot to clean afterward. That’s a major win for busy weeknights!
Flavorful and Filling: The chicken and rice cook together, absorbing all the flavors, making every bite tender and flavorful. It’s a meal in itself!
Customizable: You can easily swap ingredients based on what you have in your pantry or adjust it to suit your taste. Want to add vegetables or spices? Go for it!
Ingredients
This recipe is all about simplicity and flavor. You’ll need:
- Chicken: Boneless, skinless chicken breasts or thighs (both work well)
- Rice: White rice (jasmine or basmati are perfect options)
- Broth: Chicken broth or stock (for extra flavor)
- Seasoning: Salt, pepper, garlic powder, onion powder, and any other spices you like (paprika, thyme, etc.)
- Vegetables (optional): Peas, carrots, or any veggies you prefer (they can be added directly to the rice cooker!)
- Olive oil or butter: To add richness and prevent sticking
(Note: For the full list with measurements, check the recipe card below.)
Instructions
This recipe couldn’t be easier. Here’s how to make it:
1. Prepare the Chicken: Season the chicken with salt, pepper, garlic powder, onion powder, and any other spices you like. You can leave the chicken whole or cut it into smaller pieces for quicker cooking.
2. Add Ingredients to the Rice Cooker: In your rice cooker, combine the rice, chicken broth (or stock), and any vegetables you’re using. Stir everything together to distribute the ingredients evenly.
3. Place the Chicken: Lay the seasoned chicken on top of the rice and broth mixture. You don’t need to stir it at this point, just let the rice cooker work its magic.
4. Cook: Turn on the rice cooker and let it cook until the rice is tender and the chicken is fully cooked through. This typically takes about 30–40 minutes depending on your rice cooker. Check the chicken’s internal temperature to make sure it’s 165°F (75°C).
5. Fluff and Serve: Once the chicken is cooked, remove it from the rice cooker. Fluff the rice with a fork and serve with the chicken on top. Optionally, drizzle with a little extra butter or olive oil for added richness.
How to Serve Easy Rice Cooker Chicken and Rice
This dish is great as-is, but here are a few ideas to make it even more enjoyable:
Side Salad: Pair with a fresh side salad for some extra crunch and freshness.
Steamed Veggies: Steam some vegetables like broccoli or green beans to add a nutritious side.
Garlic Bread: Serve with garlic bread for a comforting, filling meal.
Extra Tips
Add Vegetables: Feel free to toss in any vegetables you like. Frozen peas, corn, or diced carrots cook perfectly in the rice cooker.
Use Different Cuts of Chicken: You can use bone-in chicken thighs or even chicken drumsticks for extra flavor. Just be sure to adjust the cooking time accordingly.
Make It Spicy: Add a pinch of cayenne pepper or some chili flakes for a spicy kick.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or reheat on the stove with a splash of broth to keep it moist.
Dietary Adjustments: Make this dish gluten-free by using gluten-free broth, and feel free to substitute brown rice for a healthier option (just adjust the cooking time accordingly).
FAQ Section
Q1: Can I use frozen chicken?
A1: Yes! If using frozen chicken, you may need to add a bit more cooking time. Just make sure the chicken reaches 165°F (75°C) internally.
Q2: Can I make this without a rice cooker?
A2: Yes! You can make this on the stovetop by cooking the rice in a pot, adding the chicken, and simmering it all together. Just be sure to check the chicken and rice as it cooks.
Q3: Can I add more spices?
A3: Absolutely! Customize the flavors to your taste. Try adding herbs like thyme or rosemary, or a dash of soy sauce for a savory twist.
Q4: Can I use brown rice instead of white rice?
A4: Yes! You can substitute brown rice, but you’ll need to adjust the liquid ratio and cooking time. Brown rice takes longer to cook.
Q5: How do I know when the chicken is fully cooked?
A5: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (75°C). This ensures it’s cooked through and safe to eat.
Conclusion
Easy Rice Cooker Chicken and Rice is the ultimate hassle-free meal. It’s simple to make, packed with flavor, and requires minimal cleanup—perfect for busy days when you want something satisfying without spending hours in the kitchen. Enjoy this comforting dish with your favorite sides, and let your rice cooker do all the hard work!
Print
Easy Rice Cooker Chicken and Rice
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Dinner
- Method: Rice Cooker
- Cuisine: Asian
Description
This Easy Rice Cooker Chicken and Rice is a one-pot, hassle-free meal that’s perfect for busy weeknights. Tender chicken thighs, savory soy and oyster sauces, and fresh pak choi come together with fluffy rice in just 20 minutes. It’s a balanced meal full of flavor, protein, and veggies. Serve with a drizzle of chili oil and a sprinkle of sesame seeds for an extra punch.
Ingredients
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For the rice cooker meal:
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3 cups rice
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2 cups chicken stock
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500g skinless boneless chicken thighs, diced
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1 bunch pak choi, stems and leaves separated
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1/2 cup frozen edamame beans
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2 spring onions, chopped
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1 tbsp soy sauce
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2 tbsp oyster sauce
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2 tsp fresh ginger, grated
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2 garlic cloves, minced
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1 tsp sesame oil
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To serve:
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Sesame seeds
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Chili oil (optional)
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Instructions
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Prepare the Rice:
Rinse the rice under cold water until the water runs clear to remove excess starch. -
Layer the Ingredients:
Add the rinsed rice to the rice cooker along with the chicken stock. Layer the diced chicken, pak choi stems, frozen edamame beans, and chopped spring onions on top of the rice. -
Add the Sauces and Aromatics:
Pour the soy sauce, oyster sauce, sesame oil, grated ginger, and minced garlic over the chicken and veggies. Stir to combine. -
Cook in the Rice Cooker:
Close the lid and start the rice cooker. Let it cook for 15 minutes. -
Add the Pak Choi Leaves:
Open the lid, stir in the pak choi leaves, and cook for another 5 minutes, or until the rice is tender and the chicken is fully cooked through.
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Fluff and Serve:
Once the cooking cycle is complete, fluff the rice with a fork to combine everything. Serve in bowls, topping with sesame seeds and a drizzle of chili oil if desired.
Notes
For a spicy kick, add extra chili oil or chili flakes. This meal is also great with a side of steamed vegetables.
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg