Wondering how to transform simple rice into a mouthwatering meal with minimal effort? You’re in luck! Our roundup of 24 Delicious Slow Cooker Rice Recipes is your ticket to easy, flavorful dinners that practically cook themselves. From cozy comfort foods to vibrant seasonal dishes, these recipes promise to delight your taste buds and simplify your cooking routine. Dive in and discover your next favorite dish!
Slow Cooker Chicken and Rice
Yesterday, as the evening light faded, I found myself craving something comforting yet effortless, a dish that would fill the kitchen with warmth without demanding too much of my time or attention.
Ingredients
- a couple of boneless, skinless chicken breasts
- a cup of long-grain white rice
- a splash of olive oil
- two cups of chicken broth
- a handful of baby carrots, chopped
- a stalk of celery, diced
- a small onion, finely chopped
- a teaspoon of garlic powder
- a pinch of salt and pepper
- a sprinkle of dried thyme
Instructions
- Start by lightly greasing the inside of your slow cooker with a splash of olive oil to prevent sticking.
- Place the chicken breasts at the bottom of the slow cooker, seasoning them with a pinch of salt, pepper, and the garlic powder.
- Scatter the chopped baby carrots, diced celery, and finely chopped onion over the chicken.
- Pour the cup of rice evenly over the vegetables, then gently pour the two cups of chicken broth over everything, ensuring the rice is submerged.
- Sprinkle the dried thyme over the top for that herby aroma.
- Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and the rice has absorbed all the broth.
- Once done, use two forks to shred the chicken directly in the slow cooker, mixing it well with the rice and vegetables.
- Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.
On serving, the dish reveals a creamy texture with the rice perfectly cooked, each grain separate yet tender, enveloping the shredded chicken and vegetables in a comforting embrace. Try topping it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.
Slow Cooker Beef and Rice Casserole
Sometimes, the most comforting meals are the ones that simmer quietly, filling the kitchen with warmth and anticipation. This slow cooker beef and rice casserole is one of those dishes, simple yet deeply satisfying, perfect for a day when time seems to stretch endlessly.
Ingredients
- 1.5 lbs of beef chuck, cut into bite-sized pieces
- 1 cup of long-grain white rice
- 2 cups of beef broth
- 1 can (14.5 oz) of diced tomatoes, undrained
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- a splash of Worcestershire sauce
- a couple of sprigs of fresh thyme
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1 tbsp of olive oil
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the beef pieces and brown them on all sides, about 3-4 minutes. This step is crucial for flavor, so don’t rush it.
- Transfer the browned beef to your slow cooker. Sprinkle the salt and pepper over the beef.
- In the same skillet, sauté the onion and garlic until they’re soft and fragrant, about 2 minutes. Add them to the slow cooker.
- Pour in the beef broth, diced tomatoes (with their juice), and Worcestershire sauce. Stir gently to combine.
- Add the rice and thyme sprigs, making sure the rice is submerged in the liquid.
- Cover and cook on low for 6 hours or on high for 3 hours. The casserole is done when the rice is tender and the beef is fall-apart soft.
- Remove the thyme sprigs before serving. Tip: If the casserole seems too thick, stir in a little hot water to reach your desired consistency.
When you lift the lid, you’ll find a casserole that’s rich and hearty, with the beef meltingly tender and the rice perfectly cooked. Serve it with a crisp green salad or some crusty bread to soak up the delicious juices.
Slow Cooker Mushroom Rice
Mushrooms have a way of grounding us, their earthy aroma filling the kitchen like a quiet morning. This slow cooker mushroom rice is a humble dish that turns simple ingredients into something comforting and deeply satisfying.
Ingredients
- 1 cup of long-grain white rice
- 2 cups of chicken or vegetable broth
- 8 ounces of sliced mushrooms (any kind you love)
- 1 small onion, finely diced
- 2 cloves of garlic, minced
- A splash of olive oil
- A couple of sprigs of fresh thyme
- Salt and pepper, just enough to season
Instructions
- Start by heating a splash of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3 minutes.
- Toss in the sliced mushrooms, cooking until they’ve released their moisture and start to brown, roughly 5 minutes. This step builds flavor, so don’t rush it.
- Transfer the mushroom mixture to your slow cooker. Add the rice, broth, and thyme sprigs, giving everything a gentle stir to combine.
- Cover and cook on low for about 2 hours, or until the rice is tender and has absorbed all the liquid. Avoid peeking too often to keep the heat steady.
- Once done, remove the thyme sprigs and fluff the rice with a fork. Season with salt and pepper to your liking.
Now the rice should be perfectly tender, with the mushrooms lending their deep, woodsy flavor to every bite. Try serving it alongside a crisp green salad or as a cozy bed for grilled chicken. Never underestimate the power of simple ingredients coming together to create something truly nourishing.
Slow Cooker Spanish Rice
Venturing into the heart of comfort food, this Slow Cooker Spanish Rice brings a warm, inviting aroma to your kitchen, blending simplicity with the rich, vibrant flavors of Spain. It’s the kind of dish that simmers quietly, filling your home with anticipation.
Ingredients
- A couple of cups of long-grain white rice
- A splash of olive oil
- One medium onion, diced
- A couple of cloves of garlic, minced
- A can (14.5 oz) of diced tomatoes, undrained
- A cup of chicken broth
- A teaspoon of smoked paprika
- A pinch of saffron threads
- Salt, just enough to season
Instructions
- Start by heating a splash of olive oil in a pan over medium heat. Add the diced onion and minced garlic, sautéing until they’re just soft and fragrant, about 3 minutes.
- Transfer the onion and garlic to your slow cooker. Add the rice, diced tomatoes with their juice, chicken broth, smoked paprika, and saffron threads. Stir everything together gently to combine.
- Cover and cook on low for about 3 hours, or until the rice is tender and has absorbed all the liquid. Avoid stirring during cooking to prevent the rice from becoming mushy.
- Once done, give the rice a gentle fluff with a fork. Taste and adjust the seasoning with a bit more salt if needed.
Best enjoyed straight from the slow cooker, this Spanish Rice boasts a fluffy texture with each grain distinct, infused with the smoky depth of paprika and the luxurious hint of saffron. Serve it alongside grilled vegetables or as a hearty base for your favorite protein.
Slow Cooker Coconut Rice
Under the soft glow of the kitchen light, there’s something deeply comforting about letting a slow cooker do its magic, especially when it’s filled with the aromatic promise of coconut rice. It’s a dish that whispers of lazy Sundays and the kind of meals that hug you from the inside.
Ingredients
- 2 cups of jasmine rice, because its fragrance is unmatched
- 1 can (13.5 oz) of coconut milk, for that creamy dreaminess
- 1 cup of water, to keep things light
- A splash of vanilla extract, because why not?
- A couple of pinches of salt, to balance the sweetness
- 1 tbsp of sugar, just a touch
- 1 cinnamon stick, for a whisper of spice
Instructions
- Rinse the jasmine rice under cold water until the water runs clear, this removes excess starch and prevents clumping.
- In your slow cooker, combine the rinsed rice, coconut milk, water, vanilla extract, salt, sugar, and the cinnamon stick. Stir gently to mix.
- Set your slow cooker to low and let it cook for 3 hours. The slow heat allows the flavors to meld beautifully.
- After 3 hours, give the rice a gentle stir. If it looks too dry, add a splash more water. This is your chance to adjust the texture.
- Let it cook for another 30 minutes on low, then turn off the heat. Leave the lid on for 10 minutes to let the rice steam and become perfectly tender.
- Remove the cinnamon stick before serving. It’s done its job.
Best enjoyed when the rice is still warm, with each grain distinct yet clinging softly to its neighbors. The coconut milk lends a subtle sweetness that pairs wonderfully with spicy curries or can stand alone as a comforting dessert, sprinkled with toasted coconut flakes for crunch.
Slow Cooker Jambalaya Rice
Sometimes, the best meals are the ones that simmer quietly in the background, filling the house with warmth and anticipation. This slow cooker jambalaya rice is just that—a comforting blend of spices, textures, and flavors that come together with minimal fuss.
Ingredients
- 2 cups of long-grain white rice
- 1 pound of andouille sausage, sliced into rounds
- 1 large bell pepper, diced (any color you like)
- 1 medium onion, chopped
- 3 cloves of garlic, minced
- a couple of celery stalks, chopped
- a 14.5-ounce can of diced tomatoes, undrained
- 3 cups of chicken broth
- a splash of olive oil
- 2 teaspoons of Cajun seasoning
- 1 teaspoon of dried thyme
- 1 bay leaf
- a handful of fresh parsley, chopped (for garnish)
Instructions
- Heat a splash of olive oil in a skillet over medium heat. Add the andouille sausage slices and cook until they’re nicely browned, about 5 minutes. This step adds depth to the flavor.
- Transfer the browned sausage to your slow cooker. In the same skillet, sauté the bell pepper, onion, garlic, and celery until they start to soften, about 3 minutes. Tip: Don’t skip this step; it builds the flavor base.
- Add the sautéed vegetables to the slow cooker, along with the rice, diced tomatoes, chicken broth, Cajun seasoning, thyme, and bay leaf. Stir everything together gently.
- Cover and cook on low for 4 hours or until the rice is tender and has absorbed most of the liquid. Tip: Resist the urge to stir too often to prevent the rice from becoming mushy.
- Once done, discard the bay leaf and fluff the jambalaya with a fork. Sprinkle with fresh parsley before serving. Tip: Let it sit for 10 minutes after cooking for the flavors to meld beautifully.
Creole flavors shine in this dish, with the rice perfectly tender and each bite packed with smoky sausage and vibrant vegetables. Serve it straight from the slow cooker for a cozy family dinner, or ladle it into bowls with a side of crusty bread for dipping.
Slow Cooker Lemon Garlic Rice
Venturing into the kitchen on a quiet morning, the slow cooker becomes a vessel for simplicity and warmth, especially when filled with the fragrant promise of lemon garlic rice. This dish, a humble yet vibrant staple, carries the essence of comfort with every grain infused with bright citrus and mellow garlic.
Ingredients
- 1 cup of long-grain white rice, rinsed until the water runs clear
- 2 cups of chicken broth, for that deep, savory base
- A splash of olive oil, just enough to coat the bottom of the slow cooker
- 3 cloves of garlic, minced, because more is always better
- The zest and juice of 1 lemon, for that sunny burst of flavor
- A couple of sprigs of fresh thyme, because herbs make everything better
- Salt, just a pinch to tie all the flavors together
Instructions
- Start by lightly greasing the inside of your slow cooker with that splash of olive oil to prevent sticking.
- Add the rinsed rice, minced garlic, lemon zest, and juice into the slow cooker, giving everything a gentle stir to mix.
- Pour in the chicken broth, ensuring the rice is fully submerged for even cooking.
- Toss in the thyme sprigs and that pinch of salt, then cover with the lid.
- Set your slow cooker to low and let it work its magic for about 2 hours, or until the rice is tender and has absorbed all the liquid. Tip: Resist the urge to peek too often; keeping the lid on ensures even heat distribution.
- Once done, fluff the rice with a fork to separate the grains and release any trapped steam. Tip: For an extra touch of brightness, sprinkle a little more lemon zest on top before serving.
- Remove the thyme sprigs before serving to avoid any woody bites. Tip: If the rice seems a bit dry, a drizzle of warm broth can bring back the perfect texture.
Perfectly tender with a lively kick from the lemon and a comforting depth from the garlic, this rice pairs beautifully with grilled chicken or can stand proudly as the star of a vegetarian bowl, adorned with roasted vegetables and a dollop of yogurt.
Slow Cooker Teriyaki Chicken Rice
As the morning light filters through the kitchen window, there’s something comforting about the thought of a meal that practically cooks itself, filling the air with savory sweetness. Slow cooker teriyaki chicken rice is that kind of dish—a harmonious blend of flavors that meld together over hours, offering warmth and satisfaction with minimal fuss.
Ingredients
- a couple of boneless, skinless chicken breasts
- a cup of uncooked white rice
- a splash of soy sauce
- a drizzle of honey
- a tablespoon of minced garlic
- a teaspoon of grated ginger
- a half cup of water
- a sprinkle of sesame seeds
Instructions
- Place the chicken breasts at the bottom of your slow cooker.
- In a small bowl, whisk together the soy sauce, honey, garlic, and ginger until well combined.
- Pour the mixture over the chicken, ensuring each piece is nicely coated.
- Add the water to the slow cooker, which will help create steam and keep everything moist.
- Cover and cook on low for 6 hours, or until the chicken is tender and easily shreds with a fork.
- About 30 minutes before serving, cook the rice according to package instructions—this ensures it’s fresh and fluffy.
- Once the chicken is done, shred it directly in the slow cooker, mixing it with the teriyaki sauce that’s formed.
- Serve the shredded teriyaki chicken over the cooked rice, garnishing with sesame seeds for a little crunch.
Every bite of this dish offers a tender, juicy chicken enveloped in a glossy, sweet-and-savory sauce, with the rice acting as the perfect canvas to soak up all the flavors. Try serving it with a side of steamed broccoli or a crisp cucumber salad for a complete meal that’s as nutritious as it is delicious.
Slow Cooker Black Bean and Rice
Gently, as the morning light filters through the kitchen window, there’s something comforting about setting up the slow cooker for a meal that simmers to perfection throughout the day. This black bean and rice dish is a humble yet hearty embrace, perfect for those days when you crave simplicity and depth in every bite.
Ingredients
- 1 cup of dried black beans, rinsed
- 2 cups of long-grain white rice
- 4 cups of vegetable broth
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, chopped
- A splash of olive oil
- A couple of bay leaves
- 1 tsp of cumin
- 1/2 tsp of smoked paprika
- Salt, just a pinch
Instructions
- Start by heating a splash of olive oil in a pan over medium heat. Add the diced onion, minced garlic, and chopped bell pepper, sautéing until they’re soft and fragrant, about 5 minutes.
- Transfer the sautéed vegetables to your slow cooker. Add the rinsed black beans, vegetable broth, bay leaves, cumin, smoked paprika, and a pinch of salt. Stir to combine.
- Cover and cook on low for 6 hours, or until the beans are tender. Tip: If you’re in a hurry, soaking the beans overnight can reduce cooking time.
- Once the beans are tender, stir in the rice. Cover and cook on high for another 25 minutes, or until the rice is fluffy and has absorbed most of the liquid. Tip: Avoid stirring the rice too much to prevent it from becoming mushy.
- Remove the bay leaves before serving. Tip: For an extra layer of flavor, top with fresh cilantro or a squeeze of lime juice.
Brimming with warmth, this dish offers a creamy texture from the beans paired with the fluffy rice, creating a comforting balance. Serve it alongside a crisp salad or wrapped in warm tortillas for a delightful twist.
Slow Cooker Sausage and Rice
Sometimes, the most comforting meals are the ones that simmer quietly, filling the kitchen with warmth and anticipation. Slow Cooker Sausage and Rice is one of those dishes, simple yet deeply satisfying, perfect for days when you crave something hearty without the fuss.
Ingredients
- 1 pound of smoked sausage, sliced into rounds
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 small onion, diced
- a pinch of salt and pepper
- a handful of frozen peas
Instructions
- Heat a splash of olive oil in a skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. This step adds depth to the flavor.
- Transfer the browned sausage to your slow cooker. Tip: Deglaze the skillet with a bit of the chicken broth to capture all the tasty bits, then pour it into the slow cooker.
- Add the diced onion and minced garlic to the slow cooker. No need to cook them first; they’ll soften beautifully as everything simmers together.
- Stir in the rice, chicken broth, and a pinch of salt and pepper. The liquid should just cover the rice and sausage.
- Cover and cook on low for 3 hours. Resist the urge to peek; keeping the lid on ensures the rice cooks evenly.
- About 10 minutes before serving, stir in the frozen peas. They’ll thaw quickly and add a pop of color and sweetness.
Once done, the rice will be tender and fluffy, having absorbed all the savory flavors of the sausage and broth. The peas add a slight crunch, making each bite interesting. Consider serving it with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick.
Slow Cooker Vegetable Rice Pilaf
Dusk settles in, and the kitchen becomes a sanctuary of warmth and aroma, where the slow cooker promises a comforting dish with minimal fuss. Today, we’re embracing the simplicity and heartiness of a vegetable rice pilaf, a dish that whispers of home and patience.
Ingredients
- 1 cup of long-grain white rice, rinsed
- 2 cups of vegetable broth, for that deep, savory base
- A splash of olive oil, to gently coat the rice
- A couple of carrots, diced small for sweetness
- 1 small onion, finely chopped, because every good dish starts here
- A handful of frozen peas, for pops of color and texture
- 1 tsp of garlic powder, for a hint of warmth
- 1/2 tsp of turmeric, for golden hues and earthiness
- Salt, just enough to lift all the flavors
Instructions
- Start by heating a splash of olive oil in a pan over medium heat. Add the chopped onion and diced carrots, sautéing until the onion turns translucent, about 5 minutes. This builds a flavor foundation.
- Transfer the sautéed vegetables to the slow cooker. Add the rinsed rice, vegetable broth, garlic powder, turmeric, and a pinch of salt. Stir gently to combine, ensuring the rice is evenly distributed.
- Cover and cook on low for 2 hours. The slow cooker’s gentle heat allows the rice to absorb the broth fully, becoming tender without stirring.
- After 2 hours, sprinkle in the frozen peas, giving everything a quick stir. Replace the lid and let it cook for another 15 minutes, just enough to thaw the peas and warm them through.
- Tip: Resist the urge to peek too often; the slow cooker works best when left undisturbed, keeping the steam and heat trapped inside.
- Once done, fluff the pilaf with a fork to separate the grains, revealing the vibrant colors and inviting textures.
- Tip: For an extra layer of flavor, a sprinkle of fresh herbs like parsley or dill can be added just before serving.
- Tip: If the pilaf seems a bit dry, a drizzle of warm broth or a pat of butter can bring back the desired moisture.
Vibrant and fragrant, this pilaf stands proudly on its own or as a side, with each grain of rice distinct yet perfectly united with the vegetables. Try serving it alongside grilled chicken or stuffed into roasted peppers for a meal that feels both nourishing and celebratory.
Slow Cooker Cilantro Lime Rice
Wandering through the kitchen on a quiet morning, I found myself craving something bright and comforting, a dish that could carry the warmth of summer into any season. That’s when the idea of Slow Cooker Cilantro Lime Rice came to mind, a simple yet vibrant side that promises to add a zesty lift to any meal.
Ingredients
- 2 cups of long-grain white rice
- A splash of olive oil
- 3 cups of chicken or vegetable broth
- The zest and juice of 2 limes
- A handful of fresh cilantro, chopped
- A couple of garlic cloves, minced
- A pinch of salt
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- Heat a splash of olive oil in the slow cooker on the sauté setting, then add the minced garlic, cooking until fragrant, about 30 seconds.
- Add the rinsed rice to the slow cooker, stirring to coat it lightly with the oil and garlic.
- Pour in the broth, lime zest, and juice, then give everything a gentle stir to combine.
- Cover and cook on high for about 2 hours, or until the rice is tender and has absorbed all the liquid.
- Once cooked, fluff the rice with a fork, then fold in the chopped cilantro and a pinch of salt.
This rice turns out wonderfully fluffy, with each grain distinct and infused with the bright flavors of lime and cilantro. Try serving it alongside grilled fish or tucked into burrito bowls for a meal that feels both nourishing and indulgent.
Slow Cooker Tomato Basil Rice
Lazy afternoons call for meals that simmer gently, filling the home with comforting aromas. This slow cooker tomato basil rice is just that—a simple, heartwarming dish that requires little effort but delivers rich flavors.
Ingredients
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 can (14.5 oz) of diced tomatoes, undrained
- a handful of fresh basil leaves, chopped
- a pinch of salt and pepper
Instructions
- Rinse the rice under cold water until the water runs clear to remove excess starch.
- In your slow cooker, combine the rinsed rice, chicken broth, olive oil, minced garlic, and the entire can of diced tomatoes with their juice.
- Stir the mixture gently to ensure everything is evenly distributed.
- Cover and cook on low for 3 hours, or until the rice is tender and has absorbed all the liquid. Avoid lifting the lid to check too often, as this can release heat and extend cooking time.
- Once cooked, stir in the chopped basil leaves, and season with salt and pepper to your liking.
- Let the rice sit for 5 minutes before serving to allow the flavors to meld together beautifully.
Every bite of this tomato basil rice offers a tender texture with bursts of juicy tomatoes and the fresh, aromatic touch of basil. Serve it alongside grilled chicken or fold it into stuffed peppers for a delightful twist.
Slow Cooker Cheesy Broccoli Rice
Now, as the early morning light filters through the kitchen window, there’s something comforting about the thought of a dish that practically cooks itself, filling the home with warmth and aroma. Slow Cooker Cheesy Broccoli Rice is just that—a humble, hearty meal that invites you to slow down and savor the simple joys.
Ingredients
- 1 cup of long-grain white rice
- 2 cups of chicken broth, for that deep, savory base
- a splash of olive oil, just to coat the bottom of the slow cooker
- a couple of cups of fresh broccoli florets, because they hold up better than frozen
- 1 cup of shredded cheddar cheese, for that gooey, melty goodness
- a pinch of salt and a dash of black pepper, to bring all the flavors together
Instructions
- Lightly coat the bottom of your slow cooker with olive oil to prevent sticking.
- Add the rice and chicken broth to the slow cooker, stirring just once to combine.
- Lay the broccoli florets on top of the rice mixture; they’ll steam perfectly as the rice cooks below.
- Cover and cook on low for about 2.5 hours, or until the rice is tender and has absorbed all the broth. Tip: Resist the urge to stir during cooking to avoid mushy rice.
- Sprinkle the shredded cheddar cheese over the top, then cover again for about 10 minutes, just until the cheese melts into a creamy blanket. Tip: For an extra flavor boost, mix in a teaspoon of garlic powder with the cheese.
- Give everything a gentle stir to distribute the cheese and broccoli evenly throughout the rice. Tip: If the rice seems too dry, a tablespoon of butter stirred in at this stage adds richness and moisture.
- Season with a pinch of salt and a dash of black pepper, adjusting to your liking.
Unassuming yet utterly satisfying, this dish delivers a creamy texture with the slight crunch of broccoli, all wrapped up in the comforting embrace of melted cheese. Serve it straight from the slow cooker for a family-style meal, or spoon it into bowls topped with extra cheese for those who can’t get enough.
Slow Cooker Sweet and Sour Rice
How comforting it is to let the slow cooker do the work, especially when it’s filled with something as vibrant and tangy as sweet and sour rice. This dish, with its perfect balance of flavors, feels like a warm hug on a busy day.
Ingredients
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- a splash of soy sauce
- a couple of tablespoons of apple cider vinegar
- a generous drizzle of honey
- a handful of diced bell peppers
- a small onion, finely chopped
- a clove of garlic, minced
- a pinch of red pepper flakes
Instructions
- Rinse the rice under cold water until the water runs clear, to remove excess starch.
- Combine the rinsed rice, chicken broth, soy sauce, apple cider vinegar, honey, diced bell peppers, chopped onion, minced garlic, and red pepper flakes in the slow cooker.
- Give everything a good stir to ensure the honey is evenly distributed.
- Cover and cook on low for 3 hours, or until the rice is tender and has absorbed all the liquid. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
- Once done, fluff the rice with a fork to separate the grains. Tip: Letting the rice sit for 5 minutes after cooking makes it even fluffier.
- Taste and adjust the seasoning if necessary, though the balance of sweet and sour should be just right. Tip: For an extra tangy kick, a little more vinegar can be added at this stage.
Vibrant and full of flavor, this sweet and sour rice has a delightful chewiness from the perfectly cooked grains, with the peppers adding a slight crunch. Serve it topped with sliced green onions or a sprinkle of sesame seeds for an extra touch of elegance.
Slow Cooker Bacon and Rice
Dawn breaks softly, and with it comes the comforting thought of a meal that simmers patiently, filling the home with warmth. Slow cooker bacon and rice is that quiet morning promise, a dish that asks for little but gives back in hearty, savory spoonfuls.
Ingredients
- a couple of bacon strips, chopped
- 1 cup of long-grain white rice
- 2 cups of chicken broth
- a splash of soy sauce
- a handful of frozen peas
- a pinch of salt
- a dash of black pepper
Instructions
- Start by browning the chopped bacon in a skillet over medium heat until it’s crispy, about 5 minutes. Tip: Save the bacon grease for an extra flavor boost in other dishes.
- Transfer the crispy bacon to your slow cooker, leaving the grease behind.
- Add the rice, chicken broth, and soy sauce to the slow cooker, stirring gently to combine. Tip: Rinse the rice under cold water first to remove excess starch for fluffier results.
- Cover and cook on low for 3 hours. The rice should be tender and have absorbed most of the liquid.
- Stir in the frozen peas, salt, and black pepper. Cover and let it sit for another 10 minutes just to warm the peas through. Tip: Fresh peas can be used instead of frozen for a brighter taste and texture.
Mornings like these call for dishes that hug you from the inside. The slow cooker bacon and rice is creamy yet textured, with the peas adding a pop of sweetness against the smoky bacon. Try topping it with a fried egg for a breakfast twist that’s as satisfying as it is simple.
Slow Cooker Curried Rice
How comforting it is to let the slow cooker do the work, especially when the result is as fragrant and satisfying as this curried rice. It’s the kind of meal that fills the kitchen with warmth and promises a cozy dinner ahead.
Ingredients
- 1 cup of basmati rice, rinsed until the water runs clear
- 2 cups of chicken or vegetable broth, for that deep flavor
- a splash of olive oil, just enough to coat the bottom of the slow cooker
- a couple of garlic cloves, minced, because everything’s better with garlic
- 1 tablespoon of curry powder, for that gentle kick
- a pinch of salt, to bring all the flavors together
- a handful of frozen peas, for a pop of color and sweetness
Instructions
- Start by lightly greasing the bottom of your slow cooker with that splash of olive oil to prevent sticking.
- Add the rinsed basmati rice, minced garlic, curry powder, and a pinch of salt to the slow cooker, giving everything a quick stir to mix.
- Pour in the 2 cups of broth, ensuring the rice is fully submerged for even cooking.
- Cover and set your slow cooker to low for about 3 hours. The rice should be tender and have absorbed all the liquid.
- About 10 minutes before serving, stir in the handful of frozen peas to warm through, adding a fresh contrast to the dish.
Best enjoyed when the rice is fluffy and each grain is distinct, carrying the warmth of curry and the sweetness of peas. Try topping it with a dollop of yogurt or a sprinkle of fresh cilantro for an extra layer of flavor.
Slow Cooker Pineapple Fried Rice
Under the soft glow of the kitchen light, there’s something deeply comforting about the idea of transforming simple ingredients into a dish that feels like a warm hug. This slow cooker pineapple fried rice is just that—a gentle melding of sweet and savory, with each grain of rice soaking up the flavors as it cooks lazily through the day.
Ingredients
- 2 cups of long-grain white rice, rinsed until the water runs clear
- A splash of vegetable oil, just enough to coat the bottom of your slow cooker
- A couple of cloves of garlic, minced
- 1 small onion, diced
- 1 red bell pepper, chopped into bite-sized pieces
- 1 cup of pineapple chunks, fresh or canned, with a little of their juice
- 2 tablespoons of soy sauce
- 1 teaspoon of ginger, freshly grated
- A handful of frozen peas and carrots, no need to thaw
- 2 eggs, lightly beaten
- A sprinkle of green onions, sliced thin, for garnish
Instructions
- Start by lightly greasing the inside of your slow cooker with the vegetable oil to prevent sticking.
- Add the rinsed rice, minced garlic, diced onion, and chopped red bell pepper to the slow cooker, stirring gently to mix.
- Pour in the pineapple chunks along with a tablespoon of their juice, followed by the soy sauce and grated ginger. Give everything a good stir to ensure the flavors are well distributed.
- Cover and cook on low for about 3 hours, or until the rice is tender and has absorbed most of the liquid. Tip: Resist the urge to stir too often, as this can make the rice mushy.
- About 30 minutes before serving, stir in the frozen peas and carrots. This is also the perfect time to push the rice to one side and pour the beaten eggs into the other, scrambling them gently right in the cooker. Tip: The residual heat will cook the eggs perfectly without overcooking them.
- Once everything is heated through and the eggs are set, give the fried rice a final gentle stir to combine all the ingredients.
- Garnish with sliced green onions before serving. Tip: For an extra burst of flavor, a drizzle of sesame oil over the top just before serving works wonders.
Fluffy grains of rice, each speckled with bits of colorful vegetables and sweet pineapple, create a dish that’s as pleasing to the eye as it is to the palate. Serve it straight from the slow cooker for a cozy family dinner, or pack it into a hollowed-out pineapple half for a festive touch at your next gathering.
Slow Cooker Garlic Butter Rice
Yesterday, as the evening light faded, I found myself craving something simple yet deeply comforting, a dish that would fill the kitchen with warmth and the air with the irresistible aroma of garlic and butter. That’s when I decided to let the slow cooker do the magic, transforming basic ingredients into a cozy, flavorful rice dish that feels like a hug in a bowl.
Ingredients
- 1 cup of long-grain white rice
- 2 cups of chicken broth (or vegetable broth for a vegetarian twist)
- 4 tablespoons of unsalted butter, cut into small pieces
- 4 cloves of garlic, minced (because more garlic is always better)
- A splash of olive oil
- A pinch of salt, just to bring all the flavors together
Instructions
- Start by lightly greasing the inside of your slow cooker with a splash of olive oil to prevent sticking.
- Add the rice, chicken broth, butter pieces, minced garlic, and a pinch of salt to the slow cooker. Stir gently to combine everything.
- Cover and cook on low for about 2 hours. Tip: Resist the urge to peek too often; keeping the lid on ensures the rice cooks evenly.
- After 2 hours, check the rice. It should be tender and have absorbed all the liquid. If it’s still a bit firm, give it another 15 minutes. Tip: If the rice looks dry but isn’t quite done, add a tablespoon of broth or water.
- Once the rice is perfectly cooked, fluff it with a fork to separate the grains and let it sit for 5 minutes before serving. Tip: This resting time allows the flavors to meld beautifully.
Delightfully buttery with a subtle garlicky punch, this rice is wonderfully fluffy yet each grain holds its own. Serve it alongside a crisp green salad or as a bed for your favorite protein, and watch how something so simple can steal the show.
Slow Cooker Spinach and Rice
On a quiet morning like this, when the world seems to pause, there’s something deeply comforting about preparing a meal that cooks itself, filling the home with warmth and aroma. Slow Cooker Spinach and Rice is just that—a humble, nourishing dish that feels like a gentle hug.
Ingredients
- 1 cup of long-grain white rice
- A couple of cups of fresh spinach, roughly chopped
- 1 small onion, diced
- 2 cloves of garlic, minced
- A splash of olive oil
- 2 cups of vegetable broth
- A pinch of salt and pepper
- A sprinkle of grated Parmesan cheese (optional)
Instructions
- Start by lightly greasing the inside of your slow cooker with a splash of olive oil to prevent sticking.
- Add the diced onion and minced garlic to the slow cooker, spreading them evenly across the bottom.
- Layer the rice over the onions and garlic, then top with the roughly chopped spinach.
- Pour the vegetable broth over everything, ensuring the rice is fully submerged. Tip: If you prefer a creamier texture, you can stir in a tablespoon of butter at this stage.
- Season with a pinch of salt and pepper, then cover with the lid.
- Set your slow cooker to low and let it cook for about 4 hours, or until the rice is tender and has absorbed all the liquid. Tip: Resist the urge to stir during cooking to keep the rice fluffy.
- Once done, give it a gentle stir to combine all the ingredients. Tip: For an extra layer of flavor, sprinkle some grated Parmesan cheese on top before serving.
Coming together in the slow cooker, this dish develops a wonderfully creamy texture with the rice perfectly tender and the spinach just wilted. The subtle garlic and onion flavors meld beautifully, making it a versatile side or a light main. Try serving it with a squeeze of lemon for a bright contrast.
Slow Cooker Shrimp and Rice
Venturing into the comfort of slow-cooked meals brings a sense of warmth to the kitchen, especially when it involves the delicate flavors of shrimp mingled with the hearty embrace of rice. This dish, simmered to perfection, is a testament to the beauty of patience and the magic of simple ingredients coming together.
Ingredients
- 1 cup of long-grain white rice
- 1 pound of medium shrimp, peeled and deveined
- 2 cups of chicken broth
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 teaspoon of smoked paprika
- a pinch of salt
- a handful of frozen peas
- a squeeze of lemon juice
Instructions
- Rinse the rice under cold water until the water runs clear, to remove excess starch.
- Heat a splash of olive oil in the slow cooker on the high setting, then sauté the minced garlic for about 30 seconds until fragrant.
- Add the rinsed rice, chicken broth, smoked paprika, and a pinch of salt to the slow cooker, stirring to combine.
- Cover and cook on low for 2 hours, or until the rice is tender and has absorbed most of the liquid.
- Gently stir in the shrimp and frozen peas, then cover and cook for an additional 20 minutes, or until the shrimp are pink and cooked through.
- Finish with a squeeze of lemon juice just before serving to brighten the flavors.
Fluffy and fragrant, this dish boasts a comforting texture with the rice perfectly tender and the shrimp succulent. Serve it in a shallow bowl with a side of crusty bread to soak up the flavorful broth, or top with fresh herbs for a pop of color and freshness.
Slow Cooker Pumpkin Rice
Beneath the golden hues of autumn, there’s a comforting simplicity in letting flavors meld together over hours, creating a dish that feels like a warm embrace. This slow cooker pumpkin rice is a testament to the beauty of patience, where each grain absorbs the essence of pumpkin and spices, resulting in a meal that’s both nourishing and deeply satisfying.
Ingredients
- 2 cups of long-grain white rice
- 1 can (15 oz) of pumpkin puree
- 1 can (13.5 oz) of coconut milk
- 2 cups of vegetable broth
- a splash of olive oil
- a couple of garlic cloves, minced
- 1 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- a pinch of salt
Instructions
- Rinse the 2 cups of long-grain white rice under cold water until the water runs clear, to remove excess starch.
- In your slow cooker, combine the rinsed rice, 1 can of pumpkin puree, 1 can of coconut milk, and 2 cups of vegetable broth.
- Add a splash of olive oil, the minced garlic cloves, 1 tsp of ground cinnamon, 1/2 tsp of ground nutmeg, and a pinch of salt to the slow cooker.
- Stir all the ingredients together until well combined.
- Cover and cook on low for 3 hours, or until the rice is tender and has absorbed all the liquid.
- Once cooked, give the rice a gentle stir to fluff it up before serving.
Here, the pumpkin rice emerges creamy yet distinct, with each grain holding its own amidst the rich tapestry of spices. For an extra touch, top with toasted pumpkin seeds or a drizzle of maple syrup to elevate the dish into a festive centerpiece.
Slow Cooker Lentil and Rice
Venturing into the heart of comfort food, this dish wraps you in warmth with every spoonful, a humble blend of lentils and rice that whispers of home.
Ingredients
- 1 cup of dried green lentils, rinsed
- 1 cup of long-grain white rice
- 4 cups of vegetable broth, for that deep flavor
- a splash of olive oil, just to coat the bottom
- a couple of garlic cloves, minced
- 1 teaspoon of ground cumin, for a little earthiness
- a pinch of salt, to bring it all together
Instructions
- Start by heating a splash of olive oil in your slow cooker on the high setting for about 5 minutes. This little step helps to bring out the flavors of the garlic.
- Add the minced garlic and sauté for just a minute, until it’s fragrant but not browned. Overcooking garlic can turn it bitter, so keep an eye on it.
- Stir in the rinsed lentils, rice, vegetable broth, ground cumin, and a pinch of salt. The broth should cover the lentils and rice by about an inch; if not, add a bit more water.
- Cover and cook on low for 6 hours. The slow cooker does the magic here, melding the flavors together while you go about your day.
- After cooking, give it a good stir. The lentils should be tender, and the rice fluffy. If it’s too thick, a splash of hot water can loosen it up.
Best enjoyed when the lentils are just tender enough to melt in your mouth, with the rice holding its shape. Try topping it with a dollop of yogurt or a sprinkle of fresh herbs for a bright contrast.
Slow Cooker Apple Cinnamon Rice
Mornings like these call for something warm, something that fills the kitchen with a scent so comforting it feels like a hug. That’s where this slow cooker apple cinnamon rice comes in, a dish that’s as nurturing to make as it is to eat.
Ingredients
- 2 cups of long-grain white rice
- 4 cups of water, plus a splash more if needed
- 2 large apples, peeled and diced
- A generous sprinkle of cinnamon
- A pinch of salt
- A couple of tablespoons of brown sugar
- A knob of butter
Instructions
- Rinse the 2 cups of long-grain white rice under cold water until the water runs clear, to remove excess starch.
- Add the rinsed rice to your slow cooker along with the 4 cups of water, a pinch of salt, and a knob of butter. Stir gently to combine.
- Peel and dice the 2 large apples, then sprinkle them over the rice mixture. Tip: Leaving the skin on adds texture, but peeling gives a smoother finish.
- Generously sprinkle cinnamon and a couple of tablespoons of brown sugar over the apples. Stir lightly to distribute the flavors.
- Cover and cook on low for 4 hours, or until the rice is tender and has absorbed all the liquid. If it looks dry, add a splash more water.
- Once done, give it a gentle stir to fluff up the rice and evenly mix in the apples. Tip: Let it sit for 10 minutes before serving to enhance the flavors.
- Serve warm, perhaps with a dollop of yogurt or a drizzle of honey for an extra touch of sweetness. Tip: This dish also makes a fantastic breakfast when reheated with a little milk.
Kindly let the warmth of this dish envelop you, with each spoonful offering a tender bite of apple amidst the softly spiced rice. It’s a humble dish that surprises with its depth of flavor, perfect for those slow mornings or as a sweet ending to a busy day.
Conclusion
Perfect for busy home cooks, our roundup of 24 Delicious Slow Cooker Rice Recipes offers a treasure trove of easy-to-make meals that promise to delight. Whether you’re craving comfort food or something exotic, there’s a recipe here for you. We’d love to hear which ones become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!
