Easy Rice Cooker Chicken and Rice Recipe

If you’re craving something hearty, cozy, and satisfying without spending hours in the kitchen, this rice cooker chicken and rice recipe is for you. It’s a comforting, family-friendly one-pot meal made even better by the fact that your rice cooker does all the hard work.

Perfect for busy weeknights or lazy weekends, this dish brings together the tender juiciness of chicken thighs with the savory goodness of fluffy, flavor-packed rice. Bonus? Fewer dishes to clean!

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Why You’ll Love This Recipe

• It’s a true one-pot wonder with minimal prep and cleanup.
• Every bite is bursting with savory Asian-inspired flavors.
• Great for picky eaters and easy to customize with your favorite veggies.
• Makes the most out of your rice cooker with no babysitting needed.

Simple Ingredients

Here’s what makes this dish both delicious and convenient:

• Jasmine Rice – Light and aromatic, it soaks up all the flavorful broth.
• Chicken Thighs – Tender and juicy, they bring richness to the dish.
• Garlic & Ginger – A flavorful aromatic base that gives depth.
• Soy Sauce – Adds saltiness and umami flavor.
• Chicken Broth – The cooking liquid that infuses the rice with extra taste.
• Sesame Oil – A nutty undertone that ties everything together.
• Onion – Sweet and savory once sautéed, perfect for building flavor.
• Green Onions – Fresh, colorful garnish to finish the dish.

Cook and Prep Times

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Ingredients

• 2 cups jasmine rice, rinsed
• 4 chicken thighs, bone-in and skin-on
• 1 onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

Rinse the jasmine rice under cold running water in a fine-mesh strainer, stirring with your fingers until the water runs clear. This removes excess starch and prevents the rice from becoming overly sticky.

Once rinsed, drain the rice well. Next, peel and finely chop the onion, then mince the garlic and ginger into small, uniform pieces to ensure even cooking and a balanced distribution of flavor.

If your rice cooker has a ‘sauté’ function, turn it on. If not, you can briefly preheat the pot by turning the cooker on before adding ingredients. Pour about a tablespoon of sesame oil into the rice cooker pot and let it warm for a few seconds.

When heated, add the chopped onion, minced garlic, and ginger, stirring frequently. Allow them to cook for about two to three minutes, or until the onions become translucent and the mixture is fragrant.

Place the chicken thighs in the rice cooker, skin side down, and let them cook for about five to seven minutes, allowing the skin to develop a golden-brown color. If the rice cooker does not get hot enough to brown the chicken, you can briefly sear them in a pan before adding them. Flip the chicken over and cook for another two minutes to seal in the juices.

Add the rinsed jasmine rice to the pot, spreading it evenly around the chicken. Pour in the chicken broth and soy sauce, stirring gently to ensure the rice is submerged in the liquid while being careful not to disturb the chicken too much.

Close the lid and set the rice cooker to the ‘cook’ function or standard rice cooking mode. Let it cook for about 25 to 30 minutes, or until the rice is tender and the chicken is fully cooked, reaching an internal temperature of 165°F (75°C).

If your rice cooker automatically switches to ‘keep warm’ mode, let the dish sit for an additional five minutes to allow the flavors to meld.

Once done, carefully open the rice cooker lid and check the texture of the rice and doneness of the chicken. Use a fork or rice paddle to gently fluff the rice, separating the grains. Garnish with chopped green onions or fresh cilantro for added flavor and a pop of color. Serve hot and enjoy!

Recommended Equipment

• Rice cooker with a sauté function (optional)
• Knife and cutting board
• Measuring cups and spoons (my favorite spoons that never get lost)
• Fine mesh strainer

Pro Tips

• Rinse rice thoroughly to avoid sticky clumps.
• For extra crispy skin, sear chicken in a separate pan before adding.
• Add vegetables like peas, carrots, or bok choy for a complete one-pot meal.

Storage Tips

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of broth or water to keep the rice moist. This dish can also be frozen for up to 2 months.

Serving Suggestions

Serve with a side of steamed veggies or a cucumber salad for freshness. Drizzle with chili oil for a spicy twist, or pair with a cup of miso soup for a comforting meal.

Enjoying a Warm Family Meal

Nothing brings people together like a delicious, homemade meal. This one-pot rice cooker chicken and rice is easy to love and even easier to make. Whether it’s a weeknight dinner or Sunday supper, it’s sure to become a repeat favorite.

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Rice Cooker Chicken and Rice

Michelle

This easy rice cooker chicken and rice recipe is a cozy, one-pot meal packed with flavor. Juicy chicken thighs and fragrant jasmine rice cook together in a savory soy and garlic broth—all in your rice cooker!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dishes

Servings 4

Calories 446 kcal

Equipment

• Rice cooker with a sauté function (optional)
• Knife and cutting board
• Measuring cups and spoons
• Fine Mesh Strainer

Ingredients

  

• 2 cups jasmine rice rinsed
• 4 chicken thighs bone-in and skin-on
• 1 onion chopped
• 3 cloves garlic minced
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger minced
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions

 

• Prepare the Ingredients: Rinse the jasmine rice under cold water until the water runs clear. Chop the onion and mince the garlic and ginger.
• Sauté Aromatics: In the rice cooker, set it to the 'sauté' function (if available). Add sesame oil, then sauté the onion, garlic, and ginger until fragrant.
• Add Chicken: Place the chicken thighs in the rice cooker, skin side down, and cook until browned, about 5-7 minutes.
• Combine Ingredients: Add the rinsed rice to the pot, followed by chicken broth and soy sauce. Stir gently to combine.
• Cook: Close the lid and set the rice cooker to the 'cook' function. Cook until the rice is tender and the chicken is fully cooked, about 25-30 minutes.
• Serve: Once done, fluff the rice with a fork and serve with chopped green onions on top.

Notes

• This recipe works best with bone-in, skin-on chicken thighs for the richest flavor.
• Use low-sodium soy sauce if you prefer to control the salt content.
• You can swap jasmine rice for basmati or long-grain white rice if needed just adjust the liquid amount slightly.
• Leftovers make a great lunch the next day just pack in a microwavable container and garnish fresh.

Keyword rice cooker chicken and rice

One-Pot Cooking Rocks!