Slow-Cooker Monterey Chicken and Rice

One of the largest challenges to my goal of using my slow-cooker more this year, has been figuring out which days I can use it.  I am often gone 10-12 hours a day for work, so most recipes won't work.  Then I realized it could be the perfect help on weekends, while we are working at our own business, so I am not trying to pull together a meal amid making products and working on the website.  I made a list of slow-cooker recipes that take 3 hours, 5 hours, and 8 hours so I could choose those that would best fit that particular weekend.

This meal reminds me of a one-pot chicken and rice meal.  Full of flavors that feel comforting yet fresh, it's just downright delicious.

The rice called for by the recipe was a new one for me.  According to America's Test Kitchen, who tested many different types of rice, Minute Ready To Serve Rice {white or brown} is the best rice to use in this dish.  Having never purchased pre-cooked rice before, I had no idea what to expect.  The result?  Delicious.  It was perfectly prepared and not blown out as traditional rice tends to be after 5 hours of cooking.  If you make the full recipe you'll need to purchase 2 packages - found with the other rice at the grocery store.

Slow-Cooker Monterey Chicken & Rice
Source:  Lightly adapted from a recipe by America's Test Kitchen in Slow-Cooker Revolution
Serves 4-6

1 Tablespoon Olive or Vegetable Oil
1 onion, chopped into 1/4" pieces
1 Tablespoon Chili Powder
4 Cups Cooked Rice {see note above}
1/2 cup BBQ Sauce
1 Tablespoon Dijon Mustard
1 1/2 cups Chicken Broth, divided
2 pounds boneless, skinless chicken thighs, trimmed
salt and pepper to taste
1 1/2 cups shredded pepperjack cheese
2 tomatoes, cored and chopped
1 avocado, halved, pitted and cut into 1/2-inch pieces
4 slices cooked bacon, crumbled

In a medium saucepan, heat the oil over medium heat.  Add the onion pieces, cooking until translucent, about 4 minutes.  Stir in the chili powder and stir until heated.  Transfer to the slow-cooker.  Stir in rice, BBQ sauce, mustard and 1 cup chicken broth.  Season chicken thighs with salt and pepper and nestle into the rice.  Cover and cook on low, 4-5 hours, until chicken is tender.

Check after 3 hours to see if rice is dry.  If so, add additional 1/2 cup chicken broth, re-cover and allow to continue cooking.

Transfer cooked chicken to a cutting board, let cool slightly, and shred or chop.  Add chicken and 1 cup cheese to slow-cooker and gently stir into rice mixture.

Serve.  Sprinkle servings with tomatoes, avocado, bacon and reserved 1/2 cup cheese.

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  1. This looks so yummy! I will definitely be making this one as soon as I can get to the store!

  2. Thanks Amber! I was just thinking of you yesterday - I was looking at your amazing Etsy store and thinking I may need to treat myself to one of your adorable items. :)

  3. Made this for supper today. Turned out great. It was a perfect Sunday meal to throw together at noon and have ready by dinner time! We were busy outside painting the interior of our chicken coop in preparation for our chicks to arrive in a couple weeks!

  4. So happy to hear that Arin!! And congrats on the chickens :)


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