Stressed about weeknight dinners? Let your slow cooker do the heavy lifting! These 18 easy rice recipes transform simple ingredients into comforting, hands-off meals—perfect for busy schedules. From creamy risottos to savory pilafs, discover delicious solutions that simmer while you tackle your to-do list. Get ready to simplify your evenings with minimal effort and maximum flavor!
Slow Cooker Coconut Rice Pudding
Finally, after a long holiday week of hosting, I’ve found my go-to cozy dessert that practically makes itself while I tackle the mountain of dishes. This slow cooker coconut rice pudding is my new favorite hands-off treat, blending creamy comfort with a tropical twist that always impresses my family.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 180 minutes
Ingredients
– 1 cup long-grain white rice
– 1 (13.5 oz) can full-fat coconut milk
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1/4 tsp salt
– 1 tsp vanilla extract
– 1/4 cup shredded coconut
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch, which helps prevent a gummy texture.
2. Combine the rinsed rice, 1 (13.5 oz) can full-fat coconut milk, 2 cups whole milk, 1/2 cup granulated sugar, and 1/4 tsp salt in a 4-quart slow cooker.
3. Stir the mixture thoroughly with a wooden spoon until the sugar is fully dissolved and the ingredients are evenly distributed.
4. Cover the slow cooker with its lid and cook on the LOW setting for 3 hours, resisting the urge to stir during cooking to maintain a creamy consistency.
5. After 3 hours, carefully remove the lid and check that the rice is tender and the liquid is mostly absorbed; if needed, cook for an additional 15 minutes.
6. Turn off the slow cooker and stir in 1 tsp vanilla extract and 1/4 cup shredded coconut until well combined, letting the residual heat toast the coconut slightly for extra flavor.
7. Allow the pudding to cool in the slow cooker for 15 minutes before serving to let it thicken further, as it will continue to set as it cools.
As you scoop it into bowls, you’ll love the rich, velvety texture with just a hint of chew from the toasted coconut. I often top mine with fresh mango slices or a drizzle of honey for a bright, sweet contrast that makes it feel extra special.
Slow Cooker Spanish Rice with Chorizo
Zesty and comforting, this Slow Cooker Spanish Rice with Chorizo has become my go-to weeknight lifesaver—especially during busy holiday seasons like this one. I love how the smoky chorizo infuses the rice with rich flavor while the slow cooker does all the work, freeing me up to wrap last-minute gifts or simply relax with a cup of cocoa.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 tablespoon olive oil
– 1 pound Spanish chorizo, sliced into 1/2-inch rounds
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 3 cloves garlic, minced
– 2 cups long-grain white rice
– 1 (14.5-ounce) can diced tomatoes, undrained
– 3 cups chicken broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon saffron threads
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 pound sliced Spanish chorizo and cook for 4–5 minutes, stirring occasionally, until lightly browned and some fat renders out.
3. Transfer the chorizo to a 6-quart slow cooker using a slotted spoon, leaving the rendered fat in the skillet.
4. Add 1 diced yellow onion and 1 diced red bell pepper to the skillet and sauté for 5–6 minutes over medium heat until softened.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn it.
6. Pour the onion-pepper mixture into the slow cooker with the chorizo.
7. Add 2 cups long-grain white rice, 1 can undrained diced tomatoes, 3 cups chicken broth, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon saffron threads, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the slow cooker.
8. Stir all ingredients until well combined, ensuring the rice is fully submerged in liquid.
9. Cover and cook on LOW for 4 hours without opening the lid, which helps the rice steam properly.
10. After 4 hours, turn off the slow cooker and let it sit, covered, for 10 minutes to allow the rice to firm up slightly.
11. Fluff the rice gently with a fork to separate the grains without mashing them.
12. Stir in 1/4 cup chopped fresh cilantro just before serving.
Delightfully tender and packed with smoky depth, this rice has a slightly sticky texture that clings perfectly to the chorizo. I often serve it straight from the slow cooker with a side of warm tortillas or top it with a fried egg for a hearty brunch twist—it’s versatile enough to shine at any meal.
Slow Cooker Mushroom Risotto
Keeping my slow cooker busy during the holiday hustle is my secret weapon, and this hands-off mushroom risotto is a lifesaver when I’m wrapping gifts and want a cozy dinner waiting. I love how the earthy mushrooms meld with the creamy rice—it feels like a warm hug in a bowl.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 cups Arborio rice
– 4 cups vegetable broth
– 1 lb cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 0.5 cup dry white wine
– 0.5 cup grated Parmesan cheese
– 3 tbsp unsalted butter
– 2 tbsp olive oil
– 1 tsp salt
– 0.5 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb sliced cremini mushrooms and cook, stirring occasionally, until browned and liquid evaporates, 8–10 minutes.
3. Transfer mushrooms to a 6-quart slow cooker.
4. In the same skillet, melt 1 tbsp butter over medium heat.
5. Add 1 diced onion and cook, stirring frequently, until translucent, 5–7 minutes.
6. Stir in 3 minced garlic cloves and cook until fragrant, 30 seconds.
7. Pour in 0.5 cup white wine and simmer until reduced by half, 3–4 minutes.
8. Transfer onion mixture to the slow cooker with the mushrooms.
9. Add 1.5 cups Arborio rice, 4 cups vegetable broth, 1 tsp salt, and 0.5 tsp black pepper to the slow cooker; stir to combine.
10. Cover and cook on LOW heat for 3.5–4 hours, until rice is tender and liquid is absorbed.
11. Stir in 0.5 cup grated Parmesan cheese, 2 tbsp butter, and 2 tbsp chopped parsley until creamy.
12. Let stand uncovered for 10 minutes to thicken slightly before serving.
This risotto turns out luxuriously creamy with a deep, earthy flavor from the mushrooms. Try topping it with extra Parmesan and a drizzle of truffle oil for an elegant touch, or serve it alongside a simple green salad for a complete meal.
Slow Cooker Chicken and Rice Casserole
Nothing beats coming home to a warm, comforting meal after a busy day, especially during the holiday rush. I love how this slow cooker chicken and rice casserole practically cooks itself, filling the house with a savory aroma that reminds me of cozy family dinners. It’s my go-to recipe when I want something hearty without spending hours in the kitchen.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 cup long-grain white rice
– 1 (10.5 oz) can cream of chicken soup
– 1 (10.5 oz) can cream of mushroom soup
– 1 cup chicken broth
– 1 cup frozen mixed vegetables (peas and carrots)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Lightly spray the inside of a 6-quart slow cooker with non-stick cooking spray.
2. Place 1.5 lbs boneless, skinless chicken breasts in the bottom of the slow cooker in a single layer.
3. In a medium mixing bowl, combine 1 cup long-grain white rice, 1 (10.5 oz) can cream of chicken soup, 1 (10.5 oz) can cream of mushroom soup, 1 cup chicken broth, 1 cup frozen mixed vegetables, 1 small diced yellow onion, 2 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp black pepper, and 1/2 tsp salt.
4. Pour the rice and soup mixture evenly over the chicken in the slow cooker, ensuring the chicken is fully covered.
5. Cover the slow cooker with its lid and cook on LOW heat for 4 hours.
6. After 4 hours, remove the lid and use two forks to shred the chicken directly in the slow cooker.
7. Stir the shredded chicken thoroughly into the rice mixture until evenly combined.
8. Cover the slow cooker again and let it sit for 10 minutes to allow the rice to fully absorb the remaining liquid and thicken.
9. Serve the casserole hot directly from the slow cooker. Tip: For best results, do not lift the lid during the 4-hour cooking time to maintain consistent heat and moisture. Tip: If using frozen chicken breasts, add 30 minutes to the cooking time. Tip: For a creamier texture, stir in 1/2 cup of shredded cheddar cheese during the final 10-minute rest.
Comforting and creamy, this casserole has tender shredded chicken and perfectly cooked rice in every bite. The savory blend of soups and thyme creates a rich flavor that pairs wonderfully with a simple green salad or crusty bread for dipping.
Slow Cooker Lemon Herb Rice
Sometimes, the best recipes are the ones that practically cook themselves, and this Slow Cooker Lemon Herb Rice is a perfect example—I love how it frees up my stove for holiday sides while filling the kitchen with a bright, herby aroma that reminds me of summer gatherings. It’s become my go-to for busy December evenings when I want something fuss-free yet flavorful.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– 2 cups long-grain white rice
– 4 cups chicken broth
– 1/4 cup fresh lemon juice
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 tsp dried thyme
– 1 tsp dried parsley
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon, thinly sliced
Instructions
1. Rinse 2 cups of long-grain white rice under cold water in a fine-mesh strainer for 1 minute to remove excess starch, which helps prevent clumping—a tip I learned from my grandma’s rice recipes.
2. In a 6-quart slow cooker, combine the rinsed rice, 4 cups of chicken broth, 1/4 cup fresh lemon juice, 2 tbsp unsalted butter, 1 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried parsley, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Stir all ingredients thoroughly with a wooden spoon until the butter melts slightly and everything is evenly distributed.
4. Arrange 1 thinly sliced lemon in a single layer on top of the rice mixture without stirring it in, as this allows the lemon to steam and infuse flavor without becoming bitter.
5. Cover the slow cooker with its lid and cook on the high setting for 2 hours, avoiding opening the lid during cooking to maintain consistent heat—I set a timer to resist peeking!
6. After 2 hours, turn off the slow cooker, remove the lid, and fluff the rice gently with a fork to separate the grains, discarding the lemon slices if desired.
7. Let the rice rest uncovered for 5 minutes to allow any excess moisture to evaporate, ensuring a fluffy texture rather than a soggy one.
My favorite thing about this rice is its light, fluffy texture with a zesty lemon kick and subtle herb notes that pair beautifully with roasted chicken or grilled fish—try topping it with fresh parsley or a squeeze of extra lemon for a vibrant finish.
Slow Cooker Teriyaki Chicken Rice Bowl
Every time I’m craving something savory and satisfying but don’t want to spend hours in the kitchen, I turn to my trusty slow cooker. This teriyaki chicken rice bowl is my go‑to for busy weeknights—it’s hands‑off, packed with flavor, and always a hit with my family. I love how the chicken becomes melt‑in‑your‑mouth tender while the sauce thickens into a glossy, sweet‑and‑salty glaze.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup low‑sodium soy sauce
– 1/2 cup honey
– 1/4 cup rice vinegar
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp cornstarch
– 2 tbsp water
– 2 cups white rice, uncooked
– 4 cups water
– 2 tbsp sesame oil
– 4 green onions, sliced
– 1 tbsp sesame seeds
Instructions
1. Place 1.5 lbs boneless, skinless chicken thighs in the slow cooker insert.
2. In a medium bowl, whisk together 1 cup low‑sodium soy sauce, 1/2 cup honey, 1/4 cup rice vinegar, 3 cloves minced garlic, and 1 tbsp grated fresh ginger until fully combined.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring all pieces are coated.
4. Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is fork‑tender and easily shreds.
5. While the chicken cooks, rinse 2 cups white rice under cold water until the water runs clear to remove excess starch for fluffier grains.
6. In a saucepan, combine the rinsed rice and 4 cups water, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed and rice is tender.
7. After 4 hours, use two forks to shred the chicken directly in the slow cooker.
8. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry, then stir it into the slow cooker to thicken the sauce.
9. Cover and cook on HIGH for 15 minutes until the sauce is glossy and clings to the chicken.
10. Heat 2 tbsp sesame oil in a large skillet over medium‑high heat until shimmering, about 2 minutes.
11. Add the cooked rice to the skillet and stir‑fry for 3‑4 minutes until lightly toasted and fragrant.
12. Divide the toasted rice among four bowls, top with the shredded teriyaki chicken, and garnish with sliced green onions and a sprinkle of sesame seeds.
Keep in mind that the slow cooker does all the work here, yielding chicken so tender it practically falls apart. The sauce reduces into a sticky, caramel‑like glaze that pairs perfectly with the nutty, toasted rice. For a fun twist, I sometimes serve it in lettuce wraps or over a bed of steamed broccoli for extra veggies.
Slow Cooker Garlic Parmesan Rice
My slow cooker has become my kitchen hero during these busy holiday weeks, and this garlic parmesan rice is the cozy, hands-off side dish I keep coming back to. It’s the perfect set-it-and-forget-it recipe that fills the house with the most comforting aroma while I wrap presents or tackle my endless to-do list.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 2 hours
Ingredients
– 1.5 cups long-grain white rice
– 3 cups low-sodium chicken broth
– 4 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
Instructions
1. Rinse 1.5 cups long-grain white rice under cold water in a fine-mesh strainer for 1 minute to remove excess starch, which helps prevent clumping.
2. Add the rinsed rice, 3 cups low-sodium chicken broth, and 4 cloves minced garlic to a 4-quart slow cooker.
3. Stir the mixture gently with a spoon to combine the ingredients evenly.
4. Cover the slow cooker with its lid and cook on the HIGH setting for 1 hour and 45 minutes.
5. After 1 hour and 45 minutes, check that the rice has absorbed all the liquid and appears tender.
6. Turn off the slow cooker and stir in 1/2 cup grated Parmesan cheese, 1/2 cup heavy cream, 2 tablespoons unsalted butter, 1/4 teaspoon black pepper, and 1/4 teaspoon salt until fully incorporated and creamy.
7. Let the rice sit covered in the turned-off slow cooker for 5 minutes to allow the flavors to meld and the cheese to melt completely.
8. Fluff the rice gently with a fork before serving to achieve a light, fluffy texture.
Perfectly creamy with a rich garlic aroma, this rice has a velvety texture that pairs wonderfully with roasted chicken or steamed vegetables. I love topping it with extra Parmesan and fresh parsley for a bright finish, or folding in sautéed mushrooms for a heartier twist.
Slow Cooker Jambalaya with Rice
Craving something hearty and flavorful without spending hours in the kitchen? This slow cooker jambalaya has become my go-to for busy weeknights and casual gatherings alike. It’s the kind of dish that fills the house with amazing aromas and always leaves everyone asking for seconds.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 1 tbsp olive oil
– 1 lb andouille sausage, sliced into 1/2-inch rounds
– 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 large yellow onion, diced
– 1 large green bell pepper, diced
– 3 celery stalks, diced
– 4 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth
– 1 cup long-grain white rice, rinsed
– 2 tsp smoked paprika
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lb large shrimp, peeled and deveined
– 1/4 cup fresh parsley, chopped
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb sliced andouille sausage and cook, stirring occasionally, until browned on both sides, about 5-7 minutes. Transfer the sausage to a 6-quart slow cooker using a slotted spoon, leaving the rendered fat in the skillet.
3. Add 1 lb chicken pieces to the same skillet and cook until lightly browned on all sides, about 5-6 minutes. Transfer the chicken to the slow cooker.
4. Add the diced onion, bell pepper, and celery to the skillet. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
5. Add 4 minced garlic cloves and cook, stirring constantly, until fragrant, about 30 seconds. Tip: Don’t let the garlic burn, as it will turn bitter.
6. Transfer the vegetable mixture to the slow cooker.
7. To the slow cooker, add the can of diced tomatoes, 2 cups chicken broth, 1 cup rinsed rice, 2 tsp smoked paprika, 1 tsp oregano, 1 tsp thyme, 1/2 tsp cayenne, 1/2 tsp salt, and 1/4 tsp black pepper. Stir all ingredients until well combined.
8. Cover the slow cooker and cook on HIGH for 3 hours and 30 minutes. Tip: Resist the urge to open the lid during cooking, as it releases heat and extends the cooking time.
9. After 3 hours and 30 minutes, stir in 1 lb shrimp and 1/4 cup chopped parsley. Tip: The residual heat will cook the shrimp perfectly, preventing them from becoming rubbery.
10. Cover and cook on HIGH for an additional 30 minutes, or until the rice is tender and the shrimp are pink and opaque.
11. Turn off the slow cooker and let the jambalaya sit, covered, for 10 minutes before serving. This allows the flavors to meld and the rice to absorb any remaining liquid.
Vibrant and satisfying, this jambalaya has a wonderful texture with tender rice, juicy chicken, and plump shrimp. The smoky depth from the andouille and paprika balances beautifully with the subtle heat. I love serving it straight from the slow cooker with a sprinkle of extra parsley and a side of crusty bread for dipping.
Slow Cooker Pineapple Fried Rice
Remember those hectic holiday evenings when you’re juggling gifts, guests, and a growling stomach? That’s exactly why my slow cooker pineapple fried rice has become my December lifesaver—it’s a hands-off, tropical twist on a classic that fills the kitchen with the most incredible sweet-and-savory aroma while I tackle my to-do list.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 3 hours
Ingredients
– 2 cups long-grain white rice
– 3 cups chicken broth
– 1 cup diced fresh pineapple
– 1 cup frozen peas and carrots mix
– 1/2 cup diced onion
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tbsp sesame oil
– 2 large eggs, beaten
– 1/4 cup chopped green onions
– 1 tbsp vegetable oil
Instructions
1. Rinse 2 cups of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add 1/2 cup of diced onion to the skillet and sauté for 3–4 minutes until translucent and fragrant.
4. Stir in 3 cloves of minced garlic and cook for 30 seconds until just golden, being careful not to burn it.
5. Transfer the onion and garlic mixture to a 6-quart slow cooker insert.
6. Add the rinsed rice, 3 cups of chicken broth, 1 cup of diced fresh pineapple, 1 cup of frozen peas and carrots mix, 2 tbsp of soy sauce, and 1 tbsp of sesame oil to the slow cooker.
7. Stir all ingredients in the slow cooker until well combined.
8. Cover the slow cooker and cook on high heat for 2 hours and 30 minutes to 3 hours, until the rice is tender and has absorbed most of the liquid.
9. In the last 15 minutes of cooking, push the rice mixture to the sides of the slow cooker to create a well in the center.
10. Pour 2 beaten large eggs into the well, cover, and let cook for 10–12 minutes until the eggs are fully set.
11. Stir the cooked eggs into the rice mixture until evenly distributed.
12. Fold in 1/4 cup of chopped green onions just before serving.
13. Serve the fried rice hot directly from the slow cooker.
Every bite of this dish delivers a delightful contrast—fluffy rice with sweet pineapple bursts and savory soy notes, all without the fuss of stovetop stirring. I love scooping it into hollowed-out pineapple halves for a festive presentation, or pairing it with grilled shrimp for a heartier meal that always disappears fast!
Slow Cooker Beef and Rice Stuffed Peppers
Ever have one of those days where you just want dinner to practically make itself? That’s exactly why I fell in love with this slow cooker recipe—it’s my go-to for busy weeknights or when I’m hosting a casual get-together. It fills the house with the most comforting aroma while I get other things done.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 6 large bell peppers
– 1 lb lean ground beef
– 1 cup long-grain white rice, uncooked
– 1 (15 oz) can tomato sauce
– 1 (10 oz) can diced tomatoes with green chilies, undrained
– 1 cup shredded cheddar cheese
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp dried oregano
– 1/4 tsp black pepper
Instructions
1. Slice the tops off the 6 large bell peppers and remove all seeds and membranes.
2. In a large skillet over medium-high heat, heat 1 tbsp olive oil until shimmering, about 1 minute.
3. Add 1 lb lean ground beef and cook, breaking it apart with a spoon, until no pink remains, approximately 5-7 minutes.
4. Add the diced small yellow onion and minced 2 cloves garlic to the skillet and cook until the onion is translucent, about 3 minutes.
5. Stir in 1 cup long-grain white rice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp dried oregano, and 1/4 tsp black pepper until well combined.
6. Pour in the 1 (15 oz) can tomato sauce and 1 (10 oz) can diced tomatoes with green chilies, undrained, and bring the mixture to a simmer.
7. Remove the skillet from heat and evenly spoon the beef and rice mixture into the hollowed bell peppers, packing it gently.
8. Place the stuffed peppers upright in the slow cooker, adding 1/4 cup water to the bottom of the cooker to prevent sticking.
9. Cover and cook on LOW for 4 hours, or until the peppers are tender and the rice is fully cooked.
10. Sprinkle 1 cup shredded cheddar cheese over the tops of the peppers, cover again, and cook for an additional 10 minutes until the cheese melts.
11. Carefully remove the peppers from the slow cooker using tongs and serve immediately.
What I adore about these peppers is how the rice soaks up all the savory juices, becoming incredibly fluffy, while the peppers soften just enough to hold their shape. The melted cheddar adds a creamy richness that balances the slight kick from the chilies. For a fun twist, try serving them over a bed of crisp greens with a dollop of cool sour cream.
Slow Cooker Wild Rice Soup
Zipping through holiday preparations last year, I realized I needed a hands-off dinner solution that felt special but didn’t keep me from wrapping gifts. This slow cooker wild rice soup became my savior—it’s hearty, comforting, and practically makes itself while I tackle my to-do list.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 medium carrots, peeled and diced
– 2 celery stalks, diced
– 3 cloves garlic, minced
– 1 cup uncooked wild rice blend
– 6 cups vegetable broth
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/2 tsp black pepper
– 1/2 cup heavy cream
– 2 cups shredded rotisserie chicken
– Salt to taste
– Fresh parsley for garnish
Instructions
1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks to the skillet.
3. Sauté the vegetables for 5-7 minutes until the onion is translucent and softened.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Transfer the vegetable mixture to a 6-quart slow cooker.
6. Add 1 cup uncooked wild rice blend, 6 cups vegetable broth, 1 tsp dried thyme, 1 tsp dried rosemary, and 1/2 tsp black pepper to the slow cooker.
7. Cover and cook on LOW for 6 hours.
8. After 6 hours, stir in 1/2 cup heavy cream and 2 cups shredded rotisserie chicken.
9. Cover and cook on LOW for an additional 15 minutes to heat through.
10. Season with salt to taste and garnish with fresh parsley before serving.
Velvety from the cream and packed with tender chicken, this soup has a wonderfully nutty depth from the wild rice. I love serving it in big mugs with crusty bread for dipping—it’s cozy enough for a snowy evening but light enough to enjoy year-round.
Slow Cooker Saffron Rice with Shrimp
Sometimes, the best meals are the ones that practically cook themselves while you tackle the holiday chaos. Slow Cooker Saffron Rice with Shrimp has become my go-to for festive gatherings because it fills the house with incredible aromas without any fuss. I love how the saffron threads bloom into that gorgeous golden hue, making a simple weeknight dish feel truly special.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 2 hours 30 minutes
Ingredients
– 2 cups long-grain white rice
– 1 lb large shrimp, peeled and deveined
– 4 cups chicken broth
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 1 tsp saffron threads
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/4 cup fresh parsley, chopped
Instructions
1. Turn your slow cooker to the high setting and add 2 tablespoons of olive oil.
2. Sauté the finely diced yellow onion in the slow cooker for 5 minutes until translucent, stirring occasionally. (Tip: Sautéing the onion first builds a flavor foundation that raw onions can’t match.)
3. Add the minced garlic and cook for 1 additional minute until fragrant.
4. Pour in 4 cups of chicken broth and stir to combine with the onion and garlic.
5. Add 2 cups of long-grain white rice, 1 teaspoon of saffron threads, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the slow cooker. Stir everything together thoroughly.
6. Cover the slow cooker and cook on high for 2 hours, resisting the urge to open the lid. (Tip: Keeping the lid sealed ensures the rice cooks evenly and absorbs all the liquid properly.)
7. After 2 hours, check that the rice is tender and has absorbed most of the liquid.
8. Arrange 1 pound of peeled and deveined large shrimp in a single layer on top of the rice.
9. Replace the lid and cook for an additional 25-30 minutes on high until the shrimp turn pink and opaque. (Tip: The residual heat will finish cooking the shrimp perfectly, so avoid overcooking them.)
10. Turn off the slow cooker and gently fold in 1/4 cup of chopped fresh parsley.
Mouthwatering and aromatic, this dish delivers plump, tender shrimp nestled in fluffy, golden rice infused with saffron’s delicate earthiness. Serve it straight from the slow cooker for a rustic presentation, or garnish with lemon wedges to brighten each bite with a citrusy zing.
Slow Cooker Mexican Rice with Black Beans
You won’t believe how many times I’ve burned rice on the stovetop—my kitchen smoke alarm and I are on a first-name basis. That’s why this slow cooker Mexican rice with black beans is my weeknight savior; it’s forgiving, hands-off, and fills the house with the coziest cumin-and-tomato aroma while I tackle the endless pile of laundry.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 cup long-grain white rice
– 1 (15 oz) can black beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 cup vegetable broth
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp salt
– ¼ tsp black pepper
– ¼ cup fresh cilantro, chopped
Instructions
1. Heat 1 tbsp olive oil in a medium skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring frequently, until translucent and lightly browned, about 5–7 minutes.
3. Stir in 2 minced garlic cloves and cook until fragrant, about 30 seconds, then remove the skillet from heat.
4. Tip: Sautéing the onion and garlic first deepens the flavor—don’t skip this step even though it’s a slow cooker recipe!
5. Combine the sautéed onion mixture, 1 cup long-grain white rice, 1 drained and rinsed can of black beans, 1 undrained can of diced tomatoes, 1 cup vegetable broth, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper in a 4-quart slow cooker.
6. Stir all ingredients until evenly mixed, ensuring the rice is submerged in liquid.
7. Cover and cook on LOW for 4 hours, without opening the lid during cooking to prevent steam loss.
8. Tip: Resist the urge to peek! Lifting the lid releases heat and can extend the cooking time by up to 30 minutes.
9. After 4 hours, turn off the slow cooker and fluff the rice gently with a fork.
10. Tip: If the rice seems too wet, let it sit uncovered for 10–15 minutes to absorb excess moisture.
11. Stir in ¼ cup chopped fresh cilantro just before serving.
This rice turns out perfectly fluffy with tender beans, and the smoked paprika gives it a subtle, smoky backbone that pairs wonderfully with a dollop of cool sour cream or stuffed into warm tortillas for an easy burrito bowl night.
Slow Cooker Curry Rice with Vegetables
Remember those chilly winter evenings when you just want something warm and comforting without spending hours in the kitchen? That’s exactly why this slow cooker curry rice has become my go-to weeknight savior. It’s the kind of hearty, hands-off meal that fills the house with incredible aromas while you go about your day.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp grated fresh ginger
– 2 tbsp curry powder
– 1 tsp ground turmeric
– 1/2 tsp red pepper flakes
– 1 1/2 cups long-grain white rice, rinsed
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 2 cups cauliflower florets
– 1 1/2 cups diced carrots
– 1 cup frozen peas
– 1/2 tsp salt
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 diced yellow onion and cook, stirring frequently, until softened and translucent, about 5-7 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant. (Tip: Keep the heat medium to prevent the garlic from burning.)
4. Add 2 tbsp curry powder, 1 tsp turmeric, and 1/2 tsp red pepper flakes to the skillet, stirring constantly for 30 seconds to toast the spices.
5. Transfer the entire onion-spice mixture from the skillet into the bowl of a 6-quart slow cooker.
6. Add 1 1/2 cups rinsed rice, 4 cups vegetable broth, and 1 can coconut milk to the slow cooker, stirring to combine.
7. Stir in 2 cups cauliflower florets and 1 1/2 cups diced carrots, ensuring they are submerged in the liquid.
8. Cover the slow cooker and cook on HIGH for 3 hours and 30 minutes. (Tip: Resist the urge to open the lid, as it releases heat and extends cooking time.)
9. After 3 hours and 30 minutes, stir in 1 cup frozen peas and 1/2 tsp salt.
10. Cover and continue cooking on HIGH for an additional 30 minutes, until the rice is tender and has absorbed most of the liquid. (Tip: The rice should be creamy but not mushy; if it looks too wet, cook uncovered for the last 10 minutes.)
11. Turn off the slow cooker and let the curry rice sit, covered, for 10 minutes before serving.
The finished dish has a wonderfully creamy texture from the coconut milk, with the rice perfectly tender and the vegetables retaining a slight bite. The curry powder and ginger give it a warm, aromatic depth that’s incredibly satisfying. I love serving it in deep bowls, sometimes topped with a squeeze of lime or a sprinkle of fresh cilantro for a bright finish.
Slow Cooker Cilantro Lime Rice
Cooking for a crowd during the holidays can be a real challenge, but my trusty slow cooker always comes to the rescue. This Cilantro Lime Rice is my go-to side dish because it frees up my stovetop and fills the kitchen with the most amazing, zesty aroma while I focus on the main event. I love how it turns out perfectly fluffy every single time, with no babysitting required.
Serving: 6 | Pre Time: 5 minutes | Cooking Time: 2 hours
Ingredients
– 2 cups long-grain white rice
– 3 cups low-sodium chicken broth
– 1/4 cup fresh lime juice
– 2 tbsp unsalted butter
– 1 tsp kosher salt
– 1/2 tsp ground cumin
– 1/4 tsp black pepper
– 1/2 cup finely chopped fresh cilantro
Instructions
1. Rinse 2 cups of long-grain white rice under cold water in a fine-mesh strainer for 1 minute to remove excess starch, which helps prevent clumping.
2. Add the rinsed rice, 3 cups of low-sodium chicken broth, 1/4 cup fresh lime juice, 2 tbsp unsalted butter, 1 tsp kosher salt, 1/2 tsp ground cumin, and 1/4 tsp black pepper to a 4-quart or larger slow cooker.
3. Stir all ingredients in the slow cooker until well combined.
4. Cover the slow cooker with its lid and cook on the HIGH setting for 2 hours. Tip: Avoid opening the lid during cooking to maintain consistent heat and steam.
5. After 2 hours, turn off the slow cooker and remove the lid. Fluff the rice gently with a fork to separate the grains.
6. Fold in 1/2 cup of finely chopped fresh cilantro until evenly distributed. Tip: Add the cilantro just before serving to preserve its bright color and fresh flavor.
7. Let the rice rest, uncovered, for 5 minutes before serving to allow any excess moisture to evaporate. Tip: For a richer flavor, you can substitute the butter with an equal amount of olive oil.
Zesty and vibrant, this rice has a light, fluffy texture with distinct grains that soak up the tangy lime and earthy cumin beautifully. It’s fantastic served alongside grilled chicken or stuffed into burrito bowls, and the fresh cilantro adds a pop of color that makes any plate look instantly festive.
Slow Cooker Red Beans and Rice
On a chilly December evening like today, I always crave something hearty and comforting that practically cooks itself while I wrap last-minute gifts. This slow cooker red beans and rice recipe has become my go-to for busy holiday weeks—it fills the house with a savory aroma and requires minimal hands-on time, letting me focus on festive preparations instead of stirring a pot.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 1 pound dried red kidney beans
– 1 pound andouille sausage, sliced into ½-inch rounds
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 3 celery stalks, diced
– 4 cloves garlic, minced
– 6 cups chicken broth
– 2 bay leaves
– 1 teaspoon dried thyme
– 1 teaspoon smoked paprika
– ½ teaspoon cayenne pepper
– 1 teaspoon salt
– ½ teaspoon black pepper
– 3 cups cooked white rice
– ¼ cup chopped fresh parsley
Instructions
1. Rinse 1 pound dried red kidney beans under cold water in a colander to remove any debris.
2. Place the rinsed beans in a large bowl, cover with 2 inches of water, and soak for at least 8 hours or overnight; drain and discard the soaking water before using.
3. Heat a large skillet over medium-high heat, add 1 pound sliced andouille sausage, and cook for 5–7 minutes until browned, stirring occasionally to prevent sticking.
4. Transfer the browned sausage to a 6-quart slow cooker using a slotted spoon, leaving the rendered fat in the skillet.
5. In the same skillet with the sausage fat, add 1 diced yellow onion, 1 diced green bell pepper, and 3 diced celery stalks, sautéing for 5 minutes until softened.
6. Add 4 minced garlic cloves to the skillet and cook for 1 minute until fragrant, then scrape the vegetable mixture into the slow cooker.
7. Tip: For deeper flavor, deglaze the skillet with a splash of chicken broth to loosen any browned bits and add it to the slow cooker.
8. To the slow cooker, add the drained beans, 6 cups chicken broth, 2 bay leaves, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon black pepper, stirring to combine.
9. Cover and cook on low for 8 hours, until the beans are tender and the liquid has thickened slightly.
10. Tip: Avoid lifting the lid during cooking to maintain consistent heat and prevent moisture loss.
11. After 8 hours, remove and discard the bay leaves, then use a potato masher to gently mash about one-quarter of the beans against the side of the slow cooker to thicken the sauce.
12. Tip: For a creamier texture, mash more beans; for chunkier beans, mash less according to your preference.
13. Stir in 3 cups cooked white rice and ¼ cup chopped fresh parsley, then let sit for 5 minutes to allow the rice to absorb the flavors.
14. Serve immediately while hot. For a creative twist, top with a dollop of sour cream or a sprinkle of green onions for extra freshness. Finally, this dish boasts a rich, smoky flavor with tender beans and savory sausage, all melded into a comforting stew-like consistency that’s perfect spooned over fluffy rice.
Slow Cooker Rice Pudding with Cinnamon
Just when I thought my slow cooker couldn’t get any cozier, I stumbled upon this dreamy rice pudding that’s become my go-to for chilly evenings—it’s like a warm hug in a bowl, and the cinnamon makes it smell like the holidays all year round. I love how hands-off it is, letting me prep it in the morning and come home to a sweet, comforting treat that reminds me of my grandma’s kitchen.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– 1 cup long-grain white rice
– 4 cups whole milk
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1 teaspoon ground cinnamon
– 1 teaspoon pure vanilla extract
– 2 tablespoons unsalted butter
Instructions
1. Rinse 1 cup of long-grain white rice under cold water in a fine-mesh strainer until the water runs clear to remove excess starch, which helps prevent clumping.
2. Add the rinsed rice, 4 cups of whole milk, 1/2 cup granulated sugar, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon to a 4-quart slow cooker.
3. Stir all ingredients in the slow cooker until well combined, ensuring the sugar dissolves evenly.
4. Cover the slow cooker with its lid and set it to cook on the low heat setting for 4 hours, avoiding opening the lid during cooking to maintain consistent temperature.
5. After 4 hours, check the pudding by stirring it; the rice should be tender and the mixture creamy, not watery.
6. Turn off the slow cooker and stir in 1 teaspoon pure vanilla extract and 2 tablespoons unsalted butter until fully melted and incorporated.
7. Let the pudding sit uncovered in the slow cooker for 10 minutes to thicken slightly before serving.
Ultimate comfort in every spoonful, this pudding turns out luxuriously creamy with a hint of spice from the cinnamon. I love serving it warm with a drizzle of honey or a sprinkle of toasted nuts for extra crunch—it’s perfect for dessert or even a sweet breakfast treat.
Slow Cooker Rice and Lentil Pilaf
During the holiday rush, I crave cozy, hands-off meals that fill my kitchen with comforting aromas without keeping me tied to the stove. This slow cooker pilaf is my secret weapon for busy December evenings, combining hearty rice and lentils with warm spices for a fuss-free, satisfying dinner that practically cooks itself while I wrap gifts or sip cocoa.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
– 1 cup long-grain white rice
– 1 cup brown lentils
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 4 cups vegetable broth
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Rinse 1 cup of brown lentils under cold water in a fine-mesh strainer until the water runs clear to remove any debris.
2. Heat 1 tablespoon of olive oil in a medium skillet over medium heat for 1 minute until shimmering.
3. Add 1 diced medium yellow onion to the skillet and sauté for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 minced cloves of garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Transfer the onion and garlic mixture to the bowl of a 6-quart slow cooker.
6. Add the rinsed lentils, 1 cup of long-grain white rice, 4 cups of vegetable broth, 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the slow cooker.
7. Stir all ingredients in the slow cooker until well combined, ensuring the rice and lentils are fully submerged in the broth.
8. Cover the slow cooker with its lid and cook on the LOW setting for 4 hours, avoiding opening the lid during cooking to maintain consistent heat and moisture.
9. After 4 hours, turn off the slow cooker, remove the lid, and fluff the pilaf gently with a fork to separate the grains.
10. Stir in 2 tablespoons of chopped fresh parsley just before serving for a burst of fresh color and flavor.
What I love most is the pilaf’s tender, fluffy texture with the lentils adding a pleasant bite, all infused with the earthy warmth of cumin and turmeric. Try serving it topped with a dollop of Greek yogurt or alongside roasted vegetables for a complete, comforting meal that’s perfect for chilly nights.
Summary
Finally, these 18 easy slow cooker rice recipes are your secret weapon for delicious, stress-free weeknight dinners. From creamy risottos to hearty pilafs, there’s something for every taste. I hope you find a new family favorite! Give one a try this week, and let me know which recipe you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other busy cooks.
