Rice Cooker Chicken
This rice cooker chicken recipe is one of the easiest ways to prepare chicken on a busy weeknight! It’s flavorful and ready in about 20 minutes.
Why you’ll love this rice cooker chicken
Did you know that you can make chicken in a rice cooker?! I love a one-pot chicken and rice situation, like my lemon Greek chicken and rice, one-pot baked chicken and rice, or French onion chicken and rice. But sometimes it can take longer than I’d want and involves a bit more cleanup than I’m willing to do!
This rice cooker chicken is the perfect solution. Inspired by Hainanese chicken, a popular dish made with poached chicken and flavorful rice, it’s super flavorful without being complicated.
This version is gluten-free and ready in under 30 minutes (not including marinating time). Here’s why you’ll love it…
- It’s fast! The chicken cooks with the rice and can be ready to go in 20 minutes, totally hands-off! Just set the rice cooker, let it do the work, and go about your evening until dinner is ready.
- It requires minimal cleanup. You can technically replicate this in an Instant Pot as well, but I find it a pain to clean the whole Instant Pot sometimes. This is much quicker to clean!
Can you really cook raw chicken in a rice cooker?
Yes, as long as the chicken cooks all the way through! For this recipe, I use boneless chicken thighs because they cook quickly and evenly along with the rice. Since rice cookers can vary, always use a meat thermometer to check the thickest part of the chicken and make sure it reaches an internal temperature of 165°F before serving.
Recipe Ingredients
- Chicken Thighs. Boneless is key! Bones increase cook time, so choose boneless or remove the bone. I prefer chicken thighs to breast for this particular method, as it’s juicier and thinner, so it cooks faster. If you do wind up trying this recipe with chicken breast, make sure to pound it to even thickness to ensure it cooks evenly.
- Jasmine rice. Brown rice would take longer to cook, so I recommend jasmine rice or another white rice variety.
- Garlic and Ginger. This adds a flavor pop to an otherwise simple dish.
- Chicken Broth. You can also just use water, but this is far more flavorful.
- Coconut Aminos, Avocado Oil, and Rice Vinegar. This creates the marinade for the chicken.
How to make Rice Cooker Chicken
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Marinate the chicken then add all the ingredients to the rice cooker topping with chicken.
Step two. Cook in the rice cooker as directed. Serve and enjoy!
Michelle’s Tips & Tricks
- Add extra flavor if desired. A bit of spice, like chili oil, would be a great addition to the marinade.
- Don’t open the lid while cooking. Keeping the lid closed traps the steam that cooks both the chicken and the rice. I use a rice cooker that has a vent in the lid, and it still works perfectly, but removing the lid at all will release all of the steam and
- Use a meat thermometer to double-check the temperature. If you have an older rice cooker, it may cook unevenly and not cook everything through. Always use a meat thermometer to confirm doneness.
How to Store and Reheat
Allow the chicken and rice to cool before transferring to an airtight glass container. They will stay fresh in the fridge for 3-4 days or in the freezer for up to 3 months.
To reheat, add the chicken and rice to a shallow pan over medium-low heat until warmed through. I like to add a splash of chicken broth or water to the rice before reheating to help restore moisture and keep it from drying out.
More Easy Chicken Recipes To Try
Rice Cooker Chicken
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Ingredients
For the chicken marinade
- 3 chicken thighs, boneless, skin on
- Salt and pepper
- 2 tbsp coconut aminos
- 2 tsp rice vinegar
- 2 tsp avocado oil
For the rice
- 1 cup jasmine rice
- 1 ¼ cup chicken broth
- 1 clove garlic, minced
- 1 thumb ginger, peeled and minced fine
- Salt and pepper
- 1 tbsp green onion
Equipment
- Rice Cooker
Instructions
- Pat the chicken dry and season with salt and pepper in a bag or a shallow bowl. Top with coconut aminos, rice vinegar, and avocado oil. Transfer to the fridge for at least 20 minutes. You can also prep this a day ahead of time.
- Add the rice to the rice cooker (or a fine mesh strainer) and rinse until the water runs clean. Pour the chicken broth over the rice in the rice cooker. Add the garlic, ginger, and salt and pepper.
- Top the rice with the chicken thighs and marinade, making sure that the chicken is not overlapping. Top with green onion.
- Place the lid on the rice cooker and set to cook (varies per rice cooker, but it should be around 20 minutes).
- Once cooked, remove the lid and check the chicken for an internal temperature of 165 F. Fluff the rice and serve the chicken and rice together with a vegetable of your choice.
Can I cook the chicken solo in the rice cooker if not all the chicken fits on top of the rice?
Actually, I’m not sure! I would think you’d have to play with the timing and liquids. I’ve never tried to do the chicken solo.
This looks easy and delicious! Why do you use skin on thighs as opposed to boneless skinless?
I tried this on my small-one-button Zojirushi. It is incredibly delishhh! I didn’t have avocado oil, so vegetable oil it is. I didnt gave fresh garlic, but powdered came to the rescue.
Note: My Zojirushi has a cup calibrated to the calibration in the pot. Specifically, Zojirushi’s two cup corresponds to the two-cup Mark. But! world standard 2 cups is not equal to Zojirushi’s 2 cups. So, with all that nerdy stuff, I simply used good ole human intelligence and estimated to the best of my rice experience what to do. Fortunately, Zojirushi is a forgiving rice cooker. My Hainan Chicken Rice was a success!
So glad you enjoyed!!
It looks like your rice cooker has a stainless steel pot? Can you share which one you use?
aroma housewares!
This is a great recipe! Thanks for posting. I have a small multi-cooker with a rice setting and have been looking for one pot meals to cook in it. I have experimented with flavoring the chicken different ways, like mixing with lime juice, olive oil and curry powder, or lemon juice, olive oil, oregano, and cumin. Comes out great every time.
Thank you!!
What to do if chicken is not done?
If the chicken isn’t done to 165F, I would try cooking for a few more minutes depending on the amount under 165F it is.
Can you make this in an instant pot or crockpot?
You can, but it would be a different recipe in terms of measurements and cooktime!
I don’t have a rice cooker. Is there a way this could work in an instant pot?