I love rice cooker meals. This one is a super easy, one-pot meal that’s packed with flavor. This Rice Cooker Chicken and Rice the best weeknight meal. Everything cooks together in the rice cooker, so there’s minimal cleanup, and the result is tender, juicy chicken, perfectly cooked rice, and a savory sauce that ties it all together. Trust me, this is the kind of comfort food you’ll want on repeat!
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Craving for some chicken and rice? Today's recipe is inspired by Hainanese chicken rice. This whole dish was cooked inside a rice cooker!
Yes, it can cook perfect rice every time, but it can also do so much more! No need to stand over a hot stove, constantly stirring and monitoring multiple pots.
Just throw all the ingredients in the rice cooker, set it, and forget it. Rice cooker meals like this are perfect for busy weeknights or lazy weekends when you want something simple yet satisfying!
Why you will love this rice cooker chicken and rice!
- It's easy as 1-2-3, put everything in the rice cooker and press COOK.
- One pot dishes are my favorite! You only need 1 dish to wash. You can even eat from the rice cooker too if you really want to.
- Very versatile, you can make it spicy, you can add more veggies, the possibilities are endless.
If you love this chicken rice recipe, then you need to check out my favorite recipes like Teriyaki Chicken Rice Bowl, One Pot Spanish Chicken and Rice with Chorizo, and Asian Chicken Rice Bowl.
You can also make this One Pot Chicken and Rice in a skillet if you don't have a rice cooker!
Jump to:
- Why you will love this rice cooker chicken and rice!
- Here’s what you need to make it
- How to make rice cooker chicken and rice
- Substitutions
- Equipment
- 9 Kitchen Essentials
- How to store and reheat
- Rice Cooker Chicken and Rice - FAQs
- Related
- How to serve Chicken and Rice
- Don't miss out!
- Rice Cooker Chicken and Rice
- Food safety
Here’s what you need to make it
- Chicken thighs
- Jasmine rice
- Water or bone broth
- Shiitake mushrooms
- Garlic
- Ginger
- Green onions
- Optional: frozen edamame beans or corn
Sauce:
- Low sodium soy sauce (or tamari)
- Sweet soy sauce (kecap manis)
- Sesame oil
- Rice vinegar
- Honey
- White pepper
Garnish:
- Chili crisp
- Green parts of the green onion
See recipe card for quantities.
How to make rice cooker chicken and rice
This rice cooker chicken and rice is easy to make, here are my step-by-step instructions.
- Step 1: Put all the ingredients in the rice cooker.
- Step 2: Place the rinsed rice on top and DO NOT MIX.
- Prep The Ingredients: Rinse the jasmine rice until the water runs clear. Set aside. Slice the chicken thighs into bite-sized pieces. Mince the garlic, julienne the ginger, and slice the green onions, keeping the white and green parts separate. Slice the shiitake mushrooms. If using edamame or corn, have them ready.
- Mix The Sauce: In a small bowl, combine the low-sodium soy sauce, sweet soy sauce, sesame oil, rice vinegar, honey, and white pepper. Set aside.
- Assemble The Dish: In your rice cooker, add the sliced chicken, white parts of the green onion, minced garlic, julienned ginger, shiitake mushrooms, and any optional additions like edamame or corn. Pour the sauce over the mixture and stir to combine everything well.
- Add Rice and Liquid: Lay the rinsed jasmine rice evenly on top of the chicken and vegetable mixture. Do not stir. Gently pour the water or bone broth over the rice, making sure it’s evenly distributed.
- Cook: Close the rice cooker and select the “Cook” setting. Allow the rice cooker to run its full cycle.
- Serve: Once the rice cooker finishes, fluff the rice gently and plate the dish. Garnish with the green parts of the green onion and a spoonful of chili crisp for extra heat and flavor.
Substitutions
- Chicken thighs: I'm using skinless and boneless chicken thighs, but you can also include some chicken fat if you want. For a leaner option, use chicken breast, though it might be less juicy than thighs.
- Jasmine rice: White rice or fragrant rice like long grain basmati also works great. You can also use brown rice, but it will take longer to cook. You would also need to soak it for at least 30 minutes before cooking.
- Water or bone broth: Chicken broth or chicken stock cubes is a great substitute here. You can make homemade chicken stock for the best flavor.
- Shiitake mushrooms: Other good alternatives are cremini, portobello, or oyster.
- Garlic: Always use fresh cloves of garlic for the best results.
- Ginger: If you don't have fresh ginger on hand, you can just mix in some ginger scallion sauce after cooking.
- Green onions: Use shallots, leeks, or chives instead of spring onions.
- Optional: frozen edamame beans or corn, Chinese sausage, even pandan leaves for a unique aroma and flavor
- Low sodium soy sauce (or tamari): I love using light soy sauce for rice cooker recipes. Tamari is a great gluten-free option.
- Sweet soy sauce (kecap manis): One of the best Asian sauces! If you don't have one, just use dark soy sauce, or mix regular soy sauce with brown or even white sugar to create a similar sweet flavor. You can also add some oyster sauce to add umami.
- Sesame oil: No substitutes here. Make sure to buy one at the nearest grocery store. I promise it will make a huge difference to the flavor of this rice dish (or any Asian dish really)!
- Rice vinegar: Use white wine vinegar, but apple cider vinegar can also work.
- Honey: Opt for white or brown sugar. Even maple syrup if that's all you have.
- White pepper: An easy substitute is black pepper.
- Chili crisp: For me, this is the best part of this dish! I like to put some on top of the rice for heat and additional texture. If you don't have some on hand, just use chili oil or red chili flakes.
- Green parts of the green onion: Chives are your best alternative here.
Equipment
Rice cooker meals are easy to make. Here is what you need to make this chicken and rice dish.
- Knife
- Cutting board
Cooking equipment:
- Rice cooker
check out my list...
9 Kitchen Essentials
life-changing tools that will make your time easier in the kitchen!
How to store and reheat
Storing:
Store your rice cooker meals in an airtight container in the refrigerator for up to 3 days.
Reheating:
To reheat, microwave in a covered dish with a splash of water or broth to prevent it from drying out. You can also reheat in a skillet over medium heat, stirring occasionally, until warmed through.
Rice Cooker Chicken and Rice - FAQs
Absolutely! Make sure that the chicken is cut into smaller pieces, small enough so they will cook in the same amount of time it takes for the rice to cook. You also want to place it in the bottom of the pot, under the uncooked rice, to ensure it cooks evenly and stays moist.
Yes, even a very basic rice cooker can produce perfectly cooked chicken, thanks to its ability to regulate temperature and cooking time. Plus, the steam created in the rice cooker helps keep it moist and tender. Think of it as a slow cooker, but faster and with less cleanup. Before serving, make sure to check the internal temperature (165°F) to ensure it’s safe for consumption.
In terms of convenience, definitely yes. Boiling rice requires constant attention to prevent it from burning or overcooking. With the rice cooker method, you won’t have to worry about that as it automatically switches off once the cooking is done. It also frees up space on your stovetop, so you can focus on other dishes or relax while the rice cooker does its job.
Can you cook raw chicken and rice at the same time?
Is it OK to cook chicken in a rice cooker?
Is rice cooker better than boiling?
Related
Looking for other recipes like this? Try these:
How to serve Chicken and Rice
As a busy mom, I tend to keep things simple for dinner and stick to a protein, side, and salad or roasted vegetables. Here are some ideas for Rice Cooker Chicken and Rice:
- Serve with rice and a side of Garlic Braised Kale.
- Also, serve this with Asian Coleslaw as a refreshing side salad.
Don't miss out!
Rice Cooker Chicken and Rice
I love rice cooker meals. This one is a super easy, one-pot meal that’s packed with flavor. This Rice Cooker Chicken and Rice the best weeknight meal. Everything cooks together in the rice cooker, so there’s minimal cleanup, and the result is tender, juicy chicken, perfectly cooked rice, and a savory sauce that ties it all together. Trust me, this is the kind of comfort food you’ll want on repeat!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: serves 2 people
- Category: Mains
- Method: Rice Cooker
- Cuisine: Aisan
Ingredients
3 boneless, skinless chicken thighs, sliced into bite-sized pieces
2 cups jasmine rice, rinsed
1 ½ cups water or bone broth
6 shiitake mushrooms, sliced
2 cloves garlic, minced
1 tablespoon ginger, julienned
2 stalks green onion (white and green parts separated)
Optional: frozen edamame beans, frozen corn
Sauce:
2 tablespoon low sodium soy sauce (or tamari)
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon white pepper (sub: black pepper)
Garnish:
Chili crisp
Green parts of the green onion, sliced
Instructions
- Prep The Ingredients: Rinse the jasmine rice until the water runs clear. Set aside. Slice the chicken thighs into bite-sized pieces. Mince the garlic, julienne the ginger, and slice the green onions, keeping the white and green parts separate. Slice the shiitake mushrooms. If using edamame or corn, have them ready.
- Mix The Sauce: In a small bowl, combine the low-sodium soy sauce, sweet soy sauce, sesame oil, rice vinegar, honey, and white pepper. Set aside.
- Assemble The Dish: In your rice cooker, add the sliced chicken, white parts of the green onion, minced garlic, julienned ginger, shiitake mushrooms, and any optional additions like edamame or corn. Pour the sauce over the mixture and stir to combine everything well.
- Add Rice and Liquid: Lay the rinsed jasmine rice evenly on top of the chicken and vegetable mixture. Do not stir. Gently pour the water or bone broth over the rice, making sure it’s evenly distributed.
- Cook: Close the rice cooker and select the “Cook” setting. Allow the rice cooker to run its full cycle.
- Serve: Once the rice cooker finishes, fluff the rice gently and plate the dish. Garnish with the green parts of the green onion and a spoonful of chili crisp for extra heat and flavor.
Notes
You can use any vegetables you have on hand.
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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