If you own a rice cooker and only use it to cook plain rice, it might be time to expand your horizons! A rice cooker is an amazing tool that can help you make easy, fuss-free meals that are delicious and nutritious. If you're into that kind of thing, look no further than this Rice Cooker Chicken recipe. This one-pot wonder combines tender chicken, fluffy rice, and sweet corn for a delightful dinner that practically cooks itself.
Why I love rice cooker meals
Rice cooker meals have become a staple in my kitchen, and for good reason. Here's why I can't get enough of them:
- Convenience: With minimal prep and hands-off cooking, it's perfect for busy weeknights.
- One-pot wonder: Less dishes to clean up means more time to hang out and chill!
- Consistent results: Rice cookers are designed to cook rice perfectly, ensuring your meal turns out great every time.
- Versatility: You can easily customize the recipe with different proteins, vegetables, or seasonings.
Why this Rice Cooker Chicken recipe is high in my rotation
Chicken and sweet corn make such a good pair. Maybe it’s all the Campbells chicken corn chowder I ate growing up, but I have a real soft spot for this combo. I always keep frozen corn on hand so it finds its way into a lot of my dinners. Plus: It’s a no-chop veggie which is always welcome on busy weeknights.
*See also >> My Ultimate Chicken Corn Chowder
What you need to make this recipe
Equipment:
- Rice cooker
- Measuring cups and spoons
- Mixing bowl
- Knife and cutting board
Ingredients:
- Short grain white rice: I love short grain rice for this because the end result is satisfyingly sticky.
- Water: To cook the rice and the chicken
- Frozen corn: Canned corn works too, but it is much sweeter than frozen corn. It's up to you!
- Boneless skinless chicken thighs: For tender, flavorful chicken that cooks fairly quickly.
- Better Than Bouillon, chicken flavored: Or similar stock concentrate. Just use half the amount if your stock concentrate is particularly salty (like the powdered ones tend to be).
- Soy sauce: For more saltiness and depth of flavor.
- Toasted sesame oil: For delicious nuttiness and richness.
- Honey: Just a touch adds a nice balance.
- White pepper: Optional, but I love the heat it delivers.
- Garlic: For a bit of punch and aroma.
- Ginger: Nothing beats fresh ginger for its spicy aromatic goodness.
- Green onions, toasted sesame seeds, and hot sauce: Optional garnishes to jazz up your bowl.
How to make Rice Cooker Chicken and Corn
- Make the chicken marinade by combining the bouillon, soy sauce, sesame oil, white pepper (if using) garlic, and ginger in a small bowl.
- Spoon half of the marinade over the chicken and coat thoroughly. Set aside.
- Rinse the rice and place it in the rice cooker pot.
- Add water up to the appropriate line for 2 cups of rice.
- Add 1 cup of frozen corn and the other half of the marinade to the rice. Stir to combine.
- Place the marinated chicken on top of the rice and corn mixture.
- Close the rice cooker lid and start the cooking cycle.
- Once the cycle is complete, let it sit for 5-10 minutes before opening.
- Fluff the rice, shred the chicken, and mix everything together. top with green onions, toasted sesame seeds, and hot sauce (optional).
Success tips
- For the juiciest, most tender chicken, use boneless skinless thighs instead of breasts.
- Don't lift the lid while cooking - this ensures even cooking and proper steam circulation.
Frequently asked questions
Yes, you can use brown rice, but you'll need to adjust the cooking time and liquid amount. Brown rice typically requires more water and a longer cooking time. I would also highly recommend using chicken thighs with brown rice because they are less likely to dry out with the longer cooking time.
Definitely! Feel free to add other quick-cooking vegetables like frozen peas, diced carrots, or bell peppers. For firmer vegetables, you may want to partially cook them before adding to the rice cooker.
Yes! You can omit the chicken and use vegetable bouillon instead of chicken bouillon. Add tofu or chickpeas for protein.
I don't recommend doubling or tripling this recipe as this amount fits perfectly in a standard rice cooker.
Give this Rice Cooker Chicken recipe a try and let me know how it goes! I hope it becomes a new favorite in your dinner rotation!
Still hungry?
Try these one-pot-wonders next:
- Instant Pot Chicken and Brown Rice
- Instant Pot Salmon Chowder with Canned Salmon
- Vegan Baked Orzo With Cauliflower and Chickpeas
- Creamy Sausage and Potato Soup
Rice Cooker Chicken and Corn
Equipment
- 1 Rice Cooker
- 1 Measuring spoons
- 1 Measuring cup the one that comes with the rice cooker
- 1 knife and cutting board
- 1 digital thermometer optional, but recommended
Ingredients
- ¾ cup white rice short grain
- 1 cup corn frozen or canned
- 2 chicken thighs boneless, skinless
- 1 tablespoon Better than Bouillion, chicken flavor or other concentrated stock
- 1 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- 2 cloves garlic grated or minced
- 1 inch ginger grated or minced
- .25 teaspoon white pepper optional
Optional Garnishes
- 2 green onions sliced
- 1 teaspoon sesame seeds toasted
- 1 teaspoon hot sauce sriracha or sambal oelek
Instructions
- Make the chicken marinade by combining the bouillon, soy sauce, sesame oil, honey, white pepper (if using) garlic, and ginger in a small bowl.
- Spoon half of the marinade over the chicken and coat thoroughly. Set aside.
- Rinse the rice and place it in the rice cooker pot.
- Add cold water up to the appropriate line for 2 cups of rice.
- Add 1 cup of frozen corn and the other half of the marinade to the rice. Stir to combine.
- Place the marinated chicken on top of the rice and corn mixture.
- Close the rice cooker lid and start the cooking cycle.
- Once the cycle is complete, let it sit for 5-10 minutes before opening.
- Use a digital thermometer make sure the chicken is cooked through. The internal temperature should be at least 170 degrees F.
- Use a fork and the rice cooker spoon to shred the chicken, being careful not to scrape the rice cooker liner with the fork. Mix the chicken into the rice and corn.
- Top with green onions, toasted sesame seeds, hot sauce, and any other toppings you desire.
Notes
- Boneless skinless chicken breasts can be used in place of chicken thighs if you prefer, however the chicken may be slightly less juicy and flavorful than if you use thighs.
- If you are using a powdered stock concentrate instead of Better than Bouillon, use 1 teaspoon instead of 1 tablespoon, otherwise your rice may be too salty.
Chris S says
This is so good and so easy! More rice cooker recipes please!
Corrine says
I've made this twice and it's super yummy!
Paula says
Wonderful to hear! I am planning to make a bunch more rice cooker recipes soon 🙂
Lija W says
My Hawaiian husband wants rice for dinner EVERY day, so I definitely would love to have more easy-to-make meals right there in my rice cooker. I'm going to give this one a try real soon, thanks!
Paula says
I hope you both enjoy it!