Rice cooks in about 12 minutes.....why would you bother?

Sure you can. Just Google "slow cooker chicken and rice recipes."

I've never had any rice that cooks in about 12 minutes. Always takes around 25 minutes in top of stove. When I lived in Japan many years ago, bought a rice cooker and have found that, for me, a rice cooker is the way to go when cooking rice.

I like using my rice cooker. I think using a crock pot would render it watery/mushy, but I've not actually tried it.

I'm sure you could use the slow cooker but, IME, neither chicken nor rice benefits from long extended cook times. I think the texture of the rice would be lost and the chicken would be stringy.

I buy basamati or Jasmine rice, and it cooks in 12 to 14 minutes. Arborio rice, of course takes longer.
I sure don't need another single use appliance in my kitchen. I put a measured amount of rice and just short of twice as much liquid....water or stock...into a Cast iron enameled sauce pan, salt lightly (or not of the broth is salted) bring to a boil, turn it off and let it sit for 7 or 8 minutes. Bring again to a boil and let it sit for another 5 or 6 minutes. All the water should be absorbed and the rice just tender. This works well for up to 3/4 cup of rice. Any more and I need a bigger pan.

I love my rice cooker. Wish I'd met up with it many years ago...cheapo Aroma brand from Amazon. Non stick, set it and it will hold the white/brown rice hot for hours. Genius appliance.

YMMV

Never have boiled rice on stove top. When did cook on stove top, very slowly simmered.

Love my Zojirushi rice cooker. I've been using it for quinoa with great results.

I tossed in a heaping tbsp. of yellow curry with the quinoa, and added blanched and chopped rabe towards the end of cooking. Delicious warm and cold.

Lucille, I went searching for some online chicken and rice recipes. I was looking for something simple and basic that you could play around with and adjust to your tastes. Unfortunately, just about everything I found contained either dry onion soup or cans of cream soups. I wasn't sure that you'd want to use those ingredients.

In my search, I came across an interesting article (link below) about cooking chicken and rice together in slow cookers. I thought you might find some of the info helpful, especially, the section about cooking rice in a crockpot. It looks like the advice you've gotten from others about preparing the rice separately is correct. Or, maybe, just continue what you did with the oven.

http://healthyeating.sfgate.com/healthy-crockpot-chicken-rice-meals-3393.html

Chicken

Crock-Pots cook proteins, vegetables and liquid over a long period of time, drying out some low-fat proteins, like boneless, skinless chicken breasts. If you are using boneless, skinless chicken breasts, monitor the amount of liquid -- stock, broth or water -- from the beginning and halfway through if possible. An alternative to chicken breasts, boneless skinless chicken thighs have a little more fat, allowing them to stay moist during the entire cooking time

Rice

Rice is a tricky ingredient for a Crock-Pot. When cooking chicken and rice in your Crock-Pot, never put the rice in at the beginning of the cooking process. Instead, cook the dish completely. When it is done, add a little more stock, water or broth and the rice. Cover the slow cooker, turn it back on and allow the rice to cook. When all of the liquid is absorbed, the rice is done. You can also cook the rice on the stove top and serve it on the side of your chicken dish. Use brown rice instead of white rice whenever possible. It is a whole grain with more fiber and nutrients than white rice.

Southwestern Chicken & Rice

Chop chicken breasts or chicken thighs and place them in the bowl of the Crock-Pot. Top the chicken with Southwestern ingredients like colorful bell peppers and onions. Mix water, chili powder, cumin, salt and pepper. Pour the mixture over the chicken and cook the dish on low for eight to 10 hours. Take off the lid and add more water and rice; cook the dish on high until the rice is cooked. Serve it with chopped scallion, avocado, crushed corn chips and pickled jalapenos.

Thank you for the mentions of rice cookers. I've never had a rice cooker but I think I will get one, it sounds useful.

I love the set-it-and-forget-it aspect of the rice cooker. Also, how great it is beyond rice!

One thing I really appreciate about rice cookers - no longer worried about permanently annealing overcooked rice to the bottom of a pan!! Quinoa is wonderful in it, too.

Any particular brands or are they all about the same?

Shambo thanks for the recipe. I love using Lipton's dry onion soup mix or other brand equivalent. I used to love cream soups too in recipes but to me they don't taste like they used to and since I have more time I'm starting to cook and freeze/can so I will often have chicken soup/broth on hand.

I don't have one, but I did the research and it seems Zojirushi is the most beloved.

I bought my Zoji from Costco several years ago. I played around with it at first, then it collected dust on my shelf. For some reason, I pulled it out a year ago and fell in love with it.

Lucille, I found a blog post about cooking rice in a slow cooker. All by itself. I think part of the problem is that meat or poultry exude so much liquid in a crockpot, that even if you start out with perfect proportions, there ends up being too much and the rice turns into pudding.

Like Seagrass, I own a decades old Aroma rice cooker. My husband is the Captain of the Rice Cooker. He always cooks brown rice, usually long grain with unsalted chicken stock. It comes out perfect every time. He cooks a bunch, so we end up with a of of leftover rice. I don't mind, because that means easy meals the rest of the week. I usually make Spanish rice and fried rice.

I've been making large batches of quinoa in the rice cooker so I can eat it for days. Very simple- cook with chicken stock (no added salt), soy or worcesteshire sauce and a couple pats of butter.

As Guy Fieri says, it's Flavor Town.

I've never had quinoa, tell about it please?

Quinoa is a grain that's chock full of protein and has a nice, nutty flavor. It's also got a crunch factor.

I pour the quinoa into a fine mesh strainer and rinse with water until it stops sudsing, then cook it with enough liquid to cover. It can take on any flavors you want.

Quinoa smells VILE imho LOL

I'm also finding out that there are all sorts of different kinds of rice. I've had the ordinary white rice one finds in grocery stores, brown rice, wild rice, and recently arborio rice but there are more different kinds out there.

Hmmmmm.......I am of the opinion that rice should be steamed, never boiled!! Before I purchased a rice cooker, I always steamed white rice on the stove top in a heavy covered pot. Use the proper amount of water, rinsed Calrose rice and a dash of salt and bring to a boil. As soon as the water boils, turn down to a low simmer and steam 20-25 minutes or until all the liquid is absorbed and the rice tender. Now the rice cooker does all that for me :-)

I often cook chicken and rice dishes in my slow cooker. With a good recipe and proper timing, the chicken is never dry or stringy and the rice is never gluey but with distinct and non-mushy grains. I've tried the southwestern version referred to above but most often resort to a recipe from my college days (eons ago now!!) that includes chicken pieces (skin-on both for flavor and juiciness), rice, sliced onions, mushrooms, and mushroom soup. Sometimes I mix it up with cream of chicken soup or even golden mushroom soup (or now the newer chicken and mushroom soup available). Dilute to the proper proportion or consistency with whatever liquid you prefer - I've used chicken broth, milk (creamier casserole) and even white wine. Set on low for 4-6 hours depending on size of cooker and you have a delicious comfort food dinner!! Not necessarily very low cal but then again it's not something I fix everyday :-))

I'm with Islay. I think quinoa smells vile while cooking. That's why I never prepare it at home. I like it, though. It's in my favorite salad from an upscale market's salad bar. I order it in salads from restaurants all the time and even purchase the pre-cooked bowls found in the rice section of my favorite grocery store. In fact, I usually eat it about once a week. Just can't get past the horrid smell while it's cooking.

I think it must be like cilantro -- some people love the taste and others can't abide it. (Both my daughter and daughter-in-law don't notice any unpleasant odor at all.) And, yes, I've tried rinsing the stuff that, according to the packages, is already rinsed; I've toasted it dry and in butter or oil; I've cooked it in water and in broth; I've cooked it for less time. I've done all the tricks, and yet, when I lift the lid to check if it's done, I just about gag. No home cooking of quinoa for me!

I currently have the Zojirushi rice cooker and love it too. Have even made pork fried rice in it. Purchase a three or four color quinoa and cook it in the rice cooker, too. Rinse the quinoa thoroughly in a sieve before putting the in the rice cooker.

All the rice I've ever cooked (except converted or instant): white rice = 25 minutes, brown rice = 45 minutes

Cooked on the stove as gardengal describes.

I've seen people boil rice like pasta, drain then let sit 5 minutes. I do it both that way, and the regular way, where I let the rice absorb the liquid. Rice doesn't always come out light and fluffy for me, so I do both ways, whichever I feel like at the time. No one way guarantees perfect rice for me.

I, too, love my Zoji rice cooker. It has a stainless steamer basket, too, so you can steam veggies or other other food over the cooking rice at the same time. I generally avoid "single use" appliances but love the practicality of this one. My daughter has an el cheapo rice cooker with her at college which, truthfully, works just as well as my Zoji, and hers does a better job of keeping the rice warm for an extended time without overbrowning it--so don't get too cranked about the brand.