Slow Cooker Cilantro-Lime Chicken and Rice

By Sarah DiGregorio

Updated February 2, 2026

Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Ready In
2 hr 45 min
Rating
4(213)
Comments
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This recipe is inspired by green (or hara) masala, a cilantro-forward seasoning used in many regions of India. Here, a quickie version gets blitzed in a blender, which reduces any chopping. The bright and tangy masala lavishly seasons the chicken thighs while the cumin-scented rice steams on top. If you are cursed with the cilantro-tastes-soapy gene, don’t automatically skip this recipe — there’s evidence that crushing the leaves reduces or eliminates the soapy taste. Take care with rinsing the rice: It can get gummy in the slow cooker if you don’t remove the starch. Top with a crunchy nut of your choice — almonds or cashews are great — and more cilantro. 

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Ingredients

Yield:6 to 8 servings

  • 2 limes, juiced (about ¼ cup), plus more to taste

  • 1 large bunch cilantro, stems included, plus more for garnish

  • 8 cloves garlic, peeled

  • 1 (2-inch) piece ginger, peeled and roughly chopped

  • 3 tablespoons canola oil

  • 1 tablespoon kosher salt (such as Diamond Crystal), plus more to taste

  • ½ teaspoon ground turmeric

  • 2 pounds boneless, skinless chicken thighs

  • 1½ cups long-grain white rice, preferably basmati 

  • 1¼ cups chicken stock or broth

  • 1 teaspoon cumin seeds

  • Slivered almonds or coarsely chopped cashews, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

32 grams carbs; 108 milligrams cholesterol; 357 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 496 milligrams sodium; 27 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine the lime juice, cilantro, garlic, ginger, oil, salt and turmeric in a blender. Purée the mixture then scrape it out into a 6- to 8-quart slow cooker. Add the chicken and stir to combine, getting the sauce in all the nooks and crannies of the chicken. 

  2. Step 2

    Rinse the rice very well until the water runs clear. One easy way to do this is to put the rice in a bowl, fill the bowl with water, then pour it into a strainer. Keep moving the rice back and forth between the strainer and the bowl, using fresh water in the bowl each time. You may need to rinse 5 or 6 times. 

  3. Step 3

    Put the rice on top of the chicken, spreading it into an even layer. Add the broth. Sprinkle the cumin seeds on top. 

  4. Step 4

    Cover and cook on high for 2 hours and 30 minutes. 

  5. Step 5

    Gently fluff the rice and break the chicken into smaller pieces with a fork. Taste and adjust the seasoning, adding more salt or lime juice as you like. 

  6. Step 6

    Serve topped with almonds or cashews and extra cilantro leaves.

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Ratings

4 out of 5
213 user ratings
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Comments

Nina

Made 2/3rds of the sauce for 1lb of chicken and full amount of rice, and added three serranos to it (I’m Indian, so take that with a grain of salt). Added a bay leaf and cloves to the rice along with the cumin seeds. I think the slow cooker is not the right instrument for this fantastic recipe as the rice is slightly mushy and slightly overcooked, but I think this would be perfect in a dutch oven cooked on the stove for about 40 minutes, similar to a biryani!

Cora cooks

I made this in my oven and it turned out great! Modifications I made- 1.) used a 9x13 pan 2.) added rice to bottom of pan plus cooking liquid (I used chicken stock but you could use water or even coconut cream). Calculate the amount of liquid needed for the rice and subtract how much liquid you get from the lime/cilantro mix 3.) pour about half the lime/cilantro mix over the rice mixture 4.) place the thighs on top of the rice and liquid. No mixing needed! Unfold the thighs so they’re flat (boneless/skinless ones at least). 5.) pour the rest of the lime/cilantro mix on top of the chicken thighs. 6.) bake at 350 for 45-55 minutes until the chicken is 165 and rice is cooked through. Check the rice halfway/three quarters of the way through and make sure it has enough liquid to cook. You can add more.

PeterW

It would be nice if "slow cooker" recipes would include one or more alternative cooking methods for those of us who don't have slow cookers but would like to try the recipe.

Lissa

I have made this three times and have found it delicious and low effort! Agree with other comments about cooking rice separately if you require a specific texture; I’m too lazy to care in this case. The sauce is easy and packs a fresh flavor. I’ve played around with other soft, fresh herbs on hand including basil - all fantastic! Also subbed in breast for thighs; definitely drier, but I add some additional sauce I’ve set aside for topping at serving.

Dana

I followed the recipe to the letter. After 2.5 hours in the slow cooker on high, as directed, the rice was not fully cooked and the chicken was still raw - literally raw. I did save the dish, however. I removed the chicken, pushed the rice down to the bottom, replaced the chicken on top of the rice and added another cup of chicken broth. Cooked on high for another hour. The dish was very good after all that. This is why it's important to read the comments on NYT recipes before trying them!

tisalaska

I followed the recipe as written and honestly I don't think I would make this again without some type of changes or additions. I love cilantro but for me it just isn't enough to carry the day and gives off more of a bitter taste. Basil might be better.

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