Pour uncooked rice into the crock with chicken and walk awayit comes out fluffy and comforting.

Chicken and rice is one of those quietly universal comfort dishes—you’ll find some version of it from Latin America to the Middle East to East Asia. This slow cooker version leans into that same spirit of simplicity and warmth, but pares the process down to just five ingredients and minimal hands-on time. Using uncooked rice means the grains absorb the seasoned cooking liquid from the start, giving you a one-pot meal that’s deeply flavorful without much effort. It’s the kind of dish you might put on before a busy day and return to when you want something soothing, familiar, and reliably satisfying.

This 5-ingredient slow cooker chicken and rice is a complete meal on its own, but a few simple sides can round it out nicely. A crisp green salad with a bright vinaigrette helps cut through the richness and adds some welcome texture. Lightly steamed or roasted vegetables—think broccoli, green beans, or carrots—pair well with the mild, savory flavors. If you’d like a bit more contrast, serve with a simple cucumber and tomato salad dressed with lemon and olive oil. A spoonful of plain yogurt or a sprinkle of fresh herbs (if you have them on hand) on top of each serving can also add freshness without complicating the recipe.

1 1/2 cups long-grain white rice, uncooked, rinsed
1 1/2 pounds boneless, skinless chicken thighs (or breasts)
3 cups low-sodium chicken broth
1 (10.5-ounce) can condensed cream of chicken soup
1 teaspoon kosher salt (or to taste)
1/2 teaspoon freshly ground black pepper (optional, but recommended)