Scatter dry white rice around chicken drumsticks, along with 3 ingredients, into slow cooker for a filling meal that's always a yes in my house

This slow cooker 5-ingredient poor man’s chicken and rice is exactly the kind of dinner I lean on during busy workweeks. It’s literally a “scatter and go” situation: dry white rice gets sprinkled around raw chicken drumsticks in the slow cooker, you add just three more pantry-friendly ingredients, and let it all cook into a cozy, filling meal. It reminds me of the simple chicken-and-rice bakes I grew up with in the Midwest, but this version is even easier because the slow cooker does all the work while you’re at the office or running kids around.

I like to scoop this chicken and rice into bowls and top it with a little extra salt and pepper and a sprinkle of dried or fresh parsley if I have it. A simple green side salad or some steamed frozen veggies (peas, broccoli, or green beans) make it feel more complete without much effort. Warm dinner rolls or buttered toast are great for soaking up the seasoned, starchy bits at the bottom of the slow cooker. If you want to stretch it further, serve with a side of canned fruit or a quick cucumber salad for something cool and crunchy.

Servings: 4

8 chicken drumsticks (about 2 to 2 1/2 pounds), skin-on or skinless

Lightly spray the inside of a 5- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.

Place the raw chicken drumsticks in a single layer in the bottom of the slow cooker. It’s okay if they touch or overlap slightly, but try to keep them mostly in one even layer so they cook evenly.

Using your hands, scatter the dry, uncooked long-grain white rice all around and in between the chicken drumsticks. Aim to keep most of the rice on the bottom and around the sides rather than piled directly on top of the chicken so it can soak up the liquid as it cooks.

In a medium bowl or large measuring cup, whisk together the low-sodium chicken broth, condensed cream of chicken soup, and seasoned salt or poultry seasoning until mostly smooth and well combined. This mixture is your flavorful cooking liquid for both the rice and the chicken.

Slowly pour the soup and broth mixture evenly over the chicken drumsticks and scattered rice in the slow cooker, making sure the rice is moistened and you don’t leave large dry patches. Gently press any rice that’s sitting high on the chicken down into the liquid with the back of a spoon.

Cover the slow cooker with the lid and cook on LOW for 4 1/2 to 6 hours, or until the chicken is cooked through (reaching at least 165°F in the thickest part near the bone) and the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during the first few hours, as this releases steam and can affect how the rice cooks.

Once done, carefully remove the lid, stir the rice gently around the chicken to fluff it and redistribute any extra moisture, and taste for seasoning. Add a pinch more salt or pepper if needed. Serve the chicken drumsticks over big spoonfuls of the creamy rice straight from the slow cooker.

You can tweak this basic 5-ingredient setup in a few easy ways without losing the simplicity. For extra flavor, swap half of the chicken broth for canned cream of mushroom soup or cream of celery soup (just keep the total liquid close to 3 cups plus the one can of soup). If you prefer boneless, skinless chicken thighs, they work well too; just check for doneness a bit earlier around the 4-hour mark on LOW. To add veggies without extra fuss, scatter 1 to 2 cups of frozen peas and carrots or mixed vegetables over the rice during the last 30 to 45 minutes of cooking so they warm through without turning mushy. You can also stir in a small handful of shredded cheddar cheese at the very end for a cheesy chicken and rice vibe. For seasoning, use any all-purpose blend you like (garlic-herb, Cajun, or a simple mix of salt, pepper, garlic powder, and paprika). Food safety tips: Always start with fully thawed chicken—frozen chicken should not go straight into the slow cooker because it can sit too long in the temperature “danger zone” (40°F–140°F). Make sure the internal temperature of the thickest part of the drumstick reaches at least 165°F before serving. Keep the slow cooker covered while cooking to maintain a safe, steady temperature, and refrigerate leftovers within 2 hours in shallow containers. Reheat leftovers until steaming hot before eating.