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The friend sitting next to me at dinner the other night, Joe Zee, leaned over to show me an Instagram reel. In it, a content creator from London named Shu Lin used her rice cooker to make a recipe for salt-baked chicken.
The dish had all the hallmarks of a successful viral recipe: nostalgia, ease, a handful of ingredients and a kitchen appliance I already own.
Salt-baked chicken is a traditional Hakka dish, made by covering a chicken in seasoned salt and baking it until cooked through and tender. But I’d never seen it done in a rice cooker before. Advertisement
The chicken requires minimal ingredients, including a marinade packet with ginger, salt and a variety of other seasonings, available at most Asian grocery stores. You cut up fresh ginger, scallions and shallots, stuff some into a whole chicken and drop the remaining aromatics into the bottom of a rice cooker. Cover the chicken with the contents of the seasoning packet and a neutral oil, then let the chicken cook in the rice cooker for 40 minutes.
The result is an incredibly moist and tender chicken you can serve over rice, eat alongside vegetables or on top of a salad. If you make rice, be sure to reserve the cooking liquid that collects at the bottom of the rice cooker to spoon over the chicken and fold through the rice.
You’ll find the recipe for the rice cooker hakka-style chicken below, along with a handful of other quick and easy chicken recipes. Advertisement
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So you’ve got a rice cooker sitting on your counter and you’re thinking, “Can I make more than just rice in this thing?” Well, friend, you absolutely can! I’ve been experimenting with my rice cooker for years, and cooking chicken in it is one of my favorite kitchen hacks. It’s super convenient, keeps the meat moist, and saves you from heating up your whole kitchen.
But the biggest question I always get is how long does it take to cook chicken in a rice cooker? Let’s dive into all the details so you can get perfect results every time
Quick Answer: Chicken Cooking Times in a Rice Cooker
For those in a hurry, here are the basic cooking times:
- Small boneless, skinless chicken breasts (4-6 oz): 25-30 minutes
- Large boneless, skinless chicken breasts (8-10 oz): 35-40 minutes
- Boneless, skinless chicken thighs: 30-35 minutes
- Bone-in chicken pieces: 40-45 minutes (sometimes longer depending on size)
Remember, the most important thing is that your chicken reaches an internal temperature of 165°F (74°C) in the thickest part. That’s the only way to be sure it’s safe to eat!
Why Cook Chicken in a Rice Cooker Anyway?
Before we get into the nitty-gritty, you might be wondering why you’d want to cook chicken in a rice cooker in the first place Here’s why I love it
- Hands-off cooking: Set it and forget it while you prepare other parts of your meal
- Moist results: The steam environment keeps chicken juicy
- Energy efficient: Uses less power than an oven
- Doesn’t heat up your kitchen: Perfect for hot summer days
- Great for meal prep: Cook a batch of chicken for the week
Choosing the Right Chicken Cuts
When cooking chicken in a rice cooker, not all chicken is the same. Here’s what works best:
Boneless, Skinless Chicken Breasts
These are popular because they’re lean and cook relatively quickly. They can sometimes dry out, though, so don’t overcook them!.
Chicken Thighs
My personal favorite for rice cooker cooking. Because they have more fat, they stay very juicy and tasty. Boneless, skinless thighs are the most convenient.
Bone-in Pieces
While you can cook bone-in chicken in a rice cooker, it takes longer and can be tricky to ensure it’s cooked through. If you’re new to rice cooker chicken, I’d suggest starting with boneless cuts.
Can I Cook a Whole Chicken?
A whole chicken probably won’t fit in your rice cooker unless it’s really big. Also, it would take a very long time to cook all the way through. Stick with pieces for better results.
Prepping Your Chicken for the Rice Cooker
Preparation is key to delicious rice cooker chicken. Here’s what I always do:
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Thaw completely: Never put frozen chicken in your rice cooker! This leads to uneven cooking and potential food safety issues. Always thaw completely in the refrigerator first.
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Season generously: Because we’re not searing the meat, seasoning is extra important. Salt and pepper are the basics, but get creative with:
- Garlic powder
- Paprika
- Italian herbs
- Curry powder
- Taco seasoning
-
Consider marinating: For extra flavor, marinate your chicken for at least 30 minutes (or overnight in the fridge) before cooking.
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Add liquid: You’ll need some liquid in the rice cooker – about 1/2 to 1 cup. Options include:
- Water
- Chicken broth (my favorite for extra flavor)
- A simple sauce
- Marinades
Step-by-Step Cooking Process
Here’s how I cook chicken in my rice cooker:
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Prepare the rice cooker: Lightly grease the inner pot with cooking spray or a bit of oil to prevent sticking.
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Add your liquid: Pour in about 1/2 to 1 cup of your chosen liquid.
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Place the chicken: If possible, try not to stack the pieces too much. A single layer is ideal, but if you need to stack, that’s ok – just might take a bit longer.
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Start cooking: Close the lid and press the “cook” button (or whatever the equivalent is on your model).
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Check for doneness: When the rice cooker switches to “warm” mode, check the internal temperature with a meat thermometer. It should read 165°F (74°C).
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Let it rest: Allow the chicken to rest for 5-10 minutes before slicing or shredding.
Troubleshooting Common Issues
“My rice cooker keeps switching to warm before the chicken is done!”
This is common! Most rice cookers are designed to detect when rice is done, not meat. Simply press the “cook” button again to continue cooking until the chicken reaches 165°F.
“The chicken is sticking to the bottom of my rice cooker!”
Make sure you’ve added enough liquid and greased the pot before cooking. Also, don’t try to remove the chicken too soon – if it’s sticking, let it rest a bit longer.
“Can I stack multiple chicken pieces?”
Yes, but try not to make it too crowded. Stacking can increase cooking time and lead to uneven results. If you need to cook a lot of chicken, consider doing it in batches.
Getting Creative: Beyond Basic Chicken
Once you’ve mastered basic chicken in the rice cooker, try these variations:
One-Pot Chicken and Rice
Add rice and extra water along with your chicken for a complete meal. The rice will absorb all the chicken flavors – yum!
Add Vegetables
Toss in some chopped veggies like carrots, broccoli, or bell peppers during the last 10-15 minutes of cooking for a complete meal.
Flavor Infusions
Try adding aromatics like:
- Sliced onions
- Crushed garlic
- Ginger
- Lemongrass
- Bay leaves
Sauce It Up
Cook your chicken in a simple sauce like:
- Teriyaki
- BBQ (diluted with a bit of water)
- Salsa
- Honey-soy mixture
Storage and Food Safety Tips
After cooking your chicken, here are some important safety tips:
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Don’t leave it on “warm” too long: While the “warm” setting is convenient, don’t leave the chicken on it for more than 1-2 hours.
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Proper storage: Cool the chicken within 2 hours of cooking, then store in airtight containers in the refrigerator for up to 3-4 days.
-
Reheating: When reheating, ensure the chicken reaches 165°F again to kill any potential bacteria.
FAQ: Your Rice Cooker Chicken Questions Answered
Can I cook frozen chicken in a rice cooker?
It’s not recommended. Frozen chicken will cook unevenly and might create food safety issues. Always thaw completely first.
What happens if I overcook the chicken?
Overcooked chicken becomes dry and tough. Using a meat thermometer is the best way to prevent this problem.
Can I use a rice cooker to braise chicken?
Absolutely! Use a flavorful liquid like broth, wine, or tomato sauce, and cook until the chicken is tender enough to shred.
Does the type of rice cooker matter?
While fancy rice cookers with multiple settings might give you more control, even a basic on/off rice cooker will work fine for chicken. The cooking times I’ve provided work for standard models.
What’s the best way to check if the chicken is done?
Always use a meat thermometer inserted into the thickest part of the chicken. It should read 165°F (74°C).
Reader Success Stories
When I posted about cooking chicken in rice cookers on my blog last year, I got tons of comments from readers who tried it. Here are some of their tips:
“I cooked boneless thighs with a bit of soy sauce and honey for 35 minutes and they were perfect for meal prep all week!” – Maria
“Adding a tablespoon of butter to the cooking liquid made the chicken breasts super moist, even after reheating.” – Thomas
“I put a steamer basket in my rice cooker with veggies on top while the chicken cooked below – complete meal in one go!” – Jenna
Final Thoughts
Cooking chicken in a rice cooker is one of those kitchen tricks that makes life easier once you get the hang of it. I use this method at least once a week for meal prep, and it’s saved me countless hours in the kitchen.
Remember the key points:
- Boneless pieces work best
- Always ensure internal temp reaches 165°F
- Don’t be afraid to restart the cooking cycle if needed
- Use enough liquid to create steam
Do you cook chicken in your rice cooker? What are your favorite seasonings or techniques? I’d love to hear your experiences in the comments below!
Happy cooking!
Gochujang Glazed Grilled Chicken
Former cooking editor Genevieve Ko created this simple chicken dish flavored with gochujang. The Korean fermented soybean paste with red chiles gives the chicken a sweet and spicy kick. Get the recipe. Cook time: 30 minutes. Serves 4.
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Ben Mims, who used to write a cooking column, marinates a half chicken in oil, red wine vinegar, dried oregano, garlic, and lemon zest. The marinade penetrates the chicken on the grill. It’s the perfect dish to pair with French fries, roasted potatoes or rice. Get the recipe. Cook time: 2 hours 30 minutes. Serves 4 to 8.
Hakka-Inspired Rice Cooker Chicken
This quick and easy chicken dish is cooked entirely in the rice cooker. It pairs well with a ginger and scallion sauce, soy sauce, sesame oil or your favorite chile crisp. Get the recipe. Cook time: 1 hour and 10 minutes.