Rice Cooker Chicken

Rice Cooker Chicken

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"My mom designed this recipe to free up the stove by using the rice cooker to steam and stew chicken thighs, yielding tender, almost slow-cooked chicken with a comforting taste. It takes a while to make, but requires minimal work. You can use any cut of chicken, but dark meats come out especially soft. Serve with white rice and enjoy!"
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1 h 55 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 6.3g
  • 2%
  • Protein:
  • 24.1 g
  • 48%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 2585 mg
  • 103%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Place the soy sauce, garlic, ginger, monosodium glutamate (if using), salt, pepper, and sesame oil into a large resealable plastic bag and squeeze the bag with your fingers to mix the ingredients and dissolve the salt. Add the chicken thighs to the marinade and squeeze the bag again to coat the chicken. Squeeze as much air as possible out of the bag and zip the bag closed. Refrigerate for 1 hour.
  2. Mix the cornstarch and 2 tablespoons of water in a small bowl until smooth. Pour the marinade from the plastic bag into a programmable electric rice cooker and mix in the cornstarch mixture until thoroughly combined. Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir.
  3. Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes. When the timer goes off, uncover and stir the chicken. Set timer and cook for another 10 minutes; switch the cooker to the keep-warm setting. Allow chicken to rest in the keep-warm setting for 20 minutes before serving.


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Fixed as written. The chicken turned out very tender and juicy. That said, the flavor was very strange and the sauce was very salty. I think it is because the soy sauce was reduced to a thick sa...

This was delicious!!! I followed the recipe exactly, and it turned out perfectly!! I can't switch my rice cooker to the stay warm setting, it does it by itself. I just turned it off and let i...

These thighs are so moist and tasty, it is unbelievable. I used the juice to cook the rice in and everything tasted wonderful. Not too salty, just enough spice to make it interesting and meat al...

Made this 3 times already.(Exactly to recipe) It was great, the flavor is awesome and chicken falls apart in your mouth. Will be making again

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