Slow Cooker Chicken Biryani
, Updated Oct 16, 2026
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Slow Cooker Chicken Biryani – did you know you can cook an absolutely delicious Chicken Biryani in your slow cooker with the minimum of fuss? This Indian spiced chicken and rice recipe is a true family favorite, hearty, comforting and full of flavor.
Have a look at my super-easy Slow Cooker Chicken Curry!
Chicken Biryani may well be one of the OG one-pot dishes. This delicious Indian staple has endless variations and can be a rather complex recipe. Stripped down to basics, this dish layers spiced marinated meat and rice so that they cook together creating a marvelous blend of fluffy rice and super tender meat.
I wanted to create an easier version of Chicken Biryani that doesn’t require intimate knowledge of Indian cooking techniques. I cannot claim it is authentic but I can guarantee that it is certainly delicious! And here we are, this Slow Cooker Chicken Biryani is big on flavor and yet truly easy to prepare.
What I love is that you don’t have to precook the chicken or the rice – everything is layered in the slow cooker and cooks at the same time, saving you prep time and maximizing flavor.
Here’s What You’ll Need
I have tried to keep the ingredients list as pared down as possible to simplify the recipe. Please note I am using my GreenPan Slow Cooker which allows for cooking the onions (it has a brown / sauté function which cuts down on separate pans).
- Chicken thighs (skinless and boneless): Stay juicy and tender after hours in the slow cooker and soak up all those biryani spices beautifully.
- Plain yogurt: Forms the base of the marinade, tenderizing the chicken and helping the spices cling so every bite is flavorful.
- Garlic and ginger: Classic aromatics that add warmth, depth and that unmistakable “proper curry” flavor to the marinade.
- Ground spices: Garam masala for warmth and complexity, turmeric for color, paprika for sweetness and cayenne for gentle heat (add more if you like it spicy).
- Lemon juice: Brightens the marinade, balances the richness and helps tenderize.
- Red onions: Slowly cooked until soft and sweet, then layered through the biryani for flavor and texture.
- Butter or ghee + neutral oil: Butter or ghee adds richness and that buttery biryani flavor, while a little neutral oil stops the onions and spices from catching.
- Parboiled long grain rice (US) / easy-cook long grain rice (UK): Holds its shape in the crockpot so you get separate, fluffy grains instead of mush – key to this set-and-forget method.
- Whole spices: cardamom pods, curry leaves, bay leaves, cinnamon stick, star anise, infuse the rice and chicken with layers of fragrance as everything cooks together.
- Saffron strands (optional but lovely): Steeped in hot stock, they add golden color and a subtle, luxurious aroma.
- Chicken stock: Provides just enough liquid to steam the rice and chicken while adding savory depth. Make sure the stock is hot when adding.
- Whole jalapeño: Sits on top while the biryani cooks, adding gentle chili flavor without turning the dish fiery.
- Cilantro (coriander), pomegranate seeds & sliced pistachios: Fresh herbs, juicy pops of sweetness and crunchy nuts to scatter over the finished biryani for color, texture and a bit of drama in the bowl.
How to Make Crockpot Chicken Biryani
Marinate the Chicken (Prep Ahead)
- Combine the marinade ingredients in a non-reactive bowl or lidded glass container. Avoid using plastic containers as the turmeric will stain them yellow!
- Add the diced chicken and stir to combine so that each piece is well coated in the marinade. Cover and place in the fridge for three hours or up to overnight.
Cook the Onions
- Heat the oil and butter or ghee directly in your slow cooker if it has a browning function or in a skillet on the stove top. Add the sliced onions, cardamom pods and curry leaves and cook, stirring, over low heat until softened but not browned. Use a slotted spoon to transfer the onions into a bowl.
Layer the Chicken and Rice
- Add an even layer of marinated chicken to the bottom of your slow cooker and top with the rinsed rice and a layer of cooked onions.
- Add a bay leaf, the cinnamon stick and star anise, then the remaining chicken and onions. Place the second bay leaf and jalapeño on top and pour in the saffron-infused chicken stock.
Cover and Cook
- Wet a large piece of parchment paper and squeeze out excess moisture. Tuck the paper over the ingredients to cover them snugly. Cover the slow cooker and set the cooking to the HIGH setting for 2 hours.
Taste and Serve
- Take a peek at the chicken biryani after 90 minutes of cooking to check whether the chicken and rice are cooked through. The chicken pieces should register 165°F (75°C) on a meat thermometer, with no pink meat visible if you slice a piece in half.
- Discard the chili, bay leaves, cinnamon stick, star anise and cardamom pods. Stir through the chicken and rice to combine everything together. You can serve the biryani as is or garnish with coriander, pomegranate seeds and sliced pistachios or almonds.
Recipe Notes and Tips
- Please note: The cooking time on this recipe has been tested on a modern slow cooker that has a sauté function. This gives the biryani a head start which means it will cook significantly faster. If you are using a ceramic insert crockpot you may need to preheat it first, increase the amount of stock and cook for slightly longer.
- Make sure to use parboiled long grain rice / easy cook long grain rice for this recipe. This is just regular rice that’s been partially cooked and dried – the grains stay separate when cooked which is important when using a slow cooker.
- Store leftover chicken biryani in an airtight container in the fridge for up to three days, reheating in a pot or the microwave until the dish is piping hot all the way through.
HAVE YOU MADE MY SLOW COOKER CHICKEN BIRYANI RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day! If you have any questions send me a message on Instagram and I will do my best to reply quickly.
Easy Slow Cooker Chicken Biryani
Slow Cooker Chicken Biryani combines marinated spiced chicken and rice for the ultimate one-pot comfort meal. Easy, delicious and fuss-free!
Video
Ingredients
For the chicken
- 1 cup (250g) yogurt , plain natural
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp paprika
- ½ tsp cayenne pepper
- 2 tsp salt
- 2 tbsp lemon juice
- 2 lb (900g) chicken thighs , skinless and boneless, cut into bite-size pieces
For the biryani
- ½ tbsp butter or ghee
- ½ tbsp neutral oil
- 2 red onions , thinly sliced
- 5 cardamom pods
- 5 curry leaves
- 1½ cups (300g) parboiled long grain rice (easy cook long grain rice in the UK)
- pinch saffron strands (optional)
- 1 cup (250ml) chicken stock
- 2 bay leaves
- 1 cinnamon stick
- 1 whole jalapeño
- 1 star anise (optional)
To serve
- coriander leaves (cilantro)
- pomegranate seeds (optional)
- sliced pistachios or almonds (optional)
Instructions
MARINATE THE CHICKEN (PREP AHEAD)
- Combine the yogurt, garlic, ginger, ground spices, salt and lemon juice in a non-reactive bowl or lidded Pyrex dish. Avoid using plastic containers as the turmeric will stain them yellow!1 cup (250g) yogurt, 1 tbsp minced garlic, 1 tbsp minced ginger, 1 tbsp garam masala, 1 tsp ground turmeric, 1 tsp paprika, ½ tsp cayenne pepper, 2 tsp salt, 2 tbsp lemon juice
- Add the diced chicken thighs and stir to combine so that each piece of chicken is well coated in the marinade. Cover and place in the fridge for three hours or up to overnight.2 lb (900g) chicken thighs
COOK THE ONIONS
- Heat the oil and butter or ghee directly in your slow cooker if it has a browning function or in a skillet on the stove top. Add the sliced onions, cardamom pods and curry leaves and cook, stirring, over low heat until softened but not browned. Use a slotted spoon to transfer the onions into a bowl.½ tbsp butter, ½ tbsp neutral oil, 2 red onions, 5 cardamom pods, 5 curry leaves
LAYER THE CHICKEN AND RICE
- Heat the chicken stock until hot (or dissolve a stock cube or stockpot in 1 cup (250ml) boiling water) and add the saffron strands. Leave to infuse for a few minutes.1 cup (250ml) chicken stock, pinch saffron strands
- Rinse the rice with cold water until water runs clear and drain.1½ cups (300g) parboiled long grain rice
- Add an even layer of marinated chicken to the bottom of your slow cooker and top with the rinsed rice and a layer of cooked onions.
- Add a bay leaf, the cinnamon stick and star anise, then top with the remaining chicken and onions. Place the second bay leaf and jalapeño on top and pour in the saffron-infused chicken stock.2 bay leaves, 1 cinnamon stick, 1 whole jalapeño, 1 star anise
COVER AND COOK
- Wet a large piece of parchment paper and squeeze out excess moisture. Tuck the paper over the ingredients to cover them snugly. Cover the slow cooker and set the cooking to the HIGH setting for 2 hours.
TASTE AND SERVE
- Take a peek at the chicken biryani after 90 minutes of cooking to check whether the chicken and rice are cooked through. The chicken pieces should register 75°C / 165°F on a meat thermometer, with no pink meat visible if you slice a piece in half.
- If the chicken or rice require further cooking, take the parchment off and check whether you need to add more water – if the crockpot looks dry, pour in ½ cup (125ml) hot water (from a kettle). Cover and cook for 30 minutes or until the rice is tender.
- Discard the chili, bay leaves, cinnamon stick, star anise and any cardamom pods you come across. Stir through the chicken and rice to combine everything together. You can serve the biryani as is or garnish with coriander leaves, pomegranate seeds and sliced pistachios or almonds.coriander leaves, pomegranate seeds, sliced pistachios
Notes
Please note: The cooking time on this recipe has been tested on a modern slow cooker that has a sauté function. This gives the biryani a head start which means it will cook significantly faster. If you are using a ceramic insert crockpot you may need to preheat it first, increase the amount of stock and cook for slightly longer.
Nutrition
Calories: 605kcal | Carbohydrates: 49g | Protein: 32g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 1006mg | Potassium: 557mg | Fiber: 2g | Sugar: 4g | Vitamin A: 461IU | Vitamin C: 21mg | Calcium: 103mg | Iron: 2mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Just wanted to note that a cinnamon stick was not in the ingredients list. I didn’t see it until the end of the recipe. It would be helpful if this could be added for future users, so that they don’t miss ingredients like I did.
Thanks Gabby, will add it now