Chicken in Rice Cooker (Hitachi)

4 servings Prep: 10 m Cook: 35 m Total: 45 m Beginner
5.0/5 (3)
A slightly spicy and simple chicken dish cooked entirely in a rice cooker with Italian dressing, onions, and bell peppers. Perfect for busy weeknights when you want hands-off cooking.

Ingredients

4 servings
  • 3 to 4 skinless chicken breasts
  • 1 onion, sliced
  • 1 bell pepper, sliced
  • 2 tbsp Kitchen Bouquet or Carmel Color
  • 1 (8 oz) bottle Italian Dressing
  • 1 cup water
  • Black and red pepper to taste

Step-by-Step Instructions

  1. Spray inner pan of rice cooker with cooking spray. Then add the ingredients in order - chicken breasts on the bottom, followed by sliced onion, sliced bell pepper, Kitchen Bouquet, Italian Dressing, and water. Season with black and red pepper to taste.
  2. Close the rice cooker and cook for the normal amount of time for rice (approximately 35 minutes, or until chicken reaches an internal temperature of 165°F and is cooked through).

Common Problems and Solutions

Q: Can I use bone-in chicken instead of breasts?

A: Bone-in chicken will take longer to cook and may not cook evenly in a rice cooker. Stick with boneless, skinless breasts for best results.

Q: My chicken isn't cooked through after the rice cooker cycle. What should I do?

A: If the chicken hasn't reached 165°F internal temperature, close the lid and let it cook another 10-15 minutes. Thicker breasts may need extra time.

Tips and Techniques

Layer the ingredients in the order listed - chicken on the bottom ensures it gets the most heat and cooks through properly. The Italian dressing provides both seasoning and moisture, so you don’t need to add extra oil or spices.

Ingredient Substitutions

  • Italian Dressing: Zesty Italian or Greek dressing
  • Kitchen Bouquet: Worcestershire sauce or soy sauce
  • chicken breasts: boneless chicken thighs

Equipment Needed

  • rice cooker
  • cooking spray
  • meat thermometer (recommended)