Noelle Eats | Rice Cooker Chicken and Rice

Rice cooker chicken and rice

Because I haven’t cooked for a while since I graduated from college and moved back home, I forgot how much work cooking dinner is after a long day! I was lucky in college that some days I finished mid-day and could take as long as I wanted to cook my meals, but of course that’s not the case now. I make dinner about 2-3x per week (give or take) and I absolutely love attempting new dishes and recreating old favorites, but I’m always looking for ways to shorten the process (here’s the dinner I last shared). Enter this delicious and ridiculously easy rice cooker chicken and rice that allows me to make the whole meal in the cooker without any additional pots or pans! The dish is quick and simple and it allows for customization depending on the eater’s likes and dislikes. I love broccoli and mushrooms so I added the leftovers bits I had of each along with some yummy arabiki sausage for crunch and additional protein. The whole meal took me less than an hour to make with the longest step being the rice cooker doing its thing. Watch my TikTok to see the step-by-step process and listen to me babble on about Baylor Football’s linebackers!


  • 1 1/2 chicken breasts
  • Half pack cremini mushrooms
  • 1 cup broccoli florets
  • 3 cloves of garlic
  • 2 cups rice
  • 2 arabiki sausages
  • Half cup shoyu (I used a mixture of Aloha and Kikkoman)
  • 1/4 cup mirin
  • 1/2 tablespoon cornstarch
  • Sesame oil, pepper to taste


  1. Roughly mince garlic into small pieces.
  2. Chop broccoli and mushrooms into florets and quarters.
  3. Cut chicken breast and arabiki sausage into bite-sized pieces.
  4. Wash rice thoroughly and set aside.
  5. Measure out shoyu and mirin in separate bowls to add later.
  6. Place chicken pieces in rice cooker and add shoyu, garlic, and pepper and mix.
  7. Add mirin, mushrooms, broccoli, sausages, and rice before topping with cornstarch and sesame oil.
  8. Mix well.
  9. Cook on white rice setting in rice cooker and let sit before opening lid for 15 minutes when pau so the rice bottom gets crispy.
  10. Top with furikake and serve!