This crockpot creation delivers savory simplicity with minimal effort. The slow cooker transforms humble ingredients into a hearty, flavorful meal that practically makes itself.
Tender ham, fluffy rice, and aromatic seasonings come together through low, steady heat. By dinner time, you’ll have a comforting one-pot dish that’s ready to serve straight from the appliance.
Ingredients for Ham and Rice Crockpot
Transform humble ingredients into a hearty one-pot meal with these savory essentials.
| Ingredient | Amount | Notes |
|---|---|---|
| Cooked Ham 🍖 | 1 ½ lb | Diced, bone-in or boneless |
| Long-Grain White Rice 🍚 | 1 ½ cups | Uncooked, rinsed thoroughly |
| Chicken Broth 🥣 | 2 ½ cups | Low-sodium preferred for control |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Celery Stalks 🌿 | 2 pieces | Finely chopped for texture |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Unsalted Butter 🧈 | 2 tbsp | For sautéing vegetables |
| Dried Thyme 🍃 | 1 tsp | Rubbed between fingers to release oils |
| Dried Rosemary 🌿 | 1 tsp | Crushed to enhance flavor |
| Bay Leaf 🍃 | 1 whole | Removed before serving |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best results |
| Kosher Salt 🧂 | 1 tsp | Adjust to taste after cooking |
| Frozen Peas 🌱 | 1 cup | Optional, for color and texture |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
The ham is the foundation—bone-in offers richer flavor, but boneless works for convenience. Honey-glazed or smoked ham from your local deli counter delivers superior taste over pre-packaged. For the rice, long-grain white varieties like basmati or jasmine yield fluffy results. Avoid instant rice as it turns mushy. Whole Foods or butcher shops often carry high-quality ham perfect for slow cooking.
No ham? Smoked turkey or rotisserie chicken make solid substitutions. Vegetable broth can replace chicken broth at a 1:1 ratio. Fresh herbs can stand in for dried—use three times the amount. For extra richness, swap water for additional broth. The peas are optional but add vibrant color and sweetness that balances the savory ham beautifully.
Store leftover ham wrapped tightly for up to 5 days in the fridge or 3 months frozen. Cooked rice keeps 4-5 days refrigerated. This dish reheats well—add a splash of broth to restore moisture. Garnish with fresh parsley just before serving for a pop of color.
Why You’ll Love This Recipe
- Set and Forget: I toss everything in the crockpot before work and come home to a hot meal ready to serve.
- Savory Comfort: The ham soaks up the chicken broth while the onion and celery add just the right depth.
- Feeds the Crew: I make a big batch for Sunday dinner and have leftovers for lunches all week.
- Budget Stretcher: A little ham goes a long way, and rice keeps it filling without breaking the bank.
Step-by-Step Instructions for Ham and Rice Crockpot
Master this foolproof method for a hands-off, flavorful meal that comes together with minimal effort.
Step 1: Sauté the Aromatic Base
Melt the 2 tbsp unsalted butter in a skillet over medium heat. Add the finely diced yellow onion, finely chopped celery stalks, and minced garlic cloves, cooking for 5-7 minutes until the vegetables soften and the onion turns translucent.
This step builds the flavor foundation. I rub the 1 tsp dried thyme and 1 tsp dried rosemary between my fingers before adding them to release their essential oils. Stir in the 1 tsp kosher salt and 0.5 tsp black pepper to season the mixture evenly.
Step 2: Combine Ingredients in the Crockpot
Transfer the sautéed vegetables to the crockpot. Add the 1.5 cups long-grain white rice (rinsed thoroughly) and the 1.5 lb cooked ham (diced). Pour in the 2.5 cups chicken broth, stirring to distribute the rice and ham evenly.
Add the 1 whole bay leaf to the mixture. I always press it gently into the liquid so it infuses the dish with its subtle, earthy flavor. Ensure all ingredients are submerged in the broth for even cooking.
Step 3: Slow Cook to Perfection
Cover the crockpot and cook on low heat for 3-4 hours or on high heat for 2-2.5 hours. The dish is done when the rice is tender and has absorbed most of the liquid. Avoid lifting the lid during cooking, as this releases heat and can extend the cooking time.
About 30 minutes before serving, gently stir in the 1 cup frozen peas. This allows them to warm through without overcooking. The peas add a pop of color and a subtle sweetness that complements the savory ham and rice.
Step 4: Rest and Garnish
Once the cooking time is complete, turn off the crockpot and let the dish rest, covered, for 10 minutes. This allows the flavors to meld and the rice to finish absorbing any remaining liquid. Remove and discard the bay leaf before serving.
Garnish with the 0.25 cup chopped fresh parsley just before serving. The parsley adds a fresh, vibrant note that brightens up the rich, hearty flavors of the dish. Serve warm, ensuring each portion has a good mix of ham, rice, and vegetables.
Pro Tips For Making Ham And Rice Crockpot
- Rinse the Rice: I learned this the hard way—skipping this step leaves your dish gummy. A quick rinse under cold water removes excess starch so the grains stay separate in the slow cooker.
- Dice Ham Small: Use ½-inch cubes or smaller so the ham distributes evenly and absorbs the broth flavors. Larger chunks stay chewy and make the texture uneven.
- Sauté Onions First: Sounds like an extra step, but sweating the yellow onion and celery in a pan for 3-4 minutes before adding to the crockpot deepens the flavor—my grandmother swore by this.
- Check Rice at 2 Hours: Long-grain white rice can turn mushy if left too long. Start testing at the 2-hour mark on high or 3.5 on low; it’s done when the liquid is absorbed and grains are tender.
Common Mistakes When Making Great ham and rice crockpot
Overcooking the Rice
Rice turns mushy if cooked too long in the crockpot. Stick to 3-4 hours on low or 2-2.5 hours on high—no peeking! Lifting the lid releases heat and can add 30-45 minutes to your cook time. 💡
Skipping the Sauté
Raw onions and celery lack depth. Always sauté them in 2 tbsp butter for 5-7 minutes first. This builds a flavor base that makes the dish taste intentionally crafted, not just dumped in.
I learned this the hard way—my first batch tasted flat until I started this step.
Using Wrong Rice
Instant rice turns to paste. Use long-grain white rice only—basmati or jasmine work beautifully. Rinse it thoroughly to remove starch, which prevents gummy texture.
Too Much Liquid
More broth doesn’t mean better flavor. Stick to 2.5 cups for 1.5 cups rice. The rice absorbs most of it, but excess makes the dish soupy. If using bone-in ham, reduce broth by ¼ cup.
Adding Peas Too Early
Peas turn to gray mush if cooked the whole time. Stir in the 1 cup frozen peas only 30 minutes before serving. They’ll warm through perfectly and retain their bright color and sweetness. 🌱
Nutrition Facts
Frequently Asked Questions
Can I use leftover ham?
Diced leftover ham works perfectly. Use the same 1.5 lb amount. Just ensure it’s fully cooked and not overly salty, as that can affect the final dish’s flavor balance.
Why rinse the rice first?
Rinsing removes excess starch that could make your dish gummy. For best results, rinse the 1.5 cups long-grain white rice until the water runs clear. This simple step guarantees fluffier rice every time.
Can I make this ahead of time?
Yes, but add ¼ cup extra broth when reheating. The rice absorbs liquid as it sits. Store in the fridge for up to 3 days or freeze for 1 month. Reheat gently on the stove with a splash of water.
- Ground Beef Rice and Beans Recipe: Slow-Simmered Savory Harmony - October 17, 2026
- Guyanese Fried Rice Recipe: Caribbean Spice With Wok-Charred Aromatics - October 17, 2026
- Hakka Thunder Tea Rice Recipe: Wok-Charred Herbal Infusion - October 17, 2026