Slow Cooker Chicken And Rice |
Slow Cooker Dinners
Companys Coming (2005)
ChaptersIndigo.ca
Amazon.ca
Tender chicken and golden rice, speckled with tomato and peas. Cook on High for best results.
Ingredients
- Cooking oil 1 tbsp./15 mL
- Bone-in, skinless chicken thighs 4
- Chicken drumsticks, skin removed 4
- Chopped onion 1 cup/250 mL
- Garlic cloves, minced 1/2 tsp/ 2 mL
- Turmeric 1 tsp./5 mL
- Chili paste (sambal oelek) 1 tsp./5 mL
- Can of diced tomatoes (with juice) 28 oz./796 mL
- Converted white (or brown) rice 1 1/2 cups/375 mL
- Prepared chicken broth 1 1/2 cups/375 mL
- Chopped red pepper 1 cup/250 mL
- Chopped celery 1/2 cup/125 mL
- Salt 1/2 tsp./2 mL
- Pepper 1/4 tsp./1 mL
- Frozen peas 2/3 cup/150ml
Directions
- Heat cooking oil in large frying pan on medium. Add chicken thighs and drumsticks. Cook for 8 to 10 minutes, turning occasionally, until browned. Transfer to 3 1/2 to 4 quart (3.5 to 4 L) slow cooker.
- Add onion to same large frying pan. Cook for 5 to 10 minutes, stirring often, until softened.
- Add garlic, turmeric and chili paste. Heat and stir for about 1 minute until fragrant. Add to chicken. Stir.
- Add next 7 ingredients. Stir well. Cover. Cook on High for 3 1/2 to 4 hours.
- Add peas. Stir gently. Cover. Cook on High for 5 to 10 minutes until peas are heated through. Serves 4.
1 serving: 572 Calories; 11.9 g Total Fat (4.6 g Mono, 3.2 g Poly, 2.3 g Sat); 98 mg Cholesterol; 80 g Carbohydrate; 4 g Fibre; 35 g Protein; 982 mg Sodium
Tracy Keleher | January 19, 2009 at 7:48 am - §
My family is just loving the testing we're doing for the Slow Cooker Club! We found another "keeper" here for sure! I used boneless chicken breasts instead of the called for bone-in since that is what I had on hand. Once heated and bubbling on high, I lowered the temperature to low for the final 3 hours, turning it back up to high when adding the peas at the end of cooking. This recipe makes great leftovers too. My husband took it for lunch the next day and enjoyed every morsel!