Slow Cooker Chicken and Rice
Get ready for a classic chicken dinner packed with more flavor than ever before! This healthy Slow Cooker Chicken and Rice will have everybody reaching for a second helping.
Servings: 6
Equipment
Ingredients
- 2 tablespoons olive oil, divided
- 2 small yellow onions, thinly sliced
- 3 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- ¼ teaspoon (or to taste) ground cumin
- 1 teaspoon garlic powder
- salt and fresh ground black pepper, to taste
- 2 cups long grain brown rice
- 1½ cups reduced sodium chicken broth
- 6 (about 1.5 to 2 pounds) chicken pieces, you can use chicken legs, thighs, and/or breasts
- 1/2 teaspoon smoked paprika
- salt and fresh ground black pepper, to taste
- dried parsley, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet on medium-high heat.
- Add sliced onions to the skillet and cook for 3 minutes. Stir in garlic and continue to cook and stir for 30 seconds.
- Add diced tomatoes with the liquid, ground cumin, garlic powder, salt, and pepper; continue to cook for 3 minutes, or until tender and heated through.
- Layer the rice on the bottom of the insert of your slow cooker.
- Stir the prepared tomato mixture into the rice; stir in the chicken broth and set aside.
- Heat 1 tablespoon olive oil in the skillet over medium heat.
- Season chicken with paprika, salt, and pepper and add the chicken pieces to the pan and brown on each side, about 2 to 3 minutes per side, depending on the cut of chicken.
- Transfer chicken pieces to the slow cooker and arrange over the rice and tomatoes.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 to 3.5 hours.
- Fluff the rice before serving and garnish with dried parsley.
Notes
- Stick to Long-Grain Brown Rice: The rice type matters. Use long-grain brown rice; white rice could get mushy, and short-grain brown rice might be too soft.
- Check Chicken Temperature: About 30 minutes before it's done, check your chicken's internal temperature with a meat thermometer. Chicken is cooked through when its internal temperature is 165°F.
- Time-Saving Tips: You can skip browning the chicken and sautéing the veggies and tomatoes if pressed for time.
- To Store & Reheat: Refrigerate cooled leftovers in an airtight container for 3-4 days. Reheat in a covered pot over low heat, adding a splash of broth and stirring every couple of minutes until warmed through.
- To Freeze: Freeze cooled leftovers in a freezer-safe container. Thaw in the fridge before reheating.
Nutrition
Calories: 473kcal | Carbohydrates: 51g | Protein: 38g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 105mg | Sodium: 140mg | Potassium: 580mg | Fiber: 2g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 5.7mg | Calcium: 45mg | Iron: 2.6mg
