Slow-Cooker Chicken and Rice
Posted Jan 15th, 2016
January is National Slow Cooking Month. This simple recipe is full of nutrition and flavor! Give it a try for a nice, hot meal to warm you up this winter.
3 tsp minced garlic
¼ cup unsalted butter
2 springs rosemary
1 tbsp thyme leaves
4 boneless skinless chicken breasts
½ tsp pepper
½ tsp paprika
20 oz bag Superior Selections Jasmine Rice
5 cups chicken broth
Peel & dice onion. In a medium to large-sized skillet, melt butter over medium heat. Add onion and garlic. Saute for about 5 minutes. Either grease or put a liner in your slow-cooker. Pour onion & garlic mixture into the bottom of the slow-cooker. On top of the onions, add rosemary and thyme. Then add chicken breasts. Sprinkle salt, pepper & paprika on top of the chicken. Pour entire rice bag on top. Slice lemon and remove seeds. Place lemon slices on top of the rice and then pour in all of the chicken broth.
Cover & cook for around 2 hour on high or until the rice is firm and fluffy. Don’t overcook or rice will be mushy. Remove chicken breasts and rosemary – chop into chunks. Then return everything to the slow-cooker and toss until well-mixed.