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Introduction: Slow cookers have become a beloved kitchen essential for busy home cooks looking to create delicious, easy meals with minimal effort. This recipe for raw chicken and rice in a slow cooker offers a simple yet tasty solution to weeknight dinners. With the right ingredients and just a bit of patience, you'll have a perfectly cooked, flavorful meal ready to serve. The beauty of this recipe is its versatility, allowing you to adapt it to your taste while enjoying a wholesome, hearty dish.
Ingredients:
2 boneless, skinless chicken breasts or thighs (about 1.5 pounds)
1 cup long-grain white rice, rinsed
2 cups chicken broth (or vegetable broth for a lighter option)
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon salt (or to taste)
1/2 cup frozen peas (optional, for added color and nutrition)
1 tablespoon olive oil or butter
Fresh parsley for garnish (optional)
Directions:
Prepare the Chicken and Rice: Start by rinsing the rice under cold water to remove excess starch. Place the raw rice in the bottom of the slow cooker.
Layer the Ingredients: On top of the rice, arrange the chicken breasts or thighs. Scatter the chopped onion and minced garlic around the chicken.
Add Seasonings and Broth: Sprinkle thyme, paprika, salt, and pepper over the chicken and rice. Pour the chicken broth over everything, ensuring the rice is submerged.
Cook: Cover the slow cooker with its lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours. The chicken should be fully cooked and tender, and the rice should be soft and fluffy.
Finish and Serve: Once cooking is complete, shred the chicken with two forks and stir it into the rice. Add frozen peas (if using) and let them warm through. Stir in olive oil or butter for added richness, and garnish with fresh parsley if desired.
Serving and Storage Tips:
Serving: This dish is a full meal on its own but pairs well with a side salad or steamed vegetables for extra freshness. For those looking to add a bit of zest, serve with a squeeze of lemon or a drizzle of hot sauce.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of chicken broth to keep the rice moist.
Freezing: You can freeze the leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations:
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