Chicken and Rice. Oh boy. Two of my favorite things together.
It really is my ultimate comfort dish.
Past and present.
And this version? This is a delicious, healthful, quick and easy Slow Cooker meal that is the ultimate in tummy-pleasing. Just throw in all your ingredients to your Crock pot, set it, walk away, and forget about it… At least until you come home from work or errands and smell the delicious lemon and herb aromas. Then, it will become impossible to ignore and will demand to be consumed immediately.
It’s loaded with chicken, long grain rice, citrus and lots of herbs. Who could possibly resist?
Serve all on its own or alongside a tossed green salad or green vegetable of choice for a complete meal.
Bistro Slow Cooker Chicken and Rice
original Recipe from A Spicy Perspective … I have adapted it just a bit. Check out more of her delicious recipes using the link provided.
- 1 onion, peeled and finely diced
- 4 garlic cloves, peeled and finely minced
- 2 tablespoons unsalted butter
- 4 boneless skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Herbs de Provence
- 2 1/2 cups Organic Wild Rice (could also do Jasmine, Basmati, or Brown Rice if preferred)
- 2 large sprigs rosemary
- 4 sprigs thyme
- 1 lemon, sliced and seeds removed
- 1 lemon juiced, or about 2 tablespoons of lemon juice
- 5 cups chicken broth
Place the butter in a medium skillet and set over medium heat. Add the chopped onion and garlic. Saute for 3-5 minutes to soften, then pour the onions and butter into the crock of a medium-large slow cooker insert.
This smells just heavenly. Already. Really all you ever have to do is saute a little onions and garlic, and suddenly, all is right in the world again!
Add the chicken breasts to the slow cooker directly on top of the onion and garlic mixture. Sprinkle evenly with salt, pepper, herbs de Provence, and the sprigs of fresh Thyme and Rosemary.
Pour the rice over the top and lay the lemon slices over it. Then pour the chicken broth & the freshly squeezed lemon juice over the rice.
Isn’t that so pretty? I love the black, long-grain rice with the rosemary poking through and the bright yellow slice of lemon on top.
Cover and cook on high for 2-3 hours, or on low for 3-5 hours. (The first time you make this dish, be watchful of the rice. All slow cookers are slightly different, and you do not want the rice to cook to mush. Turn the slow cooker off when the rice is firm and fluffy. My slow cooker takes right at about 2-2.5 hours on high or 4-5 hours on low.)
The rice is plump and tender, the chicken is cooked through, and most of the liquid has evaporated. We are all ready!
Pull the chicken breasts and the bundle of herbs out of the crock and either cube the chicken into bite-size chunks or shred it. I prefer big, meaty shreds. I feel it absorbs the remaining liquid (and flavor) that way. Add the chicken back to the crock pot and toss with the rice.
Enjoy this one… I think you are going to absolutely love it!
Sometimes the simplest of things are often the best.