Crockpot Chicken & Rice with Veggies | Southern Sassy Mama
Cheesy crockpot chicken and rice with vegetables! YUM - This is a tasty recipe that is so simple and delish !! Take a moment and watch how to make it. Short video, save it or share it so you don't forget about it :)
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How to Make Crockpot Chicken and Rice WithOUT Canned Soup
If you want to make a familiar, comfort food dinner for the family without the use of cream-of soups and pre-mix gravy packets, this is the recipe for you. This homemade crockpot chicken and rice recipe is entirely made from scratch, yet so easy, the prep comes together in just 20 minutes!
You'll start by prepping the chicken with seasoning and then it's off to the stovetop to build flavor. By searing the chicken first and then making a gravy out of the chicken meat drippings, we're ensuring there's going to be savory vibes in each in every bite.
The chicken, rice, and veggies all slow cook together in that delicious gravy and results in a dinner you can feel proud serving and the entire family will love!
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You can print out the recipe here:
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WHAT YOU'LL NEED FOR CROCKPOT CHICKEN AND RICE:
3 tablespoons canola or avocado oil, separated
5-6 bone-in, skin-on chicken thighs
2 1/2 teaspoon Kosher salt, separated
1 1/2 teaspoon black pepper, separated
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 small yellow onion, finely diced
3 tablespoons all-purpose flour
2 1/2 cups unsalted chicken broth
1 3/4 cup instant rice
1 cup frozen peas and carrots
HOW TO MAKE CROCKPOT CHICKEN AND RICE:
Pat the chicken thighs dry with a paper towel and drizzle with 1 tablespoon of oil. Then, sprinkle with 1 1/2 teaspoon Kosher salt, 1 teaspoon pepper, garlic powder, onion powder, and rub all over to evenly adhere.
Add the remaining 2 tablespoons of oil to a large sauté pan over medium-high heat. Once it has come to temperature, add the chicken thighs skin-side down and sear 3 minutes. Then, turn the chicken and sear 2 minutes. Take care not to overcrowd the pan.
Add the chicken to the slow cooker and set aside. Reduce the heat to medium and the onion to the pan. Sauté until softened, about 3-4 minutes. Then, stir in the flour. Add the broth a splash at a time, whisking well after each addition. Once the mixture resembles pudding, you may add the broth and whisk to combine. Stir in the remaining 1 teaspoon Kosher salt and 1/2 teaspoon pepper, and transfer the gravy to the slow cooker.
Cover, and cook on high for 1 hour or 2 hours on the low setting.
Once the time is up, remove the chicken and stir in the rice and the frozen vegetables. Nestle the chicken back into the crockpot, cover, and cook for an additional 30 minutes on high or 45 minutes - 1 hour on the low setting. Serve and enjoy!
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SLOW COOKER CHICKEN & RICE | DUMP AND GO CROCK POT MEAL
Going into the cooler weather, nothing says comfort more than a delicious, slow cooked dish. This slow cooker chicken and rice fits the bill perfectly! A great way to warm up and fill up your family in the coming fall and winter months that is economical, flavorful and delicious! This one falls into that favorite dump and go category with a bit of a twist. I know you and your family are going to love this meal idea!
Chicken and rice is an institution in the south. Not something that I grew up eating but boy I wish I had. Its never too late to add this to your repertoire and I highly suggest that you consider it! This is certainly one of the simplest of dishes that you can easily toss together without a second thought. It will make your house smell amazing and when your family comes home at the end of a hard day at work or school they are going to be happy that you made it.
It all starts with some chicken. I am using chicken tenders, but you can use a whole chicken that has been removed from the bone or boneless, skinless chicken thighs cut into chunks. That would also make and excellent choice if you didn't want to use the tenders.
The sauce is easy and starts with some chicken stock. I am using chicken bone broth for its deep and intense flavor, but you can use what you like. Broth, stock, bone broth or even, in a pinch bullion mixed with water works great too! I love to add some cream of chicken and herbs soup. Campbell's got this one right and it adds just the right amount of herbaceous goodness to this dish. I always say I don't use cream soups very often and as a rule I don't but in the cooler months it seems that our favorite recipes require them. So as the saying goes, if it ain't broke, don't fix it.
Poultry Seasoning Video:
Super Savory Salt Video:
Hungarian Chicken Rub Video:
The liquids are mixed well and the spices are added to them. Then the dump and go part happens. Toss in fresh mushrooms, chopped onion, diced celery and some minced garlic then pour over the liquid mixture and give everything a nice little nudge with your tongs. Now you are ready to cook for 4 to 5 hours or high or 6 to 8 hours on low.
I know what you are saying! Wait! You didn't toss in the rice! You would be right! Some recipes call for the rice to be slow cooked all day but I do not find that appealing in the finished product, so I cook the chicken until it is soft enough to break apart with the tongs then add the rice into the vessel and stir. This will cook for an additional 45 minutes to an hour until the rice of your choice has cooked completely. Then it is time to eat!
I have used par cooked rice in my recipe. This takes less water and time to fully cook. If you prefer to use long grain rice or even instant rice, you will need to adjust to accomodate the nature of those rices so they will cook properly in your version of the dish. I prefer to use either long grain or par cooked. Instant can become very starchy and begin to break down. If you wanted to use brown rice it will need lots more water and lots more cooking time. The choice is yours and you should use the rice that is best for you.
This is great paired with steamed veggies and some cranberry sauce for a wonderful meal. Depending on how many you are serving you will have leftovers for lunches and or another meal. I froze my leftovers for later use and kept two portions out for lunches.
If you wish to freeze this place in an airtight container and freeze for up to three months. When ready to eat remove from freezer and thaw on the counter then reheat in a skillet with a bit of chicken stock or water to prevent scorching.
I hope you give this slow cooker chicken and rice a try sometime soon and I hope you love it!
Happy Eating!
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