Slow cooker chicken and rice casserolewith no canned soup!
This chicken and rice casserole recipe is designed for a slow cooker.
Two hours later, it’s done!
Elise Bauer
The seasoning we are using is a shade Middle Eastern-inspired, with ground cumin and a touch of cinnamon.
It’s a truly wonderful combination.
If you haven’t tried it, I recommend it.
Elise Bauer
So you willlikely need to experimentwith the timing as well as the amount of liquid.
Your slow cooker may require adding more liquid to keep the rice from drying out.
If the rice is mushy, add less liquid the next time.
Elise Bauer
If it is dry, add more liquid the next time.
Can’t Get Enough Slow Cooking?
Also, different slow cookers come to temperature at different rates, and have tighter or looser lids.
Elise Bauer
So you will likely need to experiment with the timing as well as the amount of liquid.
Your slow cooker may require adding more liquid to keep the rice from drying out.
Heat 2 tablespoons of olive oil in a large saute pan on high heat.
Elise Bauer
Lower the heat to medium and stir in the ground cumin and cinnamon.
Let cook for a minute.
Add the garlic and cook for half a minute more.
Elise Bauer
Place cooked onions and garlic into the bowl of a slow cooker.
(Do not wipe down the saute pan.)
Heat the saute pan on medium.
Elise Bauer
Add the chicken thighs, skin-side-down in the pan.
Turn the chicken pieces over and brown the skinless side for 4 to 5 minutes more.
Stir in the diced tomatoes, peas (if using), stock, pepper, bay leaves.
Elise Bauer
Stir in 1 1/2 teaspoons of salt.
When the chicken has finished browning, place the chicken pieces skin-side up in the pot.
The timing depends on your particular slow cooker.
Elise Bauer
I suggest checking about halfway through the cooking time to see how the rice is cooking.
Fluff the rice with a fork to serve.
Add more salt to taste.
Elise Bauer
Elise Bauer
