The basmati rice we are using in this recipe usually needs 3 cups of liquid for 2 cups of rice. For this recipe we are only adding 1 1/2 cups of liquid because the chicken and other ingredients will release moisture while the casserole cooks. If you are using rice that requires a different amount of liquid to cook, you'll need to experiment for the right amount of liquid to reduce.
Slow Cooker Chicken Rice Casserole Recipe
Yield : Serves 6Prep :
Cook :
Chicken Rice Casserole Ingredients :
- 2 pounds bone-in, skin-on chicken thighs (OR 1 1/2 pounds boneless, skin on chicken thighs)
- 1 1/2 cups chicken stock
- 2 cups basmati long grain rice
- 4 cups sliced yellow onion, 1/4 inch thick slices, sliced root to tip (about 2 large onions)
- 1 cup diced canned (OR fresh) tomatoes
- 1/2 cup frozen peas (optional)
- 2 bay leaves
- 1/4 teaspoon ground cinnamon
- 4 teaspoons finely chopped garlic (about 4 cloves)
- 1 teaspoon ground cumin
- 3/4 teaspoon black pepper
- 2 tablespoons olive oil
- Kosher salt
Directions :
1. Sprinkle salt (about 2 teaspoons) on both side of the chicken thighs, and let sit while you prep and cook the onions.
2. Heat 2 tablespoons olive oil in a large sauté pan on high heat. When the oil is shimmery hot, but not smoking, add the sliced onions and cook until lightly browned, stirring frequently, about 6 minutes. 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. Place cooked onions and garlic into the bowl of a slow cooker. (Do not wipe down the sauté pan.)
3. Heat the sauté pan on medium. Add the chicken thighs, skin-side-down in the pan. Let cook on medium heat until the skin is well-browned and much of the chicken fat from the skin has rendered out (about 10-12 minutes). Turn the chicken pieces over and brown the skinless-side for 4-5 minutes more.
4. While the chicken is cooking, add the raw long grain rice into the slow cooker with the onions, stir to combine. Stir in the diced tomatoes, peas (if using), stock, pepper, bay leaves. Stir in 1 1/2 teaspoons of salt. When the chicken has finished browning, place the chicken pieces skin-side up in the pot.
5. Slow cook for 2-3 hours on the high setting of your slow cooker. The timing depends on your particular slow cooker. We All-Clad model with a metal bowl heats up very quickly and only takes 2 hours to cook this dish. Slow cooker models with a ceramic bowl heat up much more slowly and probably would take 3 hours to cook.
We suggest checking about halfway through the cooking time to see how the rice is cooking. If it is drying out (could be your lid isn't tight fitting, or the rice just needs more water), add another half cup to cup of water.
Fluff the rice with a fork to serve. Add more salt to taste.
2. Heat 2 tablespoons olive oil in a large sauté pan on high heat. When the oil is shimmery hot, but not smoking, add the sliced onions and cook until lightly browned, stirring frequently, about 6 minutes. 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. Place cooked onions and garlic into the bowl of a slow cooker. (Do not wipe down the sauté pan.)
3. Heat the sauté pan on medium. Add the chicken thighs, skin-side-down in the pan. Let cook on medium heat until the skin is well-browned and much of the chicken fat from the skin has rendered out (about 10-12 minutes). Turn the chicken pieces over and brown the skinless-side for 4-5 minutes more.
4. While the chicken is cooking, add the raw long grain rice into the slow cooker with the onions, stir to combine. Stir in the diced tomatoes, peas (if using), stock, pepper, bay leaves. Stir in 1 1/2 teaspoons of salt. When the chicken has finished browning, place the chicken pieces skin-side up in the pot.
5. Slow cook for 2-3 hours on the high setting of your slow cooker. The timing depends on your particular slow cooker. We All-Clad model with a metal bowl heats up very quickly and only takes 2 hours to cook this dish. Slow cooker models with a ceramic bowl heat up much more slowly and probably would take 3 hours to cook.
We suggest checking about halfway through the cooking time to see how the rice is cooking. If it is drying out (could be your lid isn't tight fitting, or the rice just needs more water), add another half cup to cup of water.
Fluff the rice with a fork to serve. Add more salt to taste.
Thanks to www.simplyrecipes.com for Slow Cooker Chicken Rice Casserole Recipe !!
Unknown just a Blogger.