Slow Cooker Herbed Chicken and Rice Pilaf
Ingredients
1 1/2 cups wild rice mix wild rice and brown rice
3 cups chicken broth low sodium
1 lemon juice squeezed out
2 tsp dried parsley
1 carrot cut into 1-inch pieces
1 cup mushrooms chopped
2 lbs chicken thighs bone-in, may substitute chicken breasts
2 tbsp olive oil
2 tbsp thyme fresh
1 tbsp sage fresh, chopped
pinch salt
pinch pepper
4 shallots halved
1 sprig rosemary fresh
Cooking Instructions
Combine wild rice, chicken broth, lemon juice, parsley, carrots, and mushrooms in the slow cooker bowl.
Season with salt and pepper and mix to combine,
Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch of salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over meidum-high heat.
When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side.
Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet.
Add the rosemary.
Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
If the rice is hard, add an additional 1/2 cup of chicken broth and cook for another 30 minutes on high.
Slow Cooker Herbed Chicken and Rice Pilaf
Prep Time: 20 Minutes
Cook Time: 240 Minutes
Servings: 6
Calories: 439 Per Serving
Meal Type
Nutrition Facts
Calories: 439kcal | Carbohydrates: 38g | Protein: 32g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 560mg | Potassium: 753mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1927IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 3mg
Applied Diet Types
- Clean Eating
- Dairy Free
- Gluten Free
Ingredients
1 1/2 cups wild rice mix wild rice and brown rice
3 cups chicken broth low sodium
1 lemon juice squeezed out
2 tsp dried parsley
1 carrot cut into 1-inch pieces
1 cup mushrooms chopped
2 lbs chicken thighs bone-in, may substitute chicken breasts
2 tbsp olive oil
2 tbsp thyme fresh
1 tbsp sage fresh, chopped
pinch salt
pinch pepper
4 shallots halved
1 sprig rosemary fresh
Cooking Instructions
Combine wild rice, chicken broth, lemon juice, parsley, carrots, and mushrooms in the slow cooker bowl.
Season with salt and pepper and mix to combine,
Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch of salt and pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over meidum-high heat.
When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side.
Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet.
Add the rosemary.
Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours.
If the rice is hard, add an additional 1/2 cup of chicken broth and cook for another 30 minutes on high.