SLOW COOKER CHICKEN RICE CASSEROLE

By curly

Ingredients

• 1-1/2 lbs. chicken breasts
• 2 Tbsp olive oil
• 4 cups sliced yellow onion, 1/4-inch thick slices, sliced root to tip (about 2 large onions)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 4 teaspoons finely chopped garlic (about 4 cloves)
• 2 cups basmati long grain rice
• 1 cup diced canned (or fresh) tomatoes
• 1/2 cup frozen peas (optional)
• 1 1/2 cups chicken stock
• 3/4 teaspoon black pepper
• 2 bay leaves

Details

Servings 6
Preparation time 10mins
Cooking time 160mins
Adapted from simplyrecipes.com

Preparation

Step 1

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, reduce the recommended amount by 1 1/2 cups for this recipe.

Heat 2 Tbsp 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.)

Heat the sauté pan on medium. Add the chicken breasts. Let cook on medium heat until browned. Turn the chicken pieces over and brown for 4 to 5 minutes more.

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 in slow cooker.

Slow cook for 2 hours on high.

Fluff the rice with a fork to serve.