SLOW COOKER SOUTHWEST CHICKEN AND RICE

SLOW COOKER SOUTHWEST CHICKEN AND RICE

Ingredient:

  • 4 bone-in skin-on chicken thighs
  • 1 tablespoon southwest seasoning
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 1/2 cups brown rice
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon southwest seasoning
  • 8 oz can roasted garlic tomato sauce
  • 2 1/2 cups chicken broth

Instructions:

  1. Sprinkle skin side of chicken well with 1 tablespoon of southwest seasoning
  2. Melt butter and oil in skillet (or multi cooker) over medium to high heat
  3. Add chicken skin side down and let sizzle for 5-6 minutes or until chicken is nicely browned. Don’t move while it’s cooking to keep the chicken in good contact with the pan for a nice brown crust.
  4. Remove chicken from pan and add rice to remaining oil/butter in pan
  5. Saute while stirring for 2-3 minutes until rice is just lightly toasted
  6. Add rice to slow cooker along with onion powder, garlic powder and 1 teaspoon of southwest seasoning
  7. Stir in tomato sauce and chicken broth
  8. Add chicken on top skin side up
  9. Cover and cook on high for 3-4 hours or low for 6-8 or until chicken is fully cooked through
  10. Remove chicken and stir rice well
  11. If rice is not fully cooked you may add another 1/2 cup water or broth and continue to cook on high for another 15-30 minutes
  12. Enjoy!!!

Yields: 4

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