Description
This slow cooker chicken and rice dish is a perfect set-it-and-forget-it meal for the cooler months.
Ingredients
- 1 (32 fluid ounce) container chicken broth
- 1 cup lemon juice
- 2 tablespoons minced garlic
- 1 tablespoon garlic powder
- 1 tablespoon cayenne pepper
- 8 (5 ounce) bone-in chicken thighs
- salt and ground black pepper to taste
- 2 tablespoons olive oil
- 2 ½ cups uncooked white rice
- 2 cups sliced carrots
- 1 pinch chopped fresh parsley, or to taste
Instructions
- Turn a slow cooker to High. Combine chicken broth
- lemon juice
- garlic
- garlic powder
- and cayenne in the bottom of the cooker until mixture heats through
- about 5 minutes.
- In the meantime
- heat oil in a skillet over medium-high heat. Season both sides of chicken thighs with salt and pepper and place in the hot skillet. Cook
- turning occasionally
- until crisp on both sides
- 5 to 7 minutes total. Remove chicken from the pan and set aside.
- Turn slow cooker to Low and add rice
- carrots
- and chicken. Cover and cook until chicken is no longer pink at the bone and the juices run clear
- about 4 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Prep Time: 15 mins
Cook Time: 4 hrs 10 mins
Total Time: 4 hrs 25 mins
Servings: 6