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Slow Cooker Chicken and Brown Rice with Vegetables
Created by: Howcan Team
Ingredients
- 1.5 lbs of boneless, skinless chicken thighs
- 1 cup of brown rice
- 1 onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 2 cloves of garlic, minced
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- 1/2 tsp of paprika
- 4 cups of chicken broth
- Salt and pepper to taste
- 2 cups of mixed vegetables (such as peas, corn, and green beans)
Instructions
- Place the chicken thighs in the bottom of the slow cooker.
- Add the brown rice, diced onion, sliced carrots, sliced celery, diced bell pepper, minced garlic, dried thyme, dried oregano, and paprika to the slow cooker.
- Pour the chicken broth over the ingredients in the slow cooker.
- Season with salt and pepper to taste.
- Cover and cook on low for 3.5 hours.
- After 3.5 hours, add the mixed vegetables to the slow cooker and stir to combine.
- Cover and continue cooking on low for an additional 30 minutes, or until the chicken is cooked through and the rice is tender.
- Once done, remove the chicken thighs from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker and stir to combine with the rice and vegetables.
- Serve hot and enjoy!
The history of Slow Cooker Chicken and Brown Rice with added vegetables dates back to the early 20th century when slow cookers became popular in American households. This dish is a wholesome and convenient meal that combines tender chicken, nutty brown rice, and a variety of colorful vegetables, all cooked to perfection in a slow cooker. Chefs and home cooks alike have embraced this dish for its simplicity and versatility. It has become a staple in many households, offering a healthy and satisfying meal with minimal effort. The slow cooking process allows the flavors to meld together, creating a comforting and hearty dish. In terms of regional variations, this dish has been adapted to include a wide range of vegetables based on local availability and preferences. In the southern United States, for example, it's common to find variations with okra and bell peppers, while in the Midwest, corn and green beans are popular additions. Today, the best versions of this dish can be found in family kitchens and restaurants that prioritize fresh, high-quality ingredients. The key to getting this dish right lies in the balance of flavors and textures, as well as ensuring that the chicken is tender and the rice is perfectly cooked. For those looking for a famous alternative method, some chefs recommend using a pressure cooker for a quicker version of this dish, while still achieving the same delicious results. Ultimately, Slow Cooker Chicken and Brown Rice with added vegetables is a timeless and beloved dish that continues to bring comfort and nourishment to tables around the world.
255 min
6
350 calories
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