Slow Cooker Southwest Chicken and Rice Is a Must-Make Recipe
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Is there a more tried-and-true combination than chicken and rice? It’s my default big-batch meal of choice that I can cook once and eat for a week. And as easy as cooking a big pot of rice and cooking chicken pretty much every which way can be, making it all together in the slow cooker is even easier. In Slow Cooker We Trust.
I love this southwestern spin from Slow Cooker Gourmet. While it’s not quite a Chipotle burrito bowl (yes, I still stand with Chipotle), I’m going to be inhaling this just the same. All you need is 25 minutes of prep time and six hours of patience for a Crock Pot full of chicken and rice goodness.
As with many slow cooker chicken recipes, sear the chicken thighs on both sides before entrusting the rest of the cooking to your gadget. Once the chicken is cooked on both sides, sauté the rice in the same pan for a few minutes to toast it slightly. This will give the rice a flavorful boost and jumpstarts the cooking process before it heads into the slow cooker.
Speaking of the slow cooker, it’s officially time to shine. Add the toasted rice along with onion powder, garlic powder, and southwest seasoning. Stir in tomato sauce and chicken broth and add in the seared chicken thighs last. Cover and cook on low for six to eight hours.
→ Get the Recipe: Slow Cooker Southwest Chicken from Slow Cooker Gourmet
