Just a quick post to share about tonight's dinner. It was wonderful. It's a new recipe from Skinny Ms. Slow Cooker on facebook.
The recipe is really simple. I didn't follow it exactly how it is listed below. I used the exact ingredients (except for white rice instead of the brown it calls for) but I package my chicken up into small freezer bags and then pull one bag of frozen chicken out in the morning, cut down the side of the bag and throw it into the crockpot. This helps keep my chicken from overcooking since I have to have it cook so long when I am at work.
With my chicken being frozen I couldn't brown the chicken and since I knew it would be cooking all day I didn't cook the onions and garlic before I threw them in. I just took all of the ingredients listed and put them in the crockpot. Then I gave it a good stir, put the lid on and cooked it on low for 4 1/2 hours. Then the crockpot goes to warm which also seems to make the cooking time a little bit longer then what I programed in.
The timing on this recipe was perfect. The rice was so moist and the flavor of lemon was amazing. My y0ungest didn't like the rice (because of the lemon flavor) but she did like the chicken. We are not huge lemon fans but I was very pleased with how much we all liked this recipe. The only thing I may change next time is to cut back on the lemon just a little. Maybe MJ won't mind it so much.
This recipe is definitely a keeper!
Crockpot Lemony Chicken And Rice
Posted by Shannon Cunningham Underwood
Skinny Ms. Slow Cooker on facebook
This is very simple and very yummy, especially if you love lemon. I adapted the recipe to my taste ~
4 tablespoons unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast halves, cut into large chunks
Sea salt and freshly ground black pepper
4 cups canned low-sodium chicken broth
1/2 cup lemon juice
2 cups Texmati (long grain brown) rice
1/4 cup finely chopped fresh parsley
Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.
Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 4 minutes per side. Just keep turning over until all sides are browned. Transfer to slow cooker.
Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 3 hours. If you are using white rice it will probably take 2-3 hrs. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with pieces of chicken; serve immediately.
adapted from original recipe printed in 'All You' in MAY 2008
Amount per serving (they note 4 servings...but they do not say what a 'serving' is. I would guess it makes 6-8 servings, about 1.5 cups so the calories are less than noted here)
Another note, while you may think to cut the butter to margarine or leave it out, don't because it really adds the only flavors to the chicken and will be very bland if omitted.
Saturated fat: 8g