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Slow Cooker Chicken and Rice Casserole
Slow Cooker Chicken and Rice Casserole
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Prep Time:
10 minutes
Cook Time:
150 minutes
Total Time:
160 minutes
Unique slow cooker chicken and rice dish with onions, peas, and tomatoes, spiced with cumin and cinnamon—no canned soup used.
Ingredients:
  • 2 pounds bone-in, skin-on chicken thighs (or 1 1/2 pounds boneless, skin-on chicken thighs)
  • Kosher salt
  • 2 tablespoons extra virgin olive oil
  • 4 cups sliced yellow onion, 1/4-inch thick slices, sliced root to tip  (about 2 large onions)
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 4 teaspoons finely chopped garlic (about 4 cloves)
  • 2 cups raw basmati long grain rice
  • 1 cup diced canned (or fresh) tomatoes
  • 1/2 cup frozen peas (optional)
  • 1 1/2 cups chicken stock
  • 3/4 teaspoon black pepper
  • 2 bay leaves
Instructions:
  • Season the chicken thighs: generously sprinkle both sides of the chicken with approximately 2 teaspoons of salt, then allow them to rest while you prepare and cook the onions.
  • Heat 2 tablespoons of olive oil in a large sauté pan over high heat until shimmery. Add sliced onions and cook until lightly browned, about 6 minutes. Reduce heat to medium, stir in ground cumin and cinnamon, and cook for 1 minute. Add garlic and cook for 30 seconds. Transfer onions and garlic to a slow cooker without wiping the sauté pan.
  • Sear the chicken thighs in a hot pan, skin-side-down, until golden-brown and crispy, about 10 to 12 minutes. Flip and sear the other side for 4 to 5 minutes.
  • Add raw long grain rice to slow cooker along with onions, diced tomatoes, peas (if using), stock, pepper, bay leaves, and 1 1/2 teaspoons of salt. Carefully place the browned chicken pieces skin-side up in the pot.
  • Slow cook on high for 2 to 3 hours, adjusting the time according to your slow cooker model. Check the rice halfway through and add more water if needed. Fluff with a fork and season with salt to taste before serving.

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