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Chicken And Yellow Rice Slow Cooker Recipe

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Chicken and Yellow Rice Recipe Easy Weeknight Meal Recipe Chicken and yellow rice, Rice
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Description

This chicken and yellow rice slow cooker recipe is perfect for busy weeknights or lazy weekends. It's an easy one-pot meal that requires minimal prep and delivers maximum flavor. The dish features tender chicken, fluffy yellow rice, and delicious spices that all come together in a savory and satisfying dish. Plus, the slow cooker does all the work for you, so you can sit back and relax while dinner cooks.

Prep Time

Prep time for this recipe is minimal. It takes just 10-15 minutes to chop the vegetables and season the chicken. Then, you can let the slow cooker do the rest of the work.

Cook Time

Cook time for this recipe is 4-6 hours on high or 6-8 hours on low, depending on your slow cooker. This gives the chicken plenty of time to become tender and flavorful, and the rice to fully absorb the spices and juices.

Ingredients

  • 1 lb boneless, skinless chicken thighs
  • 1 large onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups chicken broth
  • 1 cup long-grain white rice
  • 1/4 cup chopped fresh parsley

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spatula

Method

  1. Place the chicken thighs in the bottom of the slow cooker.
  2. Add the diced onion, green and red bell peppers, and minced garlic on top of the chicken.
  3. In a small bowl, mix together the paprika, cumin, turmeric, salt, and black pepper. Sprinkle the spice mixture over the chicken and vegetables, using a spatula to coat everything evenly.
  4. Pour the chicken broth over the top of everything in the slow cooker.
  5. Add the rice to the slow cooker and stir everything together gently.
  6. Cover the slow cooker and cook on high for 4-6 hours or on low for 6-8 hours.
  7. When the cook time is up, remove the lid and fluff the rice with a fork. Stir in the chopped parsley, and serve hot.

Notes

This recipe can be easily customized to suit your tastes. If you prefer spicier food, you can add a pinch of cayenne pepper or chili powder to the spice mix. You can also swap out the chicken thighs for boneless, skinless chicken breasts if you prefer.

Nutrition Info

This recipe makes 4 servings. Each serving contains approximately:
  • Calories: 346
  • Protein: 26g
  • Fat: 7g
  • Carbohydrates: 46g
  • Fiber: 3g
  • Sugar: 5g
  • Sodium: 675mg

Recipe Tips

To make this recipe even easier, you can chop the vegetables and season the chicken the night before and store them in the fridge. Then, in the morning, simply add everything to the slow cooker and let it do its thing. You'll come home to a delicious, hot meal that's ready to eat. If your slow cooker runs hot, you may need to reduce the cook time slightly to prevent the rice from becoming mushy. Keep an eye on it after the 4-hour mark and adjust as needed. Leftovers can be stored in the fridge for up to 3-4 days, or frozen for up to 3 months. Reheat in the microwave or on the stovetop until hot.

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