Slow Cooker Herbed Chicken and Rice Pilaf
This recipe & food came in my CSA bag last week. The 4 person bag had the chicken breast in it too. Luckily I had the all the other ingredients the recipe called for on hand. One thing I love about crock pots is I spend a little time prepping the food in the morning & then at dinner time, when it's most hectic, our meal is done. It makes life so much easier!! Try this recipe. I think you will like it . . . my husband & kids did!
From HHM: Becker Farms Chicken Breasts. Parsley, Thyme, Sage, & Rosemary from Healthy Roots. Healthy Roots has a Fresh Herb Poultry Mix that has Sage, Rosemary, & Thyme all together (picture to the right). How convenient!! For the salad: Bibb lettuce from Healthy Roots & Feta from Caprini Creamery.
Ingredients
1 1/2 cups wild rice
3 cups low sodium chicken broth
juice of 1 lemon
2 teaspoons FRESH parsley
1 carrot, cut into 1 inch pieces
1 cup wild mushrooms, torn
2 pounds bone-in chicken breast and or thighs
2 tablespoons extra virgin olive oil
2 tablespoons FRESH thyme leaves
1 tablespoon FRESH chopped sage
kosher salt and pepper
4 shallots, halved
1 sprig FRESH rosemary
Instructions
Slow Cooker
1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.
2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.
4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add and addition 1/2 cup broth and cook another 30 minutes on high.
5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
Instant Pot
1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.
2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the rosemary.
4. Cover, select the manual setting, and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.
5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
Recipe found on Pinterest at Half Baked Harvest
