I was recently referred to as ” the crock-pot Queen”, by a good friend..so I think it’s time I posted a new recipe for you all ;-). I always ALWAYS tell people to do this with white rice..and I almost always make my crock-pot chicken with white rice because, brown rice can be kind of tricky. Tonight I found myself fresh out of Carolina white rice ( the only kind worth buying in my opinion), so I had to adapt. My main issue with brown rice is that it doesn’t absorb as well or as quickly as white rice. I was reallllllly in the mood for crock pot chicken tonight, so I paid close attention to the amount of water I added, kept a close eye..and it turned out FABULOUS. Yum, I really could eat this every night..and I almost do!
Crock-Pot chicken with onions and carrots:
2 cups brown, whole grain rice
1 large carrot, peeled and chopped
1/2 white onion, chopped into large pieces
1 teaspoon oregano
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 1/2 cups water
3 large pieces of chicken ( 2 white meat breasts, 1 bottom)
1/2 teaspoon ground black pepper
1 teaspoon salt
1/2 teaspoon oregano
1/2 tablespoon Turmeric
1/2 tablespoon low sodium soy sauce
Yields: 3 large servings
- Spray crock-pot dish with cooking spray. Add 2 cups brown rice to the bottom. Add carrot and onion, followed by oregano, salt and garlic powder.
- Next, add the water and place chicken on top of vegetables, and sprinkle pepper, salt, oregano and turmeric. Drizzle soy sauce over the chicken.
- Cover and cook on HIGH for 5 hours.
* The chicken looks SO yellow because turmeric is a very dominant spice. I have raved before about the health benefits…don’t skip it!
My ” fork-kebob”.