One of the largest challenges to my goal of using my slow-cooker more this year, has been figuring out which days I can use it. I am often gone 10-12 hours a day for work, so most recipes won't work. Then I realized it could be the perfect help on weekends, while we are working at our own business, so I am not trying to pull together a meal amid making products and working on the website. I made a list of slow-cooker recipes that take 3 hours, 5 hours, and 8 hours so I could choose those that would best fit that particular weekend.
This meal reminds me of a one-pot chicken and rice meal. Full of flavors that feel comforting yet fresh, it's just downright delicious.
The rice called for by the recipe was a new one for me. According to America's Test Kitchen, who tested many different types of rice, Minute Ready To Serve Rice {white or brown} is the best rice to use in this dish. Having never purchased pre-cooked rice before, I had no idea what to expect. The result? Delicious. It was perfectly prepared and not blown out as traditional rice tends to be after 5 hours of cooking. If you make the full recipe you'll need to purchase 2 packages - found with the other rice at the grocery store.
Slow-Cooker Monterey Chicken & Rice
Source: Lightly adapted from a recipe by America's Test Kitchen in Slow-Cooker Revolution
Serves 4-6
1 Tablespoon Olive or Vegetable Oil
1 onion, chopped into 1/4" pieces
1 Tablespoon Chili Powder
4 Cups Cooked Rice {see note above}
1/2 cup BBQ Sauce
1 Tablespoon Dijon Mustard
1 1/2 cups Chicken Broth, divided
2 pounds boneless, skinless chicken thighs, trimmed
salt and pepper to taste
1 1/2 cups shredded pepperjack cheese
2 tomatoes, cored and chopped
1 avocado, halved, pitted and cut into 1/2-inch pieces
4 slices cooked bacon, crumbled
In a medium saucepan, heat the oil over medium heat. Add the onion pieces, cooking until translucent, about 4 minutes. Stir in the chili powder and stir until heated. Transfer to the slow-cooker. Stir in rice, BBQ sauce, mustard and 1 cup chicken broth. Season chicken thighs with salt and pepper and nestle into the rice. Cover and cook on low, 4-5 hours, until chicken is tender.
Check after 3 hours to see if rice is dry. If so, add additional 1/2 cup chicken broth, re-cover and allow to continue cooking.
Transfer cooked chicken to a cutting board, let cool slightly, and shred or chop. Add chicken and 1 cup cheese to slow-cooker and gently stir into rice mixture.
Serve. Sprinkle servings with tomatoes, avocado, bacon and reserved 1/2 cup cheese.
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