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Crock Pot Recipe For Chicken Thighs And Rice

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30 Crock Pot Chicken Recipes for your Busy Weeknights Hike n Dip
30 Crock Pot Chicken Recipes for your Busy Weeknights Hike n Dip from www.hikendip.com

Description:

Looking for an easy and delicious weeknight meal? This crock pot recipe for chicken thighs and rice is the perfect solution! The chicken thighs are cooked to perfection in a savory tomato sauce, and the rice absorbs all the delicious flavors. This dish is perfect for meal prepping, feeding a crowd, or just a cozy dinner at home.

Prep Time:

Preparation for this dish is a breeze! Simply gather all the ingredients and set aside about 15 minutes to prep the chicken thighs and chop the vegetables.

Cook Time:

This crock pot recipe takes about 6 hours to cook on low heat. This allows the chicken thighs to become tender and fall off the bone, while the rice absorbs all the delicious flavors of the sauce.

Ingredients:

  • 6 bone-in, skin-on chicken thighs
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 cups long-grain white rice
  • 2 tbsp chopped fresh parsley

Equipment:

  • 6-quart crock pot
  • Cutting board and knife
  • Measuring cups
  • Measuring spoons
  • Spatula

Method:

  1. Season the chicken thighs with salt, black pepper, and paprika.
  2. In a large skillet over medium-high heat, add a tablespoon of oil and brown the chicken thighs for 5 minutes on each side or until golden brown.
  3. Transfer the chicken thighs to the crock pot.
  4. Add the diced tomatoes, chicken broth, onion, garlic, red bell pepper, dried thyme, and salt to the crock pot.
  5. Stir to combine all the ingredients.
  6. Cover the crock pot and cook on low for 4 hours.
  7. Add the rice to the crock pot and stir to combine.
  8. Cover the crock pot and cook for an additional 2 hours or until the rice is cooked and the chicken is tender.
  9. Garnish with chopped fresh parsley and serve hot.
  10. Enjoy!

Notes:

  • If you prefer boneless chicken, you can use boneless chicken thighs or chicken breasts instead.
  • For a spicier version, add a diced jalapeno or a pinch of cayenne pepper to the sauce.
  • This dish can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • You can use brown rice instead of white rice, but keep in mind that it will take longer to cook.

Nutrition Info:

Serving size: 1 chicken thigh with 1/2 cup of rice

  • Calories: 330
  • Total fat: 13g
  • Saturated fat: 3g
  • Cholesterol: 110mg
  • Sodium: 650mg
  • Total carbohydrates: 28g
  • Dietary fiber: 2g
  • Total sugars: 3g
  • Protein: 24g

Recipe Tips:

  • Make sure to brown the chicken thighs before adding them to the crock pot. This will give them a nice crispy texture and enhance the flavor.
  • If the sauce is too thin, you can add a tablespoon of cornstarch mixed with a tablespoon of water to thicken it.
  • Feel free to customize this recipe by adding your favorite vegetables such as carrots, celery, or zucchini.
  • If you don't have a crock pot, you can cook this dish in a large Dutch oven on low heat for about 2 hours or until the chicken is tender and the rice is cooked.

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