HOW TO COOK BROWN RICE IN SLOW COOKER RECIPES
CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE ...
A fabulous slow cooker meal that’s easy enough for a casual weeknight meal and tasty enough for a weekend gathering. You can keep the prep time to about 15 minutes if you brown the chicken while you prep the veggies. Then assemble the everything in the slow cooker and allow it to take care of the rest of the cooking for you. We recommend not skipping the step of browning the chicken because it adds so much more flavor to the casserole. While this recipe calls for cooking the chicken in a separate skillet, there are slow cookers on the market that have inserts that can go right from the stovetop to the cooker — and that means there’s one less pan to clean up.
Provided by WEIGHTWATCHERS.COM
Categories Dinner
Total Time 441 minutes
Prep Time 15 minutes
Cook Time 426 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Coat a large nonstick skillet with cooking spray; warm over medium heat. Add the chicken thighs and brown, turning once, about 6 minutes; set aside.
- Combine the remaining ingredients in a 5- to 6-quart slow cooker; nestle the chicken thighs in the mixture. Cover and cook on low for 7 hours. Yields 1 chicken thigh and about 2/3 cup rice-vegetable mixture per serving.
Nutrition Facts : Calories 61 kcal
SLOW COOKER RICE PUDDING RECIPE | ALLRECIPES
Super easy rice pudding made in a Crock Pot®. Yummo!
Provided by Susan
Categories Rice Pudding
Total Time 3 hours 55 minutes
Prep Time 10 minutes
Cook Time 2 hours 45 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
- Cook on High for 2 1/2 hours.
- Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
- Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
- Continue cooking on High until creamy, about 15 minute more.
- Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.
Nutrition Facts : Calories 175.8 calories, CarbohydrateContent 27.7 g, CholesterolContent 33.3 mg, FatContent 4.5 g, FiberContent 0.2 g, ProteinContent 5.8 g, SaturatedFatContent 2 g, SodiumContent 112.8 mg, SugarContent 18.5 g
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