RICE AND SLOW COOKER RECIPES

Name: Chicken, mushroom, and brown rice slow cooker casserole
Prep time: 15 min
Cook time: 7 h 6 min
Total time: 7 h 21 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 spray(s) Cooking spray; 20 oz Uncooked boneless skinless chicken thigh(s) use eight 2 1/2 oz thighs; 2 cup(s) Canned chicken broth reduced-sodium; 0.5 pound(s) Cremini mushroom(s) sliced; 1 cup(s) Uncooked leek(s) white and pale green parts only, thinly sliced, washed carefully for grit; 1 cup(s) Uncooked carrot(s) thinly sliced; 1 cup(s) Uncooked celery thinly sliced; 0.75 cup(s) Uncooked long grain brown rice medium-grain (such as brown Arborio); 2 tsp Worcestershire sauce; 1 tsp Dijon Mustard; 1 tsp Dried sage; 1 tsp Table salt; 0.5 tsp Black pepper freshly ground

CHICKEN, MUSHROOM, AND BROWN RICE SLOW COOKER CASSEROLE ...

Chicken, mushroom, and brown rice slow cooker casserole ... image

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

Ingredients

2 spray(s) Cooking spray
20 oz Uncooked boneless skinless chicken thigh(s) use eight 2 1/2 oz thighs
2 cup(s) Canned chicken broth reduced-sodium
0.5 pound(s) Cremini mushroom(s) sliced
1 cup(s) Uncooked leek(s) white and pale green parts only, thinly sliced, washed carefully for grit
1 cup(s) Uncooked carrot(s) thinly sliced
1 cup(s) Uncooked celery thinly sliced
0.75 cup(s) Uncooked long grain brown rice medium-grain (such as brown Arborio)
2 tsp Worcestershire sauce
1 tsp Dijon Mustard
1 tsp Dried sage
1 tsp Table salt
0.5 tsp Black pepper freshly ground

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 RED BEANS AND RICE RECIPE - NYT COOKING

Slow Cooker Red Beans and Rice Recipe - NYT Cooking image

This slow cooker version of New Orleans-style red beans requires about 20 minutes to toss together in the morning and can be ready to eat when you walk in the door after work. Creamy and comforting, it is traditionally flavored with a leftover pork bone, so if you happen to have one, feel free to throw that in instead of a ham hock. And if you have a favorite Cajun or Creole spice mixture on hand, use 1 heaping tablespoon of it in place of the sage, cayenne, garlic, onion and paprika powders, and taste before adding any salt, as seasoning blends contain a varying amount of sodium. Adding hot sauce at the end is key: The best kind to use is a vinegary, cayenne-based, Louisiana-style sauce, like Crystal, Louisiana brand or Tabasco. (Here is a vegan version of this recipe.)

Provided by Sarah DiGregorio

Total Time 7 hours 30 minutes

Yield 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
3 celery stalks, finely chopped
1 green bell pepper, finely chopped
10 garlic cloves, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1/2 to 1 teaspoon ground cayenne, plus more to taste
1/2 teaspoon ground sage (optional)
1 pound dried red kidney beans, soaked overnight
3 dried bay leaves
3 sprigs fresh thyme or 1 teaspoon dried thyme
12 ounces smoked pork sausage, preferably Andouille, sliced into 1-inch-thick coins
1 smoked ham hock (about 10 ounces)
Cooked rice, for serving
Sliced scallions, for serving
Louisiana-style hot sauce, for serving

Steps:

Heat the oil in a large (12-inch) skillet over medium. Add the onion, season with salt, and cook, stirring, until the onion is limp and translucent, 6 to 8 minutes. Add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, garlic powder, onion powder, paprika, cayenne and sage (if using); grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then remove from the heat and scrape the mixture into a 6- to 8-quart slow cooker.
Add the beans, bay leaves, thyme, sausage, ham hock and 6 cups water. Cook on high until the beans are very tender and creamy, about 7 hours.
Before serving, add salt or cayenne to taste. Using a fork or the back of a spoon, mash some of the beans against the side of the slow cooker to make the mixture slightly creamy. (It will continue to thicken as it sits.) Discard the bay leaves and thyme sprigs; you can pick the meat off the ham hock if you like. Top the beans with hot cooked rice and scallions; serve with hot sauce.

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