Featured Post

Easy Pie Crust

This recipe can make at the very least 3 full pie crusts and some leftover for decoration...or a really, really, REALLY large pie crust....

Printfriendly

Tuesday, October 16, 2012

Slow Cooker Vegetable and Rice with Baked Chicken

The crock pot is probably a home cook's favourite appliance. You can start it and leave it alone without having to worry if anything is burning or over cooking. This recipe work great for a midweek meal, especially if you have leftover meat that you need to use. Also, this makes a great fall nigh meal since it warm and filling not to mention the flavours will envelop the house and put the family into a great mood.




Ingredients
2 cups Rice
1 2/3 to 2 cups Baked Chicken Breast*
1 1/2 cup Onion
1/4 cup Corn
2 cup Cremini Mushrooms
1 cup Tomatoes
6 cups Water
1/2 cup Jalapenos
1 tbsp Chipotle Pepper in Adobo Sauce (about 2 peppers)
1 tsp red Chili (you can use red pepper flakes)
1 tbsp Apple Cider Vinegar
1 tsp salt
Spices
1 tsp Black Pepper
1 tsp Cayenne Pepper
1 tbsp Sage
1 tsp Bay Leaves (or 2 bay leaves)
1 tsp Parsley
1 tsp Thyme
1 tbsp Garlic
1/2 tsp Oregano

Hardware
Cutting board
Measuring Cup, Tbsp, Tsp
Sharp Knife
The Crock Pot (4qt)!!
Mixing Spoon
Scissors
Large Mixing Bowl
Small Mixing Bowl

Time 5 hours 50 minutes
Prep 30 minutes
Cook 5 hours
Yield 10 3/4 cup servings



Time To Get Cooking!!!
Rinse rice and add to crock pot with water
set on high for 5 hours
Rough chop the onion, jalapeno, 1 cup of mushrooms, and tomatoes
Slice the remaining cup of mushrooms
Put into to large mixing bowl
Add in the corn and dried red chilies
Using scissors cut the chipotle peppers over the bowl
white, fluffy and slightly sticky
Pour in the apple cider vinegar and mix vegetables together then set to the side
In the smaller bowl add all spices (not the salt) and mix around then set to the side
Check on the rice at the 4 hour 30 minute mark.
Rice should be whiter, fluffy and slightly sticky

  • If not leave for an additional 30 minutes and check again

If rice is ready add all the vegetable and 1/2 the bowl of spices.
Mix together until fully incorporated
Put lid back on and leave for 4 hours, mix again after 2 hours
Rough chop the grilled chicken
Mix in the chicken and remaining spices when there are 30 minutes left
After the time is up mix in the salt and let stand with cover on for an additional 20 minutes before serving

Serving
3/4 cup serving.
Serve alone, with salad or cornbread


Storing and Reheating
Store in the fridge for 1-2 weeks or in the freezer for 2-3 months
To reheat you can microwave for 2-3 minutes until desired temperature.

Nutritional Facts
Per Serving
Calories 110
Fat 2g
Carbs 18g
Protein 5g
compare to a popular used recipe
Calories 330
Fat 7g
Carbs 16g
Protein 25g
Nutritional Difference (our recipe)
Calories -220
Fat -5g
Carbs +2g
Protein -20g

Cost
Recipe Cost: $5.93
Cost per serving (6 oz): $0.59
compared to a popular used recipe
Recipe cost on average (8 oz): $8.30
Cost per serving on average: $1.03
You Save on average: per serving $0.45

Tricks
-Make sure that when you add and stir that it is quickly so that the temperature in the crock pot stays constant and high
-If you do not have baked chicken any form of cooked meat will work.




            

No comments:

Post a Comment

Let us know how we are doing or what you would like to see!