Slow cooker Chicken Rice Casserole

0.25 tsp Cinnamon, ground
1.0 tbsp Olive Oil
2.0 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
4.0 tsp Garlic
2.0 large Onions, raw
2.0 cup Brown Rice, long grain
1.5 cup Chicken stock, home-prepared
1.0 cup Great Value Diced Tomatoes (in Tomato juice)
1.0 tsp cumin

Salt the chicken: Sprinkle salt (about 2 teaspoons) on both side of the chicken, and let sit while you prep and cook the onions. Sauté the onions, garlic, spices: Heat 2 Tbsp olive oil in a large sauté pan on high heat. When the oil is shimmery hot, but not smoking, add the sliced onions and cook until lightly browned, stirring frequently, about 6 minutes. Lower the heat to medium and stir in the ground cumin and cinnamon. Let cook for a minute. Add the garlic and cook for half a minute more. Place cooked onions and garlic into the bowl of a slow cooker. (Do not wipe down the sauté pan.) Brown the chicken thighs: Heat the sauté pan on medium. Add the chicken thighs, skin-side-down in the pan. Let cook on medium heat until the skin is well-browned and much of the chicken fat from the skin has rendered out (about 10-12 minutes). Turn the chicken pieces over and brown the skinless-side for 4 to 5 minutes more. Add onions, rice, tomatoes, peas, stock, salt, pepper, bay leaves to slow cooker: While the chicken is cooking, add the raw long grain rice into the slow cooker with the onions, stir to combine. Stir in the diced tomatoes, peas (if using), stock, pepper, bay leaves. Stir in 1 1/2 teaspoons of salt. When the chicken has finished browning, place the chicken pieces skin-side up in the pot. Slow cook for 2-3 hours on the high setting of your slow cooker. The timing depends on your particular slow cooker. My All-Clad model with a metal bowl heats up very quickly and only takes 2 hours to cook this dish. Slow cooker models with a ceramic bowl heat up much more slowly and probably would take 3 hours to cook. Read more: http://www.simplyrecipes.com/recipes/slow_cooker_chicken_rice_casserole/#ixzz4PNdQRRrh Serving Size: Serves 6

Number of Servings: 6.0

Recipe submitted by SparkPeople user LOVEROFLCAY.