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I was recently referred to as ” the crock-pot Queen”, by a good friend..so I think it’s  time I posted a new recipe for you all ;-). I always ALWAYS tell people to do this with white rice..and I almost always make my crock-pot chicken with white rice because, brown rice can be kind of tricky. Tonight I found myself fresh out of Carolina white rice ( the only kind worth buying in my opinion), so I had to adapt. My main issue with brown rice is that it doesn’t absorb as well or as quickly as white rice. I was reallllllly in the mood for crock pot chicken tonight, so I paid close attention to the amount of water I added, kept a close eye..and it turned out FABULOUS. Yum, I really could eat this every night..and I almost do!

Crock-Pot chicken with onions and carrots:

2 cups brown, whole grain rice

1 large carrot, peeled and chopped

1/2 white onion, chopped into large pieces

1 teaspoon oregano

1 1/2 teaspoons salt

1 teaspoon garlic powder

1 1/2 cups water

3 large pieces of chicken ( 2 white meat breasts, 1 bottom)

1/2 teaspoon ground black pepper

1 teaspoon salt

1/2 teaspoon oregano

1/2 tablespoon Turmeric

1/2 tablespoon low sodium soy sauce

Directions:

Yields: 3 large servings

  • Spray crock-pot dish with cooking spray. Add 2 cups brown rice to the bottom. Add carrot and onion, followed by oregano, salt and garlic powder.
  • Next, add the water and place chicken on top of vegetables, and sprinkle pepper, salt, oregano and turmeric. Drizzle soy sauce over the chicken.
  • Cover and cook on HIGH for 5 hours.

* The chicken looks SO yellow because turmeric is a very dominant spice. I have raved before about the health benefits…don’t skip it!

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My ” fork-kebob”.

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