From various parties you’ve gone to, to last night’s guilty high-calorie festive treats and drinks from your Grandma’s house, it’s no wonder the holiday weight gain may come uninvited.
Improving nutritional health becomes our new conscious health resolution as we start 2022. We’re talking about one of the team‘s favourite dishes – Healthy Slow Cooker Herbed Chicken and Rice Pilaf, the perfect cold-weather comfort food that’s nutrient-rich yet scrumptiously appetizing.
🕒 Prep Time: 20 Minutes
⏳ Cook Time: 4 Hours
🥘 Servings: 6
Healthy Slow Cooker Herbed Chicken and Rice Pilaf
INGREDIENTS
- 1 1/2 cups wild rice blend (mix wild and brown rice)
- 3 cups low sodium chicken broth
- juice of 1 lemon
- 2 teaspoons dried parsley
- 1 carrot, cut into 1 inch pieces
- 1 cup wild mushrooms, torn
- 2 pounds bone-in chicken breast and or thighs
- 2 tablespoons extra virgin olive oil
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- kosher salt and pepper
- 4 shallots, halved
- 1 sprig of fresh rosemary
INSTRUCTIONS:
Slow Cooker
1. In the bowl of your slow cooker, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.
2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook for another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the slow cooker, skin side up, along with any juices left in the skillet. Add the rosemary.
4. Cover the slow cooker and cook on low for 5-6 hours or on high for 3-4 hours. If the rice is hard, add an additional 1/2 cup broth and cook for another 30 minutes on high.
5. To serve, fluff the rice with a fork and serve the chicken, rice, and veggies together.
Instant Pot
1. In the bowl of your instant pot, combine the wild rice, 3 cups chicken broth, lemon juice, parsley, carrots, and mushrooms. Season with salt and pepper and mix everything up to combine.
2. Rub the chicken with 1 tablespoon olive oil, thyme, sage, and a pinch each of salt and pepper.
3. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook for another 1-2 minutes. Remove the chicken and shallots from the skillet and place directly into the instant pot, skin side up, along with any juices left in the skillet. Add the aromatic herb rosemary to this delicious and healthy savoury meal. The sprig of fresh rosemary is great for finishing, garnishing, and adding flavour to our Healthy Slow Cooker Herbed Chicken and Rice Pilaf. It is also a good source of iron, calcium, and vitamin B-6.
4. Cover, select the manual setting and cook on high pressure for 25 minutes. Once done cooking, use the quick release function and release the steam.
5. To serve our Healthy Slow Cooker Herbed Chicken and Rice Pilaf Recipe from Half Baked Harvest, fluff the rice with a fork and serve the chicken, rice, and veggies together.
You may check our other Recipes here.
