Slow Cooker Chicken Rice Casserole Recipe

I made this recipe for a Life Group potluck and it was a hit! Timing doesn't change all that much if using skinless thighs. I got this recipe from Simply Recipes.

• 2 pounds bone-in, skin-on chicken thighs (or 1 1/2 pounds boneless, skin on chicken thighs)
• salt
• 2 tablespoons olive oil
• 4 cups sliced yellow onion, 1/4-inch thick slices, (about 2 large onions)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 4 teaspoons finely chopped garlic (about 4 cloves)
• 2 cups basmati rice
• 1 cup diced canned (or fresh) tomatoes
• 1/2 cup frozen peas (optional)
• 1 1/2 cups chicken stock
• 3/4 teaspoon black pepper
• 2 bay leaves

Sprinkle salt (about 2 teaspoons) on both side of the chicken thighs, and let sit while you prep and cook the onions.

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.)

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.

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. Metal bowls 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. I originally made this on low for 4-4 1/2 hours and it turned out fine.

Check about halfway through the cooking time to see how the rice is cooking. If it is drying out (could be your lid isn't tight fitting, or the rice just needs more water), add another half cup to cup of water.

Fluff the rice with a fork to serve.