Happy Friday friends! I have a new and easy recipe we tried recently that I wanted to share. This is a great comforting recipe for those cold winter months. It would also be great to make leading up to Thanksgiving! It’s easy and quick to prep and can cook all day in the crockpot while you might be preparing other food for the holiday. It’s kid-approved too and I can already tell this will be in our rotation during ski season when the boys come home cold and hungry 😉
Photo and recipe credits to: well plated
Also, if you’re looking for a new crockpot for yourself or as a gift this season, this one has a larger capacity and is super affordable. It’s actually on sale right now for 20% off, making it under $40.
xo, Jaime
| Prep Time | 10 minutes |
| Cook Time | 5 hours |
| Servings |
servings
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- 2 teaspoons extra virgin olive oil
- 4 medium Carrots peeled and diced
- 3 medium celery stalks diced
- 1/2 medium yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup Brown rice rinsed and drained
- 1 1/2 pounds chicken breasts or thighs
- 6-8 cups chicken stock
- 1 bay leaf
- 6 sprigs fresh thyme
- 2 tablespoons fresh lemon juice
Ingredients
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- Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium. Add the carrots, celery, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the garlic, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
- Add the rinsed brown rice to the slow cooker. Arrange the chicken breasts on top, then pour in 6 cups of the chicken stock. Add the bay leaf and thyme.
- Cover and cook on low for 5 to 6 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. To prevent the chicken from becoming dry, check it early. (To check for doneness, insert an instant-read thermometer. The chicken is done when it registers 165 degrees F at the thickest part.) If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender. Remove the bay leaf and thyme stems and discard.
- Place the chicken on a plate or cutting board and let it cool slightly. With two forks or your fingers, shred the chicken, then return it to the slow cooker. Stir in the lemon juice. If you’d like the soup thinner, add additional stock until you reach your desired consistency. Taste and adjust the seasoning as desired. Serve warm, sprinkled with additional fresh thyme.
Recipe credits to: well plated
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