Ingredients for Autumn Chicken And Rice
- 1 large carrot
- 2 cloves garlic
- 1/2 medium onion
- 2 celery ribs
- 4 slices bacon
- 1 1/2 lbs boneless, skinless chicken thighs
- 1 tsp poultry seasoning
- 2 bay leaves
- 2 tablespoons Dijon mustard
- 1 cup chicken broth
- 1/2 cup apple cider
- 1/2 cup long grain rice and 1/2 cup wild rice
- 1 medium apple
- Salt and pepper, to taste
- 2 tablespoons bacon fat
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How to Make Autumn Chicken And Rice
- Chop 1 large carrot, 1/2 medium onion, 2 cloves garlic, and 2 stalks celery into 1/2-inch pieces. Place in your slow cooker.
- Cook 4 slices bacon over medium heat in a large skillet until crispy. Reserve 2 tablespoons of bacon fat; crumble bacon and add to the slow cooker.
- Season 1.5 lbs boneless, skinless chicken thighs generously with poultry seasoning, salt, and pepper. Brown the chicken thighs in the reserved bacon fat over medium-high heat for 2-3 minutes per side.
- Add the browned chicken thighs, 2 tablespoons Dijon mustard, 2 bay leaves, 1 cup chicken broth, and 1/2 cup apple cider to the slow cooker.
- Cook on high for 4 hours or on low for 8 hours.
- 30 minutes before serving, stir in 1 cup seasoned wild rice blend (or 1/2 cup long grain rice and 1/2 cup wild rice) and 1 medium apple, peeled, cored, and diced.
- If desired, remove chicken from the slow cooker, de-bone, and roughly chop before returning to the pot. Or leave chicken pieces whole.
- Turn the slow cooker to high and allow the rice to absorb the remaining liquid for the last 30 minutes of cooking. Fluff with a fork before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
27g
Fat
27g
Carbs
4g
