Autumn Chicken And Rice Recipe

Ingredients for Autumn Chicken And Rice

• 1 large carrot, chopped
• 2 cloves garlic, minced
• 1/2 medium onion, chopped
• Celery Ribs
• 4 slices bacon
• 1.5 lbs boneless, skinless chicken thighs
• Poultry seasoning, to taste
• 2 bay leaves
• Spicy Mustard
• Chicken Stock
• Apple Cider
• Long Grain And Wild Rice Blend
• Apple

How to Make Autumn Chicken And Rice

1. 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.
2. 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.
3. 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.
4. 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.
5. Cook on high for 4 hours or on low for 8 hours.
6. 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.
7. If desired, remove chicken from the slow cooker, de-bone, and roughly chop before returning to the pot. Or leave chicken pieces whole.
8. 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.