Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Tuesday, July 27, 2010

Crock Pot Chicken with Wild Rice

I love my crock pot. It sees a fair bit of use even in the summertime when days get filled with pools, parks and play dates (or those days where I'm too lazy to do much of anything). Turkey tenderloins work just as well as chicken. One of these I might try rabbit, too. The meat is best brined for a couple of hours before placing in the crock pot, if you can manage it.*

1 1/2 cups wild rice
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1/2 tsp. rubbed sage
3 or 4 skinless, boneless chicken breast halves (or about 1 pound)
2 1/2 cups chicken broth
1 lemon, washed and thinly sliced

Coat the inside of your crock pot with cooking spray. Add the rice through the sage and stir to combine. Lay the chicken on top of the rice mixture. Pour the chicken broth over all. Lay the lemon rounds on top of the chicken. Cover and cook on low 4 -6 hours or until the chicken is cooked through (165 degrees). Take the chicken out of the crock pot and place on a serving dish. Stir the rice that is in the crock pot - if there is a little extra liquid, leave the lid off for several minutes to allow the rice to absorb the liquid. Place the rice in a serving bowl. Serve hot with a green salad on the side.

*To brine the chicken breasts before cooking it, stir 1/2 cup kosher salt into 4 cups cold water until the salt is dissolved. Add the chicken and let soak 1 - 2 hours in the refrigerator. Remove the chicken from the brine, rinse and pat dry before placing in the crock pot. Proceed with the recipe as described above.

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