Slow-Cooker Chicken with Rice and Vegetables

11.21.2013 Slow-Cooker Chicken with Rice and Vegetables

I salted the zucchini before cooking to remove moisture so it would saute rather than steam.  It also keeps the veggies from adding unnecessary moisture to the cooked rice.  Keeping the juices and adding to the rice cooking water helps retain some of the nutrients in the dish.

Ingredients

Slow-Cooker Chicken
3.5-4 lbs bone-in chicken thighs
1/4 Cup oil
1 TBS curry powder
1 TBS smoky paprika blend (paprika, black pepper, garlic, onion)
1 TBS chili powder
In a small bowl, combine oil and spices and mix well.  Add chicken thighs in a single layer to large slow-cooker (I stood mine on end a bit to keep from overlapping chicken pieces). Pour seasoned oil over chicken.  I cooked on low for 4 hours, then turned up to high for another 3 hours until meat was tender and falling off the bones.  Remove thighs from cooker and let cool slightly, then remove bones from meat.  Shred or leave in larger chunks that will break apart easily with a fork.

Vegetables and Rice
2 Cups uncooked rice (I used Basmati rice)
1 large zucchini
5 larger sized baby bella mushrooms
1 medium carrot
2 TBS coconut oil
3 tsp salt
2 tsp marjoram
2 tsp chili powder
I finely diced all vegetables, separately, in the food processor.  In a medium sieve, I mixed the diced zucchini with 2 tsp salt and let sit for 15 minutes over a bowl to catch the juices. In a large saucepan (large enough to accommodate 4 Cups cooked rice), heat 1 TBS oil over medium heat until shimmering.  Add carrots and cook until starting to soften (about 5 minutes), then add chopped zucchini and cook another 5 minutes, then add mushrooms, marjoram, chili powder and remaining 1 tsp of salt.  Cook until all vegetables are soft (approx. 5 more minutes), then transfer to medium bowl.

Pour zucchini juice from bowl into measuring cup and fill up to 4 cup mark with water.  Add water to pot, and set to boil.  Meanwhile, rinse uncooked rice and let drain.  I made the rice according to the package instructions (simmer for 20 minutes, then let stand for 10), then added the vegetables to the rice.  I just mixed my chicken right into the rice and vegetables, but you could serve it separately with a gravy made from some of the chicken drippings (strained through a fat-separator first).  Enjoy!