Slow Cooker Spanish Chicken And Rice Thme Recipes

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CHICKEN AND RICE IN THE SLOW COOKER!



Chicken and Rice in the Slow Cooker! image

Make and share this Chicken and Rice in the Slow Cooker! recipe from Food.com.

Provided by Mrs.Smiles

Categories     One Dish Meal

Time 6h5m

Yield 1 Dinner for 2-4, minus veggie side dish, 2-4 serving(s)

Number Of Ingredients 5

2 (10 1/2 ounce) cans cream of mushroom soup
2 cups milk
2 cups white rice
garlic salt
4 chicken breasts (you can use between 2-4, depending on how much you need)

Steps:

  • Mix cream of mushroom soup, rice, and milk together in the slow cooker until well blended.
  • Sprinkle an even coating of garlic salt over the top of the rice.
  • Place 2-4 boneless, skinless chicken breast in the slow cooker. Completely immerse chicken in the rice mixture.
  • Cook on low 8-9 hours if cooking with frozen chicken. If chicken is thawed, cook on low 6-8 hours.

Nutrition Facts : Calories 1592.7, Fat 54.3, SaturatedFat 17.6, Cholesterol 219.8, Sodium 2236.7, Carbohydrate 182.5, Fiber 5.2, Sugar 4.3, Protein 85.9

SLOW-COOKER SPANISH CHICKEN



Slow-cooker Spanish chicken image

This slow-cooked stew is packed with Mediterranean flavour from chorizo, olives, tomatoes and peppers. The meat will fall off the bone - mop up the sauce with bread

Provided by Sara Buenfeld

Categories     Dinner, Main course, Supper

Time 6h35m

Number Of Ingredients 9

2 tbsp olive oil
1 Spanish onion, halved and sliced
12 large bone-in chicken thighs, skin removed
225g pack chorizo picante, thickly sliced
pack of 3 mixed colour peppers, cut into chunks
150g (drained weight) pitted Spanish pimento stuffed green olives
300ml dry white wine (serve the rest of the bottle with the meal)
300ml chicken stock
1 tbsp tomato purée

Steps:

  • Heat 2 tbsp olive oil in a large frying pan. Fry 1 sliced Spanish onion for about 5 mins until golden.
  • Tip into the slow cooker pot (we used a 6.5-litre model), then fry 12 large bone-in skinless chicken thighs and 225g thickly sliced chorizo picante in the same pan until starting to colour - you will need to do this in two batches.
  • Add to the slow cooker with 3 mixed colour peppers, cut into chunks and 150g pitted Spanish pimento stuffed green olives.
  • Tip 300ml dry white wine, 300ml chicken stock and 1 tbsp tomato purée into the pan.
  • Scrape up any bits stuck to the bottom, then tip into the slow cooker, cover and cook on Low for 6 hrs.

Nutrition Facts : Calories 447 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 34 grams protein, Sodium 2.9 milligram of sodium

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