Slow Cooker Southwest Chicken and Rice

• Meat

  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder

• Canned Goods

  • 2 1/2 cups Chicken broth

• Condiments

  • 1 8oz can Garlic tomato sauce, roasted

• Pasta & Grains

  • 1 1/2 cups Brown rice

• Baking & Spices

  • 1 1/3 tbsp Southwest seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 Tablespooons butter

Found on slowcookergourmet.net

Ingredients

• 4 bone-in skin-on chicken thighs
• 1 tablespoon southwest seasoning
• 2 tablespooons butter
• 1 tablespoon olive oil
• 1½ cups brown rice
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon southwest seasoning
• 8oz can roasted garlic tomato sauce
• 2½ cups chicken broth

Directions

• Sprinkle skin side of chicken well with 1 tablespoon of southwest seasoning
• Melt butter and oil in skillet (or multi cooker) over medium to high heat
• Add chicken skin side down and let sizzle for 5-6 minutes or until chicken is nicely browned. Dont move while its cooking to keep the chicken in good contact with the pan for a nice brown crust.
• Remove chicken from pan and add rice to remaining oil/butter in pan
• Saute while stirring for 2-3 minutes until rice is just lightly toasted
• Add rice to slow cooker along with onion powder, garlic powder and 1 teaspoon of southwest seasoning
• Stir in tomato sauce and chicken broth
• Add chicken on top skin side up
• Cover and cook on high for 3-4 hours or low for 6-8 or until chicken is fully cooked through
• Remove chicken and stir rice well
• If rice is not fully cooked you may add another ½ cup water or broth and let continue to cook on high for another 15-30 minutes