My CSA box had cilantro in it again! And I had some carrots and celery going all wilty. So I decided to make my Crock-Pot Cilantro Chicken again, with a few changes.
2 cups uncooked brown rice
5 cups water
3 boneless skinless chicken breasts, chunked
Assorted vegetables, chopped (I used 5-6 carrots, 2 zucchini, and 1/2 bunch celery)
1 bunch cilantro, chopped
1/2 to 1 onion, peeled and chopped
3 tbsp minced garlic (roughly 9 cloves, minced)
2 Tbsp chicken soup mix
2 tsp salt
pepper to taste
Step 1: In small pot, dissolve salt and chicken soup mix in 5 cups of water. (You can also add pepper here, but since I don't like it, I wouldn't know how much to add.) Bring to a boil, then add rice. Turn to Low heat, cover, and let simmer for 20 minutes.
Having learned from my brown rice fiasco, I decided to pre-cook the rice a little this time! This step was not needed with white rice.
Step 2: Put chicken chunks on bottom of slow-cooker pot, followed by rice (try to save water to add after.) Sprinkle chopped cilantro and minced garlic over rice, then add chopped onion and assorted vegetables. If you were able to hold back some of the rice water, pour it evenly over the vegetables.
Step 3: Cook on High for 3 hours, or Low for 6. (Can cook in all-metal pot with lid in oven at 300 F for High or 200 for Low as well.)
Last time I made it, Nana had liked it but commented that zucchini would go well in it. And then when we visited her the following weekend, she gave me a few that she wouldn't go through fast enough. And they were starting to feel sticky on the outside, so it was now or never if I wanted to try them! Plus I had half an onion that was still there from who-knows-when, and some wilty organic rainbow carrots and the last bit of celery from a CSA box a few weeks ago. Since I was adding more veggies than last time, I decided to add a third chicken breast, and extra water. I would have added more garlic, but I forgot. I also would have added more rice, but I thought I had only used 1 cup uncooked the first time, so thought I was being daring adding 2 this time! Ah well.
I accidentally pre-cooked the rice more than halfway, so it came out extra mushy. Still tasty, though, and the slow-cooking made it just as mushy and sticky and easy-to-eat as white rice.
I am really enjoying using fresh fruits and veggies to add color to our meals too!
2 cups uncooked brown rice
5 cups water
3 boneless skinless chicken breasts, chunked
Assorted vegetables, chopped (I used 5-6 carrots, 2 zucchini, and 1/2 bunch celery)
1 bunch cilantro, chopped
1/2 to 1 onion, peeled and chopped
3 tbsp minced garlic (roughly 9 cloves, minced)
2 Tbsp chicken soup mix
2 tsp salt
pepper to taste
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| Orange carrots; Yellow carrots; Green cilantro, zucchini, and celery; Purple carrots Just missing Red and Blue for the full rainbow! |
Step 1: In small pot, dissolve salt and chicken soup mix in 5 cups of water. (You can also add pepper here, but since I don't like it, I wouldn't know how much to add.) Bring to a boil, then add rice. Turn to Low heat, cover, and let simmer for 20 minutes.
Having learned from my brown rice fiasco, I decided to pre-cook the rice a little this time! This step was not needed with white rice.
Step 2: Put chicken chunks on bottom of slow-cooker pot, followed by rice (try to save water to add after.) Sprinkle chopped cilantro and minced garlic over rice, then add chopped onion and assorted vegetables. If you were able to hold back some of the rice water, pour it evenly over the vegetables.
Step 3: Cook on High for 3 hours, or Low for 6. (Can cook in all-metal pot with lid in oven at 300 F for High or 200 for Low as well.)
Last time I made it, Nana had liked it but commented that zucchini would go well in it. And then when we visited her the following weekend, she gave me a few that she wouldn't go through fast enough. And they were starting to feel sticky on the outside, so it was now or never if I wanted to try them! Plus I had half an onion that was still there from who-knows-when, and some wilty organic rainbow carrots and the last bit of celery from a CSA box a few weeks ago. Since I was adding more veggies than last time, I decided to add a third chicken breast, and extra water. I would have added more garlic, but I forgot. I also would have added more rice, but I thought I had only used 1 cup uncooked the first time, so thought I was being daring adding 2 this time! Ah well.
I accidentally pre-cooked the rice more than halfway, so it came out extra mushy. Still tasty, though, and the slow-cooking made it just as mushy and sticky and easy-to-eat as white rice.
I am really enjoying using fresh fruits and veggies to add color to our meals too!
More awesome crock-pot rainbow goodness! Fame and fortune WILL be yours! Thanks for sharing this with the Rainbow Connection!
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