This slow cooker recipe for herb chicken was one of those wonderful accidents that happened on a day when I was just pulling things together. This dish actually originated as a pork recipe, but we really don’t eat much pork. I had some organic skinless chicken thighs in the freezer. There was plenty of boxed rice in my pantry. Some lovely, fresh spinach was in the fridge, so I decided to put them all together. This just might be one of my new favorite chicken recipes!
*Scroll down to use print recipe feature and add to your Recipe Box.
You can use any cut of chicken for this recipe. However, if you want one that has more flavor, I would go with the dark meat and a cut with bones. (A whole chicken would be great!) What makes this dish a stand-out is the sauce, which comes from the chicken drippings during the slow cooking process. Add a little butter at the very end, just before serving. This will create a buttery richness that will bring everyone back for seconds.
Serving Ideas
Individual bowls: First, I layered the fresh spinach on the bottom of individual bowls. Then I added the hot rice so that it would wilt the spinach perfectly. Top with a portion of herb chicken. Take the hot juices from the crock pot and pour over each.
Serving platter: Set the stage for family-style serving when you arrange spinach on a serving platter, then layer with hot rice. Top with the chicken portions. Pour the juices from the crock pot into a gravy bowl to be passed around the table and added separately as desired.
Ingredients
- 4 bone-in skinless chicken thighs
- 2 cups white wine or chicken broth (The alcohol cooks off, and this tastes amazing!)
- 2 tablespoons melted butter
- 1 teaspoon/s dried thyme (or 2 Teaspoons fresh thyme)
- 1 teaspoon dried rosemary (or 2 Teaspoons fresh rosemary)
- 1 teaspoon dried mustard
- 1 garlic clove, minced
- 1/2 teaspoon salt
Instructions
- Mix melted butter and spices to make a rub.
- Put chicken into crock pot and rub with mixture.
- Pour in liquid.
- Cook on low for 4-6 hours.
Find more Slow Cooker Recipes here on Faithful Provisions.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
Related Posts:
{ 2 comments… read them below or add one }
Would there be a way to cook the rice in the slow cooker with the chicken for less dishes and more flavor?
I had a recipe that used chicken thighs but I can’t find it! I’ve never bought/cooked them before so I was hesitant to try something outside the box especially without a recipe…but I modified this recipe a tiny bit. I didn’t have dry mustard..so left that out. I did 1/2 c white wine and 1 1/2 c chicken stock. I added a bunch of julienne strips of all kinds of sweet peppers (yellow, orange, red) and a whole green pepper in strips and just threw them in on top of the chicken. My plan is to make jasmine rice as a side. or for UNDER if the chicken shreds. And I didn’t even start mine til 4p…so it’s on HIGH…and we plan to eat around 9. thank goodness it’s summer and bedtimes are a thing of the past! LOL.
As for Robin’s question. I am HORRIBLE at making rice. It never turns out right…so I don’t do it in crock pot ever…but bet it COULD be done..but getting the liquid to rice would be tough because the chicken still needs enough to simmer in and absorb all those great spices.
Will let you guys know how it turns out.
{ 1 trackback }