Email a copy of 'Slow Cooker Herb Chicken with Rice and Spinach' to a friend
Loading ...E-Mail 'Slow Cooker Herb Chicken with Rice and Spinach' To A Friend
on January 26, 2012 ·
Loading ... { 11 comments }
Comments
Trackbacks
[…] Slow Cooker Herb Chicken with Rice and Spinach (faithfulprovisions.com) […]
Would there be a way to cook the rice in the slow cooker with the chicken for less dishes and more flavor?
You could, I would add it about 2 hours before you want to eat, but know that it will soak up most of the juices. I would recommend to cook the rice separately in some chicken stock and spices.
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.
I agree on the rice, I would definitely cook it separately to preserve the wonderful chicken liquid to pour over the top!
Where does the rice and the spinach come in?
All placed in Crockpot? Or prepared separately?
I added additional instructions, but you would place spinach, then cooked rice, then put the chicken and stock over the top to wilt the spinach.
I tried the recipe exactly as written and I would recommend sticking with chicken stock instead of 2 cups of white wine. Or a combination of both, but with maybe a half cup of white wine. The spinach doesn’t exactly wilt down either, it keeps it shape and slightly softens. I ended up having to throw out the whole meal I made for my husband and guest, the chicken tasted like alcohol, that amount doesn’t quite burn off in slow cooker because it keeps liquids in 🙁
With adjustments, I think it will be very good. I’ll give it another shot some time but because I had to waste time, money, and food, 1 star for now.
Yuri, I am so sorry it didn’t work out for you! I adjusted the recipe to reflect less white wine. When I made it, I used this amount and it worked out great, my slow cooker my burn at a higher temp, so I’d try 1/2 next time. The spinach is only slightly wilted, but if you put more liquid and let it sit a few minutes, it will wilt nicely.
Thanks for your comments!
What would you say to using noodles, either egg or angel hair, instead of rice. Husband is diabetic and rice really messes with his numbers?
Slow cooker herb chicken with rice and spinach has become a staple in my kitchen. The herbs infuse the chicken senior rehab facilities beautifully, and the slow cooking makes everything tender and flavorful. I love how the spinach adds a nutritious touch—it’s an easy, comforting meal that practically cooks itself while I work.