Slow Cooker Chicken with Brown Rice & Tomatoes and Sauteed Broccolini

I've started doing a lot of riffs on existing recipes.  Here are a few of those takes.

Slow Cooker Chicken with Thyme & Rosemary
Based on this recipe from Emeril Lagasse
  • 3 chicken leg quarters, cut into thighs and legs
  • Kosher salt
  • Cracked white pepper
  • 1/2 cup diced onion
  • 4 cloves garlic, peeled and smashed
  • 3 sprigs fresh thyme 
  • 3 small sprigs fresh rosemary
  • 1 lemon, juiced 
  • 1/2 cup chicken broth
  • 1 teaspoon butter
  • 1 teaspoon flour
Season the chicken liberally with salt and pepper. Heat oil in a skillet over medium-high heat.  Cook well until well-browned on all sides.  Place in a slow cooker. Scatter the onions, garlic, thyme, rosemary, lemon juice and broth over top of the chicken. Cover the slow cooker and set the temperature to high. Cook for 4 hours, undisturbed.

Remove the chicken from the slow cooker, and pour the juices into a 2-cup heatproof container. Melt the butter over medium heat in a small saucepan.  Whisk in flour.  Cook until lightly browned. Add broth. Cook until thickened, season with salt and pepper, and continue to cook an additional 4 to 5 minutes. Serve chicken with the thickened pan juices ladled over the top.

Results: Wonderful!  Fall off the bone chicken!

Brown Rice, Tomatoes & Thyme
Recipe courtesy of Ina Garten
  • 1 cup Texmati brown rice
  • 2 teaspoons kosher salt, divided
  • 1/4 cup Champagne or rice wine vinegar (I used sherry vinegar)
  • 2 teaspoons sugar (I just used 1 teaspoon)
  • 1 tablespoon good olive oil
  • Freshly ground black pepper
  • 1 pound ripe tomatoes, large-diced (I found 1 lb. to be way too much tomato)
  • 1 cup packed basil leaves (1 large bunch), chopped (I subbed thyme)
Bring 2 1/4 cups water to a boil and add the rice and 1 teaspoon of the salt. Return to a boil, cover, and simmer for 30 to 40 minutes, until the rice is tender and all the water is absorbed. Transfer the rice to a bowl.

Whisk together the vinegar, sugar, olive oil, remaining teaspoon of salt, and a pinch of pepper. Pour over the rice. Add the tomatoes and basil. Mix well and check the seasonings. Serve at room temperature.

Results: Delicious!

Sauteed Broccolini
Recipe courtesy of Ina Garten
  • 1 bunch broccolini
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 1/2 lemon, zested
  • 1 teaspoon minced garlic
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly ground black pepper
Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving.

Results: Very good!  Bizarrely it was my first time blanching anything?? What's wrong w/me? IDK.


K. Rock said...

I'm gonna be doing a lot of experimentation with my crockpot so I may hold on to this recipe.

I have never blanched anything either. Mostly because I have an electric stove and it takes forever and a day to boil a pot of water. Just to blanch something for 2 minutes? Please.

Gorgeous_Puddin said...

That plate looks deelish. I want to crockpot cook more this winter as well. I think I'll be trying this.

Candice said...

Added to my list of recipes to try!

Jameil said...

k... woohoo! forever & a day?? that's not cool!

gp... slow cooking seems to be on everyone's 'do more' list.

candice... yay!