Shows
In the Kitchen
Slow-Cooker Chicken-Rice Stew
- Level: Easy
- Total: 7 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 133 milligrams
- Sodium
- 632 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 1 grams
- Protein
- 37 grams
- Sugar
- 2 grams
Share This Recipe
- Level: Easy
- Total: 7 hr 30 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 19 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 133 milligrams
- Sodium
- 632 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 1 grams
- Protein
- 37 grams
- Sugar
- 2 grams
Ingredients
4 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 teaspoon toasted sesame oil
6 thin slices fresh ginger, plus 1 teaspoon finely grated
Kosher salt and freshly ground pepper
2/3 cup jasmine rice
4 cups low-sodium chicken broth
3 tablespoons vegetable oil
10 cloves garlic, finely chopped
1 head bok choy, stems thinly sliced, leaves chopped
1 tablespoon fish sauce
3 scallions, thinly sliced
Soy sauce and hot sauce, for topping Lime wedges, for serving
Directions
- Toss the chicken in a 6- to 8-quart slow cooker with the sesame oil, grated ginger and a pinch each of salt and pepper. Stir in the rice to coat. Stir in the chicken broth, ginger slices and 4 cups water. Cover and cook on low until the chicken is very tender and the rice is thick, 7 to 8 hours. Stir gently a few times, then let stand, uncovered, 10 minutes. Discard the ginger slices.
- Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the garlic and cook, stirring constantly, until golden and slightly crisp, 5 to 6 minutes. Remove with a slotted spoon to a small dish. Add the bok choy stems to the skillet, season with salt and cook, stirring, until crisp-tender, about 3 minutes. Add the bok choy leaves and cook until wilted, about 2 minutes.
- Add the bok choy mixture and fish sauce to the slow cooker and stir gently, breaking the chicken apart slightly; season with salt and pepper. Divide among bowls. Top with the fried garlic, scallions, soy sauce and hot sauce. Serve with lime wedges.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Arlyn Osborne
Slow-Cooker Pot Roast
40m
Intermediate
CLASS
PREMIUM
Michael Anthony
Chicken Fried Rice
34m
Intermediate
CLASS
PREMIUM
Bev Weidner
Slow Cooker Ranch Chicken Nachos
18m
Easy
CLASS
PREMIUM
Kelly Senyei
Slow-Cooker Chicken Chili
20m
Easy
CLASS
Take a Class on
Food Network Kitchen
Valerie Bertinelli
Ranch Chicken and Rice
13m
Easy
CLASS
Katie Lee
Chicken Cauliflower Fried Rice
19m
Easy
CLASS
