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Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

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Total:: 7 hr 30 min
Active:: 30 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Ingredients

4 skinless, boneless chicken thighs (about 1 1/4 pounds)
1 teaspoon toasted sesame oil
6 thin slices fresh ginger
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.

Photograph by Ryan Dausch

My Private Notes

Name: Slow-Cooker Chicken-Rice Stew
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT7H30M0.000S
Yield: 4 servings
Ingredients: 4 skinless, boneless chicken thighs (about 1 1/4 pounds); 1 teaspoon toasted sesame oil; 6 thin slices fresh ginger; 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

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