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, 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.

Photograph by Ryan Dausch

Slow-Cooker Chicken-Rice Stew

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