Slow-Cooker Chicken-Rice Stew
- Level: Easy
- Yield: 4 servings
-
- 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
- Total: 7 hr 30 min
- Active: 30 min
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.