Slow Cooker Chicken Pilaf with Sun-dried Tomatoes
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recipe by Octopus Publishing https://octopusbooks.co.uk/
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- Total Time
- 4hrs 25mins
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- Serves
- 4
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- Calories
- 374
A healthy slow cooker Mediterranean-style rice dish. The mixture of brown and wild rice adds a hearty nuttiness. Who says healthy food is boring?
recipe updated Jul 6, 2020
Ingredients
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- Chicken breast
- 4
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- Onion
- 1
-
- Garlic clove
- 2
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- Sundried tomato
- 55 g
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- Chicken stock
- 600 ml
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- Brown rice
- 135 g
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- Arugula
- as needed
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- Olive oil
- 1 tablespoon
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- Canned chopped tomatoes
- 370 g
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- Pesto
- 2 teaspoons
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- Salt & pepper
- as needed
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- Wild rice
- 50 g
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- Olive oil
- as needed
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- Lemon juice
- as needed
Tools
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Wooden spoon
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Slow cooker
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Slow cooker bowl
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Medium cast iron skillet
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Plate
Step preview
- Heat olive oil to a clean medium cast iron skillet
- Add chicken breast to the medium cast iron skillet
- Fry until browned
- Remove with slotted spoon
- Get a clean plate
- Reserve content of medium cast iron skillet plate
- Add onion and garlic clove to the medium cast iron skillet
- Fry until lightly browned - 5 min
- Add canned chopped tomatoes, sundried tomato and pesto to the medium cast iron skillet
- Season with salt & pepper
- Boil
- Get a clean slow cooker bowl
- Pour content of medium cast iron skillet into slow cooker bowl
- Stir in chicken stock to the slow cooker bowl
- Add brown rice and wild rice to the slow cooker bowl
- Stir
- Arrange chicken in slow cooker bowl and cover
- Cook in slow cooker until tender - 4 hr, high heat
- Serve
- Serve with arugula
- Drizzle with olive oil and lemon juice