With your slow cooker doing most of the work, this weeknight-friendly dinner will have you in and out of the kitchen fast.

Source: Better Homes and Gardens

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Recipe Summary

prep:
30 mins
slow-cook:
5 hrs
total:
5 hrs 30 mins
Servings:
4
Yield:
4 servings + reserves
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 5- to 6-qt. slow cooker stir together first eight ingredients (through tapioca). Cover and cook on low 5 to 6 hours or high 2 1/2 to 3 hours.

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  • Using a slotted spoon, remove 3 cups of the chicken mixture and reserve 3 cups rice; store as directed below. Serve remaining chicken mixture and sauce over remaining rice. If desired, sprinkle with peanuts.

To Store Reserves

Place chicken mixture and rice in separate airtight containers. Store in refrigerator up to 3 days. Use in Chicken Fried Rice, page xx.

Nutrition Facts

397 calories; fat 7g; cholesterol 133mg; saturated fat 2g; carbohydrates 47g; mono fat 2g; poly fat 2g; insoluble fiber 3g; sugars 7g; protein 34g; vitamin a 4917.2IU; vitamin c 2.4mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 10.1mg; vitamin b6 0.8mg; folate 101.8mcg; vitamin b12 0.9mcg; sodium 1335mg; potassium 565mg; calcium 44mg; iron 3.2mg.
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