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


Ingredient Checklist


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.

  • 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; 7 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 133 mg cholesterol; 1335 mg sodium. 565 mg potassium; 47 g carbohydrates; 3 g fiber; 7 g sugar; 34 g protein; 0 g trans fatty acid; 4917 IU vitamin a; 2 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 102 mcg folate; 1 mcg vitamin b12; 44 mg calcium; 3 mg iron;