Slow-Cooked Chicken and Rice Bowl

None · Summer · 300 min · Serves 4 · By The Lesapor Kitchen

This slow-cooked chicken and rice bowl is perfect for a relaxed weekend meal. The flavors meld beautifully over hours of cooking, making it a comforting dish. It's a simple yet satisfying way to enjoy a leisurely day.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 1/2 pounds boneless chicken thighs, trimmed
• 2 cups chicken broth
• 1 cup brown rice, rinsed
• 1 cup diced carrots
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 teaspoon dried thyme
• Salt, to taste
• Pepper, to taste
• Chopped fresh parsley, for garnish

Method

1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic to the skillet and cook for an additional minute until fragrant.
3. Place the chicken thighs in a slow cooker. Pour the onion and garlic mixture over the chicken.
4. Add the chicken broth, brown rice, diced carrots, green beans, and dried thyme to the slow cooker. Season with salt and pepper to taste.
5. Cover and cook on low for 4-5 hours, or until the chicken is cooked through and the rice is tender.
6. Before serving, taste and adjust seasoning if necessary. Garnish with chopped fresh parsley.
7. Serve hot, spooning the chicken and rice mixture into individual bowls.