Crock Pot Chicken Legs And Rice Recipes
Description
Crock Pot Chicken Legs and Rice is a delicious and easy-to-make dish that can be prepared in just a few minutes. This dish is perfect for an easy weeknight meal or for a special occasion. It’s made with chicken legs, rice, and a few other ingredients, all cooked in a slow cooker. The result is a flavorful, comforting meal that is sure to please everyone at the table. The best part is that it’s so easy to make and can be ready in no time.
The combination of the chicken legs and the rice is a classic one, and this recipe takes it to the next level. The slow cooking process allows the flavors to meld together and results in a tender, juicy chicken dish. The rice also absorbs the flavors and becomes incredibly flavorful. Add some vegetables of your choice to make it a complete meal. This is a great dish to make ahead and then just reheat when you’re ready to serve.
Prep Time
This dish requires very little preparation time. All you have to do is season the chicken legs and then add them to the slow cooker. The rice should be prepared separately, but the rest of the ingredients can be added to the crock pot without any extra preparation. This makes it an ideal dish to make ahead of time, as all you have to do when you’re ready to serve is turn on the slow cooker.
Cook Time
The cook time for this dish is approximately 4-6 hours, depending on the type of slow cooker you are using. The chicken legs should be cooked until they are tender and the rice is cooked through. If you’re using a larger slow cooker, it may take a bit longer. It’s a good idea to check the dish after 4 hours of cooking, as you don’t want to overcook the chicken legs.
Ingredients
- 2 lbs of chicken legs
- 2 cups of long-grain white rice
- 1 onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced
- 1 teaspoon of paprika
- 1 teaspoon of ground cumin
- 1 teaspoon of oregano
- 1 teaspoon of salt
- 1 teaspoon of freshly ground black pepper
- 2 cups of chicken broth
- 1 tablespoon of olive oil
Instructions
1. Begin by seasoning the chicken legs. Combine the paprika, cumin, oregano, salt, and pepper in a small bowl and mix together. Rub the mixture onto the chicken legs and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the diced onion, bell pepper, and garlic and cook for about 5 minutes, stirring occasionally, until the vegetables are softened. Transfer the cooked vegetables to the slow cooker.
3. Add the chicken legs to the slow cooker and pour the chicken broth over them. Cover and cook on low heat for 4-6 hours, or until the chicken is cooked through and the rice is tender.
4. When the chicken and rice are cooked, remove the lid and fluff the rice with a fork. Serve the chicken legs and rice with your favorite vegetables or a side salad.
Equipment
- Slow Cooker
- Large Skillet
- Measuring Cups and Spoons
- Small Bowl
- Fork
Notes
If you’re short on time, you can use pre-cooked, frozen chicken legs. Simply add them to the slow cooker and reduce the cooking time to 3-4 hours.
Nutrition: Per Serving
- Calories: 462
- Fat: 15g
- Carbohydrates: 40g
- Protein: 42g
- Fiber: 3g
- Sugars: 3g
Recipe Tips
This dish can easily be customized to fit your taste. You can change up the vegetables, or add some spices or herbs to the mix. You can also use different types of rice, such as brown rice or wild rice. To make it a bit heartier, add some cooked, diced potatoes to the slow cooker before adding the chicken legs.
This dish can be served as is, or you can spoon it over some cooked pasta or mashed potatoes for a more filling meal. It also makes great leftovers, so you can store any extra in the refrigerator and enjoy it for lunch or dinner the next day.
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