Sage and Onion Chicken With Cranberry Rice (Slow Cooker)

"This works best in a large slow cooker. This is a very simple but tasty dish."
 
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Ready In:
6hrs 10mins
Ingredients:
17
Yields:
12 pieces
Serves:
12
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ingredients

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directions

  • In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, sage, peppercorns and salt and cook, stirring, for 1 minute. Add mushrooms and stir to coat. Add rice and stir to coat. Stir in cranberries. Add stock, orange zest and juice and bring to a boil. (You should have 4 cups of liquid in total. Squeeze the orange juice into a 1 cup measure and add chicken stock to make up 1 cup if necessary.).
  • Lightly grease the slow cooker stoneware. Spoon half to rice mixture evenly over bottom of stoneware. Arrange chicken pieces evenly over top. Cover with remaining rice mixture. Place 2 clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb moisture. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
  • Topping: In a skillet, heat butter and oil over medium heat. Add breadcrumbs and toss until evenly coated. Cook, stirring, until golden, about 5 minutes. Stir in almonds. Spoon evenly over cooked rice and serve.

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