Tuesday, February 23, 2010

Crock Pot Honey Lemon Chicken and Wild Rice


This is a super simple, fast, and deliciously healthy recipe that you can make on any weeknight. Grab your crock pot/slow cooker and lets get started! I used my Poke Along crock pot given to me by my mother (she had it when she was my age, so it's a pain in the ass to clean because it's all one piece but I think it's just so adorable!).

Crock Pot Honey Lemon Chicken and Wild Rice
      serves 2
  • 6 chicken drummers, or 4 chicken thighs, or 2-4 chicken breasts
  • 1 1/2 - 2 cups of wild rice (or rice of your choice)
  • 1 blood orange
  • 1 lemon
  • a few sprigs of fresh thyme
  • 1 clove of garlic (grated) or 1/2 tablespoon dried garlic
  • honey
  • salt + pepper to taste
  • 3/4 cup chicken or vegetable broth (I did vegetable bouillon)
  • toasted pine nuts to garnish
  • parsley to garnish
  • balsamic glaze to garnish
  • scallions for garnish
  • lemon zest for garnish
 
Heat a tablespoon or so of oil in a skillet and begin to brown your chicken. Add your rice to the bottom of your crock pot, once the chicken has a nice color add to your crock pot and turn to "high" heat. Season with the juices of your blood orange, garlic, and thyme. Thinly slice your lemon and lay the slices over the chicken, pour chicken or vegetable broth over the lemon. Season with honey, salt, and pepper. I probably used about a 1/4 cup of honey, but just drizzle as much as you'd like over the chicken and lemon.


Sit and wait. Just kidding, unless you're an idiot like me and waited until 6:30 to put the chicken in the pot . . . yep. It should take about 2-3 hours on high, or 5-6 on low =) I actually cooked mine for about 2 hours and it was definitely fully cooked (180 degrees inside). When the chicken is fully cooked dish up and top with parsley, toasted pine nuts, chopped scallions, lemon zest, and a drizzle of your balsamic glaze The glaze is optional if you don't have any or don't have the ingredients to make it. Super simple to make though. Take 1 cup of balsamic vinegar and 2 tablespoons of brown sugar. Bring up to a bubble over high heat and then reduce to medium-high heat and reduce the mixture by almost half. Don't wait until the mixture is too thick and syrupy in the pot or it will harden horribly once it's cooled. You want it to still be more of a balsamic vinegar than a sticky gooey mess =/

With the glaze:


7 comments:

skapamusik said...

Oh this looks so good! wonder if this couldn't be the premier dish for my "German Clay Baker". We got one from my boyfriends dad a while ago but haven't gotten around to use it (it needs some preparations, like soaking it in water..)

You always look so chic in your belted cardigans, so I haven't given up on the idea yet. But does your cardigans stay in place most of the day or do you need to adjust it often?

Healthy and Homemade said...

Yeah my cardigan always stays in place with the wider belts (usually with elastic backs). However, with the really tiny belts it usually slides around and the cardi comes undone and it can be a real pain! lol

Kathryn said...

This looks so yummy. I think this definitely needs to go on my list for next week's dinner.

SB said...

oh yum. I am making this tomorrow. but do you think it will still taste good with orange juice?
--SB
not too serious i hope

Healthy and Homemade said...

Oh it will definitely still taste good with a regular orange! In fact, the lemon is really the all star here. I used the blood orange because it was on hand and they're pretty and yummy. I would be sure to have the lemon, and you can use the juice from that to help keep everything moist and flavorful!

Lauren said...

This looks really good but I have 1 question: Do you add cooked or uncooked rice to the crockpot?
Thanks!

Healthy and Homemade said...

Good question! Sorry I didn't clarify this in the post. I actually used a package of Trader Joe's pre-cooked rice that you can heat up in the microwave. But seeing as you're cooking this for so long, you can add uncooked rice to the bottom of the crock pot and considering you're adding almost a whole cup of water that should be more than enough time and water to cook the rice.

Also, you can follow the package directions for how much water is needed per cup of rice you're using, and throw a bouillon cube into the amount of water to flavor it. Two birds, one stone =)