Recipe made by: Robbie Shorr
Rice has always been a burden to me. As far as starches go, I’d almost always rather make a sweet potato with dinner, and this is not as much an issue of taste as it is of convenience. To make a sweet potato, all I’ve got to do is throw in the oven, which is usually already on for dinner anyway; rice, on the other hand, requires more utensils, boiling water, and it’s just something else to monitor. However, using a slow cooker can endow these advantages to rice. Once the slow cooker is already in use, you can just throw rice in there and let it cook. As an added benefit, the rice soaks up flavored broth, and not just plain water. Thus, through the magic of the slow cooker, rice transforms from a labor-intensive low-flavor side into a hassle-free savory component of a delicious recipe.
- Garlic powder
- Tomato sauce
- Boneless, skinless chicken breasts
- Apricot jam
- Brown rice
- Mix salt, pepper, cinnamon, garlic powder, cumin, and turmeric in a bowl. Make sure to make a lot, as this seasoning mix will be used throughout.
- Combine water, tomato sauce, honey, and some of the seasoning mix to make a broth. Pour into the slow cooker.
- Slice the carrots into 1/2-inch wide discs.
- Season the carrots with the seasoning mix.
- Cut the chicken breasts into 1/2-inch cubes.
- Season the chicken breasts with the seasoning mix.
- Rub the apricot jam into the cubed chicken.
- Add the chicken and carrots to the broth in the slow cooker. Cook on high for 3-4 hours.
- With 2 hours left in the cooking, add the rice.
Why this recipe is good for college students: This dish highlights all the benefits of a slow cooker. You can just throw everything in there and let it cook, you get a full meal out of it, and if you use a slow cooker liner (which I highly recommend), there’s almost no cleanup!
Why this recipe is good for those who keep Kosher: Many broths call for some dairy, but not this one. As such, you end up with a flavorful and hardy base but still get to have meat.
What I would do differently if I made this recipe again
- If I were to make this meal again, I would add less rice, so that some of the broth remained in liquid form to function as a sauce for the chicken.