Note: This recipe starts a two-week unit on the best slow cooker recipes for chicken, cod, shrimp, and salmon that I can find—while I wait for a new microwave to be delivered and installed.
–6 chicken tenderloins or breast strips
–tomato (fresh, chopped, medium)
–onion (one-half, sliced)
–cumin (bottled; 1 teaspoon))
–paprika (bottled; 1 teaspoon)
–parsley (bottled, dried; 1 tablespoon; don’t try to use fresh)
–garlic (minced, bottled, 1 tablespoon)
–brown rice (two-thirds cup dry)
–chicken broth (non-fat, low sodium, 1 and one-half cups)
–salt and pepper
1 – Place the brown rice on the bottom of the slow cooker.
2 – Place tomato, onion, cumin, garlic, salt, pepper, and 3 drops of olive oil in a mixing bowl. Stir well, and then place atop the brown rice in the cooker.
3 – Place the chicken on top. Season with salt, pepper, paprika, and olive oil.
4 – Add the chicken broth. Finish with parsley on top.
5 – Cook on low for 5 and one-half hours.
6 – Serve the chicken and rice hot.
–chicken adapted from Diethood, the eating effect blog.