This picture is BEFORE full cooking, and before adding rice, as I wanted to show the beautiful brown chicken before it is fully covered with rice and stock!
What a glorious, warm meal, with depth of flavor this makes for your family.
Mine loved it, yours will, too!
Chicken, Rice, & Herbs
1 whole chicken cut up-skin on
3 carrots chopped
2 celery stalks chopped
3 cups Jasmine rice (or other slow cook)
6 cups chicken stock
1/2 cup dry white wine
1 Tbsp fresh or dried Thyme
Olive oil for frying
Sea Salt and Pepper to taste
Rinse and pat dry chicken. Heat oil to med/high and place skin side down in frying pan. Flip as necessary to keep from burning, saute until skin is golden brown. Place chicken in slow cooker and add vegetables, stock, and enough water to cover the chicken fully. Add Rice and herbs, salt and pepper. Cover and set cooker to HIGH setting. Cook 2-3 hours until chicken has reached 170degrees at the thickest part, and rice is fully tender. Okay to leave in cooker, longer.
Serve warm, refrigerate and reheat leftovers.