Are you looking for the ultimate comfort food dish that is both easy and satisfying? This twist of classic flavors like roast chicken and vegetables is sure not to disappoint. I have the saute crockpot from Cuisinart so keep that in mind, if you don’t have this version you may want to saute everything in a pot on the stove prior to putting in the crockpot.
I used chicken thighs and legs on the bone, but you can use the type of chicken you like best. Put the chicken that has been salted in the hot crockpot that has a little oil in it or a pot on the stove top. Sear the chicken so its brown on both sides. Remove the chicken and set aside on a plate with paper towels to drain the grease.
Turn off the heat from the pot and remove excess oil carefully. You only want about a tablespoon or so of oil left in the pot. Reheat the pot and add the onions, peppers, carrots, and garlic. Add salt and pepper to taste.
Saute the vegetables until the onions are transparent. Once vegetables are soft add about a 1/2 cup white wine to deglaze the pot. If you don’t want to use wine you can use chicken broth.
Note, these are the vegetables I had on hand, but you can substitute with any vegetables you prefer.
Add one cup of uncooked rice and two cups of chicken broth. Increase heat to bring the broth to a boil.
Add chicken back in the pot and add a little fresh parsley, sage, and rosemary. Squeeze a quarter of a lemon and add to the pot. Cover and let simmer on high heat for one hour, checking occasionally.
About half way through cooking I add a half of cup of frozen peas.
Cook until rice is soft, most of the broth is absorbed, and the chicken is falling off the bone.