Slow-Cooker Southern-Style Chicken and Dirty Rice

New recipe from a new cookbook! I rarely buy cookbooks. I have been given almost all of the ones that I have in the cupboard, but this one just called out to me from the stacks at Costco! It is from America’s Test Kitchen and it is titled, The complete Cooking for Two Cookbook. 


This particular recipe is for southern-style chicken and dirty rice. It started with some chopping. I used a big tough knife and set out my monster cutting board and got to work. Unfortunately, I have become a whimp in my onion chopping recently. This particular time I read “chopped fine” next to the onion and my tear ducts decided to begin working overtime. The bell pepper, garlic, and kielbasa sausage were simple after the onion was defeated though! Then I just had to mix in the chili powder and the thyme.


Once I microwaved that mixture I just put it in the bottom of my crockpot. Threw some rice on top. Then I nestled in the chicken (Doesn’t that just sound cozy) and put that puppy on low for 5 hours or so.



When I asked my main squeeze about how he liked the recipe he gave it a 6.5/10. I would have to agree. The rice ended up becoming a mushy mess by the time it was done cooking. I feel like if there was a way to cook the rice in the crock pot while the chicken cooked it might become a more appealing dish. It had good taste, but i think the mushy rice took away from the dish texture wise. The recipe says to get store-bought precooked rice but that seems silly.

I think I will have to give it another try. Maybe add some chicken broth in the crockpot with some uncooked rice. Who knows. We’ll just have to see. If anyone has any suggestions please comment below!

Here’s the recipe

Slow-Cooker Southern-Style Chicken and Dirty Rice

4 oz Kielbasa sausage, cut into 1/2 inch pieces

1 onion, chopped fine (cue the tears)

1 red bell pepper, stemmed, seeded, and cut into pieces

2 garlic cloves (I used 3 because you can never have too much garlic)

2 tsp. Chili powder

2 tsp. fresh minced thyme or 1/2 tsp dried

2 cups cooked rice

Salt and pepper

1 lb boneless/skinless chicken thighs, trimmed

2 scallions, sliced thin

1. Lightly spray inside of slow cooker with vegetable oil spray. Microwave kielbasa, onion, bell pepper, garlic, chili powder, and thyme in bowl, stirring occasionally, until vegetables are softened (about 5 minutes). Transfer to prepared slow cooker. Stir in rice, salt and pepper. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

2. Transfer chicken to cutting board, let cool slightly, then shred into bite0size pieces using 2 forks. Gently stir shredded chicken and scallions into slow cooker and season with salt and pepper to taste. Serve.


Shaver Lake Chicken



This is a favorite from my childhood. It was this or Lemon Pepper Chicken (definitely a future post) marinaded in a ziploc bag at least once a month. I now make this marinade with about the same frequency. It’s the kind of dish that you can make way ahead of time and freeze for a future date, but I am a person that lives in the moment and rarely makes that smart of a plan. So… I barely remembered to take my chicken out of the freezer the night before so that it could defrost in the fridge overnight. Then I made the marinade in a tupperware in the morning (I am out of ziplocs and I keep forgetting to pick them up at the store). It sat in the fridge marinating throughout the day and then I fired up the barbecue in the evening in order to whip up this delicious meal.


After eating my husband gave the chicken a rating of a 9. Then he informed me that he was not ready to be a featured critic on the blog. His exact comments were, “It was really good.” and “It tasted good.” He apparently is a very descriptive man.

I served the chicken with green beans that were combined with some stewed tomatoes. They paired well and overall this recipe was a hit!

Recipe for Shaver Lake Chicken

6 boneless skinless chicken breasts or thighs                                                   3 Tbsp. dijon mustard

1/2 cup brown sugar                                                                                          1 1/2 Tbsp. lemon juice

1/3 cup olive oil                                                                                                   1 1/2 Tbsp. lime juice

1/4 cup cider vinegar                                                                                           salt and pepper to taste

3 cloves garlic, crushed

Combine all of the ingredients except for the chicken in a Ziploc bag. Mix well. Add chicken. Marinate for at least two hours. Grill over hot coals. Enjoy!


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