Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sage and Onion Chicken With Cranberry Rice (Slow Cooker) Recipe
    Lost? Site Map

    Sage and Onion Chicken With Cranberry Rice (Slow Cooker)

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 10 mins

    10 mins

    6 hrs

    Pink_Diamond's Note:

    This works best in a large slow cooker. This is a very simple but tasty dish.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 12

    Yield:

    pieces

    Units: US | Metric

    Topping

    • 1 tablespoon butter
    • 1 tablespoon olive oil
    • 1 cup fresh whole wheat bread crumbs
    • 2 tablespoons almonds, sliced, toasted

    Directions:

    1. 1
      In a skillet, heat oil over medium heat for 30 seconds. Add onions and cook, stirring, until softened, about 3 minutes. Add garlic, sage, peppercorns and salt and cook, stirring, for 1 minute. Add mushrooms and stir to coat. Add rice and stir to coat. Stir in cranberries. Add stock, orange zest and juice and bring to a boil. (You should have 4 cups of liquid in total. Squeeze the orange juice into a 1 cup measure and add chicken stock to make up 1 cup if necessary.).
    2. 2
      Lightly grease the slow cooker stoneware. Spoon half to rice mixture evenly over bottom of stoneware. Arrange chicken pieces evenly over top. Cover with remaining rice mixture. Place 2 clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb moisture. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
    3. 3
      Topping: In a skillet, heat butter and oil over medium heat. Add breadcrumbs and toss until evenly coated. Cook, stirring, until golden, about 5 minutes. Stir in almonds. Spoon evenly over cooked rice and serve.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Sage and Onion Chicken With Cranberry Rice (Slow Cooker)

    Serving Size: 1 (218 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 346.6
     
    Calories from Fat 168
    48%
    Total Fat 18.7 g
    28%
    Saturated Fat 5.2 g
    26%
    Cholesterol 83.3 mg
    27%
    Sodium 268.0 mg
    11%
    Total Carbohydrate 23.2 g
    7%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.5 g
    14%
    Protein 20.8 g
    41%

    The following items or measurements are not included:

    mixed mushrooms

    fresh whole wheat bread crumbs

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites