Chicken legs are seasoned and cooked until tender in your slow cooker and then browned under your broiler. Brown rice is cooked alongside the chicken and comes out with a creamy consistency–almost risotto-like. And no cream of soups are used in this recipe!
- 1 yellow onion, diced
- 2 Tbsp butter
- 3 garlic cloves, minced
- 1 cup long grain brown rice
- 2 1/2 cups chicken broth, divided
- 1 cup water
- 2 1/2 to 3 1/2 pounds chicken legs
- Montreal Chicken Seasoning* (this is made by McCormick Grill Mates, you can also use another seasoning of your choice)
- 1/3 cup grated Parmesan cheese
- Salt and pepper, to taste
- In a microwave safe dish, stir together the onion, butter, garlic, rice and 1/2 cup broth. Microwave for 4 minutes, stirring every 90 seconds. Transfer to a greased slow cooker.
- Stir in the 2 cups broth and water.
- Place the chicken on top of the rice. Season the chicken with 1 teaspoon of the Montreal chicken seasoning.
- Cover and cook on HIGH for about 4 hours. (mine took exactly 4 hours…yours may take more or less depending on your slow cooker).
- Turn your oven to the broil setting and move the rack to 6-8 inches below the heating element. Carefully remove the chicken from the slow cooker and place it on a sheet pan. Sprinkle the chicken liberally with more of the Montreal chicken seasoning. Put the sheet pan in the oven and let the chicken get crispy on top. This will take about 5 minutes, maybe a little more. I like to rotate my pan halfway through.
- Stir the Parmesan cheese into the rice. Salt and pepper to taste.
- Serve immediately (this tastes best served right away, it doesn’t hold up very well on the warm setting)
- Category: Chicken
- Method: Slow Cooker