6 bone-in chicken thighs, skin removed
2 cups cold water
1/2 cup Shirley J Universal Sauce
1 tsp chicken bouillon (or 1/2 tsp Shirley J chicken bouillon)
3 T lemon juice
1 tsp dried dill
1/2 cup chopped yellow onions
2 garlic cloves, minced
1 1/2 cups instant brown rice
1/2 tsp black pepper
Place chicken in bottom of slow cooker. In a saucepan, combine the water and universal sauce. Bring to a boil and simmer for 10 minutes. Add in the bouillon, lemon juice, dill, onions, and garlic. After it has simmered for 10 minutes pour the sauce over the chicken. Cover and cook on LOW for about 4-6 hours. For the last 45 minutes of cook time add in the instant rice. Push it down so that it is covered by the sauce. Cook until rice is soft and cooked. Add black pepper when ready to serve.
Suprisingly, this dish didn’t have bold enough flavor for me. I ended up squeezing a little lemon juice over my rice and chicken and that helped a bit. I probably won’t make this dish again it was pretty mediocre. 2 1/2 stars
[email protected] says
chicken is best to cook on low but if you put on high cook for about 2 hours.
The cooking instructions state to cook on low for 6 hours or on high for 45 minutes. That must be a typo. How long do you cook on high?