Pioneer Woman Slow Cooker Chicken And Rice

Pioneer Woman Slow Cooker Chicken And Rice is a savory American-Asian fusion dinner. Boneless chicken thighs and broccoli florets are slow-cooked in a ginger and soy sauce broth seasoned with five-spice powder and sriracha.

If you do nothing else, wait until the very end to add your vegetables. That’s the difference between vibrant, snappy broccoli and a grey, mushy mess that’s lost all its texture. I’ve found that people often dump everything in at once, but the peppers and broccoli only need that final half hour to reach the right consistency.

The five-spice powder is doing more work than you’d think here. Without it, the sauce just tastes like standard salty chicken broth, but that small teaspoon adds a warm, licorice-like depth that makes the whole house smell like a professional kitchen. I didn’t expect the toasted sesame oil to matter that much, but adding it at the very end keeps the nutty scent from boiling away. It’s my favorite way to get a complex meal on the table when I’ve been busy all day and don’t want to stand over a wok.

I’ve tried a few versions of this dish and this one from Ree Drummond is the one I keep going back to because it doesn’t result in dry meat. Most recipes use chicken breast which turns into wood after four hours in a crockpot, but using thighs keeps every bite juicy and tender. It’s a solid weeknight win that actually tastes better the next day once the ginger and garlic have had more time to sit in the sauce.

Pioneer Woman Slow Cooker Chicken And Rice Ingredients

• 12 boneless skinless chicken thighs, cut into bite-sized chunks
• Kosher salt and freshly ground black pepper to taste
• 1 teaspoon five-spice powder
• 2 cups (480ml) low-sodium chicken stock
• 1/2 cup (120ml) low-sodium soy sauce
• 2 tablespoons fresh ginger, chopped
• 1 tablespoon sriracha
• 4 cloves garlic, chopped
• 2 teaspoons cornstarch
• 1 teaspoon toasted sesame oil
• 2 cups (150g) broccoli florets
• 1 red bell pepper, coarsely chopped
• 4 cups (600g) cooked white or brown rice, for serving
• 4 scallions, sliced, for garnish
• 1 tablespoon sesame seeds, for garnish

How To Make Pioneer Woman Slow Cooker Chicken And Rice

• 1. Prepare the chicken: Season the chicken chunks with salt and pepper in a bowl, then move them into the slow cooker and scatter the five-spice powder over the top. Make sure you spread the pieces out so they aren’t all stuck in one giant mound.
• 2. Mix the sauce: Whisk the chicken stock, soy sauce, chopped ginger, sriracha, and garlic in a jug until the spices are mixed in. Pour this liquid over the chicken, making sure the ginger and garlic bits don’t all stay in one spot.
• 3. Cook: Put the lid on tight and set the machine to high for 3 hours and 30 minutes. Don’t open the lid to check on it during this time, as every time you peek, you let out the steam that’s actually cooking the meat.
• 4. Thicken the sauce: Stir the cornstarch with 2 tablespoons of cold water in a small cup until it’s a smooth white liquid. Pour this slurry and the sesame oil into the pot, then add the broccoli and red bell pepper.
• 5. Finish the vegetables: Cover the pot again and cook on high for another 30 minutes. This gives the sauce time to lose its watery look and allows the broccoli to soften without turning into a pulp.

The sauce won’t look thick immediately after you pour in the cornstarch. It needs that final half hour of bubbling heat to activate the starch and turn the liquid into a glossy coating for the rice.

• 6. Serve: Taste the sauce and add a bit more salt if the rice needs the extra seasoning. Spoon a big portion of chicken and vegetables over the rice and top it with the scallions and sesame seeds.

Recipe Tips

• Use low-sodium liquids: Since this recipe uses both soy sauce and chicken stock, the salt can become overwhelming as the sauce simmers down. Using the low-sodium versions gives you more control so you can add your own salt at the end if it’s actually needed.
• Brown the chicken first: If you have an extra ten minutes, sear the chicken chunks in a hot pan with a splash of oil before they go into the slow cooker. This creates a dark crust on the meat that adds a much richer flavor to the finished sauce.
• Trim the chicken thighs well: Take the time to cut off any large bits of yellow fat or gristle from the thighs before you chop them. In a slow cooker, that fat doesn’t have anywhere to go, so it can make the sauce feel greasy if you leave too much on.
• Make a smooth slurry: Never dump dry cornstarch directly into the hot slow cooker. It’ll turn into tiny, hard white balls that are impossible to get out; always mix it with cold water first until it looks like milk.
• Chop the broccoli small: Break the florets into bite-sized pieces so they cook through quickly during the final half hour. If the chunks are too big, the stems will still be hard and woody when the rest of the meal is ready to serve.
• Don’t overcook on low: While you can cook this on the low setting for 6 or 7 hours, the chicken thighs can start to shred and lose their shape. Stick to the high setting for a shorter time if you want distinct, meaty chunks instead of a pulled chicken texture.

What To Serve With Pioneer Woman Slow Cooker Chicken And Rice

A side of crispy spring rolls or some pan-fried potstickers works well with this. The crunch of the fried wrappers is a great change from the soft rice and tender chicken.

If you want more greens, a simple cucumber salad with rice vinegar or some stir-fried bok choy is a good choice. A cold glass of ginger ale or a hot cup of jasmine tea helps clear the salty soy flavor from your tongue between bites.

Storing & Reheating Tips

• Fridge: Keep the chicken and sauce in one airtight container and the rice in a separate one for up to 4 days. Storing them apart stops the rice from soaking up every drop of the sauce and turning into a thick, mushy block.
• Freeze: You can freeze the chicken and sauce in a freezer bag for up to 3 months. Don’t freeze the cooked rice or the broccoli if you can help it, as both get a very strange, watery texture once they thaw out and get hot again.
• Reheat: The best way to warm this up is in a pan on the stove with a tiny splash of water. This helps the sauce loosen up and get glossy again; the microwave works too, but it can make the broccoli turn quite soft.

Pioneer Woman Slow Cooker Chicken And Rice Nutrition Facts

Per serving (1 of 6):

• Calories: 460 kcal
• Protein: 32g
• Fat: 14g
• Carbohydrates: 52g
• Sugar: 6g
• Sodium: 1150mg

FAQs

Can I use chicken breasts for Pioneer Woman Slow Cooker Chicken And Rice?

You can, but they tend to get very dry and stringy when cooked in a slow cooker for this long. If you use breasts, check them about an hour early to make sure they haven’t turned tough.

Why is my sauce still watery after the cornstarch?

This usually happens if the slow cooker isn’t hot enough for the starch to work. Make sure the liquid is actually bubbling when you add the slurry and give it the full 30 minutes on the high setting to thicken up.

Can I make Pioneer Woman Slow Cooker Chicken And Rice in a Crock-Pot on low?

Yes, you can cook it on low for 6 to 7 hours, but you should still turn it to high for the final 30 minutes when you add the vegetables. This ensures the broccoli cooks through and the sauce gets thick enough to coat the meat.

Is five-spice powder the same as allspice?

No, five-spice is a blend of star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. It has a much more savory and complex flavor than allspice, so don’t swap them or the dish will taste more like a dessert.

How do I stop the broccoli from turning brown?

The key is to only cook it for 30 minutes at the very end. If you leave it in any longer, the acid in the soy sauce will break down the green color and turn the florets into a dull olive shade.

Check out More Recipes From Pioneer Woman:

• Pioneer Woman Slow Cooker Beef Stroganoff
• Pioneer Woman Lemon Zucchini Bread
• Pioneer Woman Turkey Brine