When my husband came home with this cooking on the counter, the scent of sage and rosemary wafting through the house, he was convinced I was making Thanksgiving dinner.
Admittedly it’s super hard to make a picture of this delicious mess look as amazing as it is, so I reallyreally need you to trust me here. It’s approximately 2 minutes of actual work (and by work I mean dumping stuff into a slow cooker) for a meal that will either feed 6-8 people comfortable or feed 2 people for DAYS. And feeding us for days on some very affordable ingredients is a very, very good thing…especially if it manages to hit the level of rich, warm, comfort that makes a food coma positively inevitable.
This will most definitely be happening again…next time I’m thinking it’ll be time to bust out the fall veggies and go all out with some sausage, cranberries, winter squash…maybe even some apples if I’m feeling crazy
What combos would you want to try?
- 2 cups of uncooked dry rice
- 1 can coconut milk
- 3 cups of water or chicken stock
- 2 lbs cooked chicken
- 2 onions, chopped
- 2 c sliced mushrooms (1 box)
- 1 T rosemary
- 1 T sage
- 1 T thyme
- 2 t garlic powder
- salt and pepper to taste
- Put everything in the slow cooker. Give it all a big stir.
- Cook on LOW for 6-8 hours or HIGH for 3 hours.
**Adapted from Vegan in the Freezer
I bet you could totally add uncooked chicken to this and mix/shred it at the end. I’ve had great luck with that! Looks yummy – perfect for the upcoming chilly fall season!
Totally! Actually, this is probably one of the best ways to re-use leftovers. I’ve always got chicken on hand it seems like. Thanks, Stacey!
Stupid question! 2 cups dry or cooked rice?
Sorry! That’s 2 cups dry rice.