Garlic Butter Chicken and Rice

This garlic butter chicken and rice is the easiest weeknight meal. It can be made it one pot which makes it super easy.

Thank you to Crock-Pot® for sponsoring this blog post. All opinions are my own.

What’s better than a one pot meal? This garlic butter chicken and rice is the easiest weeknight meal. One of the things I love about the The 8-quart Crock-Pot® Express Crisp Pressure Cooker is the fact that it has so many functions. For this recipe we used the saute function, pressure cooking function and we also used the crisping lid as well. This meal came together in about 40 minutes which is not bad really bad at all! This recipe makes 4 servings so its great for a family, but the leftovers are also great as well if you are not cooking for a family.

To make this recipe, we started out with the saute function. We sauteed some onions, celery, mushrooms, garlic, and butter. Then we added the vegetable stock, chicken and rice to the crockpot and we used the pressure cooking setting. Then we used the crisping lid to add a final crisping to the chicken.

I used bone in chicken thighs for this recipe because they are so flavorful. The 8-quart Crock-Pot® Express Crisp Pressure Cooker also makes the skin of the chicken super crispy so that’s always nice when enjoying chicken with the skin on. Let’s make some garlic butter chicken and rice

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Garlic Butter Chicken and Rice

Yield: 4 servings

Author: Jasmine Comer

prep time: 15 Mcook time: 35 Mtotal time: 50 M

This garlic butter chicken and rice is the easiest weeknight meal. It can be made it one pot which makes it super easy.

ingredients:

• 2 tbsp butter
• ½ sweet onion, diced
• 1 celery stalk, diced
• ¾ cup mushrooms, chopped
• 4 garlic cloves, minced
• 1 tsp dried basil
• 1 tsp dried parsley
• 1 cup rice
• 1 ¾ cups vegetable stock
• 4 chicken thighs, bone in
• ½ tbsp olive oil
• Salt & pepper to taste

instructions:

How to cook Garlic Butter Chicken and Rice

1. Start the saute function on the pressure cooker. After it heats, add 2 tbsp the butter. Once the butter is melted, add in the onion, celery, mushrooms, garlic cloves, basil and parsley. Saute for about 5 minutes stirring frequently. Then stir in the rice and saute for 1 more minute.
2. Add in the vegetable stock into the cooking pot. Then drizzle the chicken thighs with olive oil and season generously with salt and pepper. (For extra crispy chicken thighs, brown them in a pan first) Add the chicken thighs into the cooking pot. Place the top on the pressure cooker. Select the poultry setting and cook for 20 minutes.
3. Remove the pressure cooking top, and add the crisping lid. Cook for 10-15 minutes.

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