Magra’s Chicken and Rice

*10 Ing. or Fewer *Gluten-Free
Makes 8 servings
Prep. Time: 20 minutes Cooking Time: 5 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
2–3 medium carrots, chopped
1 medium onion, chopped
1 rib celery, chopped
2 cloves garlic, chopped
¼ tsp. dried rosemary, crumbled
3 cups chicken broth
8 boneless, skinless chicken thighs
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 8 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers.
    Information for Freezer Bag:
    Makes 8 servings
    Cooking Time: 5 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Cooking:
    1½ cups prepared rice


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on Low 4½ hours.
  5. Lift thighs onto platter and cover. Stir rice into the broth.
  6. Return chicken to the cooker, pushing pieces down in the broth as much as possible.
  7. Cover. Cook 30 more minutes on Low, or until instant-read meat thermometer registers 160–165°F when stuck in the thighs.
  8. To serve, place thighs in a deep serving dish. Surround them with rice, vegetables, and broth.

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