Sage and Onion Chicken With Cranberry Rice (Slow Co

Name: Sage and Onion Chicken With Cranberry Rice (Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 2 onions, finely chopped; 4 garlic cloves, minced; 1 ½ teaspoons dried sage; ½ teaspoon cracked black peppercorns; ½ teaspoon salt; 1 lb mixed mushrooms, sliced; ¾ cup brown rice, rinsed; ¾ cup wild rice, rinsed; 1 cup dried cranberries; 3 cups chicken stock; 1 orange, grated zest of and juice of; 12 chicken thighs, bone-in, skinless; 1 tablespoon butter; 1 tablespoon olive oil; 1 cup fresh whole wheat bread crumbs; 2 tablespoons almonds, sliced, toasted

Servings: persons

1 teaspoon olive oil
2 onions, finely chopped
4 garlic cloves, minced
1 ½ teaspoons dried sage
½ teaspoon cracked black peppercorns
½ teaspoon salt
1 lb mixed mushrooms, sliced
¾ cup brown rice, rinsed
¾ cup wild rice, rinsed
1 cup dried cranberries
3 cups chicken stock
1 orange, grated zest of and juice of
12 chicken thighs, bone-in, skinless
1 tablespoon butter
1 tablespoon olive oil
1 cup fresh whole wheat bread crumbs
2 tablespoons almonds, sliced, toasted

1
In a skillet, heat oil over medium heat for 30 seconds.
2
Add onions and cook, stirring, until softened, about 3 minutes.
3
Add garlic, sage, peppercorns and salt and cook, stirring, for 1 minute.
4
Add mushrooms and stir to coat.
5
Add rice and stir to coat.
6
Stir in cranberries.
7
Add stock, orange zest and juice and bring to a boil.
8
(You should have 4 cups of liquid in total.
9
Squeeze the orange juice into a 1 cup measure and add chicken stock to make up 1 cup if necessary.
10
).
11
Lightly grease the slow cooker stoneware.
12
Spoon half to rice mixture evenly over bottom of stoneware.
13
Arrange chicken pieces evenly over top.
14
Cover with remaining rice mixture.
15
Place 2 clean tea towels, each folded in half (so you will have 4 layers), over top of stoneware to absorb moisture.
16
Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
17
Topping: In a skillet, heat butter and oil over medium heat.
18
Add breadcrumbs and toss until evenly coated.
19
Cook, stirring, until golden, about 5 minutes.
20
Stir in almonds.
21
Spoon evenly over cooked rice and serve.

1396

kcal

Calories

Fat

100

Carbs

144

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 teaspoon olive oil, 2 onions, finely chopped, 4 garlic cloves, minced, 1 ½ teaspoons dried sage, and more.

Yes, Sage and Onion Chicken With Cranberry Rice (Slow Cooker) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sage and Onion Chicken With Cranberry Rice (Slow Cooker)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions