Slow Cooker Chicken Breast with Gravy Recipe Dinner, then Dessert

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Place the chicken thighs into the sauce. Add just enough water to barely cover the chicken and stir. Close the lid of the cooker, set the cooker for the regular rice setting, and press the start button. When steam begins coming out of the top of the cooker (after about 20 minutes), set the cooker's timer for 10 minutes.

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Step 4: Cooking the Chicken Breast. After adding the chicken breast to the rice cooker, it's time to start the cooking process. Follow these steps to ensure that the chicken breast is cooked to perfection: Select the Cooking Setting: Depending on your rice cooker model, choose the appropriate setting for cooking.

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Yes, you can. Try these easy steps. Place water in the bottom of the rice cooker and insert the cooker's steamer rack. Lay the chicken pieces on the rack and start the cooker. If you do not have a rack or steamer basket just lay the chicken on the base of the cooking pot.

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Put the lid on the rice cooker and turn it on. Set the timer for 20 minutes. When the timer goes off, use a meat thermometer to check the temperature of the chicken. As mentioned above, the chicken is properly cooked when the internal temperature reaches 165 degrees Fahrenheit. Let the chicken cool down before eating it.

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Stir rice into slow cooker, season with a touch of salt and pepper to taste (if necessary), and add the chicken back on top of the rice, along with any accumulated juices from the plate. Cover and cook on HIGH until rice is tender, about 20-25 minutes. Use a fork to fluff the rice and combine with the chicken.

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Once the mushrooms and chicken are marinated, place rice in rice cooker. Mix in garlic and add two slices of ginger. Arrange chicken on the perimeter and Chinese sausage in the center. Top with shiitake mushrooms. Add in broth. Set rice cooker to appropriate setting and cook according to manufacturer's instructions.

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Place the lemon wedges and garlic cloves inside the chicken's cavity. Pour the water into the rice cooker. Place the chicken in the rice cooker and select the regular rice setting. This setting usually takes 30 minutes. When it stops, set it for another 30 minutes. The chicken should now be cooked through.

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To your rice cooker, add jasmine rice and water according to your rice cooker instructions. Place chicken breast, scallions, garlic, and ginger directly on top of the rice. Do not stir. Turn your rice cooker on and cook according to your appliance instructions (for me, this means putting the lid on and pushing a button).

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Rub chicken with 1 tablespoon oil, then season all over with salt and pepper to taste, and finish with the seasoning blend. Add chicken to pot, brown for 1-2 minutes on each side, then transfer to a plate. Add butter to the pot. Once melted, stir in garlic. Stir in rice along with dried herbs and salt and pepper to taste.

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Pour the chicken broth over the rice in the rice cooker. Add the garlic, ginger, and salt and pepper. Top the rice with the chicken thighs and marinade, making sure that the chicken is not overlapping. Top with green onion. Place the lid on the rice cooker and set to cook (varies per rice cooker, but it should be around 20 minutes).

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Rinse the chicken under cold water and pat it dry. Season it with salt, pepper, and any additional spices or herbs you desire. Add the chicken to the rice cooker: Place the seasoned chicken pieces into the rice cooker's inner pot. Make sure to arrange them in a single layer for even cooking. Add liquid: To prevent the chicken from drying out.

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Put washed rice, garlic, ginger, salt, chicken bouillon, and water in a rice cooker pot and mix well. Add chicken thigh to the pot skin-side down, and place the scallion over the chicken. Cook for 30 minutes, or until the rice and chicken are cooked through. For sauce, combine scallion, white sugar, sesame oil, grated garlic, grated ginger, soy.

Slow Cooker Chicken Breast with Gravy Recipe Dinner, then Dessert

Marinate the chicken and mushrooms separately for a minimum of 20 minutes. Heat up a wok or pan and dry roast the rice grains for a few minutes. Throw in some of the chopped garlic to further infuse with the grains. Pour the roasted rice and garlic into a rice cooker. Add 3 cups of water and 1/2 cup mushroom water.

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Wash and rinse rice until the water runs clear. Drain and add to rice cooker pot. Add ginger, garlic, salt, sesame oil and chicken oil (if using) to the rice and stir through to evenly coat. Add the chicken stock. Nestle the pandan leaf bundle in the middle of the rice. Close the lid of rice cooker and turn on.

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Marinate the chicken in sesame oil and set aside for about 15 minutes. Saute the ginger and garlic, add the rice and fish sauce. Mix until patis is absorbed. Add the chicken broth. Arrange the chicken on top. Don't forget to turn on the rice cooker and wait for it to work its goodness!

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Once the chicken is no longer pink, add rice, mix well and turn off heat. 2. Finish in a rice cooker. Transfer everything from the wok/frying pan into a rice cooker pot, then add water and sesame oil, and mix well. Push the "cook rice" or "white rice" button and let the rice cooker cook the rice. Once the light turns to "keep warm.