The first time I tried this it was love at first taste. I believe that Brown Sugar Chicken with Risotto go together like Peanut Butter and Jelly! They are the prefect combination. Most people don’t know that their slow cooker can also double as a rice cooker. Two for the price of one people, it doesn’t get any better than that! I will never cook rice any other way than in my slow cooker. It’s just so easy and yummy.
Ingredients for Brown Sugar Chicken:
- 12 boneless, skinless chicken thighs
- 1 cup brown sugar
- 4 garlic cloves, chopped
- 2 tablespoons gluten-free soy sauce
- 2/3 cup white wine vinegar
- 1/4 cup lemon-lime soda
Directions: Use a 4 quart slow cooker. Put the chicken into the bottom of your slow cooker. Cover the chicken with the brown sugar, chopped garlic, and soy sauce. Add the vinegar and pour in the soda. Cover and cook on low for 6-9 hours, or on high for about 4-5 hours.
Ingredients for the Risotto:
- 5 garlic cloves, chopped
- 1/4 cup raw Arborico rice
- 1 teaspoon dried onion flakes
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 3/4 cups chicken or vegetable broth
- 1/4 cup dry white wine
- 2/3 cups shredded Parmesan cheese
Directions: Use a 4 quart slow cooker. Saute the garlic with the olive oil in a saucepan over medium heat until the garlic softens. If you skip this step, the garlic will remain crunchy in your risotto (I did not like it like that at all). Scrape the garlic and remaining oil into your slow cooker. Add the uncooked Arborico rice and toss. Add the seasonings, and pour in the broth and white wine. Stir to combine. Cover and cook on high for 2-4 hours, or until the rice is tender. It took just under 2 hours for my rice to be ready. Stir in the shredded Parmesan cheese, and let the risotto stand with the lid off for 15 minutes before serving.
Little Debbie’s Tip: The longer you cook the chicken on low, the more tender your it will be. My chicken was done at 6 hours but I use my slow cooker everyday. A newer slow cooker may take a lot longer to cook food.