Greek Chicken with Rice – For IP or Slow Cooker

Greek Chicken with Rice

I’m a big fan of Greek flavors, so nobody had to twist my arm to get me to update our Greek Chicken with Rice recipe for the Instant Pot. Really, any excuse to make this is fine by me. 

The IP version is just as good as the original, yet takes a fraction of the time to cook. Both methods deliver tender chicken and a satisfying tomato-rice mixture with plenty of fresh herbs, feta and Kalamata olives. How long you’re willing to wait for a bowl of this goodness is up to you.

Do note that searing the chicken in the Instant Pot does require the addition of a little oil (the IP version also uses uncooked rice)—see the note at the bottom of the instructions. Serve this with a Greek salad (of course), or even just some sliced cucumbers and a simple dressing. So good, so easy, so get on it, people.

Greek Chicken with Rice - For Instant Pot or Slow Cooker

Category: Instant Pot, Poultry, Uncategorized

Servings: 5-6

Greek Chicken with Rice

Ingredients

  • 2 (14.5-oz) cans diced tomatoes, drained
  • 1/2 medium onion, finely chopped
  • 1/4 cup chopped sun-dried tomatoes (in oil)
  • 2 Tablespoons tomato paste
  • 1 Tablespoon lemon juice
  • 2 teaspoons minced garlic
  • 1 1/2 teaspoons dried oregano
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt or more to taste
  • 1/2 teaspoon ground black pepper
  • 2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into bite-sized chunks
  • 2 cups cooked brown or white rice (for IP version use 1 cup uncooked rice)
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped fresh mint
  • 1/2 cup pitted, Kalamata olives, quartered lengthwise
  • 1/2 cup crumbled feta cheese

Instructions

    For the Slow Cooker:
  • Stir together the first 10 ingredients (tomatoes through black pepper) in the slow cooker crock.
  • Stir the chicken into the mixture.
  • Cover and cook 8 hours on LOW (or 4 hours on HIGH). At the end of cooking, add the rice, parsley, mint and olives to the mixture and stir well. Cover and cook for 5-10 minutes until the rice is heated through.
  • Top each portion with a sprinkling of the feta.
    For the Instant Pot:
  • Set Instant Pot to Saute function and add 3 Tablespoons of olive oil to the pot; let it warm briefly, then add the chicken pieces. Cook and stir until chicken is lightly browned but not completely cooked through, about 4 minutes. Turn off Saute function.
  • Add the first 10 ingredients to the chicken in the pot and stir.
  • Stir in 1 cup uncooked rice (white or brown).
  • Close and lock the lid. Make sure the Instant lid vent is set to Sealing (closed).
  • Select the Manual function (high pressure) and set the timer for 4 minutes.
  • When done, use the quick-release method to release steam. When you're able, open the lid and stir in the herbs and olives.
  • Top each portion with a sprinkling of the feta.

Notes

Note: The Instant Pot version requires the addition of 3 Tablespoons of olive oil. It also uses uncooked/raw rice instead of the cooked rice used in the Slow Cooker version.

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