Crockpot Tiki Chicken and Rice Recipe

Crockpot Tiki Chicken and Rice Recipe

Crockpot Tiki Chicken and Rice Recipe – This is so incredibly easy to put together and goes great with naan bread. You can have this slow cooker Tiki chicken and rice waiting for you when you get home from work. However, this is an Indian inspired dish so if you don’t like Indian food you’re out of luck with this one. One thing to make sure of when whipping up this delicious dish is to choose a quality brand of tomato paste and crushed tomatoes. All brands are not created equal. I used to think “how different could they?” be until I did a taste test of many brands and decided on what I liked the best. Anyway, I hope you guys enjoy this dish.

Crockpot Tiki Chicken and Rice Recipe

Crockpot Tiki Chicken and Rice Recipe

Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs or breast cut into 2 inch pieces
  • 1 28-ounce can crushed tomatoes
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 3 tbls tomato paste
  • 1 ½ tbls garam masala
  • 1/4 t salt
  • 1/4 t black pepper

Relish
— 1 Cucumber, peeled, cut in half lengthwise and thinly sliced
— ¼ Cilantro, chopped
— 2 tbls Lemon juice, fresh
— ½ t Salt
— ½ t black Pepper

Rice
— 1 cup Basmati (cooked to package directions)

Finish
— ½ cup heavy cream

Directions

  1. In a dry frying pan over medium heat add garam masala to pan and toast for a few minutes until fragrant.
  2. Remove from heat.
  3. In your slow cooker or crockpot add all the slow cooker ingredients.
  4. Set Crockpot on LOW for 4 hours or HIGH for 6-8 hours.
  5. In a bowl toss in all relish ingredients and mix well.
  6. Cover with plastic wrap and refrigerate until chicken is ready.
  7. Thirty minutes before chicken is ready cook rice according to package directions.
  8. When the chicken is ready turn off slow cooker and pour in heavy whipping cream and mix well.
  9. Remove relish from the refrigerator and serve beside the slow cooker Tiki chicken and rice.
  10. Enjoy.

NOTE

This is more of a mixture of a Northern Indian style dish that I am used to as it has garam masala and uses heavy cream. It is also part Southern Indian as it uses rice and tomatoes. Some of the other ingredients I think are added to make it more palatable to American tastes.

Thanks so much to Chef Kendra Nguyen for the handy video and for the delicious Crockpot Tiki Chicken and Rice Recipe.

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