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Chicken, Cauliflower & Rice Slow-Cooker Casserole
Ocean Mist Farms
1 cauliflower (chopped into small diced pieces, the size of an almond)
1 fennel bulb (cored and diced)
2 slices cooked bacon, chopped
3 tbsp. olive oil
2½ lbs. chicken thighs, trimmed of excess skin
½ cup diced onion
½ cup diced celery
2 tbsp. worcestershire sauce
¾ tsp. salt
1 tsp. garlic salt
¼ tsp. black pepper
2 tbsp. chopped fresh sage
1½ cups long-grain white rice
8 oz. sliced brown mushrooms (baby bellas or cremini)
3 cups hot chicken broth
2 tbsp. chopped parsley for garnish
Add cooked bacon to 4½ quart slow cooker. Add olive oil to slow cooker. Place chicken in, skin side down.
Add remaining ingredients except parsley in order given. Cover slow cooker and cook on low for 3 hours or until rice is tender.
Uncover slow cooker and let stand for 15 minutes. Add salt and pepper if desired. Garnish with chopped parsley.
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