Slow Cooker Chicken and Rice Casserole Recipe

Name: Slow Cooker Chicken and Rice Casserole Recipe
Ingredients: 2 pounds bone-in, skin-on chicken thighs (or 1 1/2 pounds boneless, skin-on chicken thighs); Kosher salt; 2 tablespoons extra virgin olive oil; 4 cups sliced yellow onion, 1/4-inch thick slices, sliced root to tip (about 2 large onions); 1 teaspoon ground cumin; 1/4 teaspoon ground cinnamon; 4 teaspoons finely chopped garlic (about 4 cloves); 2 cups raw basmati long grain rice; 1 cup diced canned (or fresh) tomatoes; 1/2 cup frozen peas (optional); 1 1/2 cups chicken stock; 3/4 teaspoon black pepper; 2 bay leaves

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Slow cooker chicken and rice with onions, peas, and tomatoes—but no canned soup, please! This one's unique thanks to the combination of cumin and cinnamon.

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Ingredients

2 pounds bone-in, skin-on chicken thighs (or 1 1/2 pounds boneless, skin-on chicken thighs)
Kosher salt
2 tablespoons extra virgin olive oil
4 cups sliced yellow onion, 1/4-inch thick slices, sliced root to tip (about 2 large onions)
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
4 teaspoons finely chopped garlic (about 4 cloves)
2 cups raw basmati long grain rice
1 cup diced canned (or fresh) tomatoes
1/2 cup frozen peas (optional)
1 1/2 cups chicken stock
3/4 teaspoon black pepper
2 bay leaves