Category: One Pot Meals

Slow Cooker Lemon Garlic Chicken – the Kitchn (Video)

Shop the Products
Host a Party
Join My Team

I am LOVING our new Rockcrok®Digital Slow Cooker Stand! You can cook in the Rockcrok® Dutch Oven on the stove, then transfer it directly to the slow-cooker base.  One pot to clean, I always love that. 

Beef Stew was the first recipe I tried with it, be sure to check out that recipe, it was delicious! This recipe comes from The Kitchn.

Here’s some info about our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok® Dutch Oven:

Rockcrok®Digital Slow Cooker Stand

Slow Cook & Keep Warm

Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.

Rockcrok® Dutch Oven

COOK ANY MEAL FOR A CROWD

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.

Rockcrok® Collection

Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stovetop to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.

Click the links to get your Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 1 tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon pepper, or to taste
  • 1 cup chicken broth
  • ½ cup freshly squeezed lemon juice
  • 8 cloves garlic, smashed
  • 2 tablespoons unsalted butter, room temperature
  • 2 tablespoons all-purpose flour
  • Flat Italian parsley, chopped for garnish

Instructions

Heat oil in Rockcrok® Dutch Oven until shimmering over medium heat.  Quickly sear chicken until lightly browned on both sides; remove from stove, and place in Rockcrok®Digital Slow Cooker Stand.

Peel garlic and smash with the back of a knife.  Add to pot, along with lemon juice and broth.  Cover, and set slow cooker to LOW for 3 hours, or until internal temperature of chicken reaches 165°F/75⁰C.

Remove chicken, set aside. Combine butter and flour to make a paste.  Remove Rockcrok® Dutch Oven from the Rockcrok®Digital Slow Cooker Stand, and place back on stove.  Bring broth to a boil over medium-high heat.  Add in the flour mixture, stirring constantly to combine.  Cook an additional 3-4 minutes, until the sauce is thickened, stirring frequently. 

Pour sauce over chicken, garnish with freshly chopped parsley.  Serve immediately.

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

Slow Cooker Lemon Garlic Chicken – the Kitchn (Video)

Tender chicken enveloped in a silky lemon garlic sauce is a delicious slow cooker recipe that will have your family wanting seconds – and thirds! 
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 3 hrs 10 mins
Course dinner
Cuisine American
Servings 4 servings
Calories 252 kcal

Equipment

Rockcrok Dutch Oven
Rockcrok Digital Slow Cooker Stand
Citrus Press
Garlic Peeler
Large Chef's Tongs
Cutting Board
1-cup Prep Bowl Set
Silicone Spoon
Silicone Oven Mitt Set
Sauce Whisk

Ingredients
  

  • 1 tbsp olive oil
  • 4 boneless skinless chicken breasts
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 cup chicken broth
  • ½ cup freshly squeezed lemon juice
  • 8 cloves garlic smashed
  • 2 tbsp unsalted butter room temperature
  • 2 tbsp all-purpose flour
  • Flat Italian Parsley chopped, for garnish

Instructions
 

  • Heat oil in Rockcrok®Dutch Oven until shimmering over medium heat.  Quickly sear chicken until lightly browned on both sides; remove from stove, and place in Rockcrok®Digital Slow Cooker Stand.
  • Peel garlic and smash with the back of a knife.  Add to pot, along with lemon juice and broth.  Cover, and set slow cooker to LOW for 3 hours, or until internal temperature of chicken reaches 165°F/75⁰C.
  • Remove chicken,set aside. Combine butter and flour to make a paste.  Remove Rockcrok®Dutch Oven from the Rockcrok®Digital Slow Cooker Stand, and place back on stove.  Bring broth to a boil over medium-high heat.  Add in the flour mixture, stirring constantly to combine.  Cook an additional 3-4 minutes, until the sauce is thickened, stirring frequently. 
  • Pour sauce over chicken, garnish with freshly chopped parsley.  Serve immediately.

Notes

You can store any leftovers in a sealed container up to four days or freeze in a freezer safe container up to three months.

Nutrition Estimate

Calories: 252kcalCarbohydrates: 5gProtein: 25gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 89mgSodium: 641mgPotassium: 468mgFiber: 0.2gSugar: 1gVitamin A: 213IUVitamin C: 13mgCalcium: 13mgIron: 1mg
Keyword chicken, lemon garlic chicken, slow cooker
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

MARCH 2023 – Hosts can choose Anything for 60% off including our NEW Deluxe Stand Mixer!!

GUESTS can choose from the Pasta Tongs, Sauté Tongs OR the Everything But the Pizza Seasoning FREE with a $90 purchase – plus FREE SHIPPING with any $150 purchase!!

Please drop a comment below, or send me a message directly to place an order, or to schedule your in-home, virtual or catalog party with me – I would be thrilled to help you get some FREE and discounted!!

ImapampchefLeave a comment

Slow Cooker Mexican Shredded Pork Carnitas (Video)

Crispy on the outside, juicy on the inside, my slow cooker Mexican Shredded Pork Carnitas recipe is a six-ingredient, 5-minute prep delight, that your whole family will love! To season the pork, I used our Tex-Mex Rub, and to slow cook the pork, I used our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok® Dutch Oven:

Tex-Mex Rub

Say olé to south-of-the-border flavor for tacos, meats and more. Cumin, cinnamon and chili pepper. 2 oz. Gluten-free.

Rockcrok®Digital Slow Cooker Stand

Slow Cook & Keep Warm

Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.

Rockcrok® Dutch Oven

COOK ANY MEAL FOR A CROWD

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.

Rockcrok® Collection

Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stovetop to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.

Click the links to get your Tex-Mex Rub,  Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 3 lb. pork shoulder
  • 2 oranges, juiced
  • 2 tbsp Tex Mex Rub, divided
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 – 4 oz can sliced poblano peppers

Instructions

Juice oranges; chop onions and garlic.

Pat pork dry with a paper towel. Rub one tablespoon of Tex-Mex Rub all over pork.

Combine onions, garlic, one tablespoon of rub, poblano peppers and juice in Rockcrok. Place pork on top of mixture.  Cover and place it in the Rockcrok® Slow Cooker Stand and cook on LOW for 8 hours, or HIGH for 4 hours.

Once cooked, remove pork from Rockcrok, and shred. 

Heat a pan over medium-high heat, and add a very small spoonful of the sauce from the Pork.  Add SOME (not all) of the shredded pork to the pan, cooking one side until it is crispy; remove from pan, and continue with the rest of the pork.

You can heat tortillas in the same pan.  Add shredded pork to tortillas, along with any toppings you like, and serve immediately. 

That’s it!! I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Slow Cooker Mexican Shredded Pork Carnitas

Crispy on the outside, juicy on the inside, my slow cooker Mexican Shredded Pork Carnitas recipe is a six-ingredient, 5-minute prep delight, that your whole family will love!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 8 hrs
Course dinner, Lunch, Main Course
Cuisine Mexican
Servings 8 servings
Calories 182 kcal

Equipment

Rockcrok Dutch Oven
Rockcrok Digital Slow Cooker Stand
Tex Mex Rub
Large Chef's Tongs
Manual Food Processor
Food Chopper
Citrus Juicer and Zester
Silicone Oven Mitt Set
Quick Shred
Nonstick Saute and Steam Pan
Cutting Board
Measuring Spoon Set

Ingredients
  

  • 3 lb pork shoulder
  • 2 oranges juiced
  • 2 tbsp Tex-Mex Rub divided
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 4 oz can poblano peppers

Instructions
 

  • Juice oranges; chop onions and garlic.
  • Pat pork dry with a paper towel. Rub one tablespoon of Tex-Mex Rub all over pork.
  • Combine onions, garlic, one tablespoon of rub, poblano peppers and juice in Rockcrok. Place pork on top of mixture.  Cover and place it in the Rockcrok®Slow Cooker Stand and cook on LOW for 8 hours, or HIGH for 4hours.
  • Once cooked, remove pork from Rockcrok, and shred. 
  • Heat a pan over medium-high heat, and add a very small spoonful of the sauce from the Pork.  Add SOME (not all) of the shredded pork to the pan, cooking one side until it is crispy; remove from pan, and continue with the rest of the pork.
  • You can heat tortillas in the same pan.  Add shredded pork to tortillas, along with any toppings you like, and serve immediately. 

Notes

This freezes well, except I would not brown any you are planning on freezing UNTIL ready to eat. 
Store in a freezer-safe container up to three months. 

Nutrition Estimate

Calories: 182kcalCarbohydrates: 6gProtein: 21gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 215mgPotassium: 458mgFiber: 1gSugar: 4gVitamin A: 133IUVitamin C: 31mgCalcium: 32mgIron: 1mg
Keyword carnitas, mexican pulled pork, pulled pork, shredded pork, tacos
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment

Slow Cooker Beef Stew – The Cozy Cook (Video)

How many of you use a slow cooker to make meals?  Pampered Chef just came out with their new Digital Slow Cooker, and I couldn’t be happier!!  The difference with ours is that you can cook in the Rockcrok on the stove, then transfer it directly to the slow-cooker base.  One pot to clean, I always love that. 

This beef stew was the first recipe I tried with it, and I am really very pleased with how it turned out.  This recipe comes from Stephanie over at The Cozy Cook, and you can learn more about her here.   I will definitely be heading back over to her blog, as this recipe was fantastic! 

Here’s some info about our new Rockcrok®Digital Slow Cooker Stand, which pairs with the Rockcrok Dutch Oven:

Rockcrok®Digital Slow Cooker Stand:

Slow Cook & Keep Warm

Take your Rockcrok® Dutch Oven or Everyday Pan and turn it into a slow cooker with the Rockcrok® Digital Slow Cooker Stand. The slow cooker lets you cook food on your own time, or easily transfer it from the oven or stovetop directly into the stand to keep it warm. Control the temperature and timing of your food with the stand’s digital display and keep your cabinets tidy with compact cord storage for when you aren’t using the stand. Two inset handles make lifting easy, and the stand even wipes clean for simple cleanup.

Rockcrok® Dutch Oven

COOK ANY MEAL FOR A CROWD

The Rockcrok® Dutch Oven is the perfect size for cooking for a crowd, and unlike other types of ceramic cookware, you can use Rockcroks® right away without needing to preseason. The large Rockcrok® Dutch Oven perfect for anything—appetizers, bread, casseroles, braised meats, soups, and more! You’ll never run out of possibilities with this durable, versatile piece.

Rockcrok® Collection

Calling our Rockcrok® Collection versatile is an understatement. It’s made from durable, high-quality clay that’s heat-safe to 752°F (400°C), so you can sear, braise, simmer, slow cook, fry, boil, bake, broil, microwave, and grill in one pan. Rockcrok® pieces transfer effortlessly from freezer to stove-top to oven and back again, all while creating savory roasts, crisp crusts, moist cakes, and one-pot wonders. Since they’re dishwasher-safe, you’ll find reasons to use these lightweight alternatives to cast-iron cookware every day.

Click the links to get your Rockcrok®Digital Slow Cooker Stand and Rockcrok® Dutch Oven today.  You’ll be glad you did.

Let’s jump right in!

Ingredients

  • 2.5 lbs. stewing beef, cut into 1.5-inch pieces
  • ¼ cup flour
  • ½ tsp black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 3-6 tbsp olive oil
  • 3 tbsp cold butter, divided
  • 2 cups sweet onion, diced
  • 4 cloves garlic, chopped
  • 1 cup Cabernet Sauvignon or Merlot wine
  • 4 cups beef broth
  • 2 tsp Better Than Bouillon
  • 2 tbsp Worcestershire sauce
  • 3 tbsp tomato paste
  • 5 medium carrots, diced into ¼-inch pieces
  • 1 lb. baby Yukon Gold potatoes, halved
  • 2 Bay leaves
  • 1 sprig rosemary
  • 1 cup frozen peas
  • ¼ cup cold water + 3 tbsp cornstarch to make slurry optional
  • 2-3 drops Kitchen Bouquet Browning + Seasoning Sauce optional

Instructions

Cut beef into 1.5-inch cubes, then toss with black pepper, garlic salt, celery salt and flour to fully coat. Chop onions and garlic, dice potatoes and cut potatoes in half.

Heat 3 tbsp oil in Rockcrok over medium-high heat; sear the meat @ 45 seconds per side (do this in batches so as not to overcrowd the pan), then remove and set aside.

Reduce heat to medium, and add one tablespoon of the butter to Rockcrok. Add onions to pan, and cook for 5 minutes until translucent. Add garlic, cooking one minute until fragrant.  Add a little wine or water to deglaze the pan, scraping up any browned bits of flavor. 

Add the beef back to the pan, along with all of the other ingredients EXCEPT the peas and the slurry.  Give a stir to combine. Cover Rockcrok with lid. Set slow cooker to LOW for 8 hours, or HIGH for 4 hours.

Add in the peas during the last 15 minutes of cooking. 

Once cooking is complete, combine the cold water and cornstarch to make the slurry, and stir into the stew if it is not thick enough.  Remove the bay leaves and rosemary; add in the 2 tablespoons of cold butter, stirring to incorporate.

That’s it!  Our family LOVED Stephanie’s recipe, and we will definitely be making this again.  I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

Slow Cooker Beef Stew – The Cozy Cook

Perfect for a winter’s day, this Slow Cooker Beef Stew is chock full of melt-in-your-mouth beef and veggies, enveloped in a delicious red wine and beef broth combo that will be as tasty as it is comforting!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 8 hrs 15 mins
Course dinner, Main Course
Cuisine French
Servings 6 servings
Calories 586 kcal

Equipment

Rockcrok Digital Slow Cooker Stand
Rockcrok Dutch Oven
8 inch Chefs Knife
Cutting Board
Adjustable Measuring Spoons
Measuring Spoon Set
Measuring Cup Set
Manual Food Processor
Food Chopper
Glass Mixing Bowl Set
Mix 'N Scraper
Silicone Scoop & Serve Spatula
Easy-Read Measuring Cup Set
Petite Measure All Cup
Silicone Oven Mitt Set

Ingredients
  

  • 2.5 lbs stewing beef, cut into 1.5-inch pieces
  • ¼ cup all-purpose flour
  • ½ tsp black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 3-6 tbsp olive oil
  • 3 tbsp butter, divided
  • 2 cups sweet onion, diced
  • 4 cloves garlic, chopped
  • 1 cup Cabernet Sauvignon or Merlot
  • 4 cups beef broth
  • 2 tsp Better Than Bouillon Roasted Beef Base
  • 2 tbsp Worcestershire Sauce
  • 3 tbsp tomato paste
  • 5 medium carrots, cut into 1/4-inch pieces
  • 1 lb baby Yukon Gold potatoes, halved
  • 2 Bay Leaves
  • 1 sprig Rosemary
  • 1 cup Frozen Peas
  • ¼ cup cold water to make slurry, optional
  • 3 tbsp cornstarch to make slurry, optional
  • 2-3 drops Kitchen Bouquet Browning + Seasoning Sauce optional

Instructions
 

  • Cut beef into 1.5-inch cubes, then toss with black pepper, garlic salt, celery salt and flour to fully coat. Chop onions and garlic, dice potatoes and cut potatoes in half.
  • Heat 3 tbsp oil in Rockcrok over medium-high heat; sear the meat @ 45 seconds per side (do this in batches so as not to overcrowd the pan), then remove and set aside.
  • Reduce heat to medium, and add one tablespoon of the butter to Rockcrok. Add onions to pan, and cook for 5 minutes until translucent. Add garlic, cooking one minute until fragrant.  Add a little wine or water to deglaze the pan,scraping up any browned bits of flavor. 
  • Add the beef back to the pan, along with all of the other ingredients EXCEPT the peas and the slurry.  Give a stir to combine. Cover Rockcrok with lid.
  • Set slow cooker to LOW for 8 hours, or HIGH for 4 hours.
  • Add in the peas during the last 15 minutes of cooking. 
  • Once cooking is complete, combine the cold water and cornstarch to make the slurry, and stir into the stew if it is not thick enough.  Remove the bay leaves and rosemary; add in the 2 tablespoons of cold butter, stirring to incorporate.

Notes

This recipe freezes very well. You can store in a freezer-proof container up to three months.
If you do not wish to use red wine, you can substitute the same amount of beef broth in its place. 

Nutrition Estimate

Calories: 586kcalCarbohydrates: 38gProtein: 49gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 132mgSodium: 1323mgPotassium: 1480mgFiber: 6gSugar: 9gVitamin A: 8984IUVitamin C: 33mgCalcium: 105mgIron: 6mg
Keyword beef, beef stew, slow cooker, stew, winter
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

Imapampchef1 Comment

One Pot Almond Chicken and Rice – Cooking and Beer (Video)

After all of the cooking I did for the holidays, I was searching for a recipe that would be hearty, delicious and, most of all, easy.  I found this one from Justine over at Cooking and Beer, and it did not disappoint!  You can learn more about Justine here.  I definitely plan to head back there, and see what other deliciousness is in store for me!

One change I made to this recipe was that I used split bone-in breasts, because that is what I had on hand, so I only used 4 of them. 

Another was that I used homemade Almond Milk, and I will share that super easy recipe with your very soon. 

For this recipe, I used my Enameled Cast Iron Skillet With Lid:

Braising Pan and Skillet in One

Meet the perfect combination of skillet and Dutch oven. With a wide cooking surface, shallow sides, and oven-to-table design, whether a busy weeknight or relaxing weekend, you can braise, bake, sauté, simmer, or roast whatever’s on the menu. The self-basting lid adds juices back into whatever you’re cooking for added moisture and flavor.

This classic gray skillet has a light-colored enameled interior, which means you can start using it right away—no seasoning required—and it lets you easily see food browning so you can avoid scorching it. With the durability of cast iron comes a certain weightiness. But not to worry—this skillet has two sturdy handles to help you lift and carry dishes from the oven right to your dinner table. Plus, cast iron’s excellent heat retention means that food stays hot and delicious even if not everyone makes it to the table as soon as dinner’s ready.

I LOVE that it has a Lifetime Guarantee, and it’s heat-safe to 500⁰F, so I can move it from the stove directly to the oven.

Click here to get yours today.  You’ll be glad you did. 

Let’s jump right in!!

Ingredients

  • 6-8 bone-in chicken thighs (OR 4 split bone-in chicken breasts)
  • Salt pepper, to taste
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, pressed
  • 2 cups long grain brown or white rice
  • 2 ½ cups chicken broth
  • 1 ½ cups Unsweetened Almond Milk
  • 1 cup grated sharp white cheddar cheese
  • ½ cup grated Parmesan cheese
  • ¼ cup sliced almonds
  • Freshly chopped parsley, for garnish

Instructions

Preheat your oven to 375⁰F.

Dice onion, set aside.

Season chicken with salt and pepper.  Heat oil in skillet over medium-high heat.

Sear chicken, skin-side down, until golden brown, about 5 minutes per side.  Remove chicken from pan, set aside.

Turn heat to medium, add onions to pan, sauté for 5 minutes, or until translucent.  Press in garlic, sauté for another minute, until fragrant.

Pour in rice, stirring to incorporate ingredients for one minute.  Pour in broth and almond milk, stirring to combine.  Add chicken back to skillet, and bring to a simmer.  Cover and bake for approximately 40 minutes, or until liquid is absorbed and chicken is cooked through.

Meanwhile, grate your cheeses.

Remove skillet from oven, and set chicken aside.  Add cheddar and Parmesan cheeses to the rice, stirring lightly to combine.  Transfer chicken back to the pan, top with sliced almonds and parsley for garnish.  Serve immediately. 

That’s it!   It was honestly easier than I thought, and we will absolutely be making this again very soon.  The almond milk added a depth of flavor that helped to level up this recipe, and cheeses helped to make this a rich and creamy dish.

I hope that you’ll give this a try, and please leave a comment to let me know what you think about this recipe.  I would love to hear from you. Let’s make great food together!

JANUARY – Hosts can earn DOUBLE the amount of FREE PRODUCTS!!

NEW YEAR SALE!! January only, the Deluxe Air Fryer AND the Rapid-Prep Mandoline are both on sale! See below for the sale prices and pick up yours today!

Scan the QR codes below to shop OR to host with me – I would be thrilled to help you get some FREE and discounted!!

One Pot Almond Chicken and Rice – Cooking and Beer (Video)

Tender chicken bathed in creamy almond milk and broth makes this One Pot Almond Chicken and Rice an easy and delicious meal to add to your weekly rotation!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Course Main Course
Cuisine American
Servings 6
Calories 768 kcal

Equipment

Enameled Cast Iron Skillet with Lid
8 inch Chefs Knife
Cutting Board
Large Grooved Cutting Board
Salt and Pepper Grinder Set
Garlic Press
Large Chef's Tongs
Silicone Spoon
Easy-Read Measuring Cup Set
Adjustable Coarse Grater
Silicone Oven Mitt Set
Food Chopper

Ingredients
  

  • 6-8 bone-in skin-on chicken thighs OR 4 split chicken breasts
  • kosher salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, pressed
  • 2 cups long grain brown or white rice
  • 2.5 cups Chicken Stock
  • 1.5 cups Unsweetened Almond Milk
  • 1 cup sharp white cheddar cheese, grated
  • ½ cup Parmesan cheese, grated
  • ¼ cup sliced almonds
  • Fresh parsley, for garnish

Instructions
 

  • Preheat your oven to 375°F/190⁰C.
  • Dice onion, set aside.
  • Season chicken with salt and pepper.  Heat oil in skillet over medium-high heat.
  • Sear chicken, skin-side down, until golden brown, about 5 minutes per side.  Remove chicken from pan, set aside.
  • Turn heat to medium, add onions to pan, sauté for 5 minutes, or until translucent.  Press in garlic, sauté for another minute,until fragrant.
  • Pour in rice, stirring to incorporate ingredients for one minute.  Pour in broth and almond milk, stirring to combine.  Add chicken back to skillet,and bring to a simmer.  Cover and bake for approximately 40 minutes, or until liquid is absorbed and chicken is cooked through.
  • Meanwhile, grate your cheeses.
  • Remove skillet from oven, and set chicken aside.  Add cheddar and Parmesan cheeses to the rice, stirring lightly to combine.  Transfer chicken back to the pan, top with sliced almonds and parsley for garnish. Serve immediately. 

Nutrition Estimate

Calories: 768kcalCarbohydrates: 57gProtein: 39gFat: 42gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 169mgSodium: 596mgPotassium: 553mgFiber: 2gSugar: 3gVitamin A: 370IUVitamin C: 2mgCalcium: 355mgIron: 2mg
Keyword almonds, chicken, chicken and rice, one pot meals
Made this recipe? Tag me @imapampchef on Instagram!I would love to hear from you!

ImapampchefLeave a comment