Slow-Cooker Brown Rice Risotto & Bake Herb Chicken

Ok I know, I should have posted this like two weeks ago, but as the saying goes....Better Late Than Never!!!!!! I can tell you that these two recipes were well worth the wait though....in fact I had enough risotto and chicken for two weeks....

The Brown Rice Risotto was very tasty, but I think I cooked mine a little longer than it should have because the rice was a little over cooked, but with that being said the flavors were still fabulous and if you must have it come out absolutely perfect....don't work...hahaha. I had to put my risotto on before I left for work and well I work 45min away and so by the time I ate, the risotto had cooked for two additional hours...oops. I also doubled my recipe because I wanted enough risotto to go with all the chicken it called for....but the recipe below is the original and you can double it if you choose!

The Baked Herb Chicken was a reminder of all of the comforts of a home cooked meal that my mom used to make....Chicken was delicious and I will definitely be making this one again, for sure!

Risotto Recipe: (Makes four servings)
1 teaspoon extra-virgin olive oil
1/2 cup chopped onion or teaspoons dried minced onion (I used chopped onion)
1/2 cup uncooked brown rice
1 can (14-15oz) of 1 3/4 cups GF low sodium chicken broth
1/8 teaspoon salt
1/4 cup grated Parmesan cheese or soy alternative (I used Parmesan but sprinkled it on top of risotto)

1. Lightly coat the liner of a slow-cooker with cooking spray. Add all the ingredients except Parmesan cheese and stir to blend thoroughly.
2. Cover and cook for 3hrs on high heat, without removing lid, or until all liquid is absorbed. Stir in Parmesan cheese and serve (I used Parmesan but sprinkled it on top of risotto instead). Alternatively, you may cook it 6-8hrs on low heat.

Baked Herb Chicken: (Makes four servings, but eight pieces of chicken....hmmm maybe they used a 'petite' chicken...just kidding)
1/2 cup cornstarch
8 small chicken pieces (drumsticks, thighs, breasts)
2 teaspoons salt or GF seasoned salt
1/2 teaspoon freshly ground black pepper
2 tablespoons canola oil (I used vegetable oil)

1. Place a rack in the middle of the oven. Preheat the oven to 300 degrees. Put cornstarch in a wide shallow bowl or on wax paper. Over a clean work surface or bowl, season all sides of chicken pieces with salt and pepper (I didn't have seasoned salt so I used some of my favorites and made my own). Dip each piece in cornstarch and shake to remove excess. Transfer each coated piece to a tray.
2. In a Dutch oven (wish I had one..lol) or other deep, heavy pot with a tight-fitting lid, heat the oil over a medium-high heat. Cook chicken until deeply browned on all sides, about 15-20 minutes. Cover with lid or aluminum foil and place in oven (unless your stove pots are safe for the oven, transfer to a baking dish...I did this).
3. Bake 1-2hrs. Remove from oven and serve immediately.