There’s something undeniably captivating about a Williams-Sonoma store. For me, it’s an irresistible magnet, drawing me in with its artfully displayed cookbooks, ingenious kitchen gadgets, and gleaming cookware. It’s akin to a child set free in a candy store, where every corner promises a new discovery. This particular enchantment led to a delightful impulse purchase just last week. My initial mission was simple: acquire a few tins of their famous peppermint bark for holiday gifts. However, thirty minutes later, I emerged as the proud owner of a brand-new All-Clad Slow Cooker, feeling as though Santa had arrived early this year.

My relationship with slow cookers has, until recently, been quite lukewarm. While I appreciated the undeniable convenience of “set it and forget it” cooking, I never truly understood the widespread appeal. A quick browse through most slow cooker recipe books seemed to confirm my skepticism, overflowing with endless variations of stews, chilis, and hearty, often heavy, casseroles. I frequently questioned the necessity of yet another countertop appliance when my trusty Dutch oven could produce similar comforting dishes with excellent results. My kitchen counter space is precious, and every gadget must earn its keep.

Embracing the New Era of Slow Cooking

However, as the old adage goes, times they are a-changin’. On my way to the peppermint bark display – cleverly located at the very back of the store, much to my wallet’s eventual dismay – a cookbook titled The New Slow Cooker by Williams-Sonoma caught my attention. The cover photograph, featuring Spicy Pork with Butternut Squash, was a revelation. It showcased a dish that appeared vibrant, fresh, and surprisingly undrenched in sauce, a stark contrast to my preconceived notions of slow-cooked meals. This unexpected visual piqued my curiosity, compelling me to stop and take a closer look.

Flipping through the pages, each recipe seemed to outshine the last. From Braised Beets with Arugula to Short Rib (Soft) Tacos and Moroccan Lamb Chops with Couscous, the book presented an exciting array of sophisticated and diverse dishes. Could these truly be the creations of a slow cooker? My interest, once ambivalent, was now fully ignited. It was clear that this was not the slow cooker cuisine of yesteryear, but a modern approach to crafting innovative and healthy meals with minimal effort.

Bringing the Flavors to Life: The Saffron Rice Experience

The very next day, eager to test my new appliance and this promising cookbook, I decided to embark on a culinary adventure with the “Chicken with Saffron Rice” recipe. The instructions seemed straightforward enough, promising a simple yet elegant meal. The process began with browning the chicken pieces and sautéing aromatic vegetables, then combining them with saffron-infused white wine, rich chicken stock, and rice. The beauty of it all? After these initial steps, the slow cooker would take over, allowing me to “set it and forget it” for several hours.

Despite my inherent skepticism about leaving dinner entirely to its own devices – resisting the urge to lift the lid and stir, or constantly re-season – I held firm. The anticipation built throughout the afternoon. When I returned home from my appointments, the kitchen was enveloped in an absolutely divine aroma, a fragrant blend of saffron, herbs, and savory chicken that promised a truly special meal. True to its promise, dinner was soon ready and on the table, requiring minimal cleanup, a welcome luxury after a busy day.

Taste Test and Learning from the Experience

So, how did the Slow Cooker Chicken with Saffron Rice fare? For the relatively minimal effort invested, it was indeed a delicious and satisfying dinner. This is a dish I would certainly not hesitate to prepare again, especially on a chilly winter evening when a warm, comforting meal is most desired. My only real critique was that the rice, while flavorful, turned out slightly overcooked for my preference. However, I suspect this was more a reflection of my inexperience with my new slow cooker than a flaw in the recipe itself.

It’s a common characteristic among kitchen appliances that some models operate at higher temperatures and cook more quickly than others. In retrospect, I likely should have set the timer for two hours instead of the three hours indicated in the recipe. This experience served as a valuable lesson: understanding the nuances of your specific slow cooker model, and perhaps even performing a preliminary “water test” to gauge its heat retention and cooking speed, can significantly improve results. Adapting recipes to your appliance is key to achieving perfect texture and flavor every time, particularly with delicate ingredients like rice.

The Perfect Accompaniment: Warm Asparagus Salad

The cookbook cleverly suggested topping the Chicken with Saffron Rice with a Warm Asparagus Salad, a recommendation I eagerly followed with just a few minor adjustments to the vinaigrette. I found the original dressing a tad too tart for my palate, so I softened it slightly. I genuinely wouldn’t recommend skipping this vibrant salad, even if it means a few extra bowls to wash. The bright, zesty notes of lemon and the briny pop of capers truly awakened and complemented the rich flavors of the chicken and saffron rice, expertly pulling the entire dish together into a harmonious and complete meal. The crisp-tender asparagus added a much-needed textural contrast, elevating the slow-cooked comfort food into something fresh and refined.

All in all, this Slow Cooker Chicken with Saffron Rice represented a highly successful foray into the exciting new age of slow cooking. It debunked my previous skepticism and opened my eyes to the potential for truly gourmet meals from this convenient appliance. I’m now genuinely looking forward to exploring other recipes in The New Slow Cooker, especially the short ribs. They are definitely calling my name, promising more delicious, effortless dinners to come.

The Recipe: Chicken with Saffron Rice and Warm Asparagus Salad

Yields: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 3 hours 50 minutes

Total Time: 4 hours 10 minutes

Adapted from The New Slow Cooker (Williams Sonoma)

Chicken with Saffron Rice

By: Amanda Biddle

A delicious slow cooker meal featuring tender chicken and aromatic saffron rice, complemented by a bright, warm asparagus salad. Perfect for an impressive yet easy weeknight dinner.

Ingredients

Chicken and Rice

• ½ cup dry white wine, plus 3 tablespoons
• Generous pinch saffron threads
• 1 cut-up chicken (about 3-1/2 pounds)
• 1 teaspoon kosher salt, plus additional to taste
• Freshly ground pepper
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 bay leaves
• 5 garlic cloves, minced
• 1 teaspoon dried oregano
• 4 cups chicken stock
• 2 cups long-grain white rice
• 1-1/2 cups chopped pimento peppers (about 2 large jarred peppers)

Warm Asparagus Salad

• 1 pound asparagus
• 1 teaspoon Dijon mustard
• ½ tablespoon Champagne vinegar
• 1 teaspoon lemon zest
• 2 tablespoons finely chopped shallot
• ½ teaspoon kosher salt, plus additional to taste
• Freshly ground black pepper
• ½ cup extra virgin olive oil
• 2 tablespoons flat-leaf parsley, roughly chopped
• 2 tablespoons brined capers, drained and rinsed

Instructions

Make the Chicken and Rice

1. Combine the saffron and 3 tablespoons wine in a small bowl. Set aside while you prepare the chicken.
2. Rinse and thoroughly dry the chicken parts. Season generously on both sides with salt and freshly ground pepper. If your slow cooker insert is stove-safe, heat the olive oil over medium-high heat until it shimmers. Sear the chicken in two batches until beautifully golden brown, about 4 minutes per side. Remove the chicken from the insert or pan and set it aside.
3. Drain most of the residual fat from the insert or pan, leaving approximately one tablespoon to cook the aromatics. Add the finely chopped onions and bay leaves, and sauté until the onions are lightly browned and softened, about 5-8 minutes. Stir in the minced garlic, dried oregano, 1 teaspoon of kosher salt, and a few grinds of black pepper. Cook, stirring constantly, for about one minute until the mixture becomes wonderfully fragrant.
4. Deglaze the insert or pan with the remaining ½ cup dry white wine and the reserved saffron-infused wine. Stir well, scraping up any browned bits from the bottom of the pan, for about one minute. Remove from heat.
5. If using a separate sauté pan, carefully transfer the aromatic mixture to your slow cooker insert. Add the chicken stock and long-grain white rice, stirring gently to combine all ingredients. Return the seared chicken pieces to the insert, along with any accumulated juices. Cover the slow cooker with its lid and cook on the LOW setting for 2-3 hours.
6. After the cooking time, carefully remove the lid and discard the bay leaves. Sprinkle the cooked chicken and rice with the chopped pimento peppers. If the rice appears too dry, you can add 1-2 tablespoons of water to adjust the moisture. Replace the lid and continue cooking on LOW for an additional 10-15 minutes, allowing the pimentos to warm through and flavors to meld.

Make the Warm Asparagus Salad and Serve

1. In a small bowl, thoroughly whisk together the Dijon mustard, Champagne vinegar, lemon juice, lemon zest, finely chopped shallot, ½ teaspoon kosher salt, and a few generous grinds of black pepper. While continuously whisking, slowly drizzle in the extra virgin olive oil until the mixture is fully emulsified and smooth. Taste for seasoning and adjust with additional salt and pepper as needed to achieve your desired flavor balance.
2. Prepare the asparagus by trimming and discarding any tough, stalky ends. Cut the asparagus spears into uniform 1½-inch pieces. Fill a large saucepan about two-thirds full of water and bring it to a rolling boil. Add a generous pinch of salt to the boiling water, then add the lower asparagus spear pieces, reserving the delicate tips for later. Cook the lower pieces for 4-5 minutes, then add the asparagus tips to the pan. Continue cooking until all asparagus pieces are crisp-tender, typically another 2-3 minutes. Drain the asparagus thoroughly.
3. In a medium bowl, gently toss the warm, drained asparagus with a few tablespoons of the prepared vinaigrette, the brined capers, and the roughly chopped flat-leaf parsley. Taste the salad for seasoning and add additional salt and pepper if desired.
4. To serve, carefully transfer the flavorful chicken and saffron rice to a large serving platter. Neatly arrange the warm asparagus salad on top of the chicken and rice. Drizzle an additional ¼ cup of the bright Lemon-Shallot Vinaigrette over the entire dish just before serving. Serve immediately and enjoy!

Notes

*If your particular slow cooker insert is not suitable for direct stove-top use, please refer to your manufacturer’s instructions for any in-unit browning or sautéing capabilities. Alternatively, you can use a large sauté pan on your stove for steps 2 and 3, then transfer the browned chicken and aromatics to the slow cooker insert as indicated in step 5.

Nutrition Estimate (per serving)

Calories: 601 kcal | Carbohydrates: 65g | Protein: 16g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 927mg | Potassium: 596mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1995IU | Vitamin C: 50.8mg | Calcium: 65mg | Iron: 4mg

Nutrition information is automatically calculated and should only be used as an approximation. Actual values may vary based on ingredients and preparation methods.

About Our Recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking. Adjustments may be necessary depending on your geographical location.