Crockpot Chicken and Rice with Coffee Panna Cotta
A cozy, plant-powered slow cooker dish starring faux chicken and fluffy rice with a bold, chilled coffee panna cotta finale.
Ingredients
Crockpot “Chicken” and Rice:
- 1 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1½ cups vegan chicken-style pieces soy-based or seitan
- 1 cup jasmine rice rinsed
- 2½ cups vegetable broth
- 1 tsp dried thyme
- ½ tsp paprika
- 1 cup diced carrots
- 1 cup green peas
- Salt and pepper to taste
Coffee Panna Cotta:
- 1½ cups oat milk
- ½ cup strong brewed coffee
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tsp agar-agar powder
- Optional: dark chocolate shavings
Instructions
Crockpot “Chicken” and Rice:
- Sauté onion and garlic in olive oil until soft and fragrant.
- Add vegan chicken, rice, carrots, peas, broth, thyme, and paprika to slow cooker.
- Season with salt and pepper. Stir gently.
- Cook on low for 4 hours or high for 2.
- Fluff the rice before serving. Serve warm and bask in your own brilliance.
Coffee Panna Cotta:
- In a saucepan, whisk oat milk, coffee, maple syrup, vanilla, and agar-agar.
- Bring to a light boil and simmer for 2 minutes.
- Pour into ramekins. Chill in the fridge for 2+ hours.
- Garnish with chocolate shavings. Eat while hiding from responsibilities.
Notes
Nutritional Values (Per Serving)
- Calories: 385
- Total Fat: 9g
- Saturated Fat: 1.3g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 19g
Vitamins and Minerals (Per Serving)
- Iron: 21%
- Vitamin C: 18%
- Calcium: 16%
- Magnesium: 14%
- Folate: 20%
Additional Notes/Tips to Enhance the Flavor
- Use smoked paprika for a deeper vibe.
- Stir in lemon zest just before serving if you feel extra.
- Swap peas for edamame if your inner fancy lady demands it.
- For panna cotta, use coconut milk for a richer texture.
- Refrigerate leftovers—they age better than Chad ever will.