Why I love to cook meat with rice cooker

I love cooking rice in slow cooker, but I often struggle to get the consistency I want from my meat. 

This week I finally discovered a great recipe for the ultimate rice cooker meatball. 

Here is the deal: I like meatballs cooked in a slow cooker because it is one of those things that are very forgiving and forgiving in a way that you don’t even have to do anything at all to it. 

I can just cook it with my hands and it will still be great. 

You can’t really get more forgiving than that. 

But I can’t think of a meatball recipe that I would not eat in a hurry if I had to. 

There is no way I would cook in a rice cooker. 

It’s just not for me. 

So here’s my recipe for a rice-casserole meatball, with some suggestions on how to use your slow cooker.

1.1 lb chicken breast or other meat 2.5 lbs chicken stock or broth 3.5 tsp ground cumin 1 tsp ground turmeric 1/2 tsp ground coriander 1 tsp cayenne pepper 1 tsp garlic powder 1/4 tsp cumin powder 1 tsp onion powder 1 1/8 tsp garlic paste 1 tsp salt 1 tsp pepper 2 tbsp olive oil 4 cloves garlic, peeled and chopped 1.

In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. 

Once the oil starts to bubble and smoke, add the chicken and cook until it is very tender, about 3-4 minutes. 

Add the broth and cumin. 

Simmer, stirring often, until the chicken is soft and cooked through, about 30 minutes. 


Add the turmeric and cayanne peppers. 

Whisk until well blended. 

Stir in the cumin, corianden and garlic powder. 

Sauté for 5 minutes.3.

Add in the stock and season with salt and pepper. 

Reduce the heat to medium-low and cook for 2-3 minutes more, stirring occasionally, until meat is completely cooked through. 


Transfer the cooked meat to a slow-cooker. 

Cook for 10-12 minutes on low, stirring frequently. 


Add salt and freshly ground pepper.

Serve with rice and garnish with cilantro, if desired. 

Ingredients: 1 pound chicken breast