Chicken Cacciatore with Rice in a Slow Cooker

Ingredients:

• 4 skinless, boneless chicken breasts
• 1 tbsp. vegetable oil
• 1 small onion, finely diced
• 2 cups chopped mushrooms
• 2 cloves garlic, crushed
• 1 cup white rice
• 1 can (425g) diced tomatoes
• 1 cup lightly salted chicken broth
• 2 tablespoons Italian seasoning
• 4 cups spinach
• 2 tbsp. l. grated parmesan
• Special equipment: Instant Pot® multicooker

Preparation:

1. Set the slow cooker to the saute setting at maximum heat. Season the chicken with salt and pepper. Once the display shows "Hot," add the vegetable oil and heat for 30 seconds. Place the chicken pieces, seasoned side down, in the slow cooker. Cook until golden brown and flakes easily, about 5 minutes. Flip and cook for another 4 minutes. Using tongs, transfer the chicken to a plate.
2. Add the onion and mushrooms and cook, stirring frequently, until they begin to soften, 5 minutes. Add the garlic and cook for another 30 seconds. Add the rice, tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper and stir. Return the chicken to the slow cooker.
3. Close the multicooker lid and lock it. Set the simmer function for 10 minutes. The multicooker will need time to build up pressure. Then the 10-minute countdown will begin.
4. Once the braising cycle is complete, use the quick pressure release feature and open the lid. Using a quick-read thermometer, check the meat's temperature. It should be at least 165°F (73°C). (If the temperature is lower, set the braising mode for an additional 3-5 minutes.)
5. Serve the chicken immediately on a bed of baby spinach, topped with Parmesan cheese. Serve hot or chill and serve cold. Store leftovers, covered, in the refrigerator for up to 3 days or in the freezer for up to 3 months.