Start by gathering all your ingredients. It’s important to have everything in one place before you begin. This will make your cooking process smoother and more enjoyable.
In a large skillet, heat olive oil over medium-low heat. You want it hot enough to sauté but not so hot that it smokes. When the oil shimmers, you’re ready for the next step.
Add in the diced yellow onion. Sauté for about four minutes until it becomes translucent and fragrant. This step lays the foundation for all the delicious flavors to come.
Next, toss in the chopped red bell pepper and diced celery stalk. Stir these together with the onions and let them cook for another four minutes. You’re looking for the vegetables to soften and combine beautifully.
Now, it’s time to add the minced garlic and sauté for an additional minute. Be careful not to let it burn, as burnt garlic can impart a bitter flavor.
Once your vegetables are sautéed, transfer them to your slow cooker. Make sure to scrape every bit from the skillet to capture all that flavor.
Now, add the rinsed dark red kidney beans, chicken broth, and uncooked long grain brown rice to the slow cooker. The rice will absorb all those wonderful flavors as it cooks!
Next, add the lean ground turkey or chicken. Use your spatula to break it up as you mix it into the other ingredients.
Sprinkle in the Kosher or sea salt, cayenne pepper, freshly ground black pepper, fresh thyme, and the bay leaf. Stir everything together, ensuring that the spices are evenly distributed.
Cover the slow cooker with its lid and set it on low. Let your dish cook for six to eight hours. During this time, the flavors will meld, and the smell will be absolutely irresistible.
When the cooking time is up, check the consistency. If the rice is tender and has absorbed most of the liquid, it’s ready to serve. Take out the bay leaf before serving!
Serve your Slow Cooker Red Beans and Rice in bowls, optionally garnishing with fresh herbs if desired. Enjoy the delicious warmth and comfort this dish brings!
