Yesterday I tried making a cuban rice and chicken dish ... in a slow cooker ... using a brown rice, which I understand is a bit "chewier," so it should hold up to slow cooking better. After sauteing the chicken and onions in olive oil, I added the rice, water, chicken bouillon, spices ... but perhaps between too much olive oil and the fat in the thigh pieces (I used thighs with skin and breasts with no skin) ... the rice came out "greasy."
I DID accidentally overcook the dish ... not realizing I had the slow cooker on High instead of Automatic or low. It cooked for about four hours on high, and was actually boiling when I went back into the kitchen. I don't think I had ever seen the slow cooker boiling!
Is there anyway to "cut" the greasiness after the fact.