am not sure if this is supposed to be a challenge?
the r/s benefits from the rice come from the cooking and cooling. not from soaking it overnight.
you may find it easier and (tastier) to use your slow cooker for "off-cuts" of red meat, like shank, tongue, heart, etc. this will have more cals than chix breast and bscb is a dreadful choice of meat for the slow-cooker. that gadget works best for meats that have lots of collagen and benefit from being cooked low and slow.
you can also steam a few pounds of potatoes at a time, cool and reheat for additional r/s.
As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy and to make plans.
– Ernest Hemingway