Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp dried thyme
  • 4 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter, melted
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups long-grain white rice, uncooked
  • 1 cup frozen peas and carrots mix
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Season the chicken thighs generously with salt, pepper, garlic powder, and thyme. Note: Don't be shy with the thyme, it's the secret to that home cooked aroma.
  2. Place the diced onion and minced garlic at the bottom of the slow cooker to create a flavor bed.
  3. Place the seasoned chicken on top of the aromatics.
  4. Pour in the 4 cups of chicken broth and the 4 tbsp of melted butter.
  5. Cover and cook on Low for 6 hours until the chicken is tender and easily pierced with a fork.
  6. Stir in the 2 cups of uncooked rice and the 1 cup of frozen peas and carrots.
  7. Pour the 1/2 cup of heavy cream over the top and stir gently to combine.
  8. Cover and cook on High for an additional 45-60 minutes until the rice is tender and has absorbed most of the liquid.
  9. Turn off the heat. Stir in the 1 cup of shredded cheddar cheese.
  10. Garnish with 2 tbsp of chopped fresh parsley.