Description
A simple and comforting slow-cooked dish that pairs well with fresh bread, perfect for busy evenings.
Ingredients
- 1 1/2 to 2 pounds boneless, skinless chicken thighs or breasts
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups long-grain rice (basmati or jasmine)
- 3 cups low-sodium chicken broth
- 1 cup diced carrots
- 1 cup frozen peas (added at the end)
- 2 tablespoons olive oil or butter
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
- Fresh parsley for garnish
Instructions
- Pat the chicken dry and season with salt, pepper, thyme, and paprika. In a skillet, warm the olive oil and brown the chicken 2 minutes per side until light golden (optional). Transfer to the Crock Pot.
- Scatter the chopped onion and carrots over the chicken. Pour in 1 cup of chicken broth, scraping any browned bits from the skillet into the Crock Pot.
- Gently add the rice, distributing it evenly. Pour remaining 2 cups of broth over the rice and chicken—but do not stir. Add minced garlic on top.
- Cover and cook on LOW for 3 to 4 hours, or on HIGH for 2 to 2.5 hours until the rice is tender and the chicken reaches 165°F (74°C).
- Remove the chicken and shred with two forks, then return it to the Crock Pot. Stir in lemon juice and frozen peas. If the sauce is thin, whisk cornstarch with water and stir in, then cook an additional 10–15 minutes until slightly thickened.
- Serve warm, garnished with fresh parsley.
Notes
Browning the chicken enhances flavor, but can be skipped for quicker preparation. Adjust cooking times based on your slow cooker’s heat settings.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American