Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 3 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken thighs in the slow cooker and season with salt, pepper, and thyme.
- Add diced onion, garlic, rice, and chicken broth to the slow cooker.
- Cover and cook on low for 6 hours or until chicken is tender and rice is cooked.
- Shred the chicken in the cooker, stir in heavy cream, and cook uncovered for another 15 minutes.
- Garnish with fresh parsley before serving and enjoy a creamy, flavorful dish.
Notes
- Ensure rice is fully submerged in the liquid for even cooking.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- For extra flavor, add grated Parmesan cheese or chopped fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg