Description
A hands-off, comforting weeknight dinner with tender chicken and fluffy rice, infused with rich garlic and onion flavors.
Ingredients
Scale
- 1.5–2 lbs boneless skinless chicken thighs
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 diced onion
- 3 smashed garlic cloves
- 2 carrots (sliced)
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups low-sodium chicken broth
- 1.5 cups long-grain white rice
- 1 cup hot broth
- 1 tbsp butter
- 2 tbsp chopped parsley
Instructions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a skillet and sear the chicken for 2 minutes per side until lightly browned.
- Transfer chicken to a slow cooker and add onion, garlic, carrots, thyme, and bay leaf.
- Pour in 2 cups of chicken broth and cook on Low for 2.5–3 hours (or High for 1–1.5 hours) until chicken is tender.
- Remove chicken, shred or chop it, then stir in the rice and an additional cup of hot broth.
- Return chicken to the cooker, cover, and cook on High for 30–45 minutes until rice is tender.
- Stir in butter and parsley before serving.
Notes
Add rice towards the end to prevent mushiness and ensure consistent results. Use long-grain white rice for the best texture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg