Ingredients
1.5 lbs boneless skinless chicken thighs
1 cup long-grain white rice, uncooked
1 cup chicken broth
2 tbsp butter
4 cloves garlic, minced
1 small onion, finely chopped
1 tsp paprika
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 tbsp chopped fresh parsley (or 1 tsp dried)
Instructions
Place chicken thighs in the bottom of a 6-quart crockpot.
Add rice, chicken broth, butter, garlic, onion, paprika, thyme, salt, and black pepper.
Stir to combine ingredients evenly.
Cover and cook on LOW for 6 hours or HIGH for 3 hours.
Let rest 10 minutes before fluffing rice and arranging chicken on top.
Garnish with fresh parsley before serving.
Notes
Use fresh garlic for optimal flavor
Check rice doneness in the last 30 minutes of high-heat cooking
Store leftovers in an airtight container in the refrigerator for up to 4 days
Freeze portions for up to 3 months
- Prep Time: 15
- Cook Time: 360
- Category: Cozy Chicken
- Method: Slow Cooking
- Cuisine: American Comfort Food
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg