Ingredients
Scale
- 1 lb (450 g) boneless chicken thighs
- 1 cup (200 g) long-grain rice
- 2 cups (480 ml) chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (150 g) frozen peas and carrots
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup (240 ml) cream (or substitute with coconut milk for a dairy-free version)
Instructions
- Place the chicken thighs in the slow cooker and season with salt, pepper, thyme, and paprika.
- Add the rice, chopped onion, minced garlic, and frozen peas and carrots on top of the chicken.
- Pour the chicken broth over the mixture and stir gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and rice is tender.
- About 15 minutes before serving, stir in the cream until well combined and let it thicken slightly.
- Serve warm, garnished with fresh herbs if desired.
Notes
- Feel free to add other vegetables like bell peppers or corn.
- This dish can also be made with chicken breast, but it may require less cooking time.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low, 3-4 hours on high
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, chicken and rice, easy dinner