Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 can (10.5 oz) cream of chicken soup
  • 1/2 cup unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1.5 cups long-grain white rice, uncooked
  • 2 cups low-sodium chicken broth
  • 1/2 cup heavy cream

Instructions:

  1. In the slow cooker, whisk together the cream of chicken soup, melted butter, garlic powder, onion powder, salt, and pepper until smooth.
  2. Pour in the chicken broth and stir to ensure no clumps remain.
  3. Place the chicken thighs on top of the sauce base, seal the lid, and cook on Low for 6 hours (or High for 3 hours).
  4. Remove the cooked chicken to a plate and shred into bite-sized pieces using tongs and a fork.
  5. Stir the uncooked rice into the bubbling liquid in the slow cooker.
  6. Return the shredded chicken to the pot and stir in the heavy cream.
  7. Cover and cook on High for an additional 30–45 minutes until the rice is tender and the sauce is velvety.