Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 cups long-grain white rice, rinsed
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, diced
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp salted butter
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Rinse the rice. Place your 1.5 cups of white rice in a fine mesh strainer and run cold water over it until the water is no longer cloudy.
  2. Grease the interior of a 6-quart or larger crock pot to prevent sticking. Layer the finely diced onions, minced garlic, sliced carrots, and diced celery at the bottom of the pot.
  3. Season the chicken thighs evenly with kosher salt, black pepper, thyme, and smoked paprika.
  4. Lay the seasoned chicken thighs directly on top of the vegetable layer.
  5. Pour the rinsed long-grain white rice over the chicken, then carefully pour in the 3 cups of chicken broth. Do not stir yet. Keeping the rice on top helps it steam evenly.
  6. Place the 2 tbsp of butter on top of the rice.
  7. Cover and cook on Low for 6 hours until the rice is tender and the chicken is fully cooked.
  8. Once the cooking time is complete, shred the chicken.
  9. Stir in the salted butter, shredded sharp cheddar cheese, and frozen peas until the cheese is velvety and melted.
  10. Garnish with freshly chopped parsley and serve warm.