Ingredients:

  • 190g long-grain white rice, uncooked
  • 475ml chicken broth, low sodium
  • 15ml olive oil
  • 2.5g salt
  • 1.2g black pepper
  • 680g boneless, skinless chicken thighs, cut into 2.5cm pieces
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 5g paprika
  • 5g dried thyme
  • 15g fresh parsley, chopped
  • 14g butter, unsalted

Instructions:

  1. Pour the uncooked rice, chicken broth, olive oil, salt, and pepper into the bottom of the slow cooker and stir gently to ensure the rice is submerged and evenly distributed.
  2. In a separate bowl, toss the diced chicken thighs with the minced garlic, diced onion, paprika, and dried thyme.
  3. Layer the seasoned chicken evenly on top of the rice without stirring them together.
  4. Cover with a tight-fitting lid and set the slow cooker to High for 3-4 hours or Low for 6-7 hours until the rice has absorbed the liquid and the chicken is opaque and reaches an internal temperature of 165°F (74°C).
  5. Turn off the heat, add the butter and fresh parsley, and gently fold the chicken and rice together using a fork or rice paddle.
  6. Let the dish sit, covered, for 5 minutes to allow the residual heat to finish steaming the grains before serving.