Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts (cut into 1-inch pieces, if using breasts)
  • 1 tbsp (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 4 cups (950ml) chicken broth, low sodium
  • 1 (10.75 oz/305g) can condensed cream of chicken soup (low sodium if desired)
  • 1 cup (approx 170g) long-grain white rice, rinsed (not instant!)
  • 1/2 cup (120ml) heavy cream (optional, for extra creaminess)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, thyme, and rosemary. Sear chicken in batches until lightly browned on all sides.
  2. In the same skillet, sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Transfer the sautéed onion and garlic to the bottom of the crockpot. Add the seared chicken on top. Pour in the chicken broth and cream of chicken soup.
  4. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and shreds easily with a fork.
  5. Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot.
  6. Stir in the rinsed long-grain rice. Make sure the rice is submerged in the liquid. If necessary, add a little more chicken broth.
  7. Cover the crockpot and cook on high for 30-40 minutes, or until the rice is cooked and the liquid is absorbed. Check occasionally to prevent burning.
  8. If using, stir in the heavy cream for extra richness.
  9. Garnish with fresh parsley and serve hot.