Ingredients:

  • 1.5-2 pounds boneless, skinless chicken thighs or breasts (700g-900g)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 ml)
  • ½ teaspoon black pepper (2.5 ml)
  • 1 teaspoon paprika (5 ml)
  • ½ teaspoon garlic powder (2.5 ml)
  • ½ teaspoon onion powder (2.5 ml)
  • 4 cups chicken broth (950 ml)
  • 1 cup long-grain white rice (200g), rinsed
  • 1 cup mixed vegetables (frozen or fresh, like peas, carrots, corn) (200g)
  • 1 medium onion, chopped (approx. 1 cup) (100g)
  • 2 cloves garlic, minced
  • 2 tablespoons butter, unsalted (30g)
  • Fresh parsley, chopped (optional)
  • Shredded cheddar cheese (optional)

Instructions:

  1. Season chicken with olive oil, salt, pepper, paprika, garlic powder and onion powder.
  2. Melt butter in a skillet over medium heat. Add chopped onion and garlic, and sauté until softened, about 5 minutes.
  3. Add the broth, rinsed rice, sautéed onion and garlic (if using), and mixed vegetables to the crockpot. Stir to combine.
  4. Place seasoned chicken on top of the rice and vegetable mixture.
  5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and rice is tender. Check internal temperature of chicken reaches 165°F (74°C).
  6. If using chicken breasts, remove them from the crockpot and shred with two forks. Return shredded chicken to the crockpot.
  7. Let the chicken and rice rest in the crockpot, covered, for 10 minutes before serving.
  8. Sprinkle with fresh parsley and shredded cheddar cheese (if desired). Serve hot.