Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 6 cups (1.4 litres) chicken broth (low sodium preferred)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • 1/2 tsp salt, or to taste
  • 1/4 tsp black pepper, or to taste
  • 1 cup (185g) long-grain white rice
  • 1/4 cup (loosely packed) fresh parsley, chopped

Instructions:

  1. Season chicken with salt and pepper. Heat oil in a skillet over medium-high heat. Sear chicken on both sides until lightly browned (about 2-3 minutes per side). This step adds flavour but can be skipped for convenience.
  2. Add chopped onion, carrots, and celery to the slow cooker. Stir in minced garlic.
  3. Place seared (or un-seared) chicken on top of the vegetables. Pour in chicken broth.
  4. Add thyme, rosemary, bay leaf, salt, and pepper to the slow cooker.
  5. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through and easily shreds with a fork.
  6. Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
  7. Stir in rice into the slow cooker, ensuring it's submerged in the broth. Cover and cook on high for 30-45 minutes, or until rice is cooked and liquid is absorbed. Check periodically to ensure rice isn’t sticking or burning.
  8. Remove bay leaf. Stir in fresh parsley. Serve hot.