Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 lbs bone-in, skinless chicken thighs
  • 1½ cups long-grain brown rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ cup plain low-fat Greek yogurt
  • ¼ cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Add the olive oil, diced onion, carrots, celery, and minced garlic to the bottom of the slow cooker.
  2. Pour in the uncooked brown rice and stir slightly to distribute the vegetables.
  3. Rub the chicken thighs with the paprika, thyme, salt, and black pepper.
  4. Place the seasoned thighs directly on top of the rice mixture.
  5. Pour the low-sodium chicken broth evenly over the chicken and vegetables, ensuring the rice is fully submerged.
  6. Cover and cook on Low for 6 hours or High for 3 hours until the rice has absorbed the liquid and the chicken reaches a safe internal temperature of 165°F (74°C).
  7. Remove the chicken thighs to a plate to rest.
  8. Using a spoon, stir the rice and vegetables, then fold in the Greek yogurt, lemon juice, and fresh parsley while the mixture is still hot.
  9. Return the chicken to the pot or serve the chicken on top of the creamy rice.