Ingredients
1.5 lbs boneless skinless chicken thighs
2 cups long-grain white rice
4 cups low-sodium chicken broth
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 cup frozen peas (optional)
1 cup shredded cheddar cheese (optional)
Instructions
Step 1: Lightly grease the inside of your slow cooker with non-stick spray or a small amount of butter.
Step 2: Place the chicken thighs in a single layer at the bottom of the crockpot.
Step 3: Sprinkle the garlic powder, onion powder, salt, and pepper over the chicken.
Step 4: Add the white rice evenly over the chicken, then pour the chicken broth over everything. Do not stir.
Step 5: Cover and cook on High for 3.5 to 4 hours or on Low for 6 to 7 hours until the rice is tender and liquid is absorbed.
Step 6: If using peas or cheese, stir them in during the last 15 minutes of cooking.
Step 7: Use a fork to shred the chicken and fluff the rice before serving.
Notes
Ensure you use long-grain rice to prevent it from getting too mushy. Chicken thighs are preferred for juiciness.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 780 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg