Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken bone broth
  • 10.5 oz condensed cream of chicken soup
  • 1.5 cups long-grain white rice, rinsed
  • 1 cup frozen peas and carrots
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp unsalted butter, cubed
  • Fresh parsley for garnish

Instructions:

  1. Pat the chicken thighs dry with paper towels. Rub them thoroughly with the sea salt, pepper, smoked paprika, and dried oregano. Place the finely diced yellow onion and minced garlic into the bottom of the slow cooker. Lay the seasoned chicken thighs directly on top of the aromatics.
  2. In a separate mixing bowl, whisk together the chicken bone broth and condensed cream of chicken soup until the mixture is smooth. Pour this liquid over the chicken in the pot, ensuring the meat is mostly submerged.
  3. Cover the slow cooker and cook on LOW for 3 hours 30 minutes until the chicken is tender enough to pull apart with a fork.
  4. Remove the chicken from the pot and place on a plate; shred into bite-sized pieces. Thoroughly rinse the long-grain rice in a fine-mesh strainer until the water runs clear to remove surface starch.
  5. Stir the rinsed rice and frozen peas and carrots into the liquid remaining in the crock pot. Return the shredded chicken to the pot, ensuring the rice is pushed down into the liquid.
  6. Cover and continue cooking on LOW for 45 minutes to 1 hour until the rice has absorbed the liquid and is tender.
  7. Switch off the heat. Scatter the shredded sharp cheddar cheese and cubed butter over the top. Let it sit covered for 5 minutes until the cheese is a molten, golden blanket. Gently fold the cheese and butter into the rice. Let the pot sit uncovered for 5 minutes.
  8. Garnish with fresh parsley before serving.