Crock Pot Chicken And Rice Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken thighs, diced onions, minced garlic, sliced carrots, and chopped celery.
• STEP 2.Add chicken broth, thyme, paprika, salt, and pepper to the slow cooker.
• STEP 3.Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is cooked through and tender.
• STEP 4.Remove the chicken from the slow cooker and shred it using two forks.
• STEP 5.Return the shredded chicken to the slow cooker and add uncooked rice.
• STEP 6.Cover and cook on high heat for an additional 1-2 hours, until the rice is tender and has absorbed the liquid.
• STEP 7.Stir in frozen peas during the last 10 minutes of cooking.
• STEP 8.Serve the Crock Pot Chicken and Rice hot, garnished with fresh parsley.

Cooking Tips

• For extra flavor, you can brown the chicken thighs in a skillet before adding them to the slow cooker.
• Feel free to customize the vegetables by adding your favorites, such as bell peppers or mushrooms.
• If you prefer a creamier texture, you can stir in some heavy cream or grated cheese at the end of cooking.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the microwave or on the stovetop, adding a splash of chicken broth to prevent drying out.
• Serve the Crock Pot Chicken and Rice as a complete meal or pair it with a side salad or steamed vegetables for a balanced dinner.