Description
A comforting one-pot meal with tender chicken and creamy rice, perfect for busy weeknights.
Ingredients
Scale
- 900 g (2 lb) bone-in, skinless chicken thighs
- 200 g (1 cup) long-grain white rice
- 720 ml (3 cups) low-sodium chicken stock
- 1 medium onion, diced (~150 g / 1 cup)
- 2 medium carrots, diced (~150 g / 1 cup)
- 2 stalks celery, diced (~100 g / 2/3 cup)
- 3 cloves garlic, minced (~9 g)
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) black pepper, freshly ground
- 1 tsp (3 g) dried thyme or 1 tbsp (3 g) fresh thyme
- 30 g (2 tbsp) unsalted butter or 15 ml (1 tbsp) olive oil
- 30 g (1/4 cup) grated Parmesan or 60 ml (1/4 cup) heavy cream (optional)
Instructions
- Brown the chicken thighs in a skillet for 2–3 minutes per side, then sauté the onions, carrots, and celery until translucent.
- Add rice to the slow cooker, followed by chicken stock and vegetables.
- Season with salt, pepper, and thyme, and nestle the chicken on top. Cover and cook on LOW for 3 hours 30 minutes, or HIGH for 2 hours 15 minutes.
- After cooking, let the dish rest for 10 minutes, then stir in Parmesan or cream if desired, shred the chicken, and serve.
Notes
For a gluten-free version, use certified gluten-free stock. You can also make a brown rice version by increasing the liquid and adjusting the cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 2.5g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 75mg