Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried thyme
  • 2 cups long-grain white rice, rinsed
  • 3 cups low-sodium chicken broth
  • 1/2 cup heavy cream
  • 4 tbsp unsalted butter, melted
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs dry with a paper towel. Season them generously with salt, pepper, and thyme. Note: Drying the meat helps it hold the seasoning better.
  2. Place the diced onions and minced garlic at the bottom of the slow cooker. Lay the seasoned chicken thighs directly on top of these aromatics.
  3. Pour the 3 cups of chicken broth over the meat. Set the slow cooker to Low for 6-7 hours or High for 3-4 hours. Cook until the chicken is tender and easily pierced with a fork.
  4. Stir in the rinsed white rice and melted butter. Make sure all the rice is submerged in the liquid so it cooks evenly.
  5. Cover and cook on High for an additional 45-60 minutes. Wait until the rice is tender and has absorbed most of the liquid.
  6. Turn the slow cooker off completely. This is a critical step to prevent the cream from separating.
  7. Stir in the heavy cream and shredded cheddar cheese. Stir until the sauce looks velvety and cohesive.
  8. Cover the pot for 5 minutes. Let the residual heat melt the cheese into the rice.
  9. Garnish with fresh parsley and serve immediately.