Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the chicken thighs in the slow cooker and season with salt, pepper, and paprika.
- Add diced onion and minced garlic over the chicken.
- Pour in the chicken broth and cover. Cook on low for 4-5 hours.
- Remove chicken, shred it, and return to the slow cooker.
- Stir in rice and heavy cream, cook on high for 30 minutes until rice is tender and creamy.
- Garnish with fresh parsley before serving.
Notes
- You can substitute chicken thighs with breasts if preferred.
- Ensure rice is fully submerged in the liquid for even cooking.
- This dish is versatile; add vegetables like peas or carrots for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 plate (approx. 1.5 cups)
- Calories: 520 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 125mg