Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup shredded cheese (cheddar or mozzarella)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Season chicken thighs with salt and pepper.
- In a skillet, heat olive oil over medium heat; sear chicken until browned on both sides.
- Place seared chicken in the slow cooker.
- Add rice, onion, garlic, chicken broth, and heavy cream to the slow cooker.
- Cook on low for 6-8 hours or until chicken is tender and rice is cooked.
- Remove chicken, shred it, and return to the slow cooker.
- Stir in shredded cheese, let melt, then serve garnished with fresh herbs.
Notes
- Use bone-in chicken for extra flavor if preferred.
- Adjust cream to reach desired creaminess.
- Serve with a side of vegetables or salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: Comfort Food
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 110 mg