Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1 tsp smoked paprika
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tbsp olive oil
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup sour cream
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Lightly grease the slow cooker insert. Place the diced onions and minced garlic at the bottom to create a flavor bed.
  2. Rub the chicken thighs with salt, pepper, and smoked paprika, then nestle them on top of the aromatics.
  3. Pour the uncooked rice evenly around the chicken, ensuring it doesn't clump.
  4. Slowly pour the chicken broth and dried thyme over the rice and meat. Stir gently only the rice portion to ensure it is fully submerged in liquid.
  5. Cover with a tight-fitting lid. Cook on Low for 6-7 hours or High for 3.5-4 hours. Avoid lifting the lid during the process to keep the steam locked in.
  6. Once the rice is tender and liquid is absorbed, turn off the heat. Stir in the melted butter and sour cream until the mixture is glossy.
  7. Fold in the shredded cheddar cheese, stirring just until the cheese is melted and streaks of gold appear.