Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 cup (150g) yellow onion, diced
  • 3 medium (180g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 3 cloves (15g) garlic, minced
  • 6 cups (1.4L) low-sodium chicken bone broth
  • 1 tsp (5g) dried thyme
  • 1 tsp (5g) salt
  • ½ tsp (3g) cracked black pepper
  • 1 bay leaf
  • 1 cup (200g) uncooked long-grain white rice, rinsed
  • ½ cup (120ml) heavy cream
  • 1 tbsp (15g) fresh parsley, chopped
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Grease the bottom of the slow cooker with olive oil.
  2. Add the chicken thighs, diced onion, carrots, celery, and minced garlic to the pot.
  3. Pour in the chicken bone broth and stir in the thyme, salt, pepper, and the bay leaf.
  4. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is effortlessly shreddable.
  5. Carefully remove the chicken thighs to a plate and shred them using two forks.
  6. Stir the rinsed, uncooked rice directly into the bubbling broth and return the shredded chicken to the pot.
  7. Cover and cook on High for an additional 30–45 minutes, or until the rice is tender but not disintegrated.
  8. Turn the slow cooker to the Warm setting, then stir in the heavy cream and lemon juice.
  9. Remove the bay leaf and fold in the fresh parsley just before serving.