Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 tbsp (15ml) olive oil
  • 1 medium onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 4 cups (950ml) chicken broth, low sodium preferred
  • 1 cup (200g) long-grain rice, rinsed
  • 1 cup (240ml) heavy cream, or half-and-half, or milk
  • 1 cup (100g) frozen peas
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Sear chicken thighs on both sides until lightly browned. This adds depth of flavour.
  2. Place chopped onion and minced garlic in the bottom of the slow cooker.
  3. Arrange the seared chicken thighs on top of the onions and garlic. Sprinkle with dried thyme, dried rosemary, salt, and pepper.
  4. Pour chicken broth over the chicken. Add the rinsed rice, ensuring it's submerged in the liquid.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours. Cook until chicken is cooked through and rice is tender.
  6. Stir in the heavy cream (or half-and-half/milk) and frozen peas.
  7. Cover and cook for an additional 10-15 minutes, or until peas are heated through.
  8. Let stand for 5 minutes before serving. Garnish with fresh parsley, if desired.