Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 1/2 cups long-grain white rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon thyme
- 1/2 cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Place chicken, rice, onion, garlic, salt, pepper, and thyme into the slow cooker.
- Pour chicken broth over the ingredients and stir to combine.
- Cook on low for 4-5 hours until chicken is tender and rice is cooked.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Stir in heavy cream and Parmesan cheese, cook for another 15 minutes.
- Garnish with fresh parsley before serving.
Notes
- Use the same volume of broth as rice to ensure proper texture.
- Adjust cream amount for richer or lighter sauce.
- Shredded chicken can be substituted with diced for a chunkier texture.
- Prep Time: 10 minutes
- Cook Time: 4-5 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 400 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
