Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 3 large carrots, diced
  • 3 stalks celery, diced
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp sea salt
  • ½ tsp cracked black pepper
  • 1 cup long-grain white rice, uncooked
  • ½ cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken thighs at the bottom of the slow cooker. Pile the diced carrots, celery, onion, and minced garlic directly on top of the meat.
  2. Stir in the thyme, parsley, salt, and pepper. Pour the chicken broth over the mixture until everything is submerged.
  3. Secure the lid and set the slow cooker to Low for 8 hours or High for 4–6 hours, until the chicken is opaque and pulls apart effortlessly with a fork.
  4. Remove the chicken to a plate and shred it using two forks, then stir the shredded meat back into the pot.
  5. Stir in the uncooked white rice and cover for another 30–45 minutes on High until the rice is tender and has absorbed the broth.
  6. Stir in the heavy cream and lemon juice. Garnish with fresh parsley before serving.