Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 1 small yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 cups low-sodium chicken broth
  • 1.5 cups long-grain white rice, rinsed thoroughly
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place 1.5 lbs of boneless skinless chicken thighs at the bottom of the slow cooker. Season with 0.5 tsp salt and 0.5 tsp cracked black pepper.
  2. Add the diced onion, 2 diced carrots, 2 minced garlic cloves, 1 tsp dried thyme, and 1 tsp dried rosemary over the chicken.
  3. Pour in 3 cups of low sodium chicken broth. Ensure the chicken and vegetables are fully submerged to prevent the top layer from drying out.
  4. Cover the pot and cook on LOW for 5 to 6 hours (or HIGH for 3 hours).
  5. At the 4 hour mark (on low), check that the liquid is still covering the ingredients and the aroma is developing.
  6. While the chicken finishes, rinse 1.5 cups of long grain white rice under cold water until the water runs clear and transparent.
  7. Approximately 45-60 minutes before serving, stir the rinsed rice into the pot. Wait for the rice to become tender.
  8. Once the rice is tender, stir in the sour cream, shredded cheddar cheese, and frozen peas. Mix until the cheese is melted and the sauce is velvety.