Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 1/2 cups long-grain rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker. Add chopped onion, garlic, paprika, thyme, salt, and pepper.
- Pour in chicken broth and cook on low for 6 hours.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add rice and heavy cream, stir well, and cook on high for 1.5 hours until rice is tender.
- Garnish with fresh parsley before serving.
Notes
- Ensure not to overmix to prevent mushiness. Use long-grain rice for best results.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg