Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1.5 cups long-grain white rice, rinsed
  • 3 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup frozen peas and carrots
  • 0.5 cup plain Greek yogurt
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Combine the rinsed rice, chicken broth, minced garlic, onion powder, thyme, salt, and pepper in the bottom of the crockpot. Note: Stirring now ensures no spice clumps later.
  2. Place the chicken thighs on top of the rice mixture. Note: Don't stir the chicken in; keep it as a layer.
  3. Drizzle olive oil over the meat. Note: This seals the surface and helps the thighs stay tender.
  4. Cover with a lid and cook on High for 3-4 hours until the chicken is opaque and the rice has absorbed all the liquid.
  5. Switch the slow cooker to the 'Warm' setting. Note: This prevents the bottom from scorching while you finish.
  6. Stir in the frozen peas and carrots. Note: Let them steam in the residual heat for 10 minutes.
  7. Gently fold in the Greek yogurt and shredded cheddar cheese until the sauce is glossy and integrated.
  8. Garnish with fresh chopped parsley before serving.