Ingredients
- 1½ lb boneless skinless halal chicken thighs
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 3 cups halal-certified chicken broth
- 1 tsp dried thyme
- 1 tsp paprika
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 cup converted long-grain white rice, rinsed
- 1½ cups frozen peas and carrots
- 1/2 cup whole milk
- 1½ cups shredded cheddar cheese
Instructions
- Place onion and garlic in a 6-quart slow cooker.
- Add chicken and season with thyme, paprika, garlic powder, salt, and pepper.
- Pour in broth.
- Cover and cook on LOW for 3–4 hours, until chicken is tender and cooked through.
- Remove chicken and cut or shred into bite-size pieces.
- Stir rinsed rice into the hot broth.
- Cover and cook on HIGH for 45–75 minutes, until rice is tender.
- Return chicken to the slow cooker.
- Stir in peas and carrots and milk.
- Sprinkle cheese over the top.
- Cover and cook for another 10–15 minutes.
- Stir gently and serve warm.
Notes
Slow cookers vary considerably. Begin checking the rice around 45 minutes after adding it.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American