Ingredients:

  • 2 cups chicken broth, low sodium
  • 1 can (10.5 oz) cream of chicken soup
  • 2 tbsp unsalted butter, melted
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1 1/2 cups long-grain white rice, uncooked
  • 1 cup shredded sharp cheddar cheese
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. In a medium mixing bowl, whisk together the chicken broth, cream of chicken soup, melted butter, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
  2. Pour the creamy base into the bottom of the slow cooker and stir in the uncooked long-grain white rice, ensuring it is evenly distributed.
  3. Place the chicken thighs on top of the rice mixture, pressing them down slightly so they are submerged in the liquid.
  4. Cover and cook on High for 4 hours or Low for 7 hours.
  5. Once the chicken is tender and the rice has absorbed the liquid, use two forks to coarsely shred the chicken directly in the pot.
  6. Stir in the shredded cheddar cheese and lemon juice until the cheese is fully melted and the sauce is glossy.
  7. Garnish with fresh chopped parsley before serving.