Ingredients
Equipment
Method
- Pat the chicken breasts dry and season them on all sides with salt, pepper, dried parsley, and thyme. Place them in the bottom of the slow cooker.
- Sprinkle the minced garlic over the chicken. Pour in the chicken broth.
- Cover and cook on LOW for 3-4 hours or HIGH for 2 hours, until the chicken is cooked through and tender.
- Remove the chicken from the crockpot. Stir the rinsed rice into the liquid in the crockpot. Cover and cook on HIGH for an additional 30-45 minutes, or until the rice is tender and has absorbed the liquid.
- While the rice cooks, shred the chicken. Once the rice is finished, return the shredded chicken to the crockpot and stir to combine. Garnish with fresh parsley and serve warm.
Nutrition
Notes
For best results, use long-grain white rice and rinse it thoroughly before cooking to prevent it from becoming sticky.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
