Description
A comforting Mexican-inspired dish with tender chicken thighs, aromatic herbs, and fluffy rice, perfect for gatherings or busy weeknights.
Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup long-grain white rice
- 2 cups low sodium chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup diced carrots
- 1 cup frozen peas
- 2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- Chop the onions and garlic finely, and dice the carrots if not prepped.
- In the slow cooker, layer the onions, garlic, and chopped carrots.
- Pour in the washed rice and stir gently.
- Place the chicken thighs on top and season with salt, pepper, and thyme.
- Add the chicken broth, ensuring the rice is fully submerged.
- Secure the lid and set to cook on low for 4-5 hours.
- Stir in the frozen peas 30 minutes before serving.
- Garnish with freshly chopped parsley before serving.
Notes
For best flavor, use organic chicken and fresh vegetables. Meal prep components in advance for quicker dinners.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg