Ingredients:

  • 2 lbs boneless, skinless chicken thighs or breasts
  • 5 cups long-grain white rice (do not rinse)
  • 3 cups low sodium chicken broth
  • 1 large diced yellow onion
  • 1 cup sliced carrots (or frozen mixed vegetables)
  • 2 medium diced celery stalks
  • 1 (10.5 oz) can condensed Cream of Mushroom Soup
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 5 teaspoon onion powder
  • 1 teaspoon salt (or to taste)
  • 5 teaspoon freshly ground black pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

  1. Lightly grease the interior of the slow cooker insert.
  2. Place the diced onion, carrots, and celery evenly across the bottom of the slow cooker insert.
  3. Place the chicken pieces directly on top of the layered vegetables.
  4. In a small bowl, combine the thyme, garlic powder, onion powder, salt, and pepper. Sprinkle this mixture evenly over the chicken.
  5. In a separate bowl, whisk together the condensed cream of mushroom soup and the chicken broth until smooth.
  6. Carefully pour the soup/broth mixture over the chicken and vegetables, ensuring the liquid mostly covers the chicken. Do not stir the mixture yet.
  7. Sprinkle the dry, unrinsed rice evenly over the top of the liquid. Crucially, do not stir the rice in; it should float on top.
  8. Cover the slow cooker and cook on LOW for 7–9 hours or HIGH for 4–5 hours.
  9. When done, remove the chicken, shred it using two forks, and return it to the pot. Gently stir everything together until the rice is fully incorporated and creamy.
  10. Let stand, covered, for 10 minutes off the heat to allow residual steam to finish cooking the rice perfectly. Garnish with fresh parsley and serve hot.