Ingredients:

  • 1.5 lb boneless, skinless chicken thighs, trimmed
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 3 cups low-sodium chicken bone broth
  • 0.5 cup plain full-fat Greek yogurt
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1.5 cups long-grain white rice, rinsed
  • 2 cups fresh broccoli florets

Instructions:

  1. Trim the 1.5 lb chicken thighs of any large pieces of gristle or fat and cut them into 1 inch pieces.
  2. Place the diced yellow onion, minced garlic, smoked paprika, dried oregano, sea salt, and black pepper into the bottom of the slow cooker.
  3. Nestle the chicken pieces over the aromatics.
  4. Add the 3 cups of chicken bone broth over the chicken and spices, giving it a very gentle stir to distribute the seasoning.
  5. Cover and cook on LOW for 3 hours until the chicken is tender and the liquid is fragrant.
  6. Rinse the 1.5 cups of white rice in a fine mesh strainer until the water runs clear, then stir it into the slow cooker.
  7. Place the 2 cups of broccoli florets on top of the rice. Cover and cook on LOW for another 1 hour until the rice is plump and the broccoli is tender crisp.
  8. Turn off the heat. Stir in the 0.5 cup of Greek yogurt and 2 cups of shredded cheddar cheese until a velvety sauce forms.
  9. Let the dish sit for 5 minutes to allow the cheese to fully set before serving.