Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, trimmed
  • 1.5 cups long-grain white rice, uncooked
  • 3 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, diced
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup plain Greek yogurt
  • 1 cup fresh parsley, chopped
  • ½ cup grated Parmesan cheese

Instructions:

  1. Dice the onion and carrots into uniform, small pieces. Stir the rice, diced vegetables, garlic, thyme, salt, and pepper directly into the bottom of the slow cooker.
  2. Place the chicken thighs on top of the rice and vegetable mixture. Pour the chicken broth evenly over the top, ensuring the rice is completely submerged.
  3. Cover with the lid and cook on Low for 6 hours or High for 3 hours without lifting the lid.
  4. Once the chicken is tender and rice has absorbed the liquid, stir in the Greek yogurt and Parmesan cheese. Gently fold until the sauce is velvety, then stir in the fresh parsley before serving.