Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Place chicken breasts or thighs in the slow cooker. Add garlic powder, onion powder, salt, and pepper.
- Pour in chicken broth and cover. Cook on low for 6 hours or until chicken is cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Add rice and heavy cream. Stir well to combine and cook on low for an additional 30 minutes or until rice is tender and creamy.
- Garnish with fresh herbs before serving.
Notes
- Use leftover cooked chicken to save time.
- For a healthier version, substitute heavy cream with half-and-half or coconut milk.
- Add vegetables like peas or carrots for extra color and nutrients.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 460 Kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg