Ingredients

The following ingredients have 4 Servings
  • 4 small chicken thighs (used with skin and bones in)
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp parsley
  • 1.5 c chicken broth
  • 1 can cream of chicken soup (10 oz)
  • 1 tsp garlic powder
  • 1 onion (diced)
  • 1 c broccoli (florets)
  • 1 c cheese (sharp cheddar is best)
  • 2 c rice (uncooked, Jasmine)

Instruction

  • Season chicken thighs with salt, 1/2 tsp pepper and parsley flakes. Brown the outsides in a pan on the stovetop. Insides don't need to be cooked, that will occur in your slow cooker, just brown skins.
  • Pour chicken broth, cream of chicken soup, garlic powder, and remaining pepper into your crockpot. Whisk together.
  • Pour in uncooked white rice so it is evenly spread out on to the bottom of your pot.
  • Then pour in your diced onions, then broccoli florets, and cheese on top of that so it is spread out evenly in layers.
  • Lay browned chicken thighs on the very top and close lid.
  • Cook on low for 5-6 hours, or until rice is as tender as you'd like it to be and chicken is cooked through to the center.
  • Remove chicken thighs and plate, stir rice mixture and add to plate. Can sprinkle more cheese on top of everything if desired too.