Name: Slow Cooker Chicken Thighs and Rice Recipe
Ingredients: 8 bone-in (skin-on chicken thighs (or boneless, skinless for a lighter option)); Kosher salt and black pepper (to taste); 2 tablespoons extra virgin olive oil (optional, for searing); 2 cups long-grain white rice (Basmati recommended); 2 cups low-sodium chicken stock; 8 cloves garlic (peeled and crushed); 2 teaspoons fresh thyme (or ½ teaspoon dried thyme leaves); ½ teaspoon Italian Seasoning; 1 dried bay leaf; 1 small lemon; 1 cup chopped carrots; 1 shallot (finely chopped (or part of a regular onion, finely chopped)); 1 tablespoon Dijon mustard; ½ cup frozen peas; ½ cup plain Greek yogurt; ½ cup shredded cheddar cheese; Fresh parsley (for garnish (optional))

Instructions

Prepare Chicken: Pat the chicken thighs dry with a paper towel. Season liberally with kosher salt and black pepper on both sides.
Sear Chicken (Optional but Recommended): Heat the olive oil in a large skillet over medium heat. Once shimmering, add the seasoned chicken, skin-side down. Cook for 10-12 minutes until the skin is browned and fat has rendered. Flip and cook for another 3-4 minutes. This step helps ensure crispy skin. If using skinless thighs, you can skip this step.
Rinse Rice: Place the long-grain white rice in a fine-mesh strainer and rinse under cool running water until the water runs mostly clear. This removes excess starch and prevents gummy rice.
Layer Ingredients in Slow Cooker: Add the rinsed rice, chicken stock, crushed garlic, fresh thyme, Italian seasoning, bay leaf, chopped carrots, and chopped shallot to the slow cooker. Stir to combine.
Add Chicken: Nestle the seared chicken thighs on top of the rice mixture, skin-side up (if applicable), so the juices baste the rice as it cooks and the skin stays crispy.
Slow Cook: Cover and cook on HIGH for 2.5 to 3 hours, or until the chicken reaches an internal temperature of 165°F and the rice is tender. Note: Cooking on high is crucial for preventing mushy rice. Slow cooker temperatures can vary, so monitor closely. If the mixture appears dry after 1.5 hours, add ¼ cup additional chicken stock.
Finish and Serve: Once cooked, remove the chicken to a serving platter. Stir the Dijon mustard, frozen peas, Greek yogurt, and half of the shredded cheddar cheese into the rice. Sprinkle the remaining cheddar cheese on top. Cover and let sit for a few minutes until the cheese is melted and the peas are warmed through.
Squeeze the juice of the small lemon over the rice and fluff with a fork.
Garnish and Enjoy: Serve the chicken thighs alongside the creamy rice. Garnish with fresh parsley if desired.

Notes

Chicken Choice: Bone-in, skin-on chicken thighs are recommended for the best flavor and texture, as they cook well with the rice. Boneless, skinless thighs can be used, but searing is not necessary.
Rice Type: Long-grain white rice, especially Basmati, is ideal. Avoid short-grain, minute, or brown rice, as they may become mushy or require different cooking times.
Cooking Temperature: Always cook this recipe on the HIGH setting of your slow cooker to ensure the rice cooks properly and avoids a watery or mushy consistency.
Don’t Overcook Chicken: Remove chicken as soon as it reaches 165°F to prevent it from drying out.
Vegetable Additions: Feel free to add other quick-cooking vegetables like bell peppers or broccoli during the last 30-45 minutes of cooking.
Storage: Allow leftovers to cool slightly, then transfer to an airtight container and store in the refrigerator for up to 3 days. For best reheating results, reheat chicken and rice separately. Broil chicken thighs to re-crisp the skin, and reheat rice in the microwave with a splash of water or broth.