Crockpot Cheesy Chicken and Rice




Ingredients
  • 4 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
  • 1 c rice uncooked, Jasmine

Instructions
  1. 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.
  2. Pour chicken broth, cream of chicken soup, garlic powder, and remaining pepper into your crockpot. Whisk together.
  3. Pour in uncooked white rice so it is evenly spread out on to the bottom of your pot.
  4. Then pour in your diced onions, then broccoli florets, and cheese on top of that so it is spread out evenly in layers.
  5. Lay browned chicken thighs on the very top and close lid.
  6. Cook on low for 6-8 hours or high for 3-4, or until rice is as tender as you'd like it to be and chicken is cooked through.
  7. Remove chicken thighs and plate, stir rice mixture and add to plate. Can sprinkle more cheese on top of everything if desired too.
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