Ingredients:

  • 5 lbs Boneless, Skinless Chicken Thighs, trimmed
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 4 cloves Garlic, minced
  • 4 cups Chicken Stock (low sodium)
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 1 teaspoon Paprika (Sweet or Smoked)
  • 5 teaspoons Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 1 cup Long-Grain White Rice, rinsed well
  • 8 oz Full-Fat Cream Cheese, cubed and softened
  • 1/2 cup Whole Milk or Single Cream
  • 2 tablespoons Fresh Parsley, chopped for garnish

Instructions:

  1. Layer the Aromatics: Place the diced onion, celery, and minced garlic evenly across the bottom of the slow cooker pot.
  2. Season the Chicken: Place the trimmed chicken thighs over the vegetables. Season the chicken generously with the salt, pepper, thyme, rosemary, and paprika.
  3. Add Liquid: Pour the chicken stock into the slow cooker, ensuring the liquid covers the majority of the chicken and vegetables.
  4. Slow Cook: Cover the crockpot. Cook on HIGH for 3.5 hours or on LOW for 6 hours. The chicken should be fall-apart tender.
  5. Remove and Shred: Once the cooking time is nearly complete, carefully remove the chicken thighs and set them aside. Using two forks, shred the chicken into bite-sized pieces.
  6. Thicken the Base: Add the softened, cubed cream cheese and the milk (or cream) to the liquid remaining in the slow cooker. Stir until the cream cheese is completely melted and the liquid is smooth and velvety. Taste and adjust seasoning if necessary.
  7. Return Chicken: Stir the shredded chicken back into the creamy mixture.
  8. Rinse the Rice: Rinse the 1 cup of long-grain rice thoroughly under cold running water until the water runs clear. This step is essential to remove excess starch.
  9. Add Rice: Stir the rinsed rice into the chicken mixture in the slow cooker. Ensure the rice is fully submerged.
  10. Final Cook Time: Cover and continue cooking on HIGH for 20–30 minutes. The rice is ready when it has absorbed the liquid and is tender to the bite.
  11. Rest and Serve: Turn off the slow cooker and let the mixture stand, covered, for 5 minutes. Stir one final time, garnish with fresh parsley, and serve immediately.