Slow Cooker Creamy Mushroom Chicken and Rice Comfort Meal

• 6 boneless skinless chicken thighs
• 2 cups cremini or white mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 1/2 cups long grain white rice, rinsed and drained
• 3 cups low-sodium chicken broth
• 1 cup half-and-half or whole milk
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 2 tablespoons all-purpose flour
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium heat. Season the chicken thighs with salt, pepper, and paprika. Brown the chicken thighs lightly on both sides, about 3 minutes per side. Transfer browned chicken to the slow cooker.
2. In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and sliced mushrooms, cooking until mushrooms release their moisture and start to brown, about 5 minutes.
3. Sprinkle the flour over the mushroom mixture and stir well for 1 minute to cook the flour taste out. Slowly pour in 1 cup of chicken broth, stirring constantly to form a smooth sauce.
4. Transfer the mushroom sauce to the slow cooker over the chicken. Add the remaining 2 cups of chicken broth, rinsed rice, dried thyme, and parsley. Gently stir to combine everything, making sure rice is submerged but do not stir the chicken thighs.
5. Cover and cook on low for 4 hours or on high for 2.5 hours, until the rice is tender and chicken is cooked through (internal temperature 165°F).
6. Once cooked, stir in the half-and-half or whole milk and adjust seasoning with additional salt and pepper if needed.
7. Serve warm, garnished with freshly chopped parsley.

Chef tips

• Rinsing the rice helps prevent it from becoming too sticky or gummy in the slow cooker.
• If you prefer a thicker sauce, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water after adding the half-and-half and simmer on high in the slow cooker for 10 more minutes.
• Use bone-in chicken thighs if you want more flavorful meat, but increase the cooking time by 30 minutes and ensure meat is fully cooked.
• For a dairy-free version, substitute half-and-half with canned coconut milk (full fat) for a creamy texture with a slight coconut flavor.