Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1.5 cups long-grain white rice
- 2 cups chicken broth
- 1 cup heavy cream
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker, season with salt, pepper, and smoked paprika.
- Add diced onion and minced garlic, pour in chicken broth.
- Cover and cook on low for 6 hours or until chicken is tender.
- Remove chicken, shred using two forks, then return to the slow cooker.
- Add rice, heavy cream, and stir well. Cover and cook on high for 30-40 minutes until rice is cooked and creamy.
- Garnish with fresh parsley and serve hot.
Notes
- Ensure not to overcook rice to prevent mushiness.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 37 g
- Cholesterol: 125 mg