Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 120g)
  • 2 celery stalks, chopped (approx. 1 cup / 100g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp dried sage
  • ½ tsp salt (plus more to taste)
  • ¼ tsp black pepper (plus more to taste)
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 cup (185g) long-grain white rice, rinsed
  • ½ cup (50g) frozen peas
  • 2 tbsp (30g) butter, cut into cubes
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches until lightly browned on all sides. This adds flavour but can be skipped for an even easier preparation.
  2. In the same skillet (or directly in the slow cooker if skipping the searing step), sauté onion, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Transfer vegetables to the slow cooker (if sautéing in a separate pan). Add the seared (or unseared) chicken, thyme, rosemary, sage, salt, and pepper. Pour in chicken broth and stir to combine.
  4. Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until chicken is cooked through (internal temperature reaches 165°F / 74°C).
  5. Stir in rinsed rice and frozen peas. Cover and cook for another 30-45 minutes, or until rice is tender and liquid is absorbed.
  6. Stir in butter until melted. Taste and adjust seasoning as needed. Garnish with fresh parsley. Serve immediately.