Servings: 6 people
Calories: ~480 per serving
Prep Time: 10 minutes
Cook Time: 4–6 hours (slow cooker)
Total Time: 4 hrs 10 mins

Ingredients:

• 1½ lbs (680g) boneless, skinless chicken breasts or thighs

• 1½ cups long-grain white rice (uncooked)

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 3 cups low-sodium chicken broth

• 1 cup heavy cream (or half-and-half)

• 1 (10.5 oz) can cream of chicken soup

• 1 teaspoon Italian seasoning

• ½ teaspoon paprika

• Salt and black pepper, to taste

• ½ cup grated Parmesan cheese (optional)

• 2 tablespoons butter

• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Slow Cooker:
   Lightly grease the slow cooker with nonstick spray or butter.

2. Add Ingredients:
   Place rice, onion, garlic, carrots, and celery in the bottom of the slow cooker. Lay chicken breasts or thighs on top.

3. Season and Pour:
   Add Italian seasoning, paprika, salt, and pepper. Pour in chicken broth and cream of chicken soup. Stir gently to combine ingredients.

4. Cook:
   Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until the chicken and rice are tender.

5. Add Cream and Cheese:
   Stir in heavy cream, butter, and Parmesan cheese (if using). Shred chicken with two forks and mix well. Cook on LOW for another 10–15 minutes.

6. Serve:
   Garnish with fresh parsley and serve warm.