Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 6 cups low-sodium chicken broth
  • 2 tbsp olive oil
  • 1 cup long-grain brown rice, rinsed
  • 3 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 cup frozen peas
  • 1 tbsp fresh lemon juice

Instructions:

  1. Rinse the brown rice in a fine-mesh strainer under cold water until the water runs clear.
  2. In the slow cooker, combine the diced onion, carrots, celery, and garlic. (Optional: Sauté these vegetables in olive oil first for deeper flavor).
  3. Place the chicken thighs on top of the vegetables.
  4. Add the rinsed brown rice, thyme, rosemary, salt, pepper, and the bay leaf.
  5. Pour the chicken broth over the ingredients until fully submerged.
  6. Cover and cook on HIGH for 4 hours or LOW for 6-8 hours, until the rice is tender and the chicken reaches an internal temperature of 165°F.
  7. Remove the chicken thighs to a plate, shred with two forks, and stir the meat back into the soup.
  8. Stir in the frozen peas and fresh lemon juice before serving.