Ingredients :
- 2 cups chicken stock
- 2 medium carrots, diced
- 1 small onion, chopped
- 1 cup uncooked long grain brown rice
- 1 cup frozen peas, thawed
- 1-1/2 teaspoons dried basil
- 4 bone-in chicken thighs, skin removed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup shredded Parmesan cheese, optional
Directions :
- In a 4- or 5-qt. slow cooker, add stock, carrots, onion, rice, peas and basil; stir to combine. Sprinkle chicken with salt and pepper; layer on top of the rice mixture. Cook, covered, on low until a thermometer inserted into chicken reads 170°-175°, 4-5 hours.
- Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks; return to slow cooker. Heat through. If desired, serve with Parmesan cheese.
