1½ pounds boneless, skinless chicken thighs
1½ cups long grain white or brown rice
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried thyme
3 cups low-sodium chicken stock
1 tablespoon Dijon mustard
2 ounces cream cheese, cut into pieces
One 10-ounce bag frozen peas and carrots
Kosher salt and freshly ground black pepper
Grease the bottom of the slow cooker with vegetable oil or nonstick cooking spray.
Add the rice, garlic powder, onion powder, thyme, salt and pepper to the slow cooker, and stir to combine.
Place the chicken thighs on top of the rice in an even layer.
In a mixing bowl, add the chicken stock and Dijon mustard. Stir until well-combined, and add the mixture to the slow cooker.
Cover the slow cooker and turn on high power for about 4 hours. Avoid opening the lid while cooking.
After about 3 1/2 hours, remove the lid, and add the cream cheese and the peas-and-carrot blend. Stir together until the cream cheese has softened. Season with salt and pepper to taste. Replace the lid and allow the dish to cook fully through, about another 20 minutes.
Once finished cooking, remove the lid, stir, and serve individually on plates or bowls. Garnish with fresh, chopped parsley, if desired.
Pro-tip: For an extra cheesy bite, add one cup of shredded cheddar cheese during the last 20-30 minutes of cooking.
Pro-tip: For a healthier version, use brown rice and ½ the amount of low-fat cream cheese.
