Ingredients

• 2 cups reduced sodium chicken broth
• 1 cup rice
• 1 onion , chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon dried thyme
• 1.5 pounds skinless boneless chicken thighs , cut into bite-sized pieces
• 1 , 10-ounce
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 cups grated Parmesan cheese
• 0.25 cups chopped fresh parsley , optional

Instructions

1. 1 Gather all ingredients.
2. 2 In a 3 1/2- to 4-quarts slow cooker stir together broth, rice, onion, mustard and thyme. Add frozen peas and carrots. Season chicken thighs with salt and pepper.
3. 3 Add chicken to the slow cooker. Stir to mix.
4. 4 Cover and cook on low for 5 to 5 1/2 hours until chicken and rice are cooked through.
5. 5 Top with Parmesan cheese and parsley before serving.

Nutrition per serving