1 lb bone-in skin-on chicken thighs (can use skinless)
1/4 cup fresh lime juice (2 limes)
1.5 cups chicken broth
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground pepper
2 tablespoons butter
1/2 red onion, sliced thinly
1 cup uncooked long grain rice
Tools needed: 3-4 quart slow-cooker/crock-pot, oven w/ broiler, cast iron skillet
Place the chicken in the slow cooker. Add all remaining ingredients except the rice.
Cover and cook on the low setting for 6-8 hours until the chicken is tender.
When there is 2 hours and 45 minutes left, add the uncooked long grain rice. You might wonder where I came up with this number, but- trust me, it works.
When the time is up, turn your broiler on high.
Remove the chicken from the cooker and place in high-temp oven-safe pan such as a cast iron skillet with the skin side up.
Broil the skin/top until slightly crisp and golden brown.
Place cooked rice on each plate, top with chicken and spoon any remaining juices over the chicken.
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