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Pat the chicken thighs dry with paper towels. In a small bowl, combine black pepper, Sazon seasoning, Italian seasoning, garlic powder, onion powder, and paprika. Season the chicken thighs generously on all sides with the spice mixture.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chicken thighs skin-side down in the skillet. Sear for 5-7 minutes per side, until the skin is golden brown and crispy and the chicken is lightly browned. This step builds significant flavor for the soup.

While the chicken is browning, dice the onion, carrots, and celery. Mince the garlic.

Transfer the browned chicken thighs to the slow cooker insert. Add the diced onion, carrots, celery, and minced garlic around the chicken.

Pour the chicken broth over the chicken and vegetables. Add the bay leaf, dried thyme, salt, and black pepper. Stir gently to combine.

Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is very tender and easily shreds from the bone.

Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Discard the bay leaf. Shred the chicken meat from the bones, discarding the skin and bones. Return the shredded chicken to the slow cooker.

Stir the uncooked long-grain white rice into the soup. Continue to cook on high for an additional 20-30 minutes, or until the rice is tender.

Taste the soup and adjust seasonings (salt and pepper) as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.


Pat the chicken thighs dry with paper towels. In a small bowl, combine black pepper, Sazon seasoning, Italian seasoning, garlic powder, onion powder, and paprika. Season the chicken thighs generously on all sides with the spice mixture.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chicken thighs skin-side down in the skillet. Sear for 5-7 minutes per side, until the skin is golden brown and crispy and the chicken is lightly browned. This step builds significant flavor for the soup.

While the chicken is browning, dice the onion, carrots, and celery. Mince the garlic.

Transfer the browned chicken thighs to the slow cooker insert. Add the diced onion, carrots, celery, and minced garlic around the chicken.

Pour the chicken broth over the chicken and vegetables. Add the bay leaf, dried thyme, salt, and black pepper. Stir gently to combine.

Cover the slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours, until the chicken is very tender and easily shreds from the bone.

Carefully remove the chicken thighs from the slow cooker and place them on a cutting board. Discard the bay leaf. Shred the chicken meat from the bones, discarding the skin and bones. Return the shredded chicken to the slow cooker.

Stir the uncooked long-grain white rice into the soup. Continue to cook on high for an additional 20-30 minutes, or until the rice is tender.

Taste the soup and adjust seasonings (salt and pepper) as needed. Ladle into bowls, garnish with fresh chopped parsley, and serve hot.
