Place the chicken breasts (or thighs) at the bottom of the slow cooker. You don’t need to brown the chicken beforehand.
Pour the uncooked rice evenly over the chicken.
Add the cream of chicken soup, chicken broth, garlic powder, onion powder, salt, pepper, and thyme to the slow cooker. Stir everything together to combine.
Cook the Dish:
Cover the slow cooker and cook on low for 4-5 hours, or until the chicken is cooked through and the rice is tender.
If using, add the frozen peas or mixed vegetables during the last 30 minutes of cooking, stirring them in with the rice.
Shred the Chicken:
Once the chicken is cooked, remove the chicken breasts from the slow cooker and shred them with two forks.
Return the shredded chicken to the slow cooker, stirring to combine with the rice mixture.
Add the Cheese and Sour Cream:
Stir in the shredded cheddar cheese and sour cream. Mix until the cheese is melted and everything is creamy and well combined.
Serve:
Let the dish sit in the slow cooker for a few more minutes to thicken. Then, garnish with fresh parsley (optional) before serving.
