Servings: 4-6
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup instant rice
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes, with juice
– 1 can (8 oz) tomato sauce
– 1 cup chicken broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 cup grated Parmesan cheese
– 2 tablespoons fresh parsley, chopped (for garnish)
Directions:
1. Lay the chicken breasts at the bottom of the slow cooker.
2. Sprinkle the uncooked rice over the chicken, evenin’ it out.
3. In a bowl, combine diced onion, minced garlic, diced tomatoes with juice, tomato sauce, and chicken broth. Stir in dried basil, oregano, salt, and black pepper to blend.
4. Pour the tomato mixture over the chicken and rice in the slow cooker. Ensure the contents are well-distributed.
5. Cover with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the rice is tender and the chicken is cooked through.
6. Sprinkle the grated Parmesan cheese over the top just before serving.
7. Garnish with fresh parsley to add a touch of color and a burst of freshness.
Variations & Tips:
– For a little extra texture, stir in a cup of frozen peas 30 minutes before the end of cooking.
– If you fancy a spicier kick, a pinch of red pepper flakes can be added alongside the herbs.
– While white rice is tradition, feel free to substitute with brown rice for added fiber – just remember that it’ll need a bit longer in the slow cooker.
– For those busy days when preparin’ fresh onion and garlic ain’t feasible, a good quality dried minced onion and a teaspoon of garlic powder will stand in just fine.

This recipe, my dear friends, is just like a quilt made with love—simple pieces, when stitched together with care, create a layer of comfort that speaks to the soul. Enjoy it with loved ones, and let it warm you from the inside out.