Lime Chicken with rice

This recipe has been a favorite since I worked at this group home and was able to cook from a 200 calorie entree cookbook by Betty Crocker. I love to use this for enchiladas, nachos, or just by itself with toppings that you would put on enchiladas or nachos. We made it last night and I was all out of rice so I used quinoa and I think it was even better and tricked us into thinking I had more chicken then usual (which I didn't).

Ingredients:

• 1 package (1 pound 4 ounces) chicken thighs (I use 3 or 4 thighs depending on the size and I buy the boneless skinless but you can buy bone in either way it falls apart after 8 hours)
• 1/4 fresh lime juice (1-2 limes)
• 1 1/2 cups chicken broth (reduced sodium is great)
• 2 cloves of garlic finely chopped
• 1/2 tsp dried thyme leaves (we use ground thyme and it works just as well, just whatever you have)
• 1/4 tsp pepper
• 2 tbsp butter
• 1 cup uncooked instant rice (or like I said quinoa)
• chopped fresh parsley, if desired

Directions:

1. Place chicken (frozen or thawed in slow cooker and add remaining ingredients except rice and parsley. 
2. Cover and cook on low heat setting 8 to 10 hours. During last 15 minutes of cooking stir in rice (30 minutes if using quinoa).
3. The recipe says to remove the chicken and spoon rice onto a plate then add the chicken and top with parsley. I have found the chicken will just shred itself and mix with the rice and just be wonderful for enchilada fillings like I said. 

I hope you enjoy this one as much as we do!