1 teaspoon coarsely chopped fresh rosemary leaves or dried rosemary
1 cup Chardonnay or other dry white wine
1/2 cup fat-skimmed chicken broth
1 1/2 cups precooked dried white rice
1/4 cup chopped green onions (including tops)
Rosemary sprigs, rinsed
How to Make It
Rinse thighs and pat dry. Pull off and discard skin; trim off and discard lumps of fat. Sprinkle thighs lightly with salt and pepper.
Place thighs in a 4 1/2-quart or larger electric slow-cooker. Sprinkle with garlic and chopped rosemary; pour wine and broth over chicken.
Cover and cook until meat pulls easily from the bone, about 5 hours on low, 3 hours on high.
Skim and discard fat from juices. Add rice and mix to moisten evenly. Turn cooker to high; cover and cook, stirring several times, until rice is just tender to bite, about 5 minutes. Spoon chicken and rice onto a platter. Sprinkle with onions and garnish with rosemary sprigs. Add salt and pepper to taste.