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Place chicken into a gallon size plastic storage bag. Pour Italian dressing on top. Seal and chill for 8 hours or overnight.
To assemble: In a large skillet over medium high heat saute onion, celery and mushrooms in a couple drizzles of olive oil. Cook for 3-5 minutes until softened. Add garlic, saute for 1 minute longer. Add chicken broth, scraping browned bits from bottom of skillet. Remove from heat.
Spray bottom and sides of 6 quart slow cooker or similar, with cooking spray. Pour vegetables and broth into the bottom of the slow cooker. Add rice, herbs de provence, garlic salt, 1/2 tsp lemon pepper and tarragon. Mix well.
Remove chicken from marinade and arrange over rice. Sprinkle with remaining lemon pepper and dot with 1 Tbsp butter. Discard marinade.
Cover tightly and cook on High for 3-4 hours or on Low for 6-8 hours. Adjust times based on your individual appliance.
Remove cooked chicken to a platter. To the rice add cream cheese, 1/2 shredded cheese, peas and Parmesan cheese stirring through the rice until melted and combined. Add additional chicken stock to moisten as needed. Place chicken on top of rice, sprinkle with remaining shredded cheese. Cover and keep warm until cheese has melted. Garnish with fresh chives before serving, if desired.