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Peel and finely chop the onion and mince the garlic.
Place the chicken in a single layer in the crockpot and sprinkle it with the pepper and dried oregano. Add the lemon peel and bay leaves, followed by the chicken soup, broth, onion, and garlic.
Stir, add the lid, and cook on HIGH for 3-4 hours. Insert a meat thermometer into the thickest part of the chicken to ensure it's properly cooked - it must read 165ºF/74ºC.
Remove the chicken and shred it with two forks. Add it back to the slow cooker with the rice. Stir, and cook for 20-30 minutes, or until the rice is tender.If you don’t mind mushier/ creamy rice, add it at the beginning, but I prefer mine to be chewier when I first serve it (it will soften further as it sits/ stores).
Grate then stir the cheese into the crockpot chicken and rice, covering it for just a few minutes to melt. Taste and add more salt if necessary.Serve warm, garnished with freshly chopped parsley. Enjoy!