SEASON CHICKEN: Sprinkle ½ teaspoon kosher salt, ¼ teaspoon fresh ground black pepper, ½ teaspoon garlic powder, and ½ teaspoon onion powder evenly over the 4 chicken breasts.

SEAR CHICKEN: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Add 4 medium boneless skinless chicken breasts and cook about 4 to 5 minutes per side until golden brown. The chicken does not need to be fully cooked. Transfer to a plate and set aside.

ADD RICE BASE: In the slow cooker, add 1 ½ cups long grain white rice, uncooked, 2 cloves garlic, minced,1 cup diced carrots, 1 teaspoon fresh thyme, finely chopped, and 2 ½ cups chicken stock. Stir until evenly combined.

ADD BUTTER AND CHICKEN: Place 8 tablespoons unsalted butter, sliced evenly over the rice mixture. Set the seared chicken breasts on top.

COOK: Cover and cook on High for about 1 ½ hours, until the chicken reaches an internal temperature of 165°F.

REMOVE CHICKEN: Transfer the chicken breasts to a plate and cover loosely with foil.

FINISH RICE: Stir ½ cup half & half, 1 cup frozen peas, and ½ cup cheddar cheese, shredded into the rice mixture. Cover and cook on High for another 30 minutes to 1 hour, until the rice is tender and creamy.

MELT CHEESE: Turn the slow cooker to Warm. Place the chicken back on top of the rice and sprinkle 1 cup cheddar cheese, shredded over the chicken. Cover and let sit until the cheese melts and the chicken warms through.

SERVE: Sprinkle with 1 teaspoon fresh parsley, finely chopped before serving.