Crockpot Chicken and Rice

Place the onion, carrot, bell pepper, garlic, Italian seasoning, salt, and pepper into the crockpot. Add the rice and chicken stock and stir well. Nestle the chicken thighs on top.
1 medium onion
1 medium carrot
1 medium red bell pepper
2 garlic cloves
1 tablespoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup long-grain rice
3 ½ cups chicken stock
6 chicken thighs
Set the crockpot to high and let it cook for 2 hours or until the chicken is cooked through.
Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
Stir in the frozen peas, half and half, and Parmesan cheese. Cook on high for another 10 minutes until the cheese melts and everything is hot.
½ cup frozen peas
½ cup half and half
⅓ cup Parmesan
Adjust the seasoning to taste, garnish with fresh parsley (optional) and serve hot.
Fresh parsley to garnish