1MAKE THE CHICKEN:
Place the skinless, fat removed thighs, into the crockpot with the fleshy side up in a single layer.
2Add the wine and the broth. It should just barely cover the chicken.
3Add the seasonings of rosemary, sage and black cracked pepper. Add the minced dried onions. Cover and cook on low about 3 to 4 hours or until tender. Taste broth to see if it needs salt.
4MAKE THE RICE:
When the chicken is done, place the water and chicken granules and parsley in a medium sauce pan. When it comes to a boil, add the minute rice, stir, cover and remove from heat and let it sit for 5 minutes.
5SERVE THE CHICKEN:
Using an ice cream scoop, scoop a serving of rice on the plate. Drizzle a ladle of juices from the crockpot slowly over the top of the rice. Place a serving of chicken on the plate and garnish it with chopped parsley. Enjoy!