1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions, celery and mushrooms. Sauté until softened and mushrooms have released their liquid, about 8-10 minutes. Add garlic and cook an additional minute until fragrant. Transfer mixture to the slow cooker insert.

2. Add remaining tablespoon of olive oil to the skillet and increase heat to medium-high. Season the chicken with salt and pepper then place in the pan and sear until browned on each side, about 3-4 minutes per side. Turn off heat and set aside. (*see note)

3. Add chicken broth, rice, lemon zest, lemon juice, Italian seasoning and additional salt and pepper to taste to the crock pot. Stir until well combined.

4. Place seared chicken breasts along with any accumulated juices from the skillet into the slow cooker.

5. Cover and cook on high for 4 hours. Check chicken at 2.5-3 hours, depending on the thickness of the chicken breasts, they may be cooked through at this point. If so, remove from the slow cooker, transfer to a dish and cover with foil while rice continues to cook for the remaining time.

6. After 4 hours when rice is cooked and tender, remove the lid, add the butter, peas and parmesan and stir to combine until peas are heated through.

7. Slice or chop chicken, add back into the slow cooker and stir to combine. Alternatively, serve the chicken on top of the rice mixture once plated.

8. Garnish with fresh parsley and serve hot.