Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice or brown rice
- 2 cups chicken broth or water
- 1 large lemon, juiced and zested
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Fresh parsley for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Season the chicken with salt, pepper, thyme, and rosemary. Sear in a skillet with olive oil until golden brown on both sides.
- In a small bowl, combine garlic, lemon juice, lemon zest, olive oil, and a pinch of salt to create the lemon herb mixture.
- Place rice at the bottom of the slow cooker. Top with the seared chicken.
- Pour lemon herb mixture over the chicken and rice. Add chicken broth or water, ensuring the rice is submerged.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours until rice is tender and chicken reaches 165°F.
- Garnish with fresh parsley and serve hot, optionally with lemon wedges for extra flavor.
Notes
- For added flavor, sauté the chicken before slow cooking, but it can be skipped for convenience.
- Adjust cooking time if using frozen chicken—add 30 minutes and check internal temperature.
- Use brown rice for a healthier option; it requires longer cooking (6-8 hours).
- Store leftovers in airtight containers for up to 3 days; reheat with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 dish (about 1 cup)
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg