Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: vegetables like peas or spinach for added nutrition
Instructions
- Start by seasoning the chicken breasts with salt, pepper, lemon zest, and dried herbs. Drizzle with olive oil and set aside while you prepare the rice and other ingredients.
- Place the seasoned chicken at the bottom of the crock-pot. Add minced garlic, lemon juice, rice, and chicken broth on top. Cover with the lid and cook on low for about 4-6 hours, or until the chicken is tender and the rice is fluffy.
- Once cooked, use two forks to shred the chicken slightly for better mixing with the rice. Garnish with fresh parsley and additional lemon slices for a vibrant presentation. For a creamier texture, add a splash of cream or butter before serving.
Notes
- Feel free to add vegetables like peas, spinach, or other greens for extra nutrition and color.
- Adjust the seasoning according to your taste preferences, including more herbs or lemon for a zestier flavor.
- This dish can be made with chicken thighs for a juicier, more tender result—simply adjust cooking time as needed.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg