Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley and lemon slices for garnish
Instructions
- Place chicken breasts or thighs in the slow cooker.
- In a bowl, whisk together lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper.
- Pour the mixture over the chicken.
- Add rice and chicken broth to the slow cooker, spreading evenly.
- Cook on low for 6-8 hours or on high for 3-4 hours until chicken is tender and rice is cooked.
- Shred chicken if desired, then stir to combine.
- Garnish with chopped parsley and lemon slices before serving.
Notes
- Use fresh herbs for more vibrant flavor.
- Adjust lemon juice to taste for more acidity.
- Can substitute chicken thighs for breasts.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 105mg