Ingredients
Scale
- 4 bone-in, skinless chicken breasts
- 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
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh parsley and lemon slices for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, thyme, and rosemary.
- In a small bowl, mix lemon juice, olive oil, garlic, and chicken broth.
- Pour the lemon mixture over the chicken.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- During the last 30 minutes, add the rice and stir to combine.
- Cook until rice is tender and chicken is fully cooked.
- Garnish with chopped parsley and lemon slices before serving.
Notes
- You can substitute chicken thighs for breasts for more flavor.
- Add vegetables like peas or bell peppers for extra nutrition and color.
- Adjust the lemon and herbs to suit your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low
- Method: Slow cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 430 Kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg