Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 2 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 at the bottom of the slow cooker.
- In a bowl, mix lemon juice, garlic, thyme, rosemary, salt, and pepper. Pour over chicken.
- Add rice and chicken broth on top.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and rice is cooked.
- Garnish with fresh parsley and lemon slices before serving.
Notes
- You can substitute chicken breasts with thighs for juicier meat.
- Additional herbs like basil or oregano can enhance flavor.
- Reload rice with a splash of water if it absorbs all the liquid before fully cooked.
- 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: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg