Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 lemons, juiced and zested
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups chicken broth
- Fresh parsley, chopped 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, zest, garlic, and olive oil. Pour over chicken.
- Add chicken broth to the slow cooker.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Cook rice separately according to package instructions.
- Shred the cooked chicken using two forks and serve over the cooked rice, garnished with fresh parsley.
Notes
- You can substitute chicken breasts with thighs for more flavor.
- Adjust lemon quantity to taste for more citrus flavor.
- Serve with a side of steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Healthy, Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 410 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 115mg