Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 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
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, thyme, and rosemary.
- Add minced garlic, lemon juice, lemon zest, and olive oil over the chicken.
- Pour chicken broth over the ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken, shred with two forks, and return to slow cooker to soak up the juices.
- Meanwhile, cook rice according to package instructions.
- Serve shredded chicken over rice, garnished with fresh parsley and extra lemon slices.
Notes
- For extra flavor, add a splash of white wine or a teaspoon of Dijon mustard before cooking.
- Use jasmine or basmati rice for a more aromatic meal.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: Fifty grams
- Fiber: 3g
- Protein: 40g
- Cholesterol: 85mg