Ingredients
Scale
- 4 boneless, skinless chicken breasts or thighs
- 1 cup long-grain white rice
- 1 large lemon, juiced and Zest
- 3 cups chicken broth or water
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh herbs for garnish (parsley, thyme, or rosemary)
Instructions
- Gather all ingredients and prepare your chicken by thawing if necessary. Mince garlic and zest and juice the lemon.
- Mix dried thyme, rosemary, oregano, salt, and pepper in a small bowl. Rub this mixture evenly over the chicken breasts or thighs.
- Place seasoned chicken into the slow cooker. Pour in lemon juice, lemon zest, olive oil, minced garlic, and chicken broth. Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender and shreddable.
- About 30 minutes before finishing, add rice around the chicken, ensuring it is submerged in the cooking liquid. Cover again and cook until rice is fluffy and has absorbed the flavors, about 30 minutes.
- Gently stir the dish, garnish with fresh herbs or lemon slices, and serve hot. Perfect with a side salad or vegetables for a complete meal.
Notes
- For more flavor, add slices of lemon or extra herbs during cooking.
- Adjust cooking time if using brown rice; longer cooking may be necessary.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) / 3-4 hours (high)
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg