Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh lemon slices and herbs for garnish
Instructions
- Place chicken breasts in the slow cooker, season with salt, pepper, thyme, rosemary, and parsley.
- Add minced garlic, olive oil, lemon juice, and chicken broth.
- Cover and cook on low for 6 hours or high for 3 hours.
- Cook rice separately according to package instructions.
- Shred chicken if desired and serve over rice, garnished with lemon slices and fresh herbs.
Notes
- Use fresh herbs for the best flavor.
- You can add vegetables like peas or spinach during the last hour of cooking.
- Prepare ahead for quick weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg