Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon (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 garnishing
Instructions
- In a small bowl, mix lemon juice, lemon zest, minced garlic, olive oil, thyme, rosemary, salt, and pepper to prepare the marinade.
- Place chicken breasts in the slow cooker and pour the lemon herb mixture over them, ensuring each piece is coated evenly.
- Cover and cook on low for 4-6 hours until the chicken is tender and flavorful.
- About 30 minutes before the end of cooking, add rice and chicken broth around the chicken. Stir gently to combine.
- Cover and cook for the remaining 30 minutes until the rice is fluffy and absorbs the flavors.
- Check the seasoning, then garnish with chopped parsley and lemon slices before serving.
Notes
- Ensure chicken is fully thawed before cooking for even flavor infusion.
- You can substitute brown rice; adjust cooking time accordingly.
- For an extra zesty flavor, add additional lemon slices during the cooking process.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (about 1/4 of recipe)
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg