Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup long-grain rice
- 2 lemons, juiced and zested
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups chicken broth
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, thyme, and rosemary.
- Add garlic, lemon juice, lemon zest, olive oil, and chicken broth.
- Cover and cook on low for 6 hours or until chicken is tender.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add rice to the slow cooker, stir well, and cook on high for 30 minutes or until rice is fluffy.
- Serve garnished with fresh parsley and lemon slices.
Notes
- You can substitute chicken thighs for breasts for juicier results.
- For added flavor, include some chopped fresh herbs before serving.
- Adjust cooking time for different rice varieties.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cook
- Cuisine: American
- Diet: Gluten-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: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
