Description
A simple and flavorful slow cooker recipe for lemon herb chicken and rice, perfect for an easy weeknight dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup white rice, uncooked
- 1 lemon, zested and juiced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1.5 cups chicken broth
- Optional: fresh parsley for garnish
Instructions
- Place chicken breasts in the bottom of the slow cooker.
- In a small bowl, combine lemon zest, lemon juice, oregano, thyme, garlic powder, onion powder, salt, and pepper.
- Rub the herb mixture all over the chicken breasts.
- Pour chicken broth around the chicken.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until chicken is cooked through and tender.
- Remove chicken from the slow cooker and shred or slice.
- Stir the uncooked rice into the liquid in the slow cooker.
- Return the chicken to the slow cooker.
- Cover and cook on high for 1-1.5 hours, or until the rice is cooked and has absorbed most of the liquid.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C).
- Adjust herbs and spices to your preference.
- If the rice is too firm, add a little more broth and cook for an additional 30 minutes.
- This recipe can be made with chicken thighs as well.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American