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Slow Cooker Lemon Herb Chicken and Rice

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A hands-off, comforting one-pot meal with juicy chicken, tender rice, and bright lemon flavor.

Ingredients

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  • 4 chicken breasts (boneless, skinless)
  • 1 cup long-grain white or jasmine rice
  • 2 cups chicken broth
  • 1 lemon, juiced and zested
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Place the chicken breasts in the bottom of your slow cooker.
  2. Add the rice, chicken broth, lemon juice, and lemon zest on top of the chicken.
  3. Drizzle the olive oil over everything, then add the minced garlic, dried thyme, dried rosemary, and a generous pinch of salt and pepper. Stir gently to combine the rice into the broth around the chicken.
  4. Cover and cook on low for 360 to 420 minutes or on high for 180 to 240 minutes, until the chicken reaches 165°F and the rice is tender.
  5. Remove the chicken and shred it with two forks. Return the shredded chicken to the rice and stir to distribute evenly. Taste and adjust seasoning.
  6. Serve hot with a sprinkle of fresh parsley for color and brightness.

Notes

For added depth, sear the chicken briefly before placing it in the slow cooker. Rinse rice only for firmer grains; skip rinsing for creamy finish.

Nutrition

Find it online: https://www.simplefamilydishes.com/slow-cooker-lemon-herb-chicken-rice-3/