Ingredients
Scale
- 1 pound chicken thighs or breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 2 teaspoons dried herbs (thyme, rosemary, oregano)
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Butter, for topping (optional)
Instructions
- Place the chicken in the slow cooker and season with salt and pepper.
- Layer the rice on top of the chicken.
- In a bowl, combine chicken broth, lemon juice, lemon zest, herbs, onion, and garlic. Pour over the rice and chicken.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and rice is tender.
- Fluff the rice gently with a fork before serving. Top with butter if desired.
Notes
For best results, use fresh lemon zest and do not open the slow cooker lid while cooking. Leftovers can be reheated easily.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg