Ingredients
Scale
- 4 chicken thighs
- 1 cup long-grain rice
- 2 lemons (zested and juiced)
- 3 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 cups chicken broth
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken thighs with salt, pepper, thyme, and rosemary.
- Heat olive oil in a skillet and sear chicken until golden brown, then transfer to slow cooker.
- Add garlic, lemon zest, lemon juice, rice, and chicken broth to the slow cooker.
- Cover and cook on low for 6-8 hours or until chicken is tender and rice is cooked.
- Garnish with fresh parsley and additional lemon slices before serving.
Notes
- Use bone-in chicken thighs for extra flavor.
- Adjust lemon amount for desired citrus tang.
- Can substitute with chicken breasts if preferred, reducing cook time.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate (1/4 of recipe)
- Calories: 430 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg