Ingredients
Scale
- 4 bone-in or boneless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium-high heat. Sear chicken breasts until golden on both sides, about 3-4 minutes per side. Transfer to slow cooker.
- Add minced garlic, lemon zest, lemon juice, thyme, rosemary, salt, and pepper to the slow cooker.
- Pour chicken broth over the chicken and set to low. Cook for 4-6 hours until chicken is tender.
- In the last 30 minutes, add rice to the slow cooker, ensuring it’s submerged in liquid. Cover and cook until rice is fluffy and has absorbed flavors.
- Garnish with fresh parsley before serving. Enjoy!
Notes
- Adjust cooking time based on your slow cooker model.
- Serve with additional lemon wedges or a side of steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-free
Nutrition
- Serving Size: 1 plate
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg