Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- Salt and pepper to taste
- Fresh lemon slices and parsley for garnish
Instructions
- Place chicken breasts in the slow cooker. Drizzle with olive oil, lemon juice, and season with garlic, thyme, rosemary, parsley, salt, and pepper.
- Add chicken broth and cover. Cook on low for 6-8 hours or on high for 3-4 hours.
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker and stir to combine with accumulated juices.
- Meanwhile, cook rice separately according to package instructions.
- Serve shredded chicken over rice, garnished with lemon slices and fresh herbs.
Notes
- Adjust herbs and lemon to taste for a more or less tangy flavor.
- Use brown rice as a healthier alternative, extending cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg