Slow Cooker Lemon Herb Chicken with Fluffy Rice
A comforting and satisfying dish featuring tender chicken infused with lemon and herbs, served over fluffy rice, perfect for busy weeknights.
Ingredients
For the Marinade
- 2 lemons 2 lemons (juiced and zested)
- 2 tablespoons 2 tablespoons olive oil
- 4 cloves 4 cloves garlic (minced)
- 1 teaspoon 1 teaspoon dried thyme
- 1 teaspoon 1 teaspoon dried rosemary
- to taste Salt and pepper to taste
For the Chicken and Rice
- 4 pieces 4 boneless, skinless chicken breasts
- 2 cups 2 cups chicken broth
- 2 cups 2 cups long-grain rice
- 1 bunch Fresh parsley for garnish
Instructions
Preparation
- In the slow cooker, combine the lemon juice, lemon zest, olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.
- Add the chicken breasts, ensuring they are fully coated in the marinade.
- Pour in the chicken broth over the chicken.
- Cover the slow cooker and set it to cook on low for 6-8 hours or high for 4 hours.
Cooking
- About 30 minutes before serving, add the rice to the slow cooker, stirring gently to incorporate.
- Cover and continue cooking until the rice has absorbed the broth and is tender.
Serving
- Once finished, fluff the rice with a fork and serve the chicken on top, garnished with fresh parsley.
Notes
For a healthier option, substitute chicken thighs or use brown rice. To store leftovers, refrigerate in an airtight container for 3-4 days or freeze for up to three months. Add vegetables for more nutrition or spices for heat.