Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts or thighs
- 1 cup long-grain 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 salt
- 1/2 teaspoon black pepper
- Fresh parsley and lemon wedges for garnish
Instructions
- Place chicken breasts or thighs in the slow cooker. Drizzle with olive oil and season with salt, pepper, thyme, rosemary, and minced garlic.
- Pour chicken broth and lemon juice over the chicken. Cover and cook on low for 6 hours.
- About 30 minutes before serving, remove the chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Add rice to the slow cooker, stirring gently to combine. Cover and cook for an additional 30 minutes or until rice is tender.
- Garnish with chopped fresh parsley and lemon wedges before serving.
Notes
- You can substitute chicken breasts with thighs for juicier meat.
- Use jasmine or basmati rice for enhanced flavor.
- Add vegetables like spinach or peas for extra nutrients.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Method: Slow cooking
- Cuisine: American
- Diet: Gluten-Free, Kid-Friendly
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg