Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain rice
- 2 lemons, juiced and zested
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 cup chicken broth
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, thyme, rosemary, and oregano.
- In a small bowl, mix lemon juice, lemon zest, garlic, and olive oil. Pour over chicken.
- Add chicken broth to the slow cooker.
- Cook on low for 6 hours or until chicken is tender.
- About 30 minutes before serving, add rice to the slow cooker, ensuring it’s submerged in the liquid.
- Cover and continue cooking until rice is fluffy and cooked through.
- Garnish with fresh parsley and lemon slices before serving.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- Adjust lemon to taste for more or less citrus flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mediterranean
- 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: 55g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg