Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 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 basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- Fresh lemon slices and chopped parsley for garnish
Instructions
- Gather all the ingredients and rinse the rice; set aside.
- Mix dried herbs, salt, and pepper; rub over chicken breasts. Optional: brown chicken in a skillet with olive oil for extra flavor.
- Layer rice at the bottom of the slow cooker, then place seasoned chicken on top.
- Drizzle garlic, lemon juice, and olive oil over the chicken. Pour chicken broth evenly over all ingredients.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and rice is cooked through.
- Garnish with lemon slices and chopped parsley. Fluff rice before serving hot.
Notes
- Use chicken thighs instead of breasts for extra juiciness and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of chicken broth or water to keep rice moist.
- Freeze portions for up to 2 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low / 3-4 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 75mg