Description
A comforting and zesty slow cooker dish of lemon herb chicken and rice, perfect for family dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1½ lb)
- 1 cup long-grain white rice, rinsed
- 2 ½ cups low-sodium chicken broth
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ cup grated Parmesan cheese (optional, for creaminess)
- Fresh parsley, chopped (for garnish)
Instructions
- Lightly grease your slow cooker with olive oil or nonstick spray.
- Lay the chicken breasts at the bottom of the slow cooker, ensuring they are evenly spread out.
- Sprinkle the chopped onion, minced garlic, thyme, rosemary, salt, and pepper over the chicken.
- Pour in the chicken broth and fresh lemon juice, then sprinkle lemon zest over the top.
- Cover and cook on Low for 5–6 hours or High for 2½–3 hours.
- Stir in the rinsed rice, ensuring it’s submerged in the liquid. Continue cooking on High for an additional 45–60 minutes.
- Fluff the rice gently with a fork and stir in Parmesan if desired.
- Garnish with fresh parsley before serving.
Notes
For a flavored boost, marinate chicken in lemon juice and spices beforehand. Store leftovers properly and reheat with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 75mg