Description
A comforting slow cooker dish featuring tender chicken infused with lemon and herbs, served over fluffy rice.
Ingredients
Scale
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the diced onion to the skillet and sauté for about 3–4 minutes, until softened and translucent.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Transfer the cooked onion and garlic mixture to the bottom of the slow cooker.
- Place the chicken breasts on top of the onion and garlic mixture.
- Sprinkle the dried thyme, dried rosemary, lemon zest, salt, and black pepper evenly over the chicken breasts.
- Add the uncooked rice around the chicken in the slow cooker.
- Pour the chicken broth over the rice and chicken, ensuring the rice is submerged in the liquid.
- Drizzle the fresh lemon juice over everything in the slow cooker.
- Cover the slow cooker with the lid and set it to cook on low for 3–4 hours or on high for 1.5–2 hours, until the chicken is fully cooked and the rice is tender.
- Once the cooking time is complete, remove the chicken breasts from the slow cooker and set them aside.
- Stir in the frozen peas into the rice and broth mixture, allowing them to warm through.
- Shred or slice the chicken breasts and return them to the slow cooker, mixing everything together.
- Gently stir the mixture to combine the chicken, rice, peas, and broth.
- Taste and adjust seasoning with additional salt or pepper if needed.
- Sprinkle the chopped fresh parsley over the top just before serving.
- Serve the lemon herb chicken and rice hot, ensuring each plate gets a portion of both chicken and rice.
Notes
For extra flavor, marinate the chicken in lemon juice and herbs before cooking. This dish can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg