Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- In the slow cooker, combine rice, chicken broth, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
- Place chicken thighs on top of the rice mixture.
- Cover and cook on low 6–7 hours or high 3–4 hours, until chicken is cooked and rice is tender.
- Fluff rice with a fork and serve chicken over rice, garnished with fresh parsley.
Notes
- Use a slow cooker liner for easy cleanup.
- Adjust herbs and lemon to taste for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 100 mg