Ingredients
Scale
- 2 lbs chicken breasts
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup frozen peas
- 2 tbsp chopped fresh parsley
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until softened. Add garlic and cook 1-2 minutes.
- Transfer onion and garlic mixture to slow cooker. Place chicken breasts on top.
- Sprinkle thyme, rosemary, lemon zest, salt, and pepper over chicken. Add rice around chicken and pour in chicken broth. Drizzle with lemon juice.
- Cover and cook on low 3-4 hours or high 1.5-2 hours until chicken is cooked and rice tender.
- Remove chicken; stir peas into rice and broth. Shred or slice chicken and return to slow cooker, mixing everything together. Adjust seasoning.
- Garnish with parsley and serve hot.
Notes
- Ensure rice is fully submerged for even cooking.
- Sear chicken before slow cooking for extra flavor.
- Optional: add cream or sour cream for a creamier texture.
- Substitute peas with carrots or green beans.
- If using chicken thighs, adjust cooking time to avoid drying out.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2
- Sodium: 750
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 40
- Cholesterol: 125