Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice
- 2 cups chicken broth
- 1 cup freshly squeezed lemon juice
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 lemon, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and onion powder.
- Optional: Sear chicken in olive oil for 2-3 minutes per side until browned, then transfer to the slow cooker.
- Mix rice, chicken broth, lemon juice, thyme, and oregano in a bowl.
- Pour rice mixture over chicken in the slow cooker and top with lemon slices.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Check chicken is cooked through (165°F). Remove chicken, fluff rice, and stir in additional seasonings if desired.
- Serve shredded or whole over rice, garnished with parsley.
Notes
- For extra flavor, sear the chicken before adding to the slow cooker.
- Adjust herbs and lemon to taste.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 0 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg