Ingredients
Scale
- 4 chicken breasts
- 2 lemons (juiced and zested)
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup chicken broth
- 1 cup rice
- 2 cups water
- Fresh parsley (for garnish)
Instructions
- In a slow cooker, combine the chicken breasts, lemon juice, lemon zest, olive oil, minced garlic, thyme, rosemary, salt, and pepper.
- Pour the chicken broth over the chicken mixture.
- Cover the slow cooker and cook on low for 360-480 minutes or on high for 180-240 minutes.
- About 30 minutes before serving, cook the rice in a separate pot with water according to package instructions.
- Once the chicken is cooked through, shred it in the slow cooker and mix it with the juices.
- Serve the lemon herb chicken over the fluffy rice and garnish with fresh parsley.
Notes
Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze leftovers for up to three months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: slow cooker, lemon herb chicken, fluffy rice, easy dinner, healthy meal