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 the chicken thighs on top of the rice mixture.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- Fluff the rice with a fork and serve the chicken over the rice, garnished with fresh parsley.
Notes
- Adjust cooking time based on your slow cooker settings.
- For extra flavor, marinate the chicken in lemon juice and herbs for 30 minutes before cooking.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg