Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 oranges, juiced and zested
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken broth
- Fresh parsley for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, thyme, and rosemary.
- Pour orange and lemon juice over the chicken, add zest, and sprinkle minced garlic on top.
- Drizzle olive oil over the ingredients in the slow cooker.
- Pour chicken broth into the slow cooker, ensuring the chicken is partially submerged.
- Cover and cook on low for 4-6 hours until chicken is tender.
- About 30 minutes before serving, prepare rice: rinse rice under cold water.
- In a separate pot, bring 2 cups of water to a boil, add a pinch of salt, then stir in the rice.
- Reduce heat to low, cover, and simmer for 15-20 minutes until rice is fluffy and water is absorbed.
- Once cooked, fluff rice with a fork and serve chicken on top or alongside rice, garnished with fresh parsley.
Notes
- You can substitute chicken thighs for breasts for more tenderness.
- For a zestier flavor, add extra orange or lemon zest.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg