Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Lemon slices for garnish
Instructions
- Place chicken breasts in the slow cooker. In a bowl, combine lemon juice, olive oil, garlic, thyme, rosemary, oregano, salt, and pepper. Pour over chicken.
- Cover and cook on low for 4-6 hours until chicken is tender.
- Remove chicken and shred using two forks. Meanwhile, add rice and chicken broth to the slow cooker and stir.
- Return shredded chicken to the cooker. Cover and cook on high for 1 hour until rice is tender and flavorful.
- Garnish with chopped parsley and lemon slices before serving.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Add vegetables like peas or spinach for extra nutrition.
- Adjust seasoning to taste with additional herbs or lemon.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Healthy
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg