Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 lemons, zested and juiced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts in the slow cooker.
- In a small bowl, combine lemon zest, lemon juice, garlic, olive oil, thyme, rosemary, basil, salt, and pepper.
- Pour the lemon herb mixture over the chicken.
- Add chicken broth to the slow cooker.
- Cover and cook on low for 6 hours or until chicken is tender.
- About 30 minutes before serving, add rice to the slow cooker, stirring gently to combine.
- Cover and cook on high for the remaining time until rice is cooked through and liquid is absorbed.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute fresh herbs for dried for a more vibrant flavor.
- For extra zest, add a dash of red pepper flakes.
- Ensure rice is fully covered with liquid for the best texture.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg