Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tbsp lemon zest
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp dried thyme or rosemary
- 1 tsp dried basil
- Salt and freshly ground black pepper to taste
- 1 cup chicken broth
- 1 cup long-grain white rice
- Fresh parsley for garnish
Instructions
- In a small bowl, mix lemon juice, lemon zest, minced garlic, olive oil, thyme, basil, salt, and pepper to create the marinade.
- Place chicken breasts in a zip-top bag or dish and pour the marinade over them. Marinate for at least 30 minutes.
- Transfer the marinated chicken to the slow cooker. Pour chicken broth around the chicken.
- Cover and cook on low for 4-6 hours until chicken is tender and shreddable.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add rice, ensuring the liquid covers it fully. Cover and cook on high for 30 minutes until rice is fluffy and absorbed flavors.
- Garnish with fresh parsley before serving. Serve hot over vegetables or side dishes of choice.
Notes
- For extra flavor, add more herbs or a squeeze of lemon before serving.
- Marinating longer than 30 minutes enhances the lemon and herb flavor.
- Use chicken thighs for a juicier, more forgiving option—adjust cooking time accordingly.
- Ensure to use gluten-free chicken broth if strict gluten-free diet is required.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours
- Category: Main Course
- Method: Slow Cooked
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg