Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice
- 2 cups chicken broth
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, thyme, and rosemary. In a skillet, heat the olive oil over medium heat and sear the chicken for 2–3 minutes on each side until lightly browned.
- Place the seared chicken breasts at the bottom of your slow cooker. Add the rice evenly over the chicken.
- Mix the chicken broth, lemon juice, lemon zest, and minced garlic in a bowl, then pour over the rice and chicken.
- Cover and cook on low for 4–6 hours or high for 2–3 hours. Ensure the rice is fluffy and the chicken reaches an internal temperature of 165°F.
- Garnish with freshly chopped parsley. Serve with optional Greek yogurt or Parmesan for added creaminess.
Notes
- Adjust salt and pepper to taste based on personal preference.
- You can add vegetables like broccoli or peas for extra nutrition and color.
- For a gluten-free option, ensure your chicken broth is gluten-free.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal Kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg