Description
Tender slow-cooked chicken with fluffy lemon-herb rice. Bright citrus, cozy herbs, and effortless one-pot comfort—perfect for fall, spring, and summer.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
- 1 1/2 cups long-grain white rice, rinsed
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil or melted butter
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1 teaspoon lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup frozen peas or chopped spinach (optional)
- Lemon slices and fresh herbs for garnish
Instructions
1. Rinse rice to remove excess starch. Chop onion and mince garlic.
2. Add rice to the bottom of the slow cooker; place chicken on top.
3. Drizzle olive oil or butter. Season with salt, pepper, thyme, parsley, rosemary; add garlic and onion.
4. Pour in chicken broth, lemon juice, and zest. Ensure rice is submerged.
5. Cook on Low for 5–6 hours or High for 2 1/2–3 hours, until rice is tender and chicken is cooked.
6. Stir in peas or spinach during the last 10 minutes (optional).
7. Fluff rice, garnish with lemon slices and herbs, and serve warm.
Notes
Use long-grain white rice for best texture.
For brighter flavor, add an extra squeeze of lemon at the end.
Great for meal prep—portions freeze up to 3 months.
For Instant Pot: 10 minutes high pressure, natural release 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 2g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 85mg