Slow Cooker Lemon Herb Chicken and Rice
A delightful comfort food that's simple to make and packed with flavorful ingredients, perfect for busy days.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken thighs
- 1 cup long-grain rice
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 whole lemon, juiced and zested
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- to taste Salt and pepper
- for garnish Fresh parsley
Instructions
Preparation
- In a slow cooker, combine the onion, garlic, rice, chicken broth, lemon juice, lemon zest, thyme, rosemary, salt, and pepper.
- Place the chicken thighs on top of the rice mixture.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and the rice is tender.
- Before serving, fluff the rice with a fork and garnish with fresh parsley.
Notes
To store leftovers, let the dish cool to room temperature, then transfer it to an airtight container. It can be stored in the refrigerator for up to 3-4 days, or frozen for up to 2 months. Reheat thoroughly before serving.