Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 1 cup long-grain rice
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 cups chicken broth
- Fresh parsley and lemon slices for garnish
Instructions
- Place chicken breasts in the slow cooker and season with salt, pepper, thyme, and rosemary.
- In a small bowl, mix lemon juice, garlic, olive oil, and chicken broth.
- Pour the mixture over the chicken in the slow cooker.
- Cover and cook on low for 6 hours or on high for 3 hours.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add rice to the slow cooker, stir gently, cover, and cook for another 30 minutes until rice is tender.
- Garnish with fresh parsley and lemon slices before serving.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- Use long-grain rice for best texture.
- Adjust lemon juice to taste for more tang.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
