Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: lemon slices for garnish
Instructions
- Place the chicken breasts in the slow cooker. In a small bowl, mix garlic, lemon juice, olive oil, dried herbs, salt, and pepper. Pour over the chicken. Cover and cook on low for 4-6 hours until tender.
- About 30 minutes before the end of cooking, add the rice and chicken broth to the slow cooker. Stir gently to combine. Cover and continue to cook until the rice is fluffy and has absorbed the juices.
- Once cooked, garnish with chopped parsley and lemon slices. Serve hot with your favorite sides for a bright and flavorful meal.
Notes
- For a more flavorful rice, let it absorb the juices for the last 10 minutes of cooking.
- You can substitute chicken breasts with thighs for a richer flavor.
- Fresh herbs can be used instead of dried ones for a more vibrant taste.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mediterranean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
