Slow Cooker Lemon Herb Chicken and Rice
A comforting and hearty meal featuring juicy chicken, brown rice, and zesty lemon, all cooked to perfection in a slow cooker.
Ingredients
Main Ingredients
- 6 pieces Bone-in Chicken Thighs Or breasts, juicy and flavorful.
- 1 cup Brown Rice Nutritious and hearty.
- 4 cups Low-Sodium Chicken Broth Enhances flavor without overwhelming saltiness.
- 1/4 cup Fresh Lemon Juice For brightness.
- 1 tablespoon Lemon Zest Enhances fresh flavors.
- 4 cloves Garlic Minced for depth of flavor.
- 1 tablespoon Olive Oil For sautéing garlic.
- to taste teaspoons Salt and Pepper For seasoning.
Herbs
- 1 tablespoon Fresh Thyme Chopped.
- 1 tablespoon Fresh Rosemary Chopped.
- 1 tablespoon Fresh Parsley Chopped.
Instructions
Preparation
- Season the chicken thighs with salt and pepper.
- In a skillet, heat a tablespoon of olive oil. Add minced garlic and sauté until fragrant, about 1 minute.
Cooking
- Place the seasoned chicken thighs at the bottom of your slow cooker.
- Pour in the sautéed garlic, followed by the brown rice and chicken broth.
- Squeeze in fresh lemon juice and sprinkle with lemon zest. Toss in the chopped herbs for a burst of freshness. Give it a gentle stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- Once cooked, shred the chicken right in the slow cooker and stir it into the rice. Spoon it onto plates, garnishing with extra herbs if desired.
Notes
This dish reheats beautifully. For longer storage, freeze in portions for up to 3 months. Reheat on low in the slow cooker or microwave until warmed through.