Lemon Herb Chicken and Rice

A delightful lemon herb chicken and rice dish cooked effortlessly in a slow cooker, bringing comfort and flavor to your table.

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Prep Time 15

Cook Time 6 15

Total Time 6 30

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 420

Main Ingredients

4 pieces boneless, skinless chicken breasts Opt for fresh chicken for juicier texture.
1.5 cups long-grain rice Substitute with jasmine rice for different aroma.
3 cups chicken broth Low-sodium chicken broth is preferable.
2 pieces lemons, sliced For a burst of citrus flavor.
3 cloves garlic, minced
1 teaspoon dried thyme Fresh herbs can replace for better taste.
1 teaspoon dried rosemary Use a tablespoon of fresh if available.
to taste none Salt and pepper Adjust according to preference.
as needed none Fresh parsley for garnish

Preparation

Place the chicken breasts in the slow cooker and season generously with salt and pepper.
Sprinkle dried thyme and rosemary on top for a fragrant base.

Cooking

Pour in the chicken broth, add the minced garlic, and top with lemon slices for a citrus infusion.
Cover and cook on low for about 6 hours until the chicken is tender enough to shred.
Use two forks to shred the chicken into pieces.
Stir in the long-grain rice, ensuring it is well mixed with the juices.
Cover and cook for an additional 30 minutes until the rice is tender and fully cooked.

Serving

Sprinkle freshly chopped parsley on top for a pop of color and freshness before serving.

This dish is ideal for meal prep. Store leftovers in an airtight container for up to three days in the refrigerator.