Description
This comforting slow cooker chicken and rice dish combines tender chicken, bright lemon, and aromatic herbs for a simple yet flavorful meal perfect for busy days.
Ingredients
1 ½ pounds (680 g) boneless, skinless chicken thighs or breasts
1 cup (190 g) long-grain white rice, rinsed
2 ¼ cups (540 ml) low-sodium chicken broth
2 tablespoons (30 ml) freshly squeezed lemon juice
1 tablespoon lemon zest
3 tablespoons (45 ml) olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
½ cup (75 g) diced onion
½ cup (75 g) diced carrots (optional)
2 tablespoons chopped fresh parsley
Instructions
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Rinse rice under cold water until water runs clear.
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Season chicken with salt, pepper, and paprika.
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Add rice, onion, carrots, garlic, herbs, lemon zest, lemon juice, olive oil, and broth to the slow cooker. Stir gently.
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Place chicken on top.
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Cook on Low for 4–5 hours or High for 2–3 hours, until chicken reaches 165°F (74°C) and rice is tender.
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Remove chicken, shred or slice, then return to the slow cooker and stir.
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Garnish with parsley before serving.
Notes
For creamier texture, stir in ¼ cup (60 ml) heavy cream at the end.
Store leftovers in the refrigerator up to 4 days or freeze for 2 months.
Add extra broth when reheating if needed to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 4 hours