Description
A comforting dish featuring juicy chicken thighs or breasts, infused with lemon and herbs, served over fluffy rice. Perfect for busy weeknights.
Ingredients
- 4 boneless, skinless chicken thighs (or breasts)
- 1 cup long-grain white rice
- 2 ½ cups low-sodium chicken broth
- 2 tablespoons olive oil
- Juice of 1 large lemon (plus zest)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup frozen peas or chopped spinach (optional)
- Fresh parsley, for garnish
Instructions
- Prepare the Ingredients: Gather all your ingredients and make sure everything is ready to go.
- Sear the Chicken (Optional): Heat olive oil in a skillet over medium-high heat. Sear chicken thighs on both sides for 2–3 minutes for deeper flavor.
- Combine in Slow Cooker: In your slow cooker, add the chopped onion, minced garlic, rice, chicken broth, lemon juice, and zest. Stir in dried thyme, oregano, garlic powder, onion powder, salt, and pepper.
- Add Chicken: Nestle the seared (or unseared) chicken thighs into the mixture. Spoon some liquid over the top to keep them moist during cooking.
- Cook: Cover and cook on LOW for 240–300 minutes or HIGH for 120–180 minutes, until the rice is tender and chicken is fully cooked.
- Add Vegetables (Optional): If using peas or spinach, stir them in during the last 20 minutes of cooking.
- Finish: Gently fluff the rice, adjust seasoning if needed, and garnish with fresh parsley before serving.
Notes
For a fiber boost, use brown rice instead of white. Adjust cooking times if using brown rice.
