Slow Cooker Lemon Herb Chicken with Fluffy Rice
A delightful dish of tender chicken infused with lemon and herbs, served with fluffy rice, perfect for weeknight dinners or special occasions.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 1 cup chicken broth
- 2 pieces lemons (juiced and zested) Fresh lemons are recommended.
- 2 tablespoons olive oil For a silky texture.
- 2 tablespoons fresh herbs (parsley or thyme) Can substitute other herbs.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste salt and pepper Season to your liking.
For the Rice
- 2 cups uncooked rice Substitute with brown rice or quinoa if desired.
- 4 cups water For cooking the rice.
For Garnish
- to taste fresh herbs Highly recommended for garnish.
Instructions
Preparation
- Pour one cup of chicken broth into the slow cooker.
- Squeeze the juice of two lemons and add the zest.
- Drizzle in two tablespoons of olive oil.
- Sprinkle in two tablespoons of fresh herbs, one teaspoon each of garlic powder and onion powder, and season with salt and pepper.
- Nestle four chicken breasts in the slow cooker, ensuring they’re coated with the mixture.
Cooking
- Set the slow cooker to low for 6-8 hours or high for 3-4 hours.
- Allow the chicken to cook until it is fall-apart tender.
Preparing Rice
- About 30 minutes before serving, bring four cups of water to a boil.
- Add two cups of uncooked rice, stir, cover, and let simmer until the rice is fluffy.
Serving
- Once cooked, shred the chicken in the slow cooker. Mix with the sauce.
- Serve the chicken over fluffy rice and garnish with fresh herbs.
Notes
For gluten-free, ensure the chicken broth is gluten-free. Leftovers can be stored in an airtight container for up to three days.