Ingredients
4 boneless, skinless chicken thighs
1 cup long-grain rice
2 cups chicken broth
1 lemon, juiced and zested
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper, to taste
Fresh parsley, for garnish
Instructions
1. In the slow cooker, combine rice, chicken broth, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
2. Place the chicken thighs on top of the rice mixture.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
4. Fluff the rice with a fork and serve the chicken over the rice, garnished with fresh parsley.
Notes
For added depth of flavor, sear the chicken thighs in a hot pan before adding to the slow cooker.
Use low-sodium chicken broth to control the salt level in the dish.
Add fresh vegetables like spinach or peas during the last 30 minutes for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and 1/4 of the rice
- Calories: 425 kcal
- Sugar: 2g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1.5g
- Protein: 34g
- Cholesterol: 115mg