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Slow Cooker Lemon Herb Chicken with Fluffy Rice

A bright and easy weeknight meal combining tender lemony shredded chicken with perfectly cooked fluffy rice.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the marinade
  • 2 tablespoons olive oil Extra virgin for best flavor.
  • 2 lemons juiced and zested Zest before juicing for easier cleanup.
  • 4 cloves garlic, minced Use fresh minced garlic for stronger flavor.
  • 1 teaspoon dried thyme Can substitute with fresh herbs towards the end.
  • 1 teaspoon dried rosemary Adjust based on preference.
  • to taste salt and pepper Season to preference.
Main ingredients
  • 4 chicken breasts Bone-in for extra flavor if desired.
  • 1 cup chicken broth Ensure gluten-free if necessary.
  • 1 cup rice Use long-grain for fluffiness.
  • 2 cups water For cooking the rice.

Method
 

Preparation
  1. In a slow cooker, combine olive oil, lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper.
  2. Add the chicken breasts and coat them well with the marinade.
  3. Pour the chicken broth over the chicken.
Cooking
  1. Cover and cook on low for 6-7 hours or high for 3-4 hours.
  2. About 30 minutes before serving, cook the rice in a separate pot with water according to package instructions.
  3. Once the chicken is cooked, shred it with two forks and return it to the slow cooker to combine with the juices.
Serving
  1. Serve the lemon herb chicken over a bed of fluffy rice, garnished with fresh parsley.

Notes

Store chicken and rice separately in airtight containers for up to 3-4 days. For freezing, store only the chicken for up to 3 months. Reheat gently for best results.