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- 4 boneless, skinless chicken breasts - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 lemon (zested and juiced) - 2 tablespoons extra virgin olive oil - 4 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon dried rosemary - Salt and freshly ground black pepper to taste Chicken is the star here. I use four boneless, skinless chicken breasts for a tender bite. The rice adds a nice texture and absorbs all the flavors. I prefer long-grain white rice for its fluffy finish. The broth brings depth, while lemon wakes up the dish with its bright notes. Olive oil adds richness, and garlic gives it that warm, savory taste. Herbs like thyme, oregano, and rosemary tie everything together, making the dish fragrant and flavorful. - 1 cup frozen peas for added color and nutrition - Fresh parsley, finely chopped, for garnish If you want to boost nutrition, frozen peas are a great choice. They add color and sweetness, too. I like to toss them in during the last 15 minutes of cooking. Fresh parsley not only makes the dish look pretty, but it also adds a fresh taste when you sprinkle it on top before serving. - Seasoning the chicken First, take your chicken breasts and sprinkle them with salt and black pepper. Make sure to coat them well. This step is key for flavor. Place the seasoned chicken in the bottom of the slow cooker. Lay them flat in a single layer for even cooking. - Mixing the herb-lemon sauce In a bowl, combine the chicken broth, lemon juice, and lemon zest. Add in the olive oil and minced garlic. Next, stir in the dried thyme, oregano, and rosemary. Whisk these together until the mixture is smooth and fragrant. This herb-lemon sauce will bring your dish to life! - Layering ingredients in the slow cooker After mixing the sauce, pour it over the chicken in the slow cooker. Make sure each piece is well-coated. Now, sprinkle the uncooked rice evenly around the chicken. This helps the rice absorb all the tasty flavors as it cooks. - Setting the cooking time and temperature Cover the slow cooker and set it to cook on low for six hours. If you’re short on time, you can cook it on high for three hours. The chicken should be fully cooked, and the rice will soak up all the broth, becoming tender and flavorful. - Adding peas before serving If you want to add peas for color and nutrition, do it about 15 minutes before the cooking ends. Stir them gently into the slow cooker. They will warm up and keep their nice texture. - Shredding the chicken and mixing with rice Once the cooking time is up, take the chicken out of the slow cooker carefully. Use two forks to shred the chicken into bite-sized pieces. Return it to the slow cooker and mix it well with the rice and broth. This step makes every bite delicious! - Best practices for tender chicken: Always use fresh chicken breasts. Season them well with salt and pepper. Place them at the bottom of the slow cooker. This method keeps them juicy. Cook on low heat for best results. This makes the chicken tender and full of flavor. - Ensuring even cooking of rice: Spread the uncooked rice evenly around the chicken. Pour the herb-lemon mixture over it. This helps rice soak up all the tasty broth. Stir gently before cooking. This step ensures all the rice cooks evenly. - How to present the dish: Scoop the chicken and rice into bowls. Use a large spoon for easy serving. Top each bowl with fresh parsley. Add a lemon wedge on the side. This adds a nice touch and a pop of color. - Pairing ideas for sides and drinks: Serve with a light salad for balance. Try a green salad with vinaigrette. A chilled white wine pairs well too. Lemonade is great for a refreshing drink. These pairings enhance the meal's flavors. {{image_4}} You can easily switch up the grains in this recipe. Quinoa or brown rice works well too. Both options add nice flavor and texture. They also boost the dish’s health benefits. If you're looking for a protein change, try vegetarian options like chickpeas or tofu. Ground turkey is another great choice. It keeps the dish lean while providing tasty protein. To add a kick, you can sprinkle in some red pepper flakes. This gives the dish a warm, spicy note. You can also add smoked paprika for a different flavor twist. Don't forget about veggies! Toss in bell peppers, carrots, or spinach. They add color and extra nutrition. Mix them in before cooking for tender bites. You can even stir in fresh spinach right before serving for a vibrant touch. To store leftover chicken and rice, let it cool first. Place it in a container with a tight lid. This keeps the dish fresh. I recommend using glass or BPA-free plastic containers. These materials help avoid any unwanted tastes. You can store the dish in the fridge for up to three days. Be sure to label the container with the date. This way, you won’t forget when you made it. To freeze this dish, start by letting it cool completely. Transfer the chicken and rice into freezer-safe bags or containers. Squeeze out as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. For reheating, place the dish in a pot over low heat. Stir often and add a splash of chicken broth if needed. You can also microwave it in a microwave-safe bowl. Cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring in between. Enjoy your meal as if it were fresh! How long does this dish take to cook? This dish takes about 6 hours on low or 3 hours on high. The slow cooker makes the chicken juicy and the rice tender. Can I use frozen chicken breasts? Yes, you can use frozen chicken breasts. Just add an hour to the cooking time. Ensure the chicken cooks fully before serving. How many calories are in Slow Cooker Lemon Herb Chicken and Rice? The dish has about 400 calories per serving. This makes it a filling but healthy option. Is this recipe gluten-free? Yes, this recipe is gluten-free. Use low-sodium chicken broth without gluten for best results. Can I adjust the servings easily? Yes, you can adjust the servings. Simply change the amount of chicken and rice while keeping the broth ratio the same. What can I pair with this dish for a complete meal? Pair this dish with a fresh salad or steamed vegetables. Garlic bread also complements the meal nicely. In this post, we explored how to make Slow Cooker Lemon Herb Chicken and Rice. We covered key ingredients like chicken, rice, and spices. I shared step-by-step instructions for preparing and cooking the dish. Useful tips included ways to ensure tender chicken and pairing ideas. You also learned about ingredient variations, storage methods, and FAQs. This recipe is simple, tasty, and perfect for busy days. I hope you enjoy making it as much as I do.

Slow Cooker Lemon Herb Chicken and Rice

Savor the delicious flavors of Slow Cooker Lemon Herb Chicken & Rice with this simple recipe! Just season chicken breasts, mix a zesty lemon-herb broth, and let the slow cooker do the work. In just a few hours, enjoy tender chicken and flavorful rice that's perfect for any meal. Ready to create a comforting dish for family or guests? Click to explore the full recipe and make this easy, mouthwatering dinner tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 lemon (zested and juiced)

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

Salt and freshly ground black pepper to taste

1 cup frozen peas (optional)

Fresh parsley, finely chopped, for garnish

Instructions
 

Prepare Chicken: Season the chicken breasts generously with salt and freshly ground black pepper. Place them at the bottom of the slow cooker in a single layer.

    Mix Ingredients: In a medium mixing bowl, whisk together the chicken broth, fresh lemon juice, lemon zest, olive oil, minced garlic, dried thyme, oregano, and rosemary until well combined, creating a fragrant herb-lemon mixture.

      Layer in Slow Cooker: Carefully pour the herb-lemon mixture over the seasoned chicken breasts, ensuring they are well coated. Sprinkle the uncooked rice evenly around and over the chicken in the slow cooker for even cooking.

        Cook: Cover the slow cooker with its lid and set to cook on low for 6 hours, or high for approximately 3 hours. The chicken should be cooked through, and the rice should become tender and absorb the flavorful broth.

          Add Peas: If you choose to use peas, gently stir them into the slow cooker about 15 minutes before the cooking time is up. They will warm through perfectly without becoming mushy.

            Shred Chicken: Once the cooking time is complete, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the slow cooker and mix thoroughly with the rice and broth.

              Serve: Taste the dish and adjust the seasoning with additional salt and freshly ground black pepper as needed.

                - Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 4

                  - Presentation Tips: Distribute the chicken and rice mixture into serving bowls. Garnish with a generous sprinkle of freshly chopped parsley on top and place a lemon wedge beside each bowl for an inviting and vibrant presentation!