Description
A delicious, easy slow cooker recipe for lemon herb chicken and rice.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 large lemon, zested and juiced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup baby spinach (optional)
- ¼ cup fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
- Season the chicken breasts with salt, pepper, thyme, and basil.
- Lay the seasoned chicken pieces at the bottom of the slow cooker.
- Top the chicken with chopped onions and minced garlic, distributing evenly.
- In a separate bowl, mix the long-grain rice, chicken broth, lemon zest, and lemon juice.
- Carefully pour the rice and broth mixture over the chicken in the slow cooker.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is tender and cooked through.
- In the last 30 minutes of cooking, stir in the baby spinach, if using, for added nutrients.
- Ensure the chicken reaches an internal temperature of 165°F (75°C).
- Once cooked, remove the chicken and shred it using two forks.
- Stir the shredded chicken back into the rice. Serve warm, garnished with fresh parsley and lemon wedges.
Notes
- This recipe is perfect for a busy weeknight dinner.
- You can add vegetables like carrots or peas for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 4-6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg