Slow Cooker Lemon Herb Chicken with Fluffy Rice
A simple, flavorful dish with tender chicken cooked slowly in a lemony broth, served over fluffy rice.
Ingredients
For the Chicken
- 4 pieces chicken breasts Boneless and skinless for easy shredding.
- 1/4 cup lemon juice Freshly squeezed for best flavor.
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 cups chicken broth
For the Rice
- 2 cups rice Cook according to package instructions.
- Fresh herbs for garnish (optional) Parsley or cilantro recommended.
Instructions
Preparation
- In a slow cooker, combine lemon juice, olive oil, oregano, thyme, garlic, salt, and pepper.
- Add the chicken breasts and coat them in the marinade.
- Pour in the chicken broth.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- About 30 minutes before serving, cook the rice according to package instructions.
Serving
- Once the chicken is cooked, shred it in the slow cooker and mix it with the broth.
- Serve the chicken over the fluffy rice and garnish with fresh herbs if desired.
Notes
Store cool shredded chicken and rice in separate airtight containers for up to 3-4 days in the fridge. Reheat gently; add water or broth if rice dries out.