Slow Cooker Lemon Herb Chicken and Rice
A delightful one-pot meal featuring juicy chicken, fluffy rice, and vibrant vegetables, perfect for family dinners or gatherings.
Ingredients
Main Protein
- 4 pieces chicken breasts Use boneless, skinless thighs for richer flavor.
Starch
- 1 cup long-grain rice Rinse before use; alternatives include quinoa or brown rice.
Liquids
- 1 cup chicken broth Use low-sodium broth for better control of salt levels.
Aromatics & Vegetables
- 2 cloves garlic, minced Adds flavor; ensure not to brown.
- 2 cups mixed vegetables (optional) Use seasonal vegetables for variety.
Seasoning
- 1 tablespoon olive oil For sautéing garlic.
- 1 teaspoon dried thyme Infuses earthy flavor.
- 1 teaspoon dried rosemary Enhances the dish aroma.
- to taste salt and pepper Use to personal preference.
Finishing Ingredients
- 1 whole lemon (zested and juiced) Adds brightness to the dish.
Instructions
Preparation
- Chop the vegetables and garlic while the slow cooker heats up. Set aside your rice, seasonings, and chicken for easy access.
Sautéing
- In a skillet, heat olive oil over medium heat. Sauté minced garlic for about 1 minute until fragrant.
- Transfer the sautéed garlic into the slow cooker.
Adding Ingredients
- Place chicken breasts on top of the garlic in the slow cooker and season with thyme, rosemary, salt, and pepper.
- Pour rinsed rice over the chicken, gently add chicken broth and stir to combine.
- Add mixed vegetables and squeeze the juice of one lemon over everything. Sprinkle lemon zest on top.
Cooking
- Cover the slow cooker and cook on low for 4 hours.
Check for Doneness
- After 4 hours, check the chicken and rice for doneness. Ensure chicken reaches an internal temperature of 165°F, and rice is fluffy.
- If not done, cook for an additional 30 minutes if necessary.
Notes
Enhance flavor with fresh herbs before serving. Customize with your choice of vegetables. Serve with crusty bread to soak up the broth.