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Slow Cooker Lemon Herb Chicken and Rice Delight

Slow Cooker Lemon Herb
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This Slow Cooker Lemon Herb Chicken And Rice recipe is your new weeknight hero, effortlessly easy and bursting with vibrant flavors.

Ingredients

Scale
  • 2 lb boneless, skinless chicken thighs or breasts, trimmed
  • 1 large yellow onion, chopped
  • 6–8 cloves garlic, minced
  • 1 large lemon, zested and juiced
  • 4 cups low-sodium chicken broth
  • 1 ½ cups long-grain white rice, rinsed
  • 2 tbsp olive oil
  • 2 tsp dried rosemary, crushed
  • 2 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp smoked paprika (optional)
  • 1 tsp salt, or to taste
  • ½ tsp black pepper, freshly ground
  • Fresh parsley, chopped, for garnish
  • Lemon wedges, for serving

Instructions

  1. Pat chicken dry. In a small bowl, combine rosemary, thyme, oregano, smoked paprika (if using), salt, and pepper. Season chicken generously. Heat olive oil in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden brown. Transfer seared chicken to your slow cooker.
  2. Add chopped onion and minced garlic to the slow cooker. Zest the entire lemon over the chicken, then squeeze all the juice from both halves directly into the slow cooker.
  3. Pour 4 cups of low-sodium chicken broth over all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is incredibly tender and easily shreds with a fork. Avoid lifting the lid frequently.
  4. (Optional) Carefully remove chicken, shred with two forks, and return to the slow cooker. Or leave whole as it will fall apart easily.
  5. With 45-60 minutes remaining in cooking time, or once chicken is tender, thoroughly rinse the 1 ½ cups of long-grain white rice. Stir the rinsed rice directly into the slow cooker, ensuring it’s mostly submerged. Add an extra ½ to 1 cup of broth or hot water if needed to cover the rice. Cover and cook on high for another 45-60 minutes, stirring gently halfway through, until rice is tender and most liquid is absorbed.
  6. Turn off the slow cooker and let the dish sit, covered, for 10-15 minutes to allow the rice to fluff further. Gently fluff the rice and chicken mixture with a fork. Taste and adjust seasonings (salt, pepper, or an extra squeeze of fresh lemon juice) if needed.
  7. Ladle generous portions into bowls. Garnish with fresh chopped parsley and serve with lemon wedges on the side for an extra burst of brightness.

Notes

    Nutrition

    Find it online: https://keepityummy.com/slow-cooker-lemon-herb/

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