Scale

1.5 lbs boneless, skinless chicken thighs or breasts

1.5 cups long-grain white rice, rinsed

1 medium onion, chopped

3–4 cloves garlic, minced

1–2 lemons, juiced and zested

1 tbsp fresh rosemary (or 1 tsp dried)

1 tbsp fresh thyme (or 1 tsp dried)

4 cups chicken broth

Salt and black pepper to taste

Pinch of paprika (optional)

Olive oil, for drizzling

Fresh parsley, for garnish

1. Lightly grease the slow cooker insert.

2. Pat the chicken dry, season with salt, pepper, and paprika.

3. Place chicken in the bottom of the slow cooker.

4. Add chopped onion and minced garlic over the chicken.

5. Sprinkle rosemary and thyme on top.

6. Spread rinsed rice evenly over the chicken and aromatics.

7. Pour in chicken broth and lemon juice, then add lemon zest.

8. Cover and cook on LOW for 3-4 hours or HIGH for 2-2.5 hours until the chicken is tender and rice is cooked.

9. Gently stir to combine before serving and garnish with fresh parsley.

Add red pepper flakes for a spicy kick.

Stir in spinach, peas, or bell peppers during the last 30 minutes for extra veggies.

For a creamy version, stir in a splash of cream or cream cheese before serving.

Top with Parmesan cheese for a rich, cheesy finish.

Keywords: lemon, herb, chicken, rice, slow cooker, easy dinner, comfort food