Description
Tender, slow-cooked chicken seasoned with lemon, garlic, and herbs served over fluffy rice, perfect for busy weeknights.
Ingredients
- 4 chicken breasts
- 1 cup chicken broth (substitute low-sodium if needed)
- 2 lemons — juiced and zested
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 2 cups cooked rice (white, brown, or cauliflower rice for low-carb)
- Fresh parsley for garnish
Instructions
- Pour the chicken broth into the slow cooker. Add lemon juice, lemon zest, minced garlic, olive oil, dried thyme, dried rosemary, and a pinch of salt and black pepper. Stir to combine.
- Nestle the chicken breasts into the lemon-herb liquid. Turn each breast to coat.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until the chicken reaches 165°F (74°C) and is tender.
- Remove the chicken and let it rest for 5 minutes, then slice or shred. Serve over cooked rice, drizzling with cooking liquid and garnishing with fresh parsley.
Notes
For a gluten-free option, confirm chicken broth is GF. Can substitute with dark meat for juicier results.
- Prep Time: 10 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean