Description
A delightful dish combining chicken thighs, fragrant herbs, and fluffy rice, all cooked in a slow cooker for a wholesome meal.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup long-grain rice (rinsed to remove excess starch)
- 2 cups chicken broth (low-sodium preferred)
- 1 lemon (juiced and zested)
- 4 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary (crushed between fingers)
- 0.5 teaspoon salt (plus more to taste)
- 0.5 teaspoon black pepper (plus more to taste)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
- In your 6-quart slow cooker, combine the rice, chicken broth, lemon juice, lemon zest, minced garlic, thyme, rosemary, salt, and pepper. Stir everything together until the rice is evenly distributed and the seasonings are well mixed.
- Nestle the chicken thighs on top of the rice mixture, arranging them in a single layer and season the tops with an additional pinch of salt and pepper.
- Cover the slow cooker and set it to cook on low for 360 minutes or high for 240 minutes, until the chicken reaches an internal temperature of 165°F.
- Once cooking is complete, use a fork to fluff the rice gently, serve the chicken thighs over the rice, and garnish with freshly chopped parsley.
Notes
Allow leftovers to cool completely before storing in airtight containers. Can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg