Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs
- 1 cup long grain rice
- 2 cups chicken broth
- 2 lemons, sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place chicken thighs in the slow cooker, season with salt, pepper, thyme, and rosemary, then drizzle with olive oil.
- Add minced garlic, lemon slices, rice, and chicken broth into the cooker.
- Cover and cook on low for 6-8 hours or until chicken is tender and rice is fluffy.
- Garnish with chopped parsley and extra lemon slices before serving.
Notes
- Use boneless chicken for quicker cooking and easier shredding.
- Feel free to add vegetables like peas or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg