Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup fresh lemon juice
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- Fresh parsley and lemon slices for garnish
Instructions
- Place chicken breasts in the slow cooker. In a small bowl, whisk together lemon juice, olive oil, garlic, thyme, rosemary, salt, and pepper. Pour over the chicken.
- Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Cook rice separately in chicken broth according to package instructions.
- Shred the cooked chicken and serve over rice, garnished with fresh parsley and lemon slices.
Notes
- You can substitute chicken thighs for breasts for extra juiciness.
- Add vegetables like spinach or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low
- Method: Slow cooker
- Cuisine: American
- Diet: Low-fat
Nutrition
- Serving Size: 1 plate
- Calories: 410 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg