Slow Cooker Lemon Herb Chicken (Recipe for Printing)
Juicy chicken and fluffy rice infused with lemon, garlic, and herbs for a bright, comforting meal.
# What You Need:
→ Chicken
01 -
4 chicken breasts
→ Marinade
02 -
Juice and zest of 2 lemons
03 -
2 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
2 teaspoons dried thyme
06 -
2 teaspoons dried oregano
07 -
1 cup chicken broth
08 -
Salt, to taste
09 -
Black pepper, to taste
→ Rice
10 -
2 cups white, jasmine, or basmati rice
11 -
4 cups water
→ Garnish
12 -
Fresh parsley, chopped (optional)
# How to Make It:
01 -
In a large bowl, combine lemon juice, lemon zest, olive oil, minced garlic, dried thyme, dried oregano, salt, and black pepper. Whisk well to blend.
02 -
Place chicken breasts in the marinade, ensuring each piece is thoroughly coated. Let sit for at least 10 minutes.
03 -
Transfer marinated chicken breasts into the slow cooker. Pour any remaining marinade over the chicken and add chicken broth.
04 -
Cover and cook on high for 45-60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
05 -
While chicken cooks, rinse rice under cold water until clear. Combine rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed and rice is fluffy.
06 -
When chicken is cooked, let rest for 5 minutes. Slice or leave whole according to preference.
07 -
Arrange rice on serving plates, top with lemon herb chicken, and garnish with fresh chopped parsley if desired.
# Extra Tips:
01 -
For deeper flavor, marinate chicken overnight in the refrigerator.