Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 ½ cups long-grain white rice
- 2 cups chicken broth
- 1 cup freshly squeezed lemon juice
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- Olive oil for cooking
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, pepper, garlic powder, and onion powder.
- Optional: Sear chicken in olive oil over medium-high heat until browned. Transfer to the slow cooker.
- In a mixing bowl, combine uncooked rice, chicken broth, lemon juice, thyme, and oregano.
- Pour the rice mixture over the chicken in the slow cooker and add lemon slices on top.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Check the chicken's internal temperature (165°F). Remove chicken and fluff the rice.
- Serve shredded or whole over rice, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg