Description
A comforting slow cooker meal featuring tender chicken, fluffy rice, bright lemon flavor, and aromatic herbs, perfect for an easy family dinner.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lb / 680 g)
1 cup long-grain white rice (190 g)
2 cups low-sodium chicken broth (480 ml)
1 medium onion, finely chopped (about 1 cup / 150 g)
3 garlic cloves, minced
1 medium lemon (zest and 3 tablespoons / 45 ml juice)
2 tablespoons olive oil (30 ml)
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
½ teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
1 cup chopped carrots (130 g)
1 cup frozen peas (150 g)
2 tablespoons fresh parsley, chopped (8 g)
Instructions
Rinse the rice under cold water until the water runs clear.
Chop the onion and carrots, mince the garlic, and zest and juice the lemon.
Season the chicken breasts with 1 tablespoon (15 ml) olive oil, paprika, oregano, salt, and black pepper.
Lightly grease the slow cooker with the remaining olive oil.
Add the rice, onion, carrots, and garlic to the slow cooker.
Pour in the chicken broth and stir gently.
Place the seasoned chicken on top of the rice mixture.
Sprinkle lemon zest, thyme, parsley, and remaining oregano over the chicken.
Drizzle lemon juice evenly over everything.
Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is tender and the rice is cooked.
Stir in the frozen peas during the final 20 minutes of cooking.
Remove the chicken, shred or slice it, then return it to the slow cooker.
Fluff the rice and garnish with fresh parsley before serving.
Notes
Use long-grain rice for the best texture.
Add extra broth if the rice absorbs too much liquid during cooking.
Fresh herbs can replace dried herbs for a brighter flavor.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours