Description
A comforting one-pot meal with tender chicken, fluffy rice, fresh lemon, and herbs, perfect for effortless weeknight dinners.
Ingredients
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1½ pounds boneless, skinless chicken thighs or chicken breasts
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1½ cups long-grain white rice, uncooked
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3 cups low-sodium chicken broth
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2 tablespoons olive oil
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Zest of 1 large lemon
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¼ cup freshly squeezed lemon juice
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4 cloves garlic, minced
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon dried parsley
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon onion powder
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1 cup finely diced onion
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1 cup sliced carrots
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½ cup chopped fresh parsley for garnish (optional)
Instructions
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Lightly grease the slow cooker insert with olive oil or cooking spray.
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Place the chicken in an even layer at the bottom of the slow cooker.
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Season the chicken with salt, pepper, onion powder, thyme, oregano, and dried parsley.
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Add garlic, onion, carrots, and uncooked rice over the chicken.
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Whisk together chicken broth, olive oil, lemon zest, and lemon juice.
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Pour the liquid evenly over the ingredients.
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Cover and cook on low for 4 to 5 hours until chicken is cooked and rice is tender.
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Fluff rice gently, adjust seasoning if needed, and garnish before serving.
Prep Time
Notes
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Rinse rice for a fluffier texture if desired.
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Adjust lemon juice to taste for a milder or brighter flavor.
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Store leftovers in the refrigerator for up to three days or freeze for later use.
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours