Ingredients
🥄 1 pound boneless, skinless chicken breasts or thighs
🥄 ½ cup long-grain rice (uncooked, rinsed)
🥄 2 cups low-sodium chicken broth
🥄 1 tablespoon olive oil
🥄 3 cloves garlic, minced
🥄 1 medium onion, diced
🥄 1 medium carrot, chopped
🥄 1 cup frozen peas
🥄 1 lemon (zested and juiced)
🥄 1 teaspoon dried thyme
🥄 1 teaspoon dried oregano
🥄 1 teaspoon dried rosemary
🥄 ½ teaspoon paprika
🥄 Salt and black pepper (to taste)
🥄 Fresh parsley (for garnish)
Instructions
👨🍳 Place chicken chunks in slow cooker
👨🍳 Add rice, onion, carrot, garlic, and frozen peas
👨🍳 Pour in chicken broth, olive oil, lemon juice, and dried herbs
👨🍳 Stir in lemon zest and season with salt and pepper
👨🍳 Cover and cook on low for 4 hours
👨🍳 Check rice for tenderness and chicken for doneness
👨🍳 Garnish with fresh parsley and a lemon wedge before serving
Notes
Rice may thicken after cooling. Reheat with a splash of broth or water.
- Prep Time: 10
- Cook Time: 240
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15