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–+ servings

Slow Cooker Chicken with Lemon and Herbs

A comforting, easy-to-make slow cooker chicken dish infused with lemon, garlic, and herbs, served over fluffy rice.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mediterranean
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken breasts Substitute with boneless, skinless thighs for a richer flavor.
  • 2 pieces lemons, juiced and zested Zest only from about 1 lemon if you prefer a milder flavor.
  • 1 cup chicken broth Use low-sodium if watching salt intake.
  • 2 tablespoons olive oil Can reduce for a lighter version.
  • 2 teaspoons dried oregano Or 1 tablespoon fresh, chopped.
  • 2 teaspoons dried thyme Or 1 tablespoon fresh, chopped.
  • 4 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 2 cups long-grain rice
  • 4 cups water or additional chicken broth for cooking the rice Use broth for additional flavor.
  • Fresh herbs for garnish (parsley, thyme, or oregano) Optional.

Method
 

Preparation
  1. Pat the chicken breasts dry and season both sides with salt and pepper. Place them in the slow cooker in a single layer if possible.
  2. In a medium bowl, whisk together lemon juice, lemon zest, olive oil, oregano, thyme, and minced garlic until combined. Add the chicken broth and stir once more.
  3. Pour the lemon herb mixture over the chicken so each breast gets coated. Cover the slow cooker.
Cooking
  1. Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the chicken reaches 165°F (74°C) and is tender enough to shred easily.
Rice Preparation
  1. About 30 minutes before the chicken is due to finish, rinse the rice under cold water until the water runs clear.
  2. Cook the rice on the stovetop or rice cooker using the 4 cups of liquid called for; substitute chicken broth for water if richer flavor is desired.
Serving
  1. When the chicken is done, either shred it in the slow cooker to soak in the juices or pull the breasts out whole and slice.
  2. Taste the cooking juices and adjust seasoning with salt and pepper.
  3. Serve the shredded or whole chicken over the fluffy rice and garnish with chopped fresh herbs if desired.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 50gProtein: 30gFat: 10gSaturated Fat: 1.5gSodium: 500mgFiber: 2gSugar: 1g

Notes

Store cooled leftovers in airtight containers in the refrigerator for up to 3 to 4 days. For freezing, pack chicken and rice separately into freezer-safe containers or bags for up to 3 months. Thaw overnight in the refrigerator before reheating.

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