Slow Cooker Lemon Herb Chicken And Rice
Treat yourself to a comforting and flavorful meal—try this Slow Cooker Lemon Herb Chicken and Rice, perfect for an easy, delicious dinner any day of the week!
Ingredients
- 4 boneless chicken thighs
- 1/2 lemon zest and juice
- 1/4 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp paprika
- 1/2 tsp Italian seasoning
- 1 clove garlic or 1 tsp minced garlic
- 1/2 cup Jasmine rice uncooked
- 1/4 cup water
Instructions
- Place the boneless chicken thighs in the Crock-Pot.
- Zest the half lemon into a small bowl, then juice the same half lemon. Mix the lemon zest, lemon juice, and chicken broth together in a separate container. Set aside.
- In a small ramekin, whisk together salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.
- Pour the lemon juice mixture over the chicken thighs in the Crock-Pot.
- Evenly sprinkle the seasoning blend over the chicken thighs and lemon juice mixture. Top with minced garlic.
- Cover and cook the chicken thighs on high for 2-3 hours or on low for 6-8 hours until the chicken is tender and falling apart.
- 20 minutes before serving, add the water and Jasmine rice. Cook covered on low for 20 minutes until the rice is cooked and tender.
- Spoon the lemon chicken and rice into bowls and garnish with fresh chopped parsley.
- Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
Notes:
For added freshness, squeeze a bit of extra lemon juice over the dish before serving.
For added freshness, squeeze a bit of extra lemon juice over the dish before serving.