Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 lemon, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup long-grain rice
Instructions
- Step 1: Place the sliced lemon in the bottom of the slow cooker.
- Step 2: In a bowl, mix together olive oil, thyme, rosemary, salt, and pepper.
- Step 3: Rub the herb mixture over the chicken breasts.
- Step 4: Place the chicken breasts on top of the lemon slices in the slow cooker.
- Step 5: Add the rice around the chicken breasts. Pour in 2 cups of water or chicken broth.
- Step 6: Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and rice is tender. Shred the chicken before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days for best quality.
- For reheating, add a splash of chicken broth or water to prevent the rice from drying out in the microwave.
- Serve this dish with a side of steamed green beans or asparagus to add some vibrant color and extra nutrients to your meal.
- Don't skip the lemon slices at the bottom – they infuse the chicken with a bright flavor and keep it extra moist during slow cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American