why make this recipe
Slow Cooker Lemon Herb Chicken with Fluffy Rice is a delightful dish that brings fresh flavors and comfort in every bite. It is simple to prepare and allows the slow cooker to do all the work for you. The combination of lemon, herbs, and chicken makes it not only tasty but also healthy. Plus, the fluffy rice serves as a perfect base, soaking up all the delicious juices.
how to make Slow Cooker Lemon Herb Chicken with Fluffy Rice
Ingredients:
- 4 chicken breasts
- 2 lemons (juiced and zested)
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme (chopped)
- Salt and pepper to taste
- 2 cups chicken broth
- 2 cups rice
- Fresh parsley for garnish
Directions:
- In the slow cooker, place the chicken breasts.
- In a bowl, mix the lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. Pour this mixture over the chicken.
- Add the chicken broth to the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, prepare the rice according to package instructions.
- Once the chicken is cooked, shred it in the slow cooker and mix it with the juices.
- Serve the lemon herb chicken over fluffy rice and garnish with fresh parsley.
how to serve Slow Cooker Lemon Herb Chicken with Fluffy Rice
This delicious meal is best served warm. You can place a generous amount of fluffy rice on each plate and top it with the lemon herb chicken. Sprinkle fresh parsley for a burst of color and flavor. This dish pairs well with a side salad or steamed vegetables for a complete meal.
how to store Slow Cooker Lemon Herb Chicken with Fluffy Rice
Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. The rice can be reheated as well, but you may want to add a little water to prevent it from drying out.
tips to make Slow Cooker Lemon Herb Chicken with Fluffy Rice
- Use fresh herbs for the best flavor. Dried herbs can work but won’t have the same taste.
- For more depth of flavor, consider marinating the chicken in the lemon herb mixture for a couple of hours before cooking.
- If you prefer a thicker sauce, you can remove the chicken once it’s cooked, shred it, and then thicken the sauce with a cornstarch slurry before mixing it back in.
variation
If you want to add more vegetables, try adding chopped carrots, bell peppers, or zucchini to the slow cooker along with the chicken. You can also swap the rice for quinoa or couscous for a different grain option.
FAQs
1. Can I use frozen chicken breasts?
Yes, you can use frozen chicken breasts. Just make sure to cook them on high for 5 hours instead of low.
2. Is it necessary to use a slow cooker?
While this recipe is designed for a slow cooker, you can also cook it in a pot on the stovetop or in the oven. Just adjust the cooking time as needed.
3. Can I use other meats instead of chicken?
Yes, you can use boneless pork or turkey. Adjust cooking times based on the type of meat you choose.
Slow Cooker Lemon Herb Chicken with Fluffy Rice
Ingredients
For the chicken
- 4 pieces chicken breasts
- 2 pieces lemons (juiced and zested)
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped) Use fresh for best flavor
- 1 tablespoon fresh thyme (chopped) Use fresh for best flavor
- Salt and pepper to taste
- 2 cups chicken broth
For the rice
- 2 cups rice Prepare according to package instructions
For garnish
- Fresh parsley For garnish
Instructions
Preparation
- In the slow cooker, place the chicken breasts.
- In a bowl, mix the lemon juice, lemon zest, garlic, rosemary, thyme, salt, and pepper. Pour this mixture over the chicken.
- Add the chicken broth to the slow cooker.
Cooking
- Cover and cook on low for 6-8 hours or on high for 4 hours.
- About 30 minutes before serving, prepare the rice according to package instructions.
- Once the chicken is cooked, shred it in the slow cooker and mix it with the juices.
Serving
- Serve the lemon herb chicken over fluffy rice and garnish with fresh parsley.