Description
A cozy, hands-off dish made in the slow cooker featuring tender chicken thighs and fluffy rice, infused with lemon and herbs for a bright, comforting meal.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs (For best tenderness, use thighs.)
- 1.5 cups long-grain white rice (Rinsed before use.)
- 4 cups chicken broth or stock
- 1/4 cup fresh lemon juice (Plus zest from the lemon.)
- 3 cloves garlic, minced (Fresh is best, but granulated can work.)
- 1 medium onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 pinch dried rosemary
- 1 teaspoon salt (Adjust to taste, plus extra for seasoning.)
- 1/2 teaspoon black pepper (Adjust to taste.)
- 2 tablespoons olive oil or butter (For cooking.)
- 1/2 cup white wine (Optional: for extra depth of flavor.)
Instructions
Preparation
- Rinse the rice until the water runs mostly clear.
- Add rice to the slow cooker with chicken broth, lemon zest, lemon juice, garlic, onion, oregano, thyme, salt, and pepper. Stir to distribute the rice in an even layer.
- Season the chicken on both sides with salt and pepper.
- Nestle the chicken on top of the rice so it steams nicely.
Cooking
- Cover and cook on low for about 3.5 to 4.5 hours, or on high for 2 to 3 hours.
- Avoid opening the lid too often to retain steam.
- Start checking around the earlier time marks to prevent overcooking the rice.
Finishing
- When the chicken is done and the rice is tender, fluff the rice with a fork.
- Taste and add a squeeze of lemon if desired.
- Stir in chopped parsley and let it sit uncovered for 5 minutes.
Notes
This recipe is flexible; you can add veggies like broccoli or green beans during the last cooking phase for extra nutrition. Always rinse the rice to avoid clumping.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: dinner, Main Course
- Cuisine: American