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For this dish, you need four boneless, skinless chicken breasts. These are tender and juicy. Season the chicken with salt and black pepper. Add one teaspoon each of dried rosemary, thyme, and oregano. Rub these spices on the chicken so each piece gets flavor. You will need one cup of long-grain white rice. Rinse it well before use to remove extra starch. For liquid, use two cups of low-sodium chicken broth. This broth makes the rice soft and tasty. Add one lemon for zest and juice. The lemon gives a fresh taste. You will also need two tablespoons of olive oil and four cloves of minced garlic. These add depth and aroma to the dish. Lastly, use one cup of frozen peas for color and nutrition, and fresh parsley for garnish at the end. First, take your four boneless, skinless chicken breasts. Season them with salt, black pepper, dried rosemary, thyme, and oregano. Rub the chicken well with these spices for an even coating. This step brings out the best flavors. Next, use a bowl to mix lemon juice, lemon zest, olive oil, and minced garlic. Pour half of this mixture over the chicken in your slow cooker. Make sure each piece is well-coated. This adds a zesty kick that pairs perfectly with the herbs. Now, rinse one cup of long-grain white rice under cold water. This step helps remove excess starch. Spread the rice evenly over the seasoned chicken in the slow cooker. It’s important to cover the chicken fully. Then, pour in two cups of low-sodium chicken broth. This liquid will cook the rice and keep the chicken moist. You may want to stir gently to mix everything. Drizzle the rest of the lemon and garlic mixture over the rice. This will enhance the flavor as it cooks. Cover your slow cooker and set it to cook. You can choose to cook on low for 4-5 hours or on high for 2-3 hours. The chicken should be tender and fully cooked, while the rice becomes fluffy. About 15 minutes before it’s ready, stir in one cup of frozen peas. This adds a pop of color and sweetness. Once the cooking time is done, shred the chicken using two forks directly in the slow cooker. Mix everything together well. Taste the dish and adjust seasoning if needed. To make the chicken shine, use fresh herbs if possible. They boost the flavor. Start by adding salt and pepper to the chicken. Then rub the dried rosemary, thyme, and oregano all over. This gives the chicken a nice taste. When you mix the lemon juice, zest, and garlic, you create a bright sauce. Pour half over the chicken. This helps lock in the flavor as it cooks. For fluffy rice, rinse it well before adding it to the slow cooker. Rinsing removes extra starch that makes the rice sticky. After placing the rice on the chicken, pour in the chicken broth. Make sure the rice is fully covered. This helps it cook evenly. Stir gently to combine if needed. The right broth amount is key for perfect texture. When serving, I like to use deep bowls. This keeps the meal warm longer. Scoop the chicken and rice into each bowl. Top with fresh parsley for color. Add a lemon wedge on the side. This not only looks nice but adds a fresh kick when squeezed. Enjoy your meal with a simple green salad or crusty bread for a complete dinner. {{image_2}} You can switch chicken breasts for thighs. Thighs add more flavor and stay juicy. If you want a lighter option, use turkey. Cut turkey into small pieces for even cooking. Adjust cooking time to ensure it stays tender. Add color and nutrients by mixing in vegetables. Carrots, bell peppers, and zucchini work well. Chop them into small pieces for quick cooking. You can add them at the start or during the last 15 minutes. Frozen peas are a great addition too, as they heat up quickly. Try different herbs to change the flavor. Basil or cilantro can give a fresh twist. You can also use a pinch of red pepper flakes for some heat. Experiment with spices like cumin or paprika for a unique taste. Each choice can create a new dish from the same recipe. After you finish your meal, let it cool down. Place the leftover chicken and rice in an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. This helps you remember when you cooked it. If you want to keep it longer, you can freeze it. First, let it cool completely. Then, transfer the chicken and rice to a freezer-safe container. You can also use freezer bags. Squeeze out the air before sealing. It can last for up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. To reheat, you have a few options. You can use the microwave, stovetop, or oven. If using a microwave, place it in a microwave-safe dish. Add a splash of chicken broth to keep it moist. Heat in 1-minute intervals, stirring in between. For the stovetop, warm it over low heat, stirring often. If using an oven, cover it with foil and heat at 350°F for about 20 minutes. Whichever method you choose, ensure it is heated all the way through before serving. Yes, you can cook this dish on either setting. Cooking on low takes about 4 to 5 hours. Cooking on high takes about 2 to 3 hours. Both methods yield tender chicken and fluffy rice. Choose whichever fits your schedule best. The chicken is done when it reaches 165°F. You can check this with a meat thermometer. The meat should be white and no longer pink inside. If you shred it with forks, it should fall apart easily. This dish goes well with several sides. Here are a few ideas: - Steamed broccoli - Roasted carrots - Fresh garden salad - Grilled asparagus - Garlic bread These sides add color and flavor, making your meal more exciting. This blog detailed how to make a tasty Lemon Herb Chicken and Rice dish. We covered key ingredients like chicken, rice, and herbs. The step-by-step guide helps you prepare it perfectly. Many tips ensure great flavor and fluffy rice. We also discussed fun variations and how to store your dish. In the end, cooking is fun and creative. Feel free to try new ideas, and enjoy your meal!

Slow Cooker Lemon Herb Chicken and Rice

Savor the flavors of Zesty Slow Cooker Lemon Herb Chicken & Rice with this easy recipe! This dish combines tender chicken, fluffy rice, and vibrant lemon for a refreshing meal. Perfect for busy days, simply season your chicken, mix in the herbs, and let the slow cooker do the work. Ready in just a few hours, it's a delightful dinner your family will love.
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 lemon (zested and juiced)

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

Salt and black pepper to taste

1 cup frozen peas

Fresh parsley for garnish

Instructions
 

Begin by seasoning the chicken breasts with salt, pepper, rosemary, thyme, and oregano. Rub the spices into the chicken for even coating.

    In a bowl, whisk together the lemon juice, lemon zest, olive oil, and minced garlic. Pour half of this mixture over the chicken breasts in the slow cooker, ensuring they are well coated.

      Add the rinsed rice evenly over the chicken in the slow cooker.

        Pour the chicken broth into the slow cooker, covering the rice completely. You may stir it gently to combine.

          Drizzle the remaining lemon and garlic mixture over the rice.

            Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is cooked through and the rice is fluffy.

              About 15 minutes before serving, stir in the frozen peas to allow them to heat up in the dish.

                Once done, shred the chicken with two forks directly in the slow cooker and stir to mix everything together.

                  Taste and adjust the seasoning if necessary, adding more salt or pepper.

                    Prep Time, Total Time, Servings: 15 minutes | 5 hours | Serves 4

                      - Presentation Tips: Serve the chicken and rice in bowls, garnished with fresh parsley and an extra wedge of lemon on the side for added zest.