Ingredients
Chicken and Rice
- 4 pieces chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tablespoons fresh lemon juice
- 1 piece lemon, sliced
- 2 cloves garlic, minced
- 1 piece onion, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Garnish
- Fresh herbs for garnish (parsley or cilantro)
Instructions
- Preparation: Gather all ingredients and prepare by mincing the garlic, chopping the onion, and slicing the lemon. Rinse the rice under cold water to remove excess starch for fluffier texture.
- Combine Ingredients: In the slow cooker, place the chicken thighs first. Add the rice, chicken broth, fresh lemon juice, minced garlic, chopped onion, dried thyme, dried rosemary, salt, and pepper evenly over the chicken.
- Add Lemon Slices: Arrange the lemon slices on top of the mixture to infuse a fresh citrus aroma during cooking.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender and the rice has absorbed the liquid and is fluffy.
- Fluff and Mix: Once cooking is complete, gently fluff the rice with a fork and mix to combine the chicken and rice evenly, taking care not to break up the chicken thighs too much.
- Serve: Serve the chicken and rice hot, garnished with fresh parsley or cilantro for a vibrant finish.
Notes
- To ensure the rice cooks evenly, avoid lifting the lid frequently during slow cooking.
- If you prefer white meat, substitute chicken breasts but reduce cooking time slightly to prevent drying out.
- For extra flavor, marinate the chicken thighs in lemon juice and herbs for 30 minutes before cooking.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
- Adjust salt and herbs per your taste preference for a more or less intense flavor.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American