Ingredients
Scale
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Transfer the onion and garlic mixture to the bottom of the slow cooker.
- Place the chicken breasts on top.
- Sprinkle thyme, rosemary, lemon zest, salt, and black pepper evenly over the chicken.
- Add the uncooked rice around the chicken.
- Pour the chicken broth over everything, making sure the rice is submerged.
- Drizzle fresh lemon juice over the top.
- Cover and cook on low for 3–4 hours or high for 1.5–2 hours.
- Remove the chicken and set aside.
- Stir frozen peas into the rice mixture.
- Shred or slice the chicken and return it to the slow cooker.
- Gently stir to combine and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot.
Notes
- Ensure the rice is fully submerged for even cooking.
- Sear the chicken before slow cooking for extra flavor.
- Add a splash of cream or sour cream for a creamier texture.
- Substitute peas with carrots or green beans if desired.
- Boneless chicken thighs can be used with adjusted cook time.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American