Description
A comforting one-pot meal featuring tender chicken thighs, fragrant herbs, and fluffy rice, all infused with bright lemon flavor, perfect for chilly fall evenings.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 1/2 cups long-grain white rice (or basmati)
- 3 cups low-sodium chicken broth
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 cup frozen peas or mixed fall vegetables (optional)
- Fresh parsley, chopped, for garnish
Instructions
- Pat the chicken thighs dry and rub with olive oil, salt, pepper, and smoked paprika. Sprinkle half the lemon zest over the thighs.
- In a skillet over medium-high heat, sear the thighs skin-side down for 3–4 minutes until golden, if desired.
- Place the chopped onion and garlic in the bottom of the slow cooker. Pour in the chicken broth and lemon juice, then stir in thyme, oregano, rosemary, and the remaining lemon zest.
- Nestle the chicken thighs into the broth mixture skin-side up. Cover and cook on low for 2 hours.
- After 2 hours, carefully remove the chicken, stir in the rice, and nestle the chicken back on top.
- Cover and cook on low for another 1–1.5 hours, or until the rice is tender and chicken reaches 165°F (74°C).
- Stir in frozen peas during the last 10 minutes to defrost. Let the dish rest covered for 10 minutes before serving.
- Garnish with chopped parsley and a squeeze of fresh lemon before serving.
Notes
For best results, use bone-in thighs for moisture and avoid adding rice too early to prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American