Description
A comforting and bright slow cooker recipe featuring tender chicken and fluffy rice, perfect for busy autumn nights.
Ingredients
- 1 1/2 to 2 lb boneless, skinless chicken breasts
- 1 1/2 cups long-grain white rice, rinsed
- 2 1/2 cups low-sodium chicken broth
- 1/2 cup plain yogurt or sour cream (optional)
- 3 tablespoons fresh lemon juice (about 1–2 lemons)
- Zest of 1 lemon
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- Salt and freshly ground pepper, to taste
- 1 cup frozen peas or chopped seasonal vegetables (optional)
- Fresh parsley or dill for garnish
Instructions
- Prep the slow cooker: Lightly oil the bottom of a 6-quart slow cooker.
- Sear the chicken (optional): Heat olive oil in a skillet and brown each chicken breast for 1–2 minutes per side. Transfer to the slow cooker.
- Build the base: In a bowl, whisk together chicken broth, lemon juice, lemon zest, yogurt (if using), garlic, onion, thyme, oregano, rosemary, salt, and pepper.
- Add the rice: Sprinkle the rinsed rice evenly over the chicken. Pour the lemon-herb broth mixture over the rice and chicken—do not stir.
- Cook low and slow: Cover and cook on LOW for 150 to 180 minutes, or until the rice is tender and chicken reaches 165°F (74°C).
- Finish and fluff: Remove the chicken, let it rest, stir in peas or vegetables into the rice, fluff with a fork, slice or shred the chicken, and garnish with fresh parsley or dill.
Notes
Rinse the rice for a fluffy texture. If using brown rice, increase liquid by 1/2 cup and add 30–45 minutes of cook time.
- Prep Time: 15 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American