Description
Tender chicken thighs braised in a lemon-herb marinade with fluffy rice cooked right in the slow cooker, perfect for busy weeknights.
Ingredients
Scale
- 4 chicken thighs
- 1 cup rice
- 2 cups chicken broth
- 1 lemon (juiced and zested)
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a slow cooker, whisk together olive oil, minced garlic, lemon juice, lemon zest, thyme, rosemary, and a generous pinch of salt and pepper.
- Add the chicken thighs to the cooker and turn them so each piece is well coated in the lemon-herb mixture.
- Pour 2 cups of chicken broth over the chicken, covering the pieces as much as possible.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and registers 165°F.
- About 30 minutes before you plan to serve, stir in 1 cup of rice, spreading it evenly over the chicken. Replace the lid and continue cooking until the rice is tender.
- When everything is cooked, fluff the rice gently with a fork, garnish with chopped fresh parsley, and serve.
Notes
Pat the thighs dry before seasoning to help the marinade cling better. If your slow cooker runs hot, check rice after 20 minutes to avoid mush. For extra depth, sauté the garlic in olive oil for 1 minute before adding to the slow cooker.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 120mg