Description
Discover how to make delicious Crock-Pot Lemon Chicken and Rice. This easy recipe is perfect for a comforting weeknight meal.
Ingredients
- 4 boneless chicken thighs
- Zest and juice of ½ lemon
- ¼ cup chicken broth
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp crushed red pepper flakes
- ¼ tsp paprika
- ½ tsp Italian seasoning
- 1 clove garlic (or 1 tsp minced garlic)
- ½ cup jasmine rice (uncooked)
- ¼ cup water
- Fresh chopped parsley, for garnish
Instructions
- Place the chicken thighs in the bottom of the Crock-Pot.
- In a small bowl, mix the lemon zest, lemon juice, and chicken broth; pour over the chicken.
- In another bowl, combine salt, pepper, garlic powder, onion powder, red pepper flakes, paprika, and Italian seasoning; sprinkle evenly over the chicken.
- Top with minced garlic. Cover and cook on High for 2–3 hours, or Low for 6–8 hours, until chicken is tender.
- About 20 minutes before serving, add the jasmine rice and water; cook covered on Low until rice is tender.
- Serve in bowls, garnished with fresh parsley. Refrigerate leftovers in an airtight container for up to 5 days—adding a splash of water or broth when reheating helps restore moisture.
Notes
- Refrigerate leftovers in an airtight container for up to 5 days.
- Adding a splash of water or broth when reheating helps restore moisture.
- Prep Time: 15 minutes
- Cook Time: 2-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American