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–+ servings

Slow Cooker Lemon Herb Chicken

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A comforting and flavorful dish featuring tender shredded chicken cooked in a lemon herb sauce, served over fluffy rice.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Sauce
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total) Can substitute boneless thighs for more fat and juiciness.
  • 2 cups low-sodium chicken broth Use certified gluten-free broth if needed.
  • 1 whole lemon (juiced and zested) Zest before juicing for better results.
  • 2 teaspoons dried thyme Can substitute fresh herbs.
  • 2 teaspoons dried rosemary Can substitute fresh herbs.
  • 2 cloves garlic (minced)
  • to taste salt and freshly ground black pepper
Rice
  • 2 cups uncooked long-grain white rice Rinse under cold water for fluffiest result.
  • 4 cups water For cooking the rice.

Method
 

Preparation
  1. In the slow cooker, whisk together chicken broth, lemon juice, lemon zest, dried thyme, dried rosemary, minced garlic, and a generous pinch of salt and pepper.
  2. Place the chicken breasts in the liquid and turn to coat. They don’t need to be fully submerged.
Cooking
  1. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the chicken reaches an internal temperature of 165°F and shreds easily.
  2. About 30 minutes before serving, rinse the rice under cold water, then cook it with 4 cups of water according to package instructions.
Serving
  1. Remove the chicken to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker and stir to soak up the sauce.
  2. Spoon the lemon herb chicken and plenty of sauce over the fluffy rice. Garnish with extra lemon zest or chopped parsley if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 30gFat: 8gSaturated Fat: 2gSodium: 500mgFiber: 2gSugar: 1g

Notes

Store in airtight containers for up to 3–4 days. Freeze shredded chicken in sauce for up to 3 months. Reheat gently and ensure it reaches 165°F.
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