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- 4 bone-in, skinless chicken thighs - 1 cup long-grain white rice - 2 cups low-sodium chicken broth - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 ripe lemon (zested and juiced) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 cup frozen peas - Fresh parsley, chopped, for garnish You can swap chicken thighs for chicken breasts. Breasts cook faster, so adjust the time. If you don’t have long-grain rice, jasmine or basmati work well. Use vegetable broth for a lighter dish. For a fresh twist, add a splash of white wine. You can also use fresh herbs like thyme and oregano instead of dried. This can enhance the flavor and aroma. This dish is naturally gluten-free. It can fit into a low-sodium diet if you choose low-sodium broth. For those on a dairy-free diet, this recipe is already dairy-free. If you're avoiding meat, you can try a vegetable-based protein. Always check labels if you have allergies or special diets. {{ingredient_image_2}} 1. Season the chicken: Take your bone-in, skinless chicken thighs. Sprinkle them with salt, pepper, smoked paprika, thyme, and oregano. Mix well. This step makes the chicken tasty. 2. Prepare the slow cooker: Dice one medium onion and mince three cloves of garlic. Place them at the bottom of the slow cooker. This adds flavor to the dish. 3. Layer the chicken: Lay the seasoned chicken thighs on top of the onion and garlic. Spread them out, so they cook evenly. 4. Add the rice: Pour one cup of uncooked long-grain white rice over the chicken. This rice will soak up all the delicious flavors. 5. Pour in the broth: Carefully add two cups of low-sodium chicken broth. Pour it slowly to keep the layers intact. 6. Add lemon: Zest and juice one ripe lemon. Pour the juice and sprinkle the zest over the chicken and rice. This will give a bright flavor. 1. Set the slow cooker: Cover the slow cooker and set it to cook on low. Let it cook for 6 to 8 hours. This long cooking time makes the chicken super tender. 2. Add peas: About 30 minutes before serving, add one cup of frozen peas. Stir gently so you do not break the chicken apart. 3. Taste and adjust: Once cooking is done, taste the dish. Add more salt and pepper if needed to enhance the flavor. - Garnish: Serve the chicken and rice in bowls. Top each bowl with freshly chopped parsley. This adds color and freshness. - Presentation: For a nice look, place the chicken slightly off-center on the rice. Drizzle some cooking broth over it for extra moisture. This makes your meal appealing and delicious. To boost the flavor of the dish, try marinating the chicken. Mix lemon juice, garlic, and herbs. Let the chicken sit in this mix for one hour before cooking. This step adds depth to the flavor. Fresh herbs like basil or rosemary can also uplift the dish. Just chop them finely and sprinkle them on top before serving. One common mistake is overcooking the chicken. Bone-in thighs are great because they stay juicy. Cook on low for 6 to 8 hours. Check the chicken's doneness with a meat thermometer. Aim for 165°F. Another mistake is not layering correctly. Rice should go over the chicken. This keeps it moist and flavorful. You can prepare this dish the night before. Season the chicken and layer it in the slow cooker. Cover and place it in the fridge. In the morning, add the broth and rice, then cook. This saves time and lets flavors blend. You can also freeze leftovers. Just store them in airtight containers. This way, you can enjoy this meal later without extra work. Pro Tips Marinate for More Flavor: For an extra depth of flavor, marinate the chicken thighs in lemon juice, garlic, and herbs for a few hours or overnight before cooking. Use Bone-in Chicken: Bone-in chicken thighs add more flavor and moisture to the dish compared to boneless cuts, resulting in a more succulent meal. Adjust Rice Texture: If you prefer softer rice, you can add an additional 1/2 cup of chicken broth. Keep in mind that cooking times may vary slightly. Garnish Generously: Don't skimp on the parsley! A generous sprinkle of fresh herbs adds color and brightness to the dish, enhancing both presentation and flavor. {{image_4}} You can swap chicken for other proteins. Try bone-in skinless chicken breasts for a lean option. They will also cook well in the slow cooker. If you prefer beef, go for chuck roast. Cut it into chunks and follow the same steps. Pork can work too; try pork shoulder for a rich flavor. Just remember, cooking times may vary. For a meatless dish, use hearty vegetables. Replace chicken with mushrooms or eggplant for texture. Chickpeas can add protein and fiber. Use vegetable broth instead of chicken broth. Add more veggies like carrots, zucchini, or bell peppers. They will absorb the tasty broth and add color. Experiment with herbs to change the flavor. Try fresh rosemary for a woodsy taste. Basil can give a sweet note. If you like a bit of heat, add crushed red pepper flakes. You can also use fresh thyme instead of dried. Mix and match to find your favorite blend. Each herb will bring something unique to the dish. After you make Slow Cooker Lemon Herb Chicken and Rice, let it cool. Store leftovers in an airtight container. Keep it in the fridge for up to three days. Make sure to cover the dish well. This helps keep the chicken moist and tasty. You can freeze this dish, too. Place cooled chicken and rice in a freezer-safe container. It will last for up to three months. Label the container with the date. This way, you'll know when to enjoy it. Thaw it in the fridge overnight before reheating. To reheat, use the microwave or stovetop. If using a microwave, heat in 30-second intervals. Stir between each interval to warm evenly. If using the stovetop, add a splash of chicken broth. This helps to keep the rice from drying out. Warm until hot, and enjoy your meal again! It takes about 6 to 8 hours to cook chicken thighs in a slow cooker. Cooking on low heat lets the chicken become tender and juicy. The longer cooking time allows the flavors to mix well. Always check that the chicken reaches a safe internal temperature of 165°F. Yes, you can use brown rice instead of white rice. However, brown rice takes longer to cook. You will need to adjust the cooking time to about 8 to 10 hours on low heat. Make sure to add extra liquid, about half a cup more, to help the rice cook fully. To add spice, use red pepper flakes or hot sauce. You can mix in one teaspoon of red pepper flakes when seasoning the chicken. For a hotter kick, add diced jalapeños or a dash of hot sauce while cooking. Start with a small amount and taste as you go to find your perfect heat level. This article covered key ingredients and steps to make a delicious dish. You learned about various substitutions and dietary options to fit your needs. The tips will help you avoid common mistakes and enhance flavors. Plus, the storage info ensures your meal stays fresh. In summary, with these insights, you can create meals that you and others will love. Enjoy cooking and experimenting with different variations!

Slow Cooker Lemon Herb Chicken and Rice

A flavorful and comforting dish made with chicken thighs, rice, and herbs, cooked slowly to perfection.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs bone-in, skinless chicken
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 ripe lemon (zested and juiced)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 1 cup frozen peas
  • for garnish fresh parsley, chopped

Instructions
 

  • Begin by seasoning the chicken thighs generously with salt, freshly ground black pepper, smoked paprika, dried thyme, and oregano. Set the seasoned chicken aside to allow the flavors to meld.
  • In the base of your slow cooker, add the finely diced onion and minced garlic, spreading them evenly to create a fragrant bed for the chicken.
  • Gently lay the seasoned chicken thighs on top of the onions and garlic, ensuring they are distributed evenly for even cooking.
  • Evenly sprinkle the uncooked long-grain rice over the chicken thighs, creating a protective layer.
  • Carefully pour the low-sodium chicken broth over the rice and chicken, taking care not to disturb the layers too much.
  • Add the fresh lemon juice and lemon zest to the slow cooker, stirring gently to combine all the ingredients without disturbing the rice layer excessively.
  • Cover the slow cooker with its lid and set it to cook on low for 6 to 8 hours, or until the chicken is tender and the rice has absorbed the flavorful broth and is cooked through.
  • Approximately 30 minutes before serving, add the frozen peas to the slow cooker, and carefully stir to incorporate them into the dish without breaking apart the chicken.
  • Once cooking is completed, taste the dish and adjust the seasoning with additional salt and pepper as necessary to enhance the flavor.
  • Serve the lemon herb chicken and rice in bowls, garnishing each serving with a sprinkle of freshly chopped parsley for a vibrant touch.

Notes

For an enticing visual presentation, serve the chicken pieces slightly offset atop the rice in each bowl, and drizzle a bit of the cooking broth over the dish before garnishing with parsley.
Keyword chicken, herbs, lemon, rice, slow cooker