Crock-Pot Lemon Chicken and Rice
Delicious Crock-Pot Lemon Chicken and Rice, a perfect main dish for a comforting meal.
Equipment
- Crock Pot
Ingredients
- 4 pieces chicken thighs (boneless)
- ½ whole lemon (zest and juice)
- ¼ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon paprika
- ½ teaspoon Italian seasoning
- 1 clove garlic (or 1 teaspoon minced garlic)
- ½ cup Jasmine rice (uncooked)
- ¼ cup water
Instructions
- Place the four chicken thighs in the bottom of the Crock-pot.
- Zest the half lemon and add to a small bowl or cup. Juice the same half lemon and mix the lemon zest, lemon juice, and chicken broth together. Set aside.
- In a small ramekin, whisk together the salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.
- Pour the lemon juice mixture over the chicken thighs.
- Evenly sprinkle the seasoning blend over the chicken thighs and lemon juice mixture.
- Top with minced garlic.
- Cover and cook chicken thighs on high for 2-3 hours or on low for 6-8 hours, until the chicken is tender and falling apart.
- 20 minutes before serving, add the water and Jasmine rice. Cook covered on low for 20 minutes, until the rice is cooked and tender.
- Spoon lemon chicken and rice into bowls and garnish with fresh chopped parsley.
- Store lemon chicken and rice in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1servingCalories: 340kcalCarbohydrates: 20gProtein: 20gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 437mgPotassium: 288mgFiber: 1gSugar: 0.2gVitamin A: 192IUVitamin C: 0.4mgCalcium: 26mgIron: 1mg
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