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Crock-Pot Lemon Chicken and Rice Recipe

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This Crock-pot Lemon Chicken and Rice recipe offers a flavorful, hands-off meal perfect for busy days. Tender boneless chicken thighs are slow-cooked with a zesty lemon broth and a blend of herbs and spices, then combined with fragrant Jasmine rice cooked right in the pot. The result is a comforting, juicy, and aromatic one-pot dish that’s easy to prepare and sure to satisfy the whole family.

Ingredients

Chicken

  • 4 boneless chicken thighs
  • 1/2 lemon (zest and juice)
  • 1/4 cup chicken broth
  • 1 clove garlic (or 1 tsp minced garlic)

Seasoning

  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp paprika
  • 1/2 tsp Italian seasoning

Rice

  • 1/2 cup Jasmine rice (uncooked)
  • 1/4 cup water

Instructions

  1. Prepare Chicken: Place the four boneless chicken thighs in the bottom of the Crock-pot to form the base of the dish.
  2. Make Lemon Mixture: Zest half a lemon and add the zest to a small bowl. Juice the same half lemon and combine the zest, lemon juice, and chicken broth. Set this mixture aside for later use.
  3. Combine Seasonings: In a small ramekin, whisk together salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning to create a flavorful spice blend.
  4. Add Lemon Broth: Pour the lemon juice and broth mixture over the chicken thighs evenly, ensuring each piece is coated for maximum flavor.
  5. Season Chicken: Evenly sprinkle the prepared seasoning blend over the chicken thighs and lemon broth to infuse the meat with aromatics and spices.
  6. Add Garlic: Top the seasoned chicken with minced garlic for an extra layer of garlic flavor.
  7. Cook Chicken: Cover the Crock-pot and cook the chicken thighs on high for 2-3 hours or on low for 6-8 hours, until the chicken is tender and easily falls apart.
  8. Add Rice: About 20 minutes before serving, add the uncooked Jasmine rice and water to the Crock-pot. Continue cooking on low, covered, for 20 minutes or until the rice is fully cooked and tender.
  9. Serve: Spoon the cooked lemon chicken and rice into bowls. Garnish with fresh chopped parsley if desired for color and freshness.
  10. Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 5 days, ensuring you can enjoy this dish again later.

Notes

  • Feel free to substitute chicken thighs with chicken breasts, but cooking times may vary.
  • If you prefer spicier food, increase the crushed red pepper flakes slightly.
  • For a complete meal, serve with steamed vegetables or a fresh green salad on the side.
  • Make sure to rinse Jasmine rice before cooking to remove excess starch and prevent clumping.
  • You can garnish with fresh parsley, thyme, or lemon slices for added presentation and flavor.

Find it online: http://bitezly.com/crock-pot-lemon-chicken-and-rice-recipe/