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Slow Cooker Lemon Pepper Chicken and Rice
A one pot meal with lemon chicken and rice.
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
25
minutes
mins
Total Time
6
hours
hrs
35
minutes
mins
Course:
Main Course
Cuisine:
American
Servings:
7
Calories:
313
kcal
Author:
Sarah Olson
Equipment
Slow Cooker- 6 quart or larger (I own and use this one from Crock-Pot)
Ingredients
1 3/4
cup
chicken broth
1/4
cup
freshly squeezed lemon juice
1
cup
diced leeks
1
Tbsp.
garlic,
chopped
1
tsp.
dried oregano
1
tsp.
dried thyme
1/2
tsp.
salt
1/4
tsp.
pepper
2
lbs
boneless, skinless chicken thighs
(trim any excess fat and discard)
3
Tbsp.
salted butter,
sliced
Add this at the end:
2
cups
uncooked Minute Brand rice
(do not use regular rice, it won't turn out)
US Customary
-
Metric
Instructions
Add the chicken broth, lemon juice, leeks, garlic, oregano, thyme, salt and pepper to the slow cooker. Stir. Add the chicken thighs into the mixture.
Add the butter on top of the chicken.
Cover and cook on low for 6 hours without opening the lid during the cooking time.
When the six hours is up, stir in the Minute Brand rice. Cover and cook for an additional 25 minutes on LOW. Serve and enjoy!
Video
Notes
Nutritional values are approximate. Please use your own calculations if you require a special diet. Values below are for 1/7 of the recipe.
Nutrition
Calories:
313
kcal
|
Carbohydrates:
24
g
|
Protein:
27
g
|
Fat:
10
g
|
Saturated Fat:
4
g
|
Cholesterol:
136
mg
|
Sodium:
518
mg
|
Potassium:
426
mg
|
Fiber:
1
g
|
Vitamin A:
440
IU
|
Vitamin C:
10
mg
|
Calcium:
58
mg
|
Iron:
4.1
mg