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Slow Cooker Lemon Herb Chicken and Rice

Looking for a quick and nutritious vegetarian lunch option? Try this delicious low-carb recipe that brings together vibrant flavors and wholesome ingredients, perfect for a satisfying midday meal. Afterka offers a variety of healthy meal ideas to keep your lunch routine exciting and nourishing! VegetarianLunch LowCarbLunch HealthyEating Nutrition CleanEating MealPrep HealthyRecipes
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup long-grain white rice

2 cups low-sodium chicken broth

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

1 cup frozen peas

1 lemon (zest and juice)

2 tablespoons olive oil

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Chicken: Season the chicken breasts with salt, pepper, paprika, thyme, and oregano.

    Sear the Chicken (optional): In a skillet, heat olive oil over medium-high heat. Add the seasoned chicken breasts and sear for about 3-4 minutes on each side until lightly browned. Remove from heat.

      Layer the Ingredients: In the slow cooker, layer the diced onion, minced garlic, carrots, and rice. Pour the chicken broth on top, followed by the lemon zest and juice. Stir gently to combine.

        Add the Chicken: Place the seared or raw chicken breasts on top of the rice mixture. Make sure they are partially submerged in the broth.

          Cook: Cover the slow cooker and set to low heat for 4-5 hours or high heat for 2-3 hours, until the chicken is cooked through and tender.

            Add Peas: About 30 minutes before serving, add the frozen peas to the slow cooker, mixing them in gently.

              Serve: Once cooked, shred the chicken in the slow cooker using two forks, then mix everything well. Adjust seasoning with salt and pepper if necessary.

                Garnish and Enjoy: Dish out portions onto plates, garnish with fresh chopped parsley, and serve hot.

                  Prep Time: 15 minutes | Total Time: 5 hours | Servings: 4-6