1-First, gather all the ingredients for your slow cooker lemon herb chicken and rice to make the process smooth. Start by placing the 4 boneless chicken thighs in the bottom of the slow cooker as the base. This sets up the layering that helps flavors meld together during cooking.

2-Next, zest and juice the 1/2 lemon, then mix it with the 1/4 cup chicken broth in a small bowl and set it aside. In another bowl, combine the 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon paprika, and 1/2 teaspoon Italian seasoning to create a seasoning blend.

3-Pour the lemon and broth mixture over the chicken thighs in the slow cooker. Sprinkle the seasoning blend evenly over the top for even flavor distribution. Add the 1 clove garlic or 1 teaspoon minced garlic on top to enhance the aroma.

4-Cover the slow cooker and cook on high for 2-3 hours or on low for 6-8 hours until the chicken is tender and easy to shred. About 20 minutes before serving, stir in the 1/2 cup uncooked Jasmine rice and 1/4 cup water, then cook covered on low for another 20 minutes until the rice is tender and has absorbed the flavors.

5-Serve the dish garnished with fresh chopped parsley for a pop of color and freshness. Optional searing of the chicken can add extra depth, as mentioned in advanced tips. Always check that the chicken reaches 165°F for safety. This step-by-step guide ensures your slow cooker lemon herb chicken and rice comes out perfectly every time.