Ingredients
4 boneless chicken thighs
1/2 lemon for zest and juice
1/4 cup chicken broth
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
1/2 teaspoon Italian seasoning
1 clove garlic minced or 1 teaspoon minced garlic
1/2 cup uncooked Jasmine rice
1/4 cup water
Fresh chopped parsley for garnish
Instructions
1-In a small bowl, combine 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. Sprinkle this evenly over the chicken and lemon mixture.
2-Top everything with the minced garlic (1 clove or 1 teaspoon).
3-Cover and cook on HIGH for 2-3 hours or on LOW for 6-8 hours, until the chicken is tender and easy to shred.
4-About 20 minutes before serving, stir in the 1/2 cup uncooked Jasmine rice and 1/4 cup water. Cover and cook on LOW for 20 more minutes until the rice is tender.
5-Spoon the mixture into bowls and garnish with fresh chopped parsley for a pop of color and flavor.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Chicken thighs keep the dish moist and tender; chicken breasts may be used but can dry out.
🍚 Brown rice can be used instead of jasmine but will need longer cooking time and extra liquid.
🍱 Store leftovers in airtight containers in the fridge up to 5 days; reheat with a splash of water or broth.
- Prep Time: 5 minutes
- Rice Cooking Time: 20 minutes
- Cook Time: 2-3 hours (HIGH) or 6-8 hours (LOW)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 0.2g
- Sodium: 437mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 111mg