Ingredients
- 1½ lb (680 g) boneless skinless chicken thighs or breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 Tbsp olive oil (or butter)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 Tbsp lemon zest (from 1–2 lemons)
- ¼ cup fresh lemon juice
- 3½ cups low-sodium chicken broth, divided
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1¼ cups long-grain white rice, rinsed (or parboiled)
- 1 cup frozen peas or diced carrots
- 2 cups baby spinach
- 2 Tbsp chopped parsley
- 1 Tbsp butter (optional)
- extra lemon wedges (optional)
Equipment
- 6-qt slow cooker
- measuring cups
- Instant-read thermometer
Method
- Add chicken, onion, garlic, oil, salt, pepper, lemon zest, lemon juice, 1 cup broth, oregano, and thyme to a 6-qt slow cooker.
- Cook HIGH 2½–3 hrs (or LOW 5–6 hrs) until chicken nears 165°F/74°C.
- Stir in 1¼ cups rinsed rice, 2½ cups hot broth, and peas/carrots. Cook HIGH 55–70 min until rice is tender.
- Fold in spinach and parsley; rest 10 min. Add butter and extra lemon if desired. Season to taste and serve.
Nutrition
Calories: 400kcalCarbohydrates: 42gProtein: 32gFat: 9gSaturated Fat: 2.5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3.5gCholesterol: 95mgSodium: 600mgPotassium: 650mgFiber: 3gSugar: 2gVitamin A: 2000IUVitamin C: 18mgCalcium: 60mgIron: 2.2mg
Notes
Rice Options:
Dump-&-Go: Use parboiled/converted rice with 3 cups broth from the start; cook LOW 4–5 hrs or HIGH 2½–3½ hrs.
Brown rice: Add after Step 2; cook HIGH 90–110 min. Dietary Notes:
Gluten-free: Ensure broth is GF.
Dairy-free: Skip butter or use olive oil. Equipment: 6-qt slow cooker, measuring cups, instant-read thermometer.
Dump-&-Go: Use parboiled/converted rice with 3 cups broth from the start; cook LOW 4–5 hrs or HIGH 2½–3½ hrs.
Brown rice: Add after Step 2; cook HIGH 90–110 min. Dietary Notes:
Gluten-free: Ensure broth is GF.
Dairy-free: Skip butter or use olive oil. Equipment: 6-qt slow cooker, measuring cups, instant-read thermometer.
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