Ingredients
- 4 chicken thighs or breasts (about 1.5–2 pounds total)
- 1 lemon — juice and zest
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup chicken broth
- Salt and pepper to taste (about 1 teaspoon salt and 1/2 teaspoon black pepper, adjust to preference)
- 2 cups cooked rice (for serving)
- Fresh parsley for garnish (about 2 tablespoons chopped)
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Instructions
- Start by prepping your ingredients. Zest then juice the lemon so you have both ready. Mince the garlic, and pat the chicken dry with paper towels.
- In a mixing bowl, combine the lemon juice, lemon zest, olive oil, minced garlic, dried thyme, dried rosemary, a pinch of salt, and a few grinds of black pepper. Whisk until well combined.
- Put the chicken in the slow cooker in a single layer if possible. Pour the lemon herb mixture evenly over the chicken.
- Pour the chicken broth into the slow cooker around the chicken. Cover and cook on low for 6–7 hours or on high for 3–4 hours until done.
- When cooked through, transfer the chicken to a plate, let it rest, and serve over rice with parsley.
Notes
- Use thighs for juiciness, adjust salt at the end, and add fresh lemon zest just before serving for a vibrant finish.