Crockpot Lemon Garlic Chicken and Rice: The best comfort food is chicken and rice cooked in the crockpot. Tender chicken that has been slow-cooked with aromatics, broccoli, and lemon and feta!
I adore returning to warm, nourishing staples like chili, crockpot chicken and rice, and broccoli cheddar soup during the cooler months. Simple ingredients that warm your entire body; nothing fancy.
Everybody appears to have an old slow cooker concealed, whether it’s a leftover from grandmother or a disregarded wedding gift. It’s time to give her a try with my crockpot lemon garlic chicken and rice if you haven’t pulled it out in a while.
Table of Contents
Rice will be infused with tender chicken, fragrant garlic, and zingy lemon as the slow cooker does the work. It has everything you need for a cozy dinner, thanks to the salty feta and some freshness from the parsley.
Why This Recipe Is Dietitian Approved
- Dinner in one pot This is a classic “dump and cook” meal that can be made with little effort on nights when you’re tired but hungry.
- made without soup from cans. I’ve seen that a lot of slow cooker recipes utilize velvety canned soups to add flavor, however that accompanies additional sodium and fat that I don’t track down adds a lot to the last taste.
- A flavorful meal without the need for canned soup is provided by my recipe, which relies on the natural flavors of the ingredients. Balanced. This crockpot chicken and rice recipe eliminates the guesswork by providing your body with carbohydrates, protein, and vegetables to fuel it.
Ingredients
Chicken. For this recipe, I use boneless, skinless chicken breasts. Although I haven’t tested this with any other meat or chicken, thighs of chicken should work.
Chicken stock. In most of my recipes, I use low-sodium chicken broth to cut down on sodium. Because of this, I am free to tailor the salt to my preferences.
Onion. I utilized a yellow cooking onion, but white or Spanish onions will function too.
Spices. I used a combination of dried oregano and dried basil; if you don’t have either of these, you can use 2 tablespoons of Italian seasoning instead.
Garlic. For greatest flavor, I utilize whole cloves of garlic, leaving them entire and just crushing them utilizing the side of a blade or even the lower part of a cup. You can use 2 tablespoons of pre-minced garlic instead, but the flavor may not be as strong.
Rice. Select basmati or jasmine rice, which have long grains. Earthy colored rice will fill in too. Because this will alter the rice’s texture, I do not recommend using instant or minute rice.
Broccoli. Since frozen broccoli will become mushy, fresh is best.
Lemon. Use a whole, fresh lemon because you’ll need the juice and zest for the best flavor.
Feta. I love the pungent taste of feta! I generally suggest buying feta put away in the saline solution for the most genuine flavor and newness.
Parsley. This adds both flavor and carry a newness to the dish. I made use of a large quantity of fresh parsley!
The total fixing list with estimations can be found in the recipe card underneath.
Instructions
Set the chicken breast aside and season with salt and pepper.
Stir in the rice, chicken broth, diced onion, mashed garlic, oregano, and basil from your crockpot.
Drizzle the juice of one-half of the lemon over the chicken before placing it on top of the rice mixture. Close the cover of the simmering pot and cook on HIGH for around 2 hours or LOW for around 4-6 hours.
In the last 30 minutes of cooking (following 1 hour 30 minutes) add broccoli florets to the simmering pot, close the cover and cook for the leftover 30 minutes.
Slice the chicken into bite-sized pieces after it has finished cooking in the slow cooker.
It should be returned to the slow cooker along with the remaining lemon juice, lemon zest, parsley, and feta cheese. Serve after mixing to combine!
Substitutions and Variations
To make this gluten-free: Although this recipe naturally contains no gluten, you should always ensure that your rice is gluten-free certified.
To make sans dairy: Utilize a sans dairy feta like this one.
To make vegetarian: For a comparative comfortable veggie lover recipe, attempt my Italian ratatouille!
To make nut-free: This recipe contains no nuts by default.
Are you lacking something? Try this:
Cauliflower should replace broccoli. In the event that you’re not a broccoli fan, utilize a blend of vegetables, for example, carrots, green beans, peas, mushroom and so on. Add the rice and the carrots first for the carrots. The majority of the other vegetables should be cooked in 30 minutes or less! Substitute mozzarella, cheddar, or parmesan for the feta. White basmatic rice: Trade for brown basmati rice.
Storage
Extras can be put away in the refrigerator for as long as 3 days in a hermetically sealed holder. To freeze, partition chicken and rice combination into cooler amicable holders and freeze for as long as 90 days. Use the microwave’s “defrost” setting or place in the fridge overnight to defrost.
Top Tip
The onions can be quickly diced with a vegetable chopper, reducing preparation time. While adding the broccoli, actually take a look at the rice to ensure it doesn’t dry out. Add an additional 12 cups of chicken broth if the rice appears to be drying out.
Frequently Asked Questions
Why is my rice mushy?
This can mean one of two things: either your crockpot is running too hot or not enough liquid was evaporated out of it! This is normal and may be unique to your crockpot; if this occurs, simply reduce the cook time by 30 minutes or the liquid by 14 cup. If it’s not too much trouble, note I likewise don’t suggest involving moment or moment rice as this might change the surface also.
Do I have to add my broccoli into the crockpot?
You aren’t! Assuming that you would like your broccoli to hold the lively green variety I suggest steaming it on the oven and adding it in once the chicken and rice are cooked.
Can I slice my chicken before I cook it in the crockpot?
I don’t recommend slicing the chicken before cooking it because doing so makes some of the chicken’s natural juices leak out and makes it dry when cooked.
What crockpot or slow cooker do you use?
I utilized the fantasy cooker from Our Place which is a 4 of every 1 that can slow cook, pressure cook, saute and keep warm. I adore it!
(Recipe)
Crockpot Lemon Garlic Chicken and Rice
The best comfort food is chicken and rice cooked in the crockpot. Tender chicken that has been slow-cooked with aromatics, broccoli, and lemon and feta!
Time for preparation Ten minutes
Time to Cook Two hours
All out Time 2hours hrs 10minutes mins
Main DishAmerican CuisineKeywords: Chicken, Make Ahead, Slow Cooker
Ingredients 1x 2x 3x 1.
- ▢1 lb boneless skinless chicken bosoms
- One teaspoon of salt
- ▢½ teaspoon dark pepper
- 1% of a cup of long-grain basmati rice
- 1.5 cups chicken broth with low sodium
- 4 mashed garlic cloves
- 1 medium-sized diced yellow onion
- 4 grams of dried oregano
- ▢1 tablespoon dried basil
- ▢1 entire lemon both the juice and zing
- ▢2 cups broccoli cut into florets 1 cup crumbled feta cheese
- ▢1 pack of parsley around 1 cup, hacked
Instructions
- Season chicken bosom with salt and pepper and put away. Stir in the rice, chicken broth, diced onion, mashed garlic, oregano, and basil from your crockpot.
- Drizzle the juice of one-half of the lemon over the chicken before placing it on top of the rice mixture. Close the top of the simmering pot and cook on HIGH for around 2 hours or LOW for around 4-6 hours.
- In the last 30 minutes of cooking (following 1 hour 30 minutes) add broccoli florets to the simmering pot, close the top and cook for the excess 30 minutes.
- Slice the chicken into bite-sized pieces after it has finished cooking in the slow cooker.
- It should be returned to the slow cooker along with the remaining lemon juice, lemon zest, parsley, and feta cheese. Serve after mixing to combine!
Notes
When a thermometer inserted into the thicket reaches 165°F, the chicken is fully cooked. *The nutrition facts for this recipe are estimated in the table below.
Nonetheless, consistently recall a recipe is far beyond wholesome substance and these numbers don’t have to direct your food decisions. Please keep in mind that your soul and body require nourishment! The proprietor of this site isn’t responsible for this assessment.
Nutrition
Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 106mg, Sodium: 1187mg, Potassium: 847mg, Fiber: 4g, Sugar: 3g, Vitamin A: 524IU, Vitamin C: 58mg, Calcium: 291mg, Iron: 3mg, Protein: 37g, Calories
