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Tender chicken thighs slow-cooked with lemon, garlic, herbs, and rice for a zesty, comforting one-pot meal.

Ingredients

Scale

  • 4–6 bone-in, skin-on chicken thighs

  • 1 1/2 cups long-grain white rice, rinsed

  • 1 small onion, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon olive oil

  • 2 1/2 cups low-sodium chicken broth

  • Juice and zest of 1 lemon

  • 1 tablespoon fresh thyme (or 1 tsp dried)

  • 1 teaspoon fresh rosemary (or 1/2 tsp dried)

  • 1/2 teaspoon paprika

  • Salt and pepper to taste

  • Chopped parsley for garnish (optional)

Instructions

  • Season chicken with salt, pepper, and paprika.

  • (Optional) Sear chicken in olive oil until golden brown; set aside.

  • Add onion, garlic, rice, lemon zest, thyme, and rosemary to the slow cooker.

  • Place chicken on top.

  • Mix lemon juice with chicken broth and pour around chicken.

  • Cover and cook on low for 4–5 hours or until rice is tender and chicken is cooked through.

  • Let rest 10 minutes before serving. Garnish with parsley and extra lemon if desired.

Find it online: https://themomfood.com/slow-cooker-lemon-herb-chicken-and-rice-cozy-aromatic-and-easy/