Lemon Chicken Crockpot Meal (Print Version)
# Ingredients:
→ Essentials
01 -
1/2 cup uncooked Jasmine rice
02 -
4 boneless chicken thighs
03 -
1/2 tsp salt
04 -
1/4 tsp pepper
05 -
1/4 tsp crushed red pepper flakes
06 -
1/4 cup water
07 -
1/4 tsp paprika
08 -
1 tsp onion powder
09 -
1/2 lemon (zest and juice)
10 -
1 clove garlic or 1 tsp minced garlic
11 -
1 tsp garlic powder
12 -
1/4 cup chicken broth
13 -
1/2 tsp Italian seasoning
# Instructions:
01 -
Pop those chicken thighs at the bottom of the Crock-pot, spreading them out evenly.
02 -
Grab that lemon, zest it into a small cup, and squeeze out the juice. Combine the zest, juice, and broth, then set aside.
03 -
Stir together the salt, pepper, garlic powder, onion powder, chili flakes, paprika, and Italian seasoning in a little dish.
04 -
Pour the lemon-broth mix over the chicken thighs, then sprinkle the spices evenly. Finish with the minced garlic on top.
05 -
Place the lid on and let the chicken cook until tender—2-3 hours on high or 6-8 hours on low.
06 -
About 20 minutes before you're ready to eat, toss in the rice and water. Cook on low with the lid on until the rice is soft.
07 -
Scoop the chicken and rice into bowls, sprinkle parsley on top, and dig in! Leftovers last up to 5 days if stored in a tight-sealing container in the fridge.