Crock-pot Lemon Chicken Dish (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless chicken thighs
02 -
1/2 lemon (zest and juice)
03 -
1/4 cup chicken broth
04 -
1/2 tsp salt
05 -
1/4 tsp pepper
06 -
1 tsp garlic powder
07 -
1 tsp onion powder
08 -
1/4 tsp crushed red pepper flakes
09 -
1/4 tsp paprika
10 -
1/2 tsp Italian seasoning
11 -
1 clove garlic or 1 tsp minced garlic
12 -
1/2 cup uncooked Jasmine rice
13 -
1/4 cup water
# Instructions:
01 -
Place the four boneless chicken thighs in the bottom of the Crock-pot.
02 -
Zest the half lemon into a small bowl, then juice it. Mix the zest, lemon juice, and chicken broth together. Set aside.
03 -
In a small ramekin, whisk together salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.
04 -
Pour the lemon juice mixture over the chicken thighs. Evenly sprinkle the seasoning blend over the chicken and top with minced garlic.
05 -
Cover and cook the chicken thighs on high for 2-3 hours or on low for 6-8 hours, until tender and falling apart.
06 -
20 minutes before serving, add the water and uncooked Jasmine rice to the Crock-pot. Cook covered on low for 20 minutes until the rice is tender.
07 -
Spoon the lemon chicken and rice into bowls and garnish with fresh chopped parsley. Store any leftovers in an airtight container in the fridge for up to 5 days.