Ingredients
Scale
- 4 chicken thighs (boneless)
- 1/2 lemon (zest and juice)
- 1/4 cup chicken broth
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp paprika
- 1/2 tsp Italian seasoning
- 1 clove garlic (or 1 tsp minced garlic)
- 1/2 cup Jasmine rice (uncooked)
- 1/4 cup water
Instructions
- Place the four chicken thighs in the bottom of the Crock-pot.
- 4 chicken thighs
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Zest the half lemon and add to a small bowl or cup. Juice the same half lemon and mix the lemon zest, lemon juice, and chicken broth together. Set aside.1/2 lemon,1/4 cup chicken broth
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In a small ramekin, whisk together the salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.1/2 tsp salt,1/4 tsp pepper,1 tsp garlic powder,1 tsp onion powder,1/4 tsp crushed red pepper flakes,1/4 tsp paprika,1/2 tsp Italian seasoning
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Pour the lemon juice mixture over the chicken thighs.
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Evenly sprinkle the seasoning blend over the chicken thighs and lemon juice mixture.
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Top with minced garlic.1 clove garlic
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Cover and cook chicken thighs on high for 2-3 hours or on low for 6-8 hours, until the chicken is tender and falling apart.
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20 minutes before serving, add the water and Jasmine rice. Cook covered on low for 20 minutes, until the rice is cooked and tender.1/2 cup Jasmine rice,1/4 cup water
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Spoon lemon chicken and rice into bowls and garnish with fresh chopped parsley.
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Store lemon chicken and rice in an airtight container in the fridge for up to 5 days.