Ingredients
Equipment
Method
- Place the four chicken thighs in the bottom of the Crock-pot.
- 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.
- In a small ramekin, whisk together the salt, pepper, garlic powder, onion powder, crushed red pepper flakes, paprika, and Italian seasoning.
- Pour the lemon juice mixture over the chicken thighs.
- Evenly sprinkle the seasoning blend over the chicken thighs and lemon juice mixture.
- Top with minced garlic.
- 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.
- 20 minutes before serving, add the water and Jasmine rice. Cook covered on low for 20 minutes, until the rice is cooked and tender.
- Spoon lemon chicken and rice into bowls and garnish with fresh chopped parsley.
- Store lemon chicken and rice in an airtight container in the fridge for up to 5 days.
Nutrition
Notes
This dish is versatile. Feel free to customize with different proteins or rice varieties for a unique twist.
