Let’s walk through this incredibly simple “dump and cook” method:

1. Combine Rice and Liquids/Flavorings:

• In the insert of your slow cooker, combine the uncooked long-grain rice, chicken broth, lemon juice, lemon zest, minced garlic, dried thyme, dried rosemary, salt, and pepper.
• Stir these ingredients together well.

2. Add Chicken:

• Place the boneless, skinless chicken thighs on top of the rice mixture in a single layer. Season the chicken itself lightly with additional salt and pepper if desired.

3. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 6-7 hours OR on the HIGH heat setting for 3-4 hours. The chicken should be cooked through and tender, and the rice should be tender with the liquid absorbed.

4. Finish and Serve:

• Once cooking is complete, remove the lid. Let the dish rest for a few minutes.
• Gently fluff the cooked rice with a fork.
• Serve the chicken thighs over the lemon-herb rice. Spoon any remaining juices over the top if desired.
• Garnish generously with fresh chopped parsley before serving hot.

A complete, flavorful meal prepared with remarkable ease