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Slow Cooker Lemon Garlic Chicken and Rice - Ready to Eat Dinner

4 Servings Recipe By

Ingredients

  • 1 cup Brown Rice, Short-Grain
  • 1/4 cups juice Lemon
  • 8 medium Garlic, Cloves
  • 2 1/4 cups Chicken Broth/Stock, Low Sodium
  • 8 individual Thyme, Fresh
  • 4 individual Chicken, Thighs, Boneless/Skinless
  • 1 1/2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3/4 cup rice & 1 chicken thigh
  • 301 Calories
  • 5g Total Fat
  • 1g Sat Fat
  • 0g Trans Fat
  • 60mg Cholesterol
  • 814mg Sodium
  • 48g Total Carb
  • 4g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 22g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit A Mind Full Mom for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place the rice into the slow cooker and top with the remaining ingredients.
  2. Cook on low for 6-7 hours or on high for 3-4 hours.
  3. Remove the thyme stalks.
  4. Let cool.
  5. Divide the chicken and rice among the indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in the microwave until warmed through.

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